Description
These Cream Cheese Mints are a colorful, melt-in-your-mouth confection perfect for parties and special occasions. Made with cream cheese, butter, powdered sugar, and mint extract, they are easy to prepare and refrigerated for a few hours to set. The recipe includes vibrant neon and classic food colorings to create fun pastel mints that look as delightful as they taste.
Ingredients
Scale
Base Ingredients
- 4 ounces cream cheese softened to room temperature
- 1 tablespoon butter softened
- 4 cups powdered sugar
- ½ teaspoon mint extract
Coloring
- Neon green gel food coloring
- Neon pink gel food coloring
- Classic blue gel food coloring
Instructions
- Combine Ingredients: In a large mixing bowl, add 4 ounces softened cream cheese, 1 tablespoon softened butter, ½ teaspoon mint extract, and 4 cups powdered sugar.
- Mix with Electric Mixer: Use an electric hand or stand mixer to blend the mixture for 3-4 minutes. The mixture will initially be very crumbly.
- Knead by Hand: Put away the mixer, then continue mixing by hand to knead the mixture until it forms a smooth round ball.
- Divide the Dough: Using a sharp knife, cut the dough ball into 4 equal parts and place each portion in separate small bowls.
- Add Food Coloring: Add 3-4 dots of gel food coloring to three of the bowls (neon green, neon pink, and classic blue). Leave one bowl uncolored for white mints. Mix the coloring in by hand or with a fork until fully blended.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper for placing the mints.
- Form the Mints: Roll 1 teaspoon sized balls from each colored bowl and place them on the prepared baking sheet.
- Flatten Mints: Dip a fork in powdered sugar and gently press into each ball to flatten it about halfway down, creating a mint shape.
- Rest the Mints: Allow the mints to rest at room temperature for 4-6 hours to firm up before serving.
Notes
- Store the mints in an airtight container in the refrigerator for up to 2 weeks.
- Freeze the mints in airtight containers or freezer bags with parchment paper between layers for a few months. Thaw in the fridge before serving.
- You will need both neon and traditional gel food coloring packets to get the vibrant pastel colors.
- The mixture will be crumbly first; blending with an electric mixer for 3-4 minutes is essential before kneading by hand.
- Ensure butter and cream cheese are fully softened for the best texture.
- The final dough should feel like playdough and should not be sticky; add 1 additional tablespoon cream cheese if needed.
- Mix colors by hand for an even, solid color.
- Wash hands between handling different colored dough portions to prevent color transfer.
