Cream Cheese Mints Recipe

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Cream Cheese Mints

Anna Vandenhazel


These are alot of work but delicious! Sometimes I make them for Christmas, one year I made a double batch and had 8 different flavors - green mint, yellow lemon, pink strawberry, orange-orange, brown chocolate, