Cream Cheese Mints
These Cream Cheese Mints, and their minty flavor and soft texture sounded completely irresistible. And they’re so easy to make!
Servings: 24
Calories: 87kcal
Ingredients
- 4 oz cream cheese room temperature
- 1 tbs butter
- 1 lb powdered sugar + more for sprinkling
- Few drops of mint extract
- Few drops of red food coloring
Instructions
- In stand mixer add your butter, cream cheese and powdered sugar and mix until incorporated and it looks like play doh. Add in a few drops of mint extract and blend again. Add in food coloring and blend until you get your desired color.
- Line a baking sheet with parchment paper and sprinkle with powdered sugar. Roll your mint mixture into small balls and place on baking sheet.
- Dip your fork in the powdered sugar on sheet and press gently into tops of the mints.
- Let dry for a few hours until they aren't wet and are firmer. Refrigerate or freeze to store. See directions and times in recipe tips.
Video
Notes
RECIPE TIPS:
My mint mixture is too sticky! What do I do?
My mint mixture is too sticky! What do I do?
- If your mint mixture is too sticky, it just needs more powdered sugar. Add powdered sugar 1 tablespoon at a time until it stiffens up.
- Store your cream cheese mints in an airtight container and keep them in the fridge. Your mints will last in the fridge for a 10-14 days.
- You sure can! Again, place them in an airtight container and keep them in the freezer. These will stay good frozen for 10-12 months.
Nutrition
Serving: 2mints | Calories: 87kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 27mg | Potassium: 12mg | Sugar: 19g | Vitamin A: 41IU | Calcium: 7mg | Iron: 1mg