Cream cheese mint

Cream Cheese Mints

A straightforward recipe for classic Cream Cheese Mints! This is my grandmother’s recipe, modified slightly. I offer directions for putting them in molds for bridal or baby showers, and they can be done in a matter of minutes!


  1. 113 grams (4 oz) cream cheese
  2. One tablespoon softened salted butter,
  3. plus four cups (500 g) of powdered sugar,
  4. plus enough for imprinting mints and as needed;
  5. ½ teaspoon peppermint extract
  6. and ⅛ teaspoon vanilla extract
  7. Optional food coloring


  • Cream cheese and butter should be put in the bowl of a stand mixer (or large bowl and beat with an electric mixer) until well combined and creamy.
  • 113 g or 4 oz of cream cheeseOne-quarter cup salted butter
  • Add 2 cups (250g) sugar gradually while running a low-speed mixer, stirring until well combined.
  • 500 grams, or 4 cups, powdered sugar
  • Mix in the vanilla extract and peppermint.
  • Half a teaspoon each of peppermint and vanilla essence
  • Add the remaining sugar gradually while running a low-speed mixer. Stir until all of the sugar is incorporated, pausing occasionally to scrape down the sides and bottom of the bowl. The dough should be extremely stiff and not sticky; if it is, add more powdered sugar until the consistency resembles play dough.
  • If you’re using food coloring, you can beat the color into the dough using an electric mixer if you’re simply using one color. If you want to use many colors, divide the dough into as many bowls as you want to use, then add color to each one separately, stirring thoroughly to fully mix the color.
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condiment coloring

  • Smoothly roll the dough between your palms into portions the size of a teaspoon. Transfer to a baking sheet lined with wax paper. Using a fork dipped in powdered sugar, gently yet firmly press down on each mint.
  • After letting the mints dry for a few hours at room temperature (they should be completely dry and hard to the touch when squeezed), move them to an airtight container and store in Keep chilled until you’re ready to serve. Mints should be stored in single layers with a covering of wax paper between each to reduce sticking.


  • Make sure you use brick-style cream cheese (as pictured in the post photo), not the tubular spreadable variety.

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