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Cream Cheese Mints Recipe

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This recipe for Cream Cheese Mints, by , is from Made With Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carrie Bradford


1 (8oz) brick of cream cheese; room temperature
1 tsp peppermint extract
5 6 cups powdered sugar
food coloring

Line a large baking sheet with parchment paper and set aside.
Using a stand mixer or a hand mixer, start to mix the cream cheese
Add in the peppermint extract.
Slowly add the powdered sugar until thick. The mixture should be stiff enough to hold a peak.
If you plan to make a few different colors of mints, divide the cream cheese into two separate bowls before adding the food coloring.
Green mints need about 3 drops of green food coloring, and pink mints need about 1 drop of red food coloring.
Add the food coloring to the cream cheese mixture and mix until the desired color is reached.
Put the cream cheese mixture into a piping bag fitted with a medium star tip and make about nickel sized amounts on the parchment lined sheet pans.
To make this style shape, hold the frosting tip -inch above the baking sheet, squeeze the bag until about a nickel size is on the pan, and then pull up quickly.
Place sheet pan in the freezer for 2 hours to allow the mints to firm up. Store in an airtight container in the refrigerator, and enjoy!




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