CREAM CHEESE MINTS: enchanting and sentimental One of our family’s favorite Christmas sweets is cream cheese mints. You may now prepare them at home! There are just 5 ingredients in this simple candy recipe, and you don’t even need to heat up your stove.
We enjoy crafting our own festive confections, such as Lemon Bars and Candied Pecans. These creamy cheese mints are so delicious that they will melt in your mouth if you enjoy making your own confections.
CREAM CHEESE MINTS
Ingredients
Servings: 95 (Makes 90-100 mints)
- 8 oz cream cheese, softened (full fat)
- 2 Tbsp unsalted butter, softened
- 8 cups powdered sugar, (about 2 lb), plus more for pressing
- 1/4 tsp fine sea salt
- 1 1/2 tsp peppermint extract, or to taste
- Gel food coloring, optional
Instructions
- Cream cheese and butter should be smoothed out in the bowl of a stand mixer using a paddle or flat beater attachment.
- Turn on the mixer, add the salt, and then beat on medium/low speed until the powdered sugar is combined. One heaping tablespoon at a time, add the peppermint essence and the remaining powdered sugar, letting it mix in between each addition. Mix until thoroughly combined, then continue mixing for a few more minutes, scraping down the bowl as necessary.
- Divide the dough into different basins for each color of mint if you plan to color them. To get the required color, stir in gel color. If you want to use a light pastel color, start with 1 drop or less.
- Roll the mints into balls (approximately 1 teaspoon or tiny cookie scoop each), working with 1/4 of the dough at a time, and place them on a baking sheet lined with parchment paper. To reduce the likelihood of the dough cracking, roll the dough until the seams are completely gone. Place balls two inches apart on the prepared baking sheet.
- As you roll, keep the remaining dough covered to prevent it from drying out. After rolling the first batch of dough, flatten the mints on top by pressing a fork dipped in powdered sugar to stop it from adhering. Continue rolling and pressing the remaining mint batches.
- After allowing it to dry and rest for at least two hours at room temperature, move it to an airtight container and store it in the refrigerator for up to one month or freeze it for up to six months.
ALSO SEE
Nutrition
Recipe for Cream Cheese Mints: Amount per Serving;
- Calories; 50% Daily Value; Fat
- One-two percent saturated fat
- 1 g/6 % Trans Fat
- Polyunsaturated Fat: 0.01 g
- Monounsaturated Fat: 0.04 g
- 0.3 grams of cholesterol
- 3 mg 1% Sodium
- 14 milligrams of Potassium
- 0% Carbohydrates, 4 mg
- Ten grams, three percent sugar
- 10% g 11% Protein
- 0.1 g = 0% Vitamin A
- 39 IU 1 % Calcium
- 2 mg 0% Iron
- 0.01 mg 0%
FAQs AND QUESTIONS
Can I make cream cheese mints in molds?
- Yes, you can form homemade cream cheese mints using molds. This is a well-liked concept for themed parties, bridal showers, and weddings.
Is it possible to use essential oils?
- It is not advisable to use peppermint essential oil as it is not food-grade.
Is it possible to use peppermint oil in place of the extract?
- Instead of using peppermint extract, you can use food-grade peppermint oil. However, because it’s more concentrated, you should use less of it. Taste and add one drop at a time.
How to Make Cream Cheese Mints
- With the use of a stand mixer, making our homemade cream cheese mints is simple. It’s okay if you don’t have a mixer, though. You can still prepare them with a hand mixer, but it will take a little longer and more elbow grease. When the batter gets too thick, you’ll need to switch to a firm spatula.
- Combine: beat together the cream cheese and butter first, then add the two cups of powdered sugar. Stir in the peppermint essence after combining.
- Mix – Add the remaining powdered sugar one spoonful at a time while the mixer is running until everything is thoroughly combined. To get the right consistency, add extra powdered sugar if the dough seems sticky. When your dough is done, you can either shape or color your mints immediately.
