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Home » christmas » HAPPY Holidays: Cream Cheese Mints

christmas, diy, free printables, guest tutorials, HAPPY Holidays, recipes · December 17, 2014

HAPPY Holidays: Cream Cheese Mints

Tatertots & Jello is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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Hey there! I’m Talitha and I blog over at Love, Pomegranate House! Christmas is my favorite holiday! I love all the movies, music, and lights. Oh and let’s not forget the treats. The food may be the best part of the season. I mean, yes, family and closeness and blah blah blah. But treats. I am thrilled to be here today sharing an awesome recipe for these adorable Cream Cheese Mints. It is perfect for the holidays, either to hoard and eat at home or to share with neighbors and friends.

Cream Cheese Mints

Lucky for all of us, this recipe makes plenty (about 250 mints) so you have enough to give away and still have some left over to eat yourself… while hiding in a closet so no one knows how many you ate.

Ingredients:

  • 1 (8oz) brick of cream cheese; room temperature
  • 2 tbsp butter; room temperature
  • 1 tsp peppermint extract
  • 4 1/2 – 5 cups powdered sugar
  • food coloring

Cream Cheese Mints

happy-holidays-2014-300-tatertotsandjello1

Directions:

  1. Line a large baking sheet with wax paper. (Do as I say, not as I did… my bad.) Set aside.
  2. Using a stand mixer or a hand mixer, combine cream cheese and butter. Once well combined, add in peppermint extract.
  3. Slowly add powdered sugar 1/2 cup at a time until thick. The mixture should be stiff enough to hold a peak and not wilt when the mixer is off. This is normally in the 4 1/2 to 5 cups of powdered sugar range.
  4. Add food coloring to cream cheese mixture until desired color is reached. If doing multiple colors, divide cream cheese and then dye. (My mints required 1 drop of red and 3 drops of green.)
  5. Put cream cheese mixture into a piping bag fitted with a medium star tip and drop nickel sized amounts on lined baking sheet. (To make the “kiss” shape, hold tip 1/2-inch above the baking sheet, squeeze bag until circumference is about that of a nickel, and then pull up quickly.)
  6. Place tray in freezer for 2 hours to allow the mints to firm up. Store in an airtight container in the refrigerator.

Cream Cheese Mints

Cream Cheese Mints

I placed my mints in a mason jar to give to neighbors.

Cream Cheese Mints

Tie off the jars with a little baker’s twine and these tags I whipped up and you are set to give them as a gift!

Cream Cheese Mints

And because I like you all so much, you can download my tags HERE for free!

These mints are absolutely delicious and make the perfect gift for your neighbors! Plus, I mean, they are freaking adorable. Thank you so much for visiting with me and thanks, Jen, for having me here at TT&J! Make sure to come visit me at Love, Pomegranate House! Merry Christmas all! XOXO.

*********

Thanks Talitha! Those look so delicious and so easy too! Talitha has so many great ideas on her blog. Here are a few I think you’ll love:

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Use her pretty Christmas Chalkboard Printables for your holiday decor.

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And, she has some amazing DIY projects going on right now. This DIY Tufted Wingback Headboard is just beautiful!

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And, she also shares delicious recipes like these Peppermint Christmas Candies! They would be so perfect for neighbor gifts!

 Visit Love, Pomegranate House and

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HAPPY Holidays: Cream Cheese Mints
Recipe Type: Dessert
Cuisine: Cream Cheese Mints
Author: Jennifer Hadfield
Prep time: 15 mins
Cook time: 2 hours
Total time: 2 hours 15 mins
Here is an awesome recipe for these adorable Cream Cheese Mints. It is perfect for the holidays, either to hoard and eat at home or to share with neighbors and friends.
Ingredients
  • 1 (8oz) brick of cream cheese; room temperature
  • 2 tbsp butter; room temperature
  • 1 tsp peppermint extract
  • 4 1/2 – 5 cups powdered sugar
  • food coloring
Instructions
  1. Line a large baking sheet with wax paper. (Do as I say, not as I did… my bad.) Set aside.
  2. Using a stand mixer or a hand mixer, combine cream cheese and butter. Once well combined, add in peppermint extract.
  3. Slowly add powdered sugar 1/2 cup at a time until thick. The mixture should be stiff enough to hold a peak and not wilt when the mixer is off. This is normally in the 4 1/2 to 5 cups of powdered sugar range.
  4. Add food coloring to cream cheese mixture until desired color is reached. If doing multiple colors, divide cream cheese and then dye. (My mints required 1 drop of red and 3 drops of green.)
  5. Put cream cheese mixture into a piping bag fitted with a medium star tip and drop nickel sized amounts on lined baking sheet. (To make the “kiss” shape, hold tip 1/2-inch above the baking sheet, squeeze bag until circumference is about that of a nickel, and then pull up quickly.)
  6. Place tray in freezer for 2 hours to allow the mints to firm up. Store in an airtight container in the refrigerator.
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Posted By: Jen · In: christmas, diy, free printables, guest tutorials, HAPPY Holidays, recipes

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Comments

  1. Ylli says

    January 15, 2021 at 3:33 PM

    Hi!
    Because of butter as ingredient, how long can we keep in room Temp
    Thanks Ylli

    • Jen says

      January 18, 2021 at 2:35 PM

      Hi! You can keep these mints out in a covered container for one week at room temperature 🙂

  2. Denise says

    December 15, 2019 at 7:28 PM

    nope! sat in the freezer for 3 hours and never firmed up. just became a lumpy sticky mess in the container. cute idea, but doesnt look like anyone has been able to get them dry enough to do anything with. its just cream cheese icing recipe so i can reuse for cupcakes anyway.

  3. Mary Bratton says

    June 6, 2018 at 6:36 AM

    I’m having trouble getting my mints to harden and I need them for graduation party this Sunday, can you help me please? Flavor is wonderful! Thx and please HELP

  4. Pam says

    December 19, 2017 at 8:05 AM

    Made these last night. Put in freezer for two hours, then let sit out over night. Still soft when picked up. Please advise. Thanks.

  5. Mandy says

    December 12, 2017 at 6:19 AM

    What would be the difference in flavor between using peppermint or mint extract? Which do most prefer? I have seen several recipes using one or the other. Thanks for the help!!

  6. Sandy says

    December 18, 2016 at 4:08 PM

    I have to say they are pretty tasty! Thanks for the recipe! I just made them as a treat for a few people on my list! My red however came out a bit on the dark pink side and my green looks dark. I will need to adjust my color drops next time along with the size I piped on the wax paper. As the mints aren’t quite uniformed! But the nonetheless I’m proud of myself in the ease of learning how to pipe for the first time and not screwing it up! 🙂 I ended using my medium size baking pans and filled 2 plus a smaller pan and paper plate :o. I had run of pans plus the size of my mints were maybe a size of a dime.

  7. Mary Kay says

    December 13, 2016 at 8:47 AM

    try the recipe without the butter to see if they do better. Go to: realwomen.phillycanada.com
    and search for cream cheese mints – this recipe does not use butter nor does it say to put in the freezer
    Although, I havent made them yet but will attempt this weekend.

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    March 27, 2016 at 3:44 AM

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  9. Joyce says

    December 19, 2015 at 6:56 PM

    Please tell me how to get them dry enough to put in jars for gifts! I’ve tried twice, they’re very firm but when I take them out of the freezer, they stick to my fingers!
    Thanks!

  10. Cate says

    December 18, 2015 at 4:18 PM

    This recipe is delicious! However, mine never hardened. How do you get them hardened so they are packageable.

  11. Laurie says

    December 15, 2015 at 10:26 PM

    I may*** have piped some directly into my mouth!!! AMAZING!!!

  12. Kim says

    December 8, 2015 at 6:43 PM

    Do these have to stay refrigerated forever till eaten? I want to use as neighbor gift but need to beable to say keep refrigerated or not

  13. kreativekarma says

    December 7, 2015 at 2:16 PM

    Thank you! I can’t wait to try these!

  14. Tracy says

    November 29, 2015 at 9:12 AM

    I .adequate these yesterday and I’m wondering if they ever get hard? Mine after hours and hours in yhe freezer are pretty and perfectly shaped but as soon as they sit on the counter for a few mins soften right up. They still keep their shape but when you try to pick them up they are soft.
    Should i have added more icing sugar?;I added 5 cups

  15. Rochelle says

    November 21, 2015 at 12:50 PM

    hi I was just wondering if you could make these ahead and freeze them?

    Thanks

  16. Eva says

    November 14, 2015 at 12:54 PM

    How long can they can they be stored in the fridge? They look yummy!

  17. Brie @ like-the-cheese.com says

    December 19, 2014 at 3:59 PM

    These look ah-mazing! Almost too cute to eat (almost…). Love them in the jar!

    • Amanda allport says

      November 9, 2016 at 9:33 AM

      Happy beginning of non stop baking season!!!

      Has anyone received a reply regarding posted comments???

Hi! I'm Jen Hadfield. I'm a mom of 5 restoring an 1891 home in the heart of Salt Lake City. I love being creative and sharing simple ideas to make your life easier and more beautiful!

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