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Cream Cheese Mints is a classic treat that is easy to make. Perfect mints to serve at a baby or wedding shower. This decadent treat only requires a few ingredients.
Cream Cheese Mints Recipe:
Old Fashioned Cream Cheese Mints are a staple treat at many holiday gatherings, baby showers and bridal showers. But now you can easily make these holiday treat at home with easy ingredients.
These mints melt in your mouth and are firm on the outside and have a creamy center. The color of the mints can be changed to any color you want, which makes them the perfect candy to serve year round.
This no bake candy recipe is perfect to make ahead of time. They are rolled in powdered sugar to add flavor to make this an easy decadent treat to serve at any of your holiday gatherings.
Are Cream Cheese Mints the same as Wedding Mints?
Yes, they are the same. These cream cheese mints have many different names. They have been called wedding mints, baby shower mints, special occasion mints, and butter mints.
They are the perfect after dinner mint also. This recipe makes a large portion, so they are perfect to wrap up in to-go bags for friends and family.
Ingredients for Cream Cheese Mints:
- Cream Cheese, Softened at room temperature
- Butter, Softened
- Powdered Sugar, shifted
- Peppermint Extract
- Gel Food Coloring
- Powdered Sugar for rolling the mints
How to Make Cream Cheese Mints:
- Combine cream cheese and butter – Cream together the cream cheese and butter with a hand held electric mixer or stand up mixer until smooth and creamy.
- Add Powdered Sugar – Then add in 1 cup of the powdered sugar. Mix together until well combined.
- Mix in Peppermint – Then mix in the peppermint extract.
- Gradually add in Powdered Sugar – Then place the mixer on low and gradually add in the remaining powdered sugar, 1 cup at a time, scraping down the sides of the bowl after each cup is added in.
- Continue adding until all mix togather – Continue until all the powdered sugar has been added.
- Dough Consistency – The dough should be thick (play-dough like consistency) and not sticky. If the dough is still sticky and not thick enough add in more powdered sugar.
- Divide Dough – Then divide the dough into 4 separate bowls.
- Mix Liquid Food Coloring – Add food coloring to each bowl and mix well until you reach the desired colors.
- Refrigerate Dough – Cover and refrigerate the dough for 2 hours.
- Prepare Baking Sheets – Then line 2 baking sheets with parchment paper or wax paper.
- Roll into balls – Roll the dough in between your palms to form approximately 1 inch balls. Then place the balls on the baking sheets.
- Dip fork into powdered sugar – Dip the tines of a fork in the ½ cup powdered sugar. Then gently press the fork down onto each mint to flatten them out and make a line pattern on the mints.
- Continue until mints marked – Follow this process until all the mints are formed and keep dipping the fork in the powdered sugar when forming the mints.
- Let Mints Hardened – Then allow the mints to sit at room temperature until they have fully hardened (4-6 hours). They should be hard on the outside and soft on the inside.
- Store Mints – Store in an air tight container in single layers with a sheet of wax paper between each layer in the refrigerator for up to 2 weeks.
Do Cream Cheese Mints need to be Refrigerated?
Cream Cheese Mints do require refrigeration. If stored in an air tight container they will last about 2 weeks.
How to Store Wedding Mints:
Place the mints inside an air tight container. Make sure to put the mints in a single layers with a sheet of wax paper between each layer. This will help them from sticking to each and also keep the mints in good shape.
Why are my Cream Cheese Mints Sticky?
If your cream cheese mints are sticky, you will need to add more powdered sugar to the mixture. Slowly add in a tablespoon at a time to improve the consistency.
How long do Cream Cheese Mint last in the fridge?
These Cream Cheese Mints will last up to 2 weeks in the fridge if stored properly. The mints are so delicious to grab a couple for a snack or when you want something sweet.
Wedding Mint Tips:
- Cream Cheese – We recommend using full fat cream cheese for these mints. You also want to use brick style cream cheese. Do not use the type in the tubs or any whipped variety.
- Butter – Make sure the butter is real butter and not margarine. Before using the butter it needs to be softened.
- Peppermint extract is a must. Don’t substitute this extract for mint extract or it will have a similar taste to toothpaste.
- Other Extract – If you don’t not want the mint flavor, you can use other extract such as almond, cherry or orange.
- Powdered sugar – After you have formed the balls, we recommend not using excessive amount of powdered sugary. The mints will absorb the white and you will not see much of it.
- Food coloring – If you prefer to use food coloring, get creative and use the coloring for your event.
- Use a cookie scoop – If you are having trouble getting the mints uniform, use a small cookie scoop.
- Glass Bottom – You can use the bottom of a glass to flatten the mints instead of using a fork.
- You can cut this recipe in half – If you don’t need a ton of mints, reduce the recipe.
- Ingredients should be room temperature – It is much easier to combine the dough mixture if the butter and cream are softened at room temperature.
- Granulated Sugar – You can top the mints with granulated sugar. This adds a little sparkle to the candy treat.
Cream Cheese Mint Molds:
If you have a small candy mold then you can use it to make these mints. Review the directions and press dough firmly into the mold. You will need to invert the mold and pop them out.
If you form the dough into balls by hand or place in the molds, they will turn out perfectly. They don’t need to be the perfect shape.
Easy Homemade Mints:
Making homemade mints is easier than you think. We love finding ways to make our favorite recipes at home. They taste better, have easy ingredients, and they are usually better for you.
Once you make these delicious mint flavored candy, you will be hooked. Whether you need wedding mints or baby shower mints, this recipe will be a hit. Plan on making about 2 to 3 mints per person.
They are so fun to make, work for any occasion and can be themed for anytime of the year. Make some today and you will see just how amazing these mints are.
Print Recipe here for Cream Cheese Mints:
Cream Cheese Mints
Ingredients
- 8 oz Cream Cheese Softened at room temperature
- 4 Tbsp Butter Softened
- 9 cups Powdered Sugar shifted
- 2 tsp Peppermint Extract
- Gel Food Coloring
- 1/2 cup Powdered Sugar for rolling the mints
Instructions
- Cream together the cream cheese and butter with a hand held mixer or stand up mixer until smooth and creamy.
- Then add in 1 cup of the powdered sugar. Mix together until well combined.
- Then mix in the peppermint extract.
- Then place the mixer on low and gradually add in the remaining powdered sugar, 1 cup at a time, scraping down the sides of the bowl after each cup is added in. Continue until all the powdered sugar has been added. The dough should be thick (play-dough like consistency) and not sticky. If the dough is still sticky and not thick enough add in more powdered sugar.
- Then divide the dough into 4 separate bowls. Add food coloring to each bowl and mix well until you reach the desired colors.
- Cover and refrigerate the dough for 2 hours.
- Then line 2 baking sheets with parchment paper or wax paper. Roll the dough in between your palms to form approximately 1 inch balls. Then place the balls on the baking sheets.
- Dip the tongs of a fork in the ½ cup powdered sugar and then gently press the fork down onto each mint to flatten them out and make a line pattern on the mints. Follow this process until all the mints are formed and keep dipping the fork in the powdered sugar when forming the mints.
- Then allow the mints to sit at room temperature until they have fully hardened (4-6 hours). They should be hard on the outside and soft on the inside.
- Store in an air tight container in single layers with a sheet of wax paper between each layer in the refrigerator for up to 2 weeks.
Recipe Notes
Nutrition Facts
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