These no-bake Christmas cream cheese mints are buttery-soft, creamy, melt-in-the-mouth, and peppermint-kissed holiday treats. They require only 4 ingredients and come together in minutes, perfect for gifting, sharing at parties, or adding to your holiday cookie tray.
Cream cheese mints are a popular treat in many regions of the United States, often served at wedding receptions, baby showers, and during the holiday season. They are also known as wedding mints, butter mints, or Melt Away mints.
Cream cheese mints are smooth, light, no-bake candies with a mild sweetness and tangy undertones from the cream cheese, along with a refreshing whisper of mint. You need a handful of ingredients: cream cheese, powdered sugar, a dab of butter, flavoring, and edible food colors to make these delicately sweet and smooth treats.
With the holiday season right around the corner, there’s no such thing as too many sweets! These Christmas cream cheese mints are the perfect addition to any festive dessert spread. They are so easy to prepare, look effortlessly pretty, and are visually stunning!
Table of Contents
Why you’ll love this recipe
- Needs only 4 simple pantry ingredients
- No cooking or candy thermometer needed
- Easily customizable (check variations listed below)
- Ideal for weddings, parties, holiday platters, or gifting
Ingredients
To make these Christmas cream cheese mints, you’ll need;
- Cream cheese: This is the key ingredient in this recipe, giving the mints their characteristic creamy, smooth, and melt-in-the-mouth texture. For the best consistency, use a block of full-fat cream cheese rather than the spreadable cream cheese that comes in tubs. They contain more moisture and will make the dough too soft to work with.
- Butter: This is optional, but I suggest including it in the recipe because it adds a rich flavor and mouthfeel while also giving the mixture enough stability. Use unsalted and softened (not melted) butter.
- Powdered sugar (confectioners’ sugar/icing sugar): It not only adds sweetness but also acts as a setting agent in this recipe. It helps to thicken the mixture, creating a soft and pliable dough that’s easy to work with. Be sure to sift your powdered sugar for a smooth finish!
- Flavoring: Since these are Christmas cream cheese mints, peppermint is obviously the flavor of choice. But you can use any flavor you like. Check variations for flavor suggestions.
- Food coloring: This is optional, but it does add a festive touch. Omit if you avoid food colors. I prefer using gel colors since they don’t alter the consistency of the dough. Liquid colors may make the dough softer; you’ll need to add more powdered sugar to adjust the dough consistency.
Instructions
Step 1: Beat the cream cheese and softened butter, and add peppermint
Line a tray with parchment paper and set aside.
In a large mixing bowl, add 1/2 cup (115 grams) softened cream cheese and 1 tablespoon (14 grams) of unsalted butter (if using). Beat on medium speed until smooth and creamy. Scrape the sides and bottom of the bowl. (Photos 1 and 2)
Add 1/2 teaspoon of peppermint extract and beat until combined. (Photos 3 and 4)
Step 2: Add the powdered sugar gradually
Add powdered sugar, one cup at a time, and mix well. Scrape the mixture off the sides/bottom of the bowl occasionally using a spatula. (Photos 5 to 8)
After adding the 3rd cup of powdered sugar, add the remaining one cup gradually until the dough firms up. You will need around 3½ to 4 cups of powdered sugar. I used 4 cups in total. The dough should be soft and pliable, yet firm enough to roll into a ball without sticking. (Photos 9 to 12)
If it is sticky, add a couple of tablespoons more of powdered sugar.
If it is too stiff, soften it with a small amount of cream cheese or butter.
Step 3: Portion the dough and mix in the colors
Set a small portion of the white dough aside. (Photo 13)
For pastel colors, tint the dough using a toothpick. Mix until evenly incorporated. (Photos 14 to 16)
Step 4: Roll, shape, and air-dry the mints
Scoop 1 teaspoon of the dough, roll it into a smooth ball, and transfer to a tray lined with parchment paper. (Photos 17 and 18)
Roll about 10 dough balls and place them on the tray. Dip the tines of a fork into powdered sugar and gently flatten the dough balls. Repeat this process with the remaining dough. (Photos 19 and 20)
Note: While you work with one portion of the dough, keep the remaining dough covered to prevent it from drying out.
For the marbled effect, take a portion each of the white and green colored dough, roll into a smooth ball, and press with a fork. (Photo 21)
Air dry, uncovered, for 2-4 hours or until the surface feels firm and slightly dry. The drying time of cream cheese mints could vary depending on the humidity, size, and thickness of the mints. (Photo 22)
Storage
Fridge: Since these mints contain cream cheese, they have to be refrigerated. Transfer the mints into an airtight container. Refrigerate for up to 2 weeks.
Freezer: You may also freeze cream cheese mints for up to 2 to 3 months in an air-tight freezer-safe container. Thaw, uncovered, for 10-15 minutes before serving to prevent the condensation from softening the mints.
Use parchment paper between each layer to prevent sticking.
