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Old Fashion Cream Mints Recipe

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This recipe for Old Fashion Cream Mints, by , is from NBCC Cookbook, 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!

Cindy Seay


Cream cheese. I You’ll ideally want it to be softened a bit before using. Make sure to use a brick-style cream cheese and not a spreadable type of cream cheese (that comes in a tub).

Butter. Just a tablespoon for this recipe!

Powdered Sugar. This is what will make your mints hold their shape. You’ll be using a lot of powdered sugar, and it’s going to be quite an arm workout if you try to stir all of this in without an electric or stand mixer. The “dough” will need to be very stiff.

Peppermint Extract. I much prefer this to “mint” extract, which I think makes these cream cheese mints taste like toothpaste. Start with just the 1/2 teaspoon indicated and then increase if desired/as needed. Not a fan of mint? you can play around with other flavors and extracts, too!

Vanilla Extract. I find that this helps temper the mint flavor and adds an incredibly tasty but subtle depth of flavor. Just a tiny bit is needed — 1/8 teaspoon.

One last ingredient you might like to use is food coloring. This is completely optional, but I like to divide my dough into different bowls and tint it with a bit of food coloring. While I’m generally a fan of gel food coloring, which yields vibrant colors, something about cream cheese mints calls for a more pastel look, so I used liquid food coloring today. Whichever you prefer is fine (and of course you can leave out the color entirely).

Combine cream cheese and butter and beat with an electric mixer until smooth and creamy.
Add about two cups of powdered sugar and stir until well-blended.

Add extracts and stir well. I like to stir the extract in at this point to ensure that it is well-combined into the batter. If you wait until the end the dough can get so stiff that you end up with pockets of intense mint flavor in some places.

Slowly, with mixer on low speed, add remaining powdered sugar. The dough should become very stiff. Pause periodically to scrape the sides and bottom of the bowl to ensure everything is very well-combined.
This dough should be a very thick, stiff dough. If it’s not or if it’s still sticky, continue to add more powdered sugar until a play-dough like consistency is reached.

If using food coloring: If using just one color you can use your electric mixer to beat the color into the dough. If you’d like to do several colors, divide the dough into as many bowls as you would like colors and color each individually, stirring well until color is well-incorporated.

Roll dough into teaspoon-sized balls and transfer to a wax paper-lined cookie sheet.
Dip the tines of a fork in additional powdered sugar then gently but firmly press down into each mint.

Let sit at room temperature to firm up for several hours, then transfer cream cheese mints to the refrigerator until ready to serve!




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