Melt-in-your-mouth cream cheese mints. Yum-my. These little sweets are one of my favorite things to make for baby showers, holidays, and all kinds of parties… for two reasons.
One, I like spreading the mint love all year round. In my book, mint is a flavor that can be appreciated every day – it shouldn’t just be reserved for Christmas time;) But during the holiday season – these are a must – we always have them around the house!
Two, everyone loves these mints. Seriously. And every time someone new tries one, I get the same response… “Wow, I had no idea you could make mints?” Almost immediately followed by something to the effect of, “I could eat a whole bowl of these!”
I don’t know if I said this already, but these little mints literally melt-in-your-mouth. They are addicting-ly delicious. And while making these can be a little time-consuming (you have to shape the mints into little balls, roll them in sugar, press with a fork and let them air-dry overnight) they are not complicated at all! Plus, they only have 4 ingredients.
The food coloring is totally optional and I usually skip it altogether. Unless I am making mints for a special occasion, like the candy bar at my sweet sister-in-law’s baby girl shower…
…where more pink is absolutely necessary.
I have experimented with this recipe a lot over the last few years – I have even made a vegan version using Trader Joe’s Non- Dairy Spread and Earth Balance Butter. (note: for the non-dairy version, I use 2 tablespoons of non-dairy spread and 3 tablespoons Earth Balance butter). You can also experiment with different flavors: almond, lemon, coconut, or vanilla. But you might find, like me, that the regular old melt-in-your-mouth cream cheese mints are your favorite 🙂
- 4 1/2 cups powdered sugar
- 4 tablespoons cream cheese, softened
- 1 Tablespoon butter, softened
- 1 1/2 teaspoons peppermint extract OR 1/2 teaspoon peppermint essential oil
- food coloring, optional
- granulated sugar, for rolling the balls in (note: mine looks golden because I used organic sugar- evaporated cane juice
- Combine the first 4 ingredients together in a bowl. I have a great [handheld mixer| http://amzn.to/1MvgBBu} so I use that, but you can also do this with a spatula.
- Once the "dough" has started to come together, turn it out onto a powdered sugar covered surface. If you want to add any food coloring, it works best to knead it into the dough at this point as well. Knead the dough by hand until it forms a nice, smooth ball. Stop once your dough is a nice, smooth ball.
- Fill a small bowl with granulated sugar and place a cookie sheet on your counter. Time to get rolling! It doesn't really matter what size you make. I use about 1/2 teaspoon but you could probably use as much as a 1/2 tablespoon of the mint dough and it would be fine. I just recommend you pick and size and stick with it so they are kind of uniform;)
- I shape about 6-10 balls of dough a time on my silicone baking sheet and roll them into the sugar. I personally love the sparkle of the granulated sugar! I tried these with powdered sugar and while it worked fine, I think these are prettier. Plus, I like the tiny bit of texture the granulated sugar adds to the otherwise completely melty mints.
- Once you get the balls rolled in the sugar, take a fork and lightly press into the center of each ball. This creates that traditional cream cheese mint shape. You can also use any small shape candy mold or just push them lightly with your thumb.
- Now for the hardest part of all, lay out of the mints out in a single layer on a clean dry cookie sheet and let them dry in the open air for 12-24 hours.
- These mints will stay fresh in a sealed container for about 4 days. I store mine in the freezer. I think they are delicious right out of the freezer. There's no need to thaw unless you prefer them room temperature. Stored in the freezer, these delicious mints will last 2-3 months.
Hope you enjoy!