Christmas Cream Cheese Mints – easy to make homemade peppermint candy that’s perfect for gifting!
Christmas Cream Cheese Mints
These are the prettiest Christmas homemade candies, and so easy to make. Combine softened cream cheese with butter and powdered sugar. Add peppermint and vanilla extract for the perfect flavor combination. Then use your favorite colors to customize. Fun to make and hard to resist!
Ingredients for Cream Cheese Mints
- Cream Cheese – good quality regular cream cheese (not low fat)
- Unsalted Butter – if using salted butter omit salt in next step
- Table Salt – a generous pinch, omit if using salted butter
- Powdered Sugar – one two-pound bag, sifted, Â plus a little extra for dusting the waxed paper
- Peppermint Extract and Vanilla Extract – the combination of peppermint extract and vanilla extract is what makes these mints so good! Peppermint extract is very strong and can be too harsh by itself. The vanilla compliments the peppermint flavor and makes it taste even better!
- Gel Food Coloring – Â gel food coloring is more concentrated and creates a deeper color. Depending on the brand you use, the green color may need a drop or two of blue to get a Christmas Green shade.
How to Make Christmas Cream Cheese Mints
- Use a stand mixer to combine softened butter, cream cheese, and salt. Gradually add in powdered sugar followed by peppermint and vanilla extract.
- Divide cream cheese mixture and combine with gel food coloring.
- Use a small cookie dough scoop or a tablespoon to roll mixture into small balls.
- Use a fork to gently press mints down.
- Refrigerate until firm.
How to Store Cream Cream Cheese Mints
Cream cheese mints should be refrigerated. Store tightly covered in the refrigerator for up to three days or freeze. When stacking use waxed paper to separate layers.
Recipe Tips
- Serve these chilled for a firmer texture or at room temperature for a softer texture.
- Food coloring will deepen in color as it sits.
- Chill the cream cheese mixture as needed for easier rolling and pressing.
MORE CHRISTMAS CANDY RECIPES
- Cinnamon CandyÂ
- Old-Fashioned Divinity RecipeÂ
- Grandma’s Peanut BrittleÂ
- Buckeye Peanut Butter Balls
- Copycat See’s Candy Fudge
- 8 oz cream cheese softened
- 4 Tablespoons unsalted butter softened
- table salt generous pinch
- 2 pounds powered sugar sifted, plus extra for baking sheet
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract I used clear vanilla extract
- red food coloring gel preferred
- green food coloring gel preferred
-
Line a baking sheet with waxed paper and sprinkle with powdered sugar.
-
In the bowl of a stand mixer use paddle attachment to beat together cream cheese, butter, and table salt until well combined. Gradually add in powdered sugar letting mixture combine before adding more. Add in peppermint and vanilla extract and mix until combined. Cream cheese mixture will be thick.
-
Divide cream cheese mixture into three bowl. Add several drops of red food coloring to one bowl and mix until color is evenly distributed. I use a silicone spatula to knead the food coloring into the mixture. Repeat with green food coloring.
-
Use a small cookie scoop and gently roll mixture into a ball. Place balls on powdered sugar covered waxed paper. Let stand for a few minutes until outside is dry to the touch and use a fork to press down gently, similar to a peanut butter cookie. If mixture is hard to roll when scooping, it can be refrigerated prior to rolling for easier handling.
-
Refrigerate mints until firm. Store tightly covered in a single layer. Use waxed paper to divide layers. Keep refrigerated for up to thee days our freeze for up to two months.
5 Easy Dinner Ideas for Busy Weeknights
My five FAVORITE recipes for busy families!
- Quick to make
- Light on your budget
- Easy to clean-up
- and...most important...absolutely DELICIOUS
Abby
My kids and I had so much fun making these together! So easy even for little kids. They turned out so yummy too.
Allyson Zea
My kids loved helping me with these! Thanks for the easy to follow recipe!