Variations
For an extra touch of holiday charm: Roll some mints in sanding sugar or add a dusting of edible glitter.
Chocolate mints: Add 2 to 3 tablespoons of cocoa powder (sifted) while adding the first cup of powdered sugar.
Chocolate-dipped mints: Dip the bottom or the sides of the mints in dark or white chocolate and let it set.
Pretty molded shapes: You can also roll the ball in some granulated sugar and press it into molds to make pretty shapes.
Different shapes, colors, and flavors: Make these cream cheese mints in different shapes, colors, and flavors to match any occasion. For instance, you can add lemon extract to flavor yellow colored dough, vanilla or almond extract for plain dough, strawberry or rose extract for pink dough, orange extract for orange colored dough, etc. You can use candy molds for a specific shape you desire.
Top tips
Room-temperature ingredients: To ensure a smooth, uniform dough without lumps, start with softened cream cheese and butter.
For a smooth, velvety finish: Sift the powdered sugar; do not skip this step! Always add it gradually to control the dough consistency. Adding it all at once will create a powdery mess. Besides, you may end up with a dry and crumbly dough. You can fix it by adding more cream cheese or butter, but it is best to add it gradually. You may not need the entire 4 cups of powdered sugar.
Chill the dough if it is too soft: If the dough is still too soft after using 4 cups plus a couple of tablespoons more of powdered sugar, refrigerate it for 15 to 20 minutes to firm it up. That should make it easier to roll and shape.
Peppermint flavor: I find 1/2 teaspoon of peppermint extract to be a sweet spot, it is not so subtle nor very overpowering. Feel free to increase it if you prefer a strong peppermint flavor or add less if you prefer a milder flavor.
Work in batches: Do not roll out all the balls and place them on the tray. The surface begins to dry and forms a crust. When you flatten them with the fork, the edges will crack. Roll out about 10-15 balls and flatten them.
Gel colors: The liquid colors may thin the dough. Gel colors are best used here.
Marbled effect: When you combine the two colors, do not apply too much pressure while rolling into a ball, as the dough is soft and the colors might merge, causing the marbling effect to fade away.
FAQ
Why is the dough sticky?
You may have added less powdered sugar, or your kitchen is warm. Add more powdered sugar to the dough, chill for 15-20 minutes to firm up the dough.
Why is the dough dry?
The dough could be dry and crumbly if you added too much powdered sugar. To fix this, knead in a small amount of cream cheese or butter.
Can I make cream cheese mints ahead of time?
Yes, absolutely. These are great to make ahead. You can prepare them 1-2 weeks in advance and store them in an airtight container in the fridge or freeze them for up to 2 months for a longer shelf-life.
Can I use a mold to shape Christmas cream cheese mints?
Yes, you can. Roll the dough ball in powdered or granulated sugar (or green/red sanding sugar) and then press it into the molds.
How to roll or shape the dough without them sticking?
Dust your hands and molds (if using) with powdered sugar. Alternatively, you may chill the dough for some time.
Related
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Christmas Cream Cheese Mints
Ingredients
- 1/2 cup cream cheese softened, 115 grams
- 1 tablespoon unsalted butter softened, optional, 14 grams
- 1/2 teaspoon peppermint extract
- 3½ to 4 cups powdered sugar plus a little more as needed for shaping
- Green gel food color
Instructions
- Line a tray with parchment paper and set aside.
- In a large mixing bowl, add softened cream cheese and unsalted butter (if using). Beat on medium speed until smooth and creamy. Scrape the sides and bottom of the bow
- Add peppermint extract and beat until combined.
- Add powdered sugar, one cup at a time, and mix well. Scrape the mixture off the sides/bottom of the bowl occasionally using a spatula.
- After adding the 3rd cup of powdered sugar, add the remaining one cup gradually until the dough firms up. You will need around 3½ to 4 cups of powdered sugar. I used 4 cups in total. The dough should be soft and pliable, yet firm enough to roll into a ball without sticking.
- If it is sticky, add a couple of tablespoons more of powdered sugar. If it is too stiff, soften it with a small amount of cream cheese or butter.
- Set a small portion of the white dough aside.
- For pastel colors, tint the dough using a toothpick. Mix until evenly incorporated.
- Scoop 1 teaspoon of the dough, roll it into a smooth ball, and transfer to a tray lined with parchment paper.
- Roll about 10 dough balls and place them on the tray. Dip the tines of a fork into powdered sugar and gently press the balls. Repeat this process with the remaining dough.
- Note: While you work with one portion of the dough, keep the remaining dough covered to prevent it from drying out.
- For the marbled effect, take a portion each of the white and green colored dough, roll into a smooth ball, and press with a fork.
- Air dry, uncovered, for 2-4 hours or until the surface feels firm and slightly dry. The drying time of cream cheese mints could vary depending on the humidity, size and thickness of the mints.
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