Mandy's Recipe Box

Where a balance diet is a dessert in each hand

Cream Cheese Mints

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These Cream Cheese Mints are a tasty little treat! Perfect for after dinner or gift giving any time.

Cream Cheese Mints

I shared these babies back in December over on Pretty Providence, but you need the recipe again because how cute would these be in red, pink and white for Valentine’s Day? So DANG cute, that’s what. Or in pastels for Easter! These mints are so easy to make it’s almost not even a recipe. And you don’t even need a fancy piping tool to make them. You could just put the mixture into a ziploc bag and snip off the corner and squeeze it out that way.

Cream Cheese Mints

 

4.0 from 1 reviews
Cream Cheese Mints
 
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Ingredients
  • 8 oz. cream cheese, softened
  • 4½ cups powdered sugar
  • ½ to 1 tsp. peppermint extract
  • food coloring of your choice
Directions
  1. In a stand mixer, or a bowl using a hand mixer, combine the softened cream cheese and sugar. Mix on low until blended. Increase speed and mix until well combined.
  2. Add extract and mix.
  3. Place into a piping bag with a star tip. Pipe onto a parchment lined cookie sheet.
  4. Allow them all to stand for an hour to stiffen up.
  5. Place in the freezer to harden.
Notes
You can also place the mixture into a ziploc bag and cut of the corner to squeeze out onto wax paper. Store in an air tight container.

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Comments

    • Thanks so much! By the way, you’re being featured on Totally Talented Tuesdays this week! I love those Asian-Style Nuggets 🙂

  6. My family has made thousands of these mints in many different flavors, colors, and shapes for weddings, baptisms, conformations, graduation and showers. We have probably 18 different molds. Our dough is a little stiffer (more powdered sugar), more like a stiff dough. We roll the dough into small balls, roll in granulated sugar and then form in the mold. Then we freeze them. They will keep for months (not around our house, but they can.)

    • I just kept them in a little bowl on the counter. You can also store them in an airtight container in the fridge.

  9. I don’t have piping bags or cake decorating tips. I wondered if you could use a cookie press for these? There is even a heart shaped press!

    • You could certainly try it! Or use a Ziploc bag and snip of the corner and pipe them out that way.

  10. I’m going to do these in heart shapes for Valentine’s. Some red, with cinnamon flavouring. Some white, with peppermint flavouring. And, some pink, with cherry flavouring.

  13. These look amazing and perfect for an upcoming baby shower! Do they need to stay refridgerated? Or can it be in just an airtight container?

    • An airtight container is fine, the fridge is preferred if the storage area is warm.

  14. Questions! Made with cream cheese- won’t they spoil being left at room temp? Or does the sugar take care of that? Also, has anyone tried dipping these in chocolate? How well did it work?? Have never made them but they look amazing, I think they might end up in my Christmas candy!

    • They were only out 2 days on the counter and were fine. You can play it safe and keep them in the fridge if you like. Dipped in chocolate sounds delish!

  20. I need help. I have a problem with these not staying hard after they’ve dried. Had to throw away the first batch. Second batch was made with more powdered sugar to really thicken the mixture. Almost too thick to pipe out, but I managed. I put in freezer to dry over night. The minute I leave them out of the freezer/fridge they soften up and are impossible to handle because they become a sticky, frosting-like, mess. Advice?

    • They aren’t supposed to harden like a candy. I don’t recommend leaving them out at room temp. I keep mine in the fridge or freezer.

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