These easy cream cheese butter mints are a no bake treat perfect for baby and bridal showers, weddings, homemade gifts, and candy or cookie trays. Turn them any color you'd like to match your special occasion!
4ounces(113g) full fat block style cream cheesesoftened to room temperature
1Tablespoon(14g) unsalted buttermelted
½teaspoonpeppermint extract
¼teaspoon vanilla extract
⅛teaspoonsalt
4cups(480g) powdered sugarplus additional as needed for rolling and fork imprints
food coloring1optional
Instructions
Line two large baking sheets with parchment paper, wax paper, or silicone baking mats. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, melted butter, peppermint extract, vanilla extract, and salt on medium speed until completely combined.
Reduce the mixer to low then slowly add the powdered sugar, stopping to scrape down the sides and bottom of the bowl as needed. The mixture will become stiff, but keep mixing. After all of the powdered sugar has been added, the consistency should be like PlayDoh and not sticky. If it is still lumpy, stir it with a large spatula to bring the mixture together. Cover the bowl then allow the cream cheese mint dough to rest for 10 minutes.
If coloring your mints: if you are using just one color for your cream cheese mints, you can use your mixer to beat the color into the dough. If you want to do more than one color, divide the dough into as many bowls as you need, cover the bowl when it's not in use, and stir desired color into each portion until fully blended.
Using a ½ teaspoon measure or mini cookie scoop with a trigger, drop small balls2 of cream cheese mints onto prepared baking sheets. Use your hands to form each mound into a ball, rolling between your palms/fingers gently until smooth and uniform. Place back onto baking sheet. Use a bit of powdered sugar on your hands if the warmth of them is melting the balls or making them too sticky.
Dip the tines of a fork in powdered sugar and gently but firmly press down on each mint with a rocking motion to imprint lines across each mint.
Allow mints to dry at room temperature for about 3 hours (or until dry to the touch) then chill in the refrigerator at least 2 hours before serving. Store mints in airtight containers in single layers with a sheet of wax or parchment paper between them to keep from sticking together for up to 2 weeks. Mints freeze well, up to 3 months. Thaw in the refrigerator.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.