Homemade cream cheese mints melt in your mouth, leaving behind a refreshing minty flavor. Set these on your counter for guests to enjoy after eating, or gift to friends and family around the holidays!
Line two large baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese and butter together until smooth.
Mix in 1 cup (120 grams) of powdered sugar until well combined. Stop and scrape down the sides of the bowl, then mix in the peppermint extract and salt until fully combined.
With the mixer on low-medium speed, gradually add the remaining 3 cups (360 grams) of powdered sugar one heaping spoonful at a time. If needed, stop a few times and scrape down the sides of the bowl.
Once all of the sugar is added, stop and scrape down the mixing bowl and mix on medium-low speed for one more minute. The consistency of the mixture should be similar to playdough. If it’s too sticky, mix in a tablespoon of powdered sugar at a time until it reaches the right consistency.
Divide the mixture between several different bowls, add food coloring, and mix together until fully combined. If needed, you can dust your hands with a little powdered sugar and work the food coloring into each one. If you have multiple colors, make sure to cover the ones you’re not working with tightly with plastic wrap until you’re ready to scoop and roll them, otherwise they may dry out and crack later on.
Starting with the first color, scoop teaspoon-sized balls of the mixture and place them onto the prepared baking sheets. Quickly roll each one into a smooth ball with your hands. Dip a fork in powdered sugar, then gently press each ball down with the tines of the fork. Repeat this process with the remaining colors until you’ve used all of the dough.
Allow to dry at room temperature for 2 to 3 hours. If the bottom of the mints are still soft, flip them over and let them dry for another hour.
Once the mints have dried out, store them in an airtight container in the fridge until ready to serve.
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Notes
Storage Instructions: Mints may be stored in an airtight container in the fridge for up to one week.Freezing Instructions: Mints will freeze well for up to 3 months. Store in a large freezer bag with parchment paper between layers of mints. Thaw overnight in the fridge.