Butter Mints
Little mints you make at home — Peppermint Cream Cheese Mints, Grinch Cream Cheese Mints, Best Butter Mints, Peppermint Patties — for holidays and showers.
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Peppermint Cream Cheese Mints
A classic, creamy peppermint-flavored treat that melts in your mouth.
Hope JonesIngredients
- 4 oz cream cheese
- 4 cups (428g) powdered sugar
- 1/2 tsp peppermint emulsion or extract
- as desired food coloring
Instructions
- 1Cream the cream cheese until smooth using a stand mixer or hand mixer.
- 2Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition until the mixture becomes a very thick dough.
- 3Mix in the peppermint flavoring, taste, and add more if desired.
- 4Add food coloring if desired, and knead or mix thoroughly to incorporate.
- 5Shape the dough into small portions: either roll into a long rope and cut into small pieces or portion out into 1 teaspoon balls, then flatten with a fork to create an imprint.
- 6Allow the mints to dry at room temperature for a few hours until they are hard.
- 7Store in an airtight container in the refrigerator for up to 3 weeks.
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Open in Pepper →Soft Little Mints Worth Making At Home
A bowl of homemade mints on the counter says somebody put in the time. They cost almost nothing, they keep well, and they turn a plate of cookies into a real spread.
Cooks on Pepper reach for these around the holidays, for bridal and baby showers, and any time they need a small gift that travels in a tin.
Every recipe here is a mint you can make in one bowl: Peppermint Cream Cheese Mints, the bright green Grinch Cream Cheese Mints, Best Butter Mints, and dipped Peppermint Patties.
Quick Tips
- 1
Soften the cream cheese
Let the cream cheese and butter sit out 30 to 45 minutes so the powdered sugar works in smooth with no lumps.
- 2
Add sugar slowly
Beat in the powdered sugar a cup at a time. The dough should feel like play dough, not sticky.
- 3
Go easy on extract
Peppermint emulsion and extract are strong. Start with 1/2 teaspoon, taste, then add a few drops more.
- 4
Dry before storing
Leave shaped mints uncovered on parchment for 8 to 12 hours so the outsides firm up before they go in a tin.
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