Grandma's Secret Old-Fashioned Cream Cheese Mints
These delightful, melt-in-your-mouth cream cheese mints are an old-fashioned treat that's incredibly easy to make at home with no baking required. Perfect for holidays, parties, or simple sweet nostalgia.
Equipment
- Large bowl
- Electric mixer or sturdy spoon
- Plate or shallow dish
- Baking Sheet
- Parchment paper or wax paper
- Glass or fork, for shaping
- Mint molds optional
- Airtight container for storage
Ingredients
Main Ingredients
- 8 oz package cream cheese softened
- 4 tablespoons salted sweet cream butter softened
- 2 teaspoons pure peppermint extract
- 0.5 teaspoon pure vanilla extract
- 2 pound package powdered sugar or 7.5 cups
- 3 drops Gel food coloring or 6, yellow, blue, green, and red, for desired color
- 1 cup powdered sugar for rolling
Instructions
- First things first, make sure your cream cheese and butter are properly softened. You can leave them on the counter for an hour or two, or carefully soften them in the microwave for just a few seconds.
- In a large bowl, using an electric mixer (or a sturdy spoon and some arm power!), beat together the softened cream cheese and softened butter until they are smooth and creamy. No lumps allowed!
- Now, add the pure peppermint extract and pure vanilla extract. Give it another quick mix to combine those lovely flavors.
- Next comes the powdered sugar. Add it in batches, mixing well after each addition. Start with about half the bag, mix until combined, then add the rest. The mixture will become very thick, like a stiff dough.
- Once all the powdered sugar is incorporated, you should have a thick, slightly sticky dough. Now's the fun part – dividing and coloring! Divide the dough into as many portions as you want colors. I usually go for 3 or 4 colors.
- Take one portion and place it in a separate bowl. Add just a few drops (start with 1-2) of gel food coloring. Knead the color into the dough with your hands until the color is uniform. Add more color drop by drop if you want a deeper shade. Repeat with the other portions, using different colors.
- Now it's time to shape them! Pour the extra cup of powdered sugar onto a plate or shallow dish for rolling. Pinch off small pieces of colored dough, about the size of a marble or a little smaller. Roll each piece into a smooth ball.
- Dip each little ball into the powdered sugar, coating it completely. Then, place it on a plate or baking sheet lined with parchment paper or wax paper.
- To get that classic flat mint shape, you can gently press down on each sugar-coated ball with the bottom of a glass or a fork. Some people use specific mint molds for fancy shapes – totally up to you!
- Once they are all shaped, place the plate or baking sheet in the refrigerator to chill for at least 30 minutes. This helps them firm up and makes them easier to handle and store.
- That's it! You've made beautiful, homemade cream cheese mints. Give yourself a pat on the back and maybe sample one (or two!).
Notes
Substitutions & Additions:
- Flavor Swap: Instead of peppermint, try almond extract, orange extract, or even lemon extract! Vanilla bean paste instead of extract adds pretty speckles.
- Extra Texture/Flavor: You could try adding a tiny pinch of salt (like sea salt flakes) at the end, though it's not traditional.
- Decorations: Before they set, you could press a tiny sprinkle or nonpareil into the top of each mint for extra sparkle.
Tips for Success:
- Soften Ingredients Properly: Cold cream cheese and butter make for lumpy mints.
- Measure Powdered Sugar: While 2 pounds is standard, humidity can affect how much you need. If your dough feels too sticky after adding the full amount, add a tiny bit more powdered sugar until it's manageable but still soft. If it feels too dry, add a drop or two of milk or cream cheese (softened!) until it comes together.
- Don't Over-Color: A little gel color goes a long way! Start with just a drop or two and add more gradually.
- Prep Ahead: You can make the dough, divide and color it, and store the colored portions wrapped tightly in plastic wrap in the fridge for a day or two. Shape and roll them when you're ready.
Storage:
- Store chilled and firm mints in an airtight container, layered with wax paper or parchment paper, in the refrigerator for 2-3 weeks.
- Can be frozen in an airtight container for several months; thaw in the fridge before serving.
FAQs:
- Why are my mints sticky? Usually means not enough powdered sugar or ingredients weren't soft enough. Incorporate the full 2 pounds, add more if needed, and roll generously in extra powdered sugar.
- Can I use liquid food coloring? Yes, but it adds more moisture, potentially requiring more powdered sugar. Gel coloring is recommended.
- Do I have to use a mold? No, pressing with a glass or fork is traditional.
- Can I make these sugar-free? Unfortunately, the texture relies heavily on powdered sugar; substitutes won't yield the same result.
- Flavor Swap: Instead of peppermint, try almond extract, orange extract, or even lemon extract! Vanilla bean paste instead of extract adds pretty speckles.
- Extra Texture/Flavor: You could try adding a tiny pinch of salt (like sea salt flakes) at the end, though it's not traditional.
- Decorations: Before they set, you could press a tiny sprinkle or nonpareil into the top of each mint for extra sparkle.
Tips for Success:
- Soften Ingredients Properly: Cold cream cheese and butter make for lumpy mints.
- Measure Powdered Sugar: While 2 pounds is standard, humidity can affect how much you need. If your dough feels too sticky after adding the full amount, add a tiny bit more powdered sugar until it's manageable but still soft. If it feels too dry, add a drop or two of milk or cream cheese (softened!) until it comes together.
- Don't Over-Color: A little gel color goes a long way! Start with just a drop or two and add more gradually.
- Prep Ahead: You can make the dough, divide and color it, and store the colored portions wrapped tightly in plastic wrap in the fridge for a day or two. Shape and roll them when you're ready.
Storage:
- Store chilled and firm mints in an airtight container, layered with wax paper or parchment paper, in the refrigerator for 2-3 weeks.
- Can be frozen in an airtight container for several months; thaw in the fridge before serving.
FAQs:
- Why are my mints sticky? Usually means not enough powdered sugar or ingredients weren't soft enough. Incorporate the full 2 pounds, add more if needed, and roll generously in extra powdered sugar.
- Can I use liquid food coloring? Yes, but it adds more moisture, potentially requiring more powdered sugar. Gel coloring is recommended.
- Do I have to use a mold? No, pressing with a glass or fork is traditional.
- Can I make these sugar-free? Unfortunately, the texture relies heavily on powdered sugar; substitutes won't yield the same result.