Baking · Snacks

Cream Cheese Mints

I had big plans for today. I had shopping to do – places to be. In the midst of making my grocery lists, my little boy got sick. So, I was stranded in the house all day with limited ingredients. The pumpkin pie poppers I’d planned to make will have to wait until I can get out to the store – which is fine since now I’ll be able to make and take them to my Grandma’s birthday party tomorrow.  I had everything on hand for these mints though, and they made a fun project for me and my daughter to make while the little man recuperated on the couch. The dough is a little sticky and you’ll probably make a mess with it and the sugar, but these little mints are totally addictive! Which I only know because I’ve eaten at least a dozen – and they aren’t even fully set up yet. Oh well.

Cream Cheese Mints

Cream Cheese Mints

3 oz cream cheese, softened
1 tablespoon butter, softened
3-4 cups confectioners’ sugar
1/2 tsp peppermint extract
any color food coloring paste (optional)


  1. In a large bowl, combine cream cheese and butter. Color as desired with food coloring gel, or leave white. Mix in peppermint extract. Add confectioner’s sugar until mixture forms a ball. Refrigerate for 1 hour.
  2. Using a measuring 1/4 tsp, drop onto waxed paper sprinkled with granulated sugar (you can also roll them in sugar first if desired). Flatten with a fork dipped in sugar. Let dry for 3-4 hours on waxed paper (depending on how big your mints are, this could take longer – up to overnight), then freeze or refrigerate.

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