Best 12 Cream Cheese Mints Recipes

CREAM CHEESE MINTS

Steps:

• In food processor, place cream cheese, butter and powdered sugar. Cover; process, using on-and-off pulses, until mixture comes together into a ball. Add mint extract; process just until incorporated.
• Place dough on work surface sprinkled with additional powdered sugar. Add a few drops food color to center of dough; knead until dough is evenly tinted. Roll dough into ropes; cut into small pieces. Roll each piece into a ball; place on waxed paper.
• Flatten each ball with a fork. Let stand 2 hours or until dry.

CREAM CHEESE MINTS

Steps:

• Mixture will be dry.
• Mix ingredients in a bowl (best if use dough hooks on your mixer).
• Remove from bowl and knead.
• You may add food coloring if you desire.
• Roll in small balls and then roll the balls in granulated sugar.
• Press into molds or slightly flatten balls.
• Remove from mold.
• Lay on wax paper to dry at least overnight.
• Turn over and dry on other side.
• Usually dry 24 hrs on each side.
• If keeping longer than a couple of weeks, they need to be frozen.

SOFT CREAM CHEESE MINTS

Steps:

• With an electric mixer, combine cream cheese & peppermint extract. Mix in powdered sugar gradually until smooth. Knead in the last of the powdered sugar with hands. Add food coloring if desired & knead until easily rolled into balls.
• Roll into 3/4" balls. Then, you can roll in sugar if desired. Or -- you can flatten with a juice glass that has a pretty bottom. Or -- you can press them into candy molds. You can then leave them as is, or dip them in chocolate or whip up some frosting & pipe some small flowers & leaves onto them. The possibilities are endless.
• Cover with paper towels & let dry overnight (obviously, you'll have to figure something out for covering them if you piped a frosting design of sorts onto them). Store tightly covered in refrigerator until serving, or store in freezer for up to 1 month.

MACKIE'S CREAM CHEESE MINTS

Steps:

• In medium bowl, cream together confectioners' sugar and cream cheese until smooth. Divide into three sections and mix peppermint extract and green food coloring into the first, butter flavored extract and 1/2 teaspoon yellow food coloring into the second, and lemon extract and the remaining 1/2 teaspoon yellow food coloring into the third.
• Roll each section out onto a flat surface and cut with small cookie cutters, or press into candy molds. Allow individual mints to air dry for 2 hours. Then refrigerate or freeze until serving.

CREAM CHEESE MINTS

Steps:

• 1. Mix cream cheese, powdered sugar, mint flavoring and food coloring (a small drop at a time until you reach desired color) and knead until creamy and smooth. Roll into tiny balls, roll in granulated sugar and press into rubber or plastic candy molds. Immediately remove from mold and place on wax paper and allow to dry.
• 2. Store in an airtight container in a cool dry place. Candy will keep for a couple of months.

PEPPERMINT CREAM CHEESE MINTS

Steps:

• In a large saucepan over medium-low heat, blend together cream cheese and butter.
• Slowly add powdered sugar, stirring well between each addition.
• Stir in peppermint extract.
• If you want to add color to your mints, you can either add all six drops to the full mixture, or divide the mixture in half and only add three drops to one half and leave the other half white.
• Make 1 inch balls of the mixture and press onto wax paper or parchment paper with the bottom of a glass dipped in powdered sugar.
• You can use a 2" cookie press to press them.
• I just press them with my fingers.
• Let cool for four hours uncovered.
• Store in the refrigerator or freezer.

CREAM CHEESE MINTS

Steps:

• 1. Combine and push mint mixture into a pastry bag, icing syringe or squeeze bottle with a decorative tip. Create desired shapes for mints. Let set 1 hour.

BUTTER CREAM CHEESE MINTS

Steps:

• 1. In large saucepan, melt cream cheese & butter over low heat, stirring until smooth. Remove from heat.
• 2. Gradually add in the powdered sugar then the extracts. Stir until well blended. You can add food coloring at this point if so desired.
• 3. Let dry for a couple of minutes. Spoon into decorator w/ small tip and squirt onto waxed paper. Let set for at least 12 hours (24 hours is better) to dry then transfer in ziplock bags & store in freezer or store in air tight containers or just set out in pretty dishes uncovered.
• 4. I actually use my Pampered Chef Easy Accent Decorator for this. You can also use a ziplock bag with a corner snipped just a bit and squeeze out in a swirlling motion to make them pretty.
• 5. This is the consistency. Hope you can tell by the pic, which isn't that good.

CHRISTMAS CREAM CHEESE MINTS

Steps:

• 1. Using mixer blend together cream cheese and butter. Slowly add powdered sugar until the mixture pulls away from the side and begins to form a ball. If necessary add a couple more tablespoons of powdered sugar. Add peppermint oil to taste. If desired add gel color and mix until color is uniform.
• 2. Pinch off balls that are about 1/2 to 3/4 of an inch. Roll the ball in powdered sugar and place on wax paper covered baking sheets. Using a fork that has also been dipped in the powdered sugar press indentation on the top of the mints. Allow to dry on counter for one hour and then place the baking sheets with mints on them in the freezer until frozen. Store in the freezer or in the refrigerator with wax paper between layers.

CREAM CHEESE MINTS

Steps:

• In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.
• Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

FAST AND EASY CREAM CHEESE MINTS

Steps:

• 1. Mix all ingredients together. Knead with hands until it resembles a pie dough.
• 2. Roll into small balls and dip into granulated sugar to keep the mints from sticking to the mold
• 3. Press into desired molds. Pop out immediately. If you don't have a mold roll into a rope and snip in desired lengths. Just sprinkle area with alittle sugar to keep from sticking.
• 4. Mints can be eaten immediately or stored in a covered container indefinately in the refrigerator.
• 5. Note: You can also use liquid food coloring but the paste produces a nice color

CREAM CHEESE MINTS

Steps:

• 1. Mixture will be dry.
• 2. Mix ingredients in a bowl (best if use dough hooks on your mixer).
• 3. Remove from bowl and knead.
• 4. You may add food coloring if you desire.
• 5. Roll in small balls and then roll the balls in granulated sugar.
• 6. Press into molds or slightly flatten balls.
• 7. Remove from mold.
• 8. Lay on wax paper to dry at least overnight.
• 9. Turn over and dry on other side.
• 10. Usually dry 24 hrs on each side.
• 11. If keeping longer than a couple of weeks, they need to be frozen. Makes 30 mints or 40 depending on the mold.