These cream cheese mints are my favorite treat to enjoy after a hearty Christmas dinner. Made with cream cheese, butter, powdered sugar, and peppermint extract, they melt in your mouth and are perfectly sweet. I colored half of mine with red food coloring, the other half with green food coloring, and used a star piping tip to make them even more festive! They came out so cute and were a huge hit!
Cream Cheese Mints Recipe
I made the mistake of putting a big bowl of these cream cheese mints out long before dinner, and they were gone in a flash! I suggest you keep them in the fridge until after dinner so everyone can enjoy them… or make a double batch! Made with just 5 ingredients, these mints are super simple and delicious. And though I particularly love them at Christmastime, they’re great any time of year!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
When stored in the fridge, these Christmas cream cheese mints should last for up to 2 weeks.
Tips for Success
- You can quickly soften cream cheese by placing it in the microwave and using your soften setting. You can also heat it for 10 seconds, making sure it doesn’t start to heat through.
- Feel free to add a few nonpareils to your mints if you’d like.
- If you don’t have a star tip, you can use any other tip that you prefer with your piping bag.
- Be sure to let the mints sit out in the open air to become fully solid before you store them! It takes 24 hours to complete this process.
Christmas Cream Cheese Mints Recipe
Ingredients
- 4 cups powdered sugar
- 6 ounces cream cheese room temperature (¾ brick)
- 4 tablespoons unsalted butter room temperature (½ stick)
- 1 teaspoon peppermint extract
- Red and green food coloring
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Piping Tip Set
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the powdered sugar, cream cheese, butter, and peppermint extract together until completely smooth, about 3 minutes.4 cups powdered sugar, 6 ounces cream cheese, 4 tablespoons unsalted butter, 1 teaspoon peppermint extract
- In a piping bag fitted with a star tip, use the handle of a spoon or a toothpick to place 3 lines of red or green food coloring in the piping bag. The lines should be up and down the length of the bag and not sideways.Red and green food coloring
- Fill the bag ¾ full with the cream cheese mint mixture.
- Place a piece of parchment paper on the counter. Hold the piping bag at a 90-degree angle above the parchment paper. Pipe little swirls onto the parchment, making sure none of them touch, until all of the mint mixture is used.
- These mints can be as large or as small as you would like. Once all of the mints are piped, let set for 24 hours at room temperature to dry completely before storing.
Notes
How to Make Cream Cheese Mints Step-by-Step
Beat the Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment, beat the 4 cups of powdered sugar, 6 ounces (¾ brick) of cream cheese, 4 tablespoons of unsalted butter, and 1 teaspoon of peppermint extract together until completely smooth, about 3 minutes.
Fill the Piping Bag: In a piping bag fitted with a star tip, use the handle of a spoon or a toothpick to place 3 lines of red or green food coloring in the piping bag. The lines should be up and down the length of the bag and not sideways. Fill the bag ¾ full with the cream cheese mint mixture.
Pipe the Mints: Place a piece of parchment paper on the counter. Hold the piping bag at a 90-degree angle above the parchment paper. Pipe little swirls onto the parchment, making sure none of them touch, until all of the mint mixture is used. These mints can be as large or as small as you would like. Once all of the mints are piped, let them set for 24 hours at room temperature to dry completely before storing.
Leave a Review