The BEST Cream Cheese Mints

Top down view of recipe for cream cheese mints on parchment paper flattened with the tines of a fork. Four pastel colors are shown: pink, blue, green and yellow in a symmetrical grid layout.

4.93 from 53 votes

The BEST Cream Cheese Mints

The BEST Cream Cheese Mints recipe you'll ever try! This incredibly easy recipe for cream cheese mints makes the most delicious, luscious, melt-in-your-mouth cream cheese mints around! Make them in any color you like! Perfect for Easter, baby showers, weddings and more!

Course Dessert

Cuisine American

Keyword cream cheese mints, cream cheese mints recipe, recipe for cream cheese mints

Prep Time 10

Resting Time 4

Total Time 10

Servings mints

Calories 49kcal

Author Trish - Mom On Timeout

Ingredients

8 ounces cream cheese, full fat, softened
4 tablespoons salted butter softened
2 pounds powdered sugar
½ to 1½ teaspoons mint extract or peppermint extract
gel food coloring optional
½ cup powdered sugar for rolling mints

Instructions

Combine cream cheese and butter in a large mixing bowl and mix until smooth.
8 ounces cream cheese,, 4 tablespoons salted butter
Add 1 cup of powdered sugar and mix until smooth.
2 pounds powdered sugar
Add the mint extract and mix until combined.
½ to 1½ teaspoons mint extract
Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, hand mixer, food processor or by hand. The dough will get quite stiff towards the end.
Separate the mixture into four separate bowls, or however many different colors you want.
Add a small amount of food color to each bowl and stir in until the color is uniform.
gel food coloring
Cover and refrigerate for 2 hours or until firm enough to handle. You don't want it sticking to your hands.
Line two quarter sheet pans with parchment paper and liberally dust with powdered sugar. Set aside.
Pinch off small amounts of the dough and form into a 1-inch balls.
Roll each ball in powdered sugar and place on prepared sheet pans.
½ cup powdered sugar
Gently press the tines of a fork into the top of each ball. (You can also use the bottom of a shot glass if you don't want the lines. Just dip the bottom of the glass into powdered sugar to keep it from sticking.)
Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm.

Video

Notes

Storage Information:

Store mints in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks in the refrigerator or up to 3 months in the freezer. Let thaw at room temperature before serving.

Tools and Equipment (affiliate links): Glass Mixing Bowls | Quarter Sheet Pans | Parchment Sheets | Electric Mixer (Hand Mixer or Stand Mixer)

Please see post above for more information, recipe tips and frequently asked questions.

Nutrition