Insanely Easy Cream Cheese Mints Recipe
This Christmas, I made some cream cheese mints – something I haven’t made in several years. I have a friend who really loves them so I thought I would give myself a refresher on them.
I originally got the recipe from a little booth at The Fair that sells rubber candy molds. Sadly, I didn’t see that booth this year but the recipe is easy enough and they don’t have to look pretty to taste good. 😉
Cream Cheese Mints:
- 1 lb box of powdered sugar
- 4 oz cream cheese
- 1/4-1/2 tsp flavoring (more or less based on the potency of the flavor you choose)
- Few drops of food coloring (optional)
- Granulated Sugar
Blend the cream cheese, coloring, and flavoring with sugar – adding the sugar slowly.
After blending about half the sugar, knead the rest of it in by hand. It should be almost Play-Doh consistency, though it may feel a bit sticky.
Scoop out portions and roll into balls with your hands. Flatten or press into molds. Roll/cover in granulated sugar.
Refrigerate and let dry (about an hour).
Half teaspoon size balls makes approximately 75-100 mints. (some of my scoops were a little generous, a few fell on the floor, and a few fell in my mouth. ;] )
This is a super forgiving, easy recipe that is great to make with kids. They will dry nicely without refrigeration but they are almost like ice cream when cold. 🙂
When I made a batch recently, I used 1/8th tsp vanilla flavoring with 1/8th tsp peppermint extract. Stronger flavors, such as almond or peppermint extract, you can use less. In my own batch, you can clearly taste the mint but the vanilla is almost indiscernible.