Easy Cream Cheese Mints
Soft, melt-in-your-mouth cream cheese mints are wonderfully simple to make and always a hit for both serving and gifting. Set them out at holiday gatherings or tuck them into treat boxes to add a festive touch!
I love having a few holiday recipes in my back pocket that I know will be quick, easy, and delectable. My favorite Hot Fudge, Chocolate-dipped Candy Canes, and Caramel Marshmallows are on my list. And these mints check all of those boxes! All you need is three ingredients and about 20 minutes, then you can pop them in the fridge. You’ll love adding them to your holiday treat plate or serving at a Christmas party!
Table of contents
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Equipment
- Mixer (stand or hand mixer)
- Mixing bowl
- Parchment paper
- Cookie sheet
- Sifter
- Measuring cups
- Rubber scraper
Ingredients
- Cream cheese — softened
- Powdered sugar
- Peppermint extract
- Christmas sprinkles and/or food coloring (here are the candy cane sprinkles I used)
How to make
Measure out and sift powdered sugar into a bowl so it’s ready to go. Prep a cookie sheet by lining it with parchment paper.
Add softened cream cheese to a mixing bowl or the bowl of a stand mixer and beat until it’s light and fluffy. It’s really important to make sure the cream cheese is completely softened, so it incorporates smoothly.
Beat in the peppermint extract — it’s easier to add it first into the cream cheese than when the mixture is thicker.
Add powdered sugar one cup at a time, making sure it’s mixed really well before the next.
You should be able to roll the mixture into balls and not be really sticky. If it is, you can add a little more powdered sugar at a time– until it’s at that consistency.
Roll mixture into small balls, laying them out on the cookie sheet. Press them down with your thumb or forefinger, then immediately press in the sprinkles.
Cover the cookie sheet with plastic wrap, then refrigerate for at least 3 hours, but up to 24 hours. They’ll be firm on the outside, and soft on the inside!
Storage & freezing
Layer the mints in an airtight container, with sheets of wax paper or parchment paper in between them. They will last the in the fridge for up to 2 weeks.
Freeze up to 2 months. Keep in an airtight container, layered between wax paper or parchment paper. Thaw the night before serving.
Gifting & serving
I like filling clear treat sacks with the mints, then tying on a festive ribbon and printable holiday gift tag. (this one is editable and free to print!) You can also add them to your holiday treat plates, or serve in a cute holiday dish at a party.
FAQ
Yes! I guess technically they wouldn’t be mints, but still really good! I’ve used vanilla and almond flavoring before, and loved them.
You can also roll the balls in the sprinkles, then press flat with your thumb or fork.
More Christmas ideas
- Gingerbread House Gift Bags
- Easy Fudge Recipe: No-Cook, No-Fail
- Christmas Lights Scavenger Hunt
- Holiday Stovetop Potpourri
- Reindeer Pancakes
- Candy Cane Marshmallow Dippers
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Cream Cheese Mints
Ingredients
- 8 oz. cream cheese softened
- 6 cups powdered sugar sifted
- 1 tsp peppermint extract
- Christmas sprinkles
Instructions
- Measure out and sift powdered sugar into a bowl so it’s ready to go. Prep a cookie sheet by lining it with parchment paper.
- Add softened cream cheese to a mixing bowl or the bowl of a stand mixer and beat until it’s light and fluffy. It’s really important to make sure the cream cheese is completely softened, so it incorporates smoothly.
- Beat in the peppermint extract — it’s easier to add it first into the cream cheese than when the mixture is thicker.
- Add powdered sugar one cup at a time, making sure it’s mixed really well before the next.
- You should be able to roll the mixture into balls and not be really sticky. If it is, you can add a little more powdered sugar at a time– until it’s at that consistency.
- Roll mixture into small balls, laying them out on the cookie sheet. Press them down with your thumb or forefinger, then immediately press in the sprinkles.
- Cover the cookie sheet with plastic wrap, then refrigerate for at least 3 hours, but up to 24 hours. They’ll be firm on the outside, and soft on the inside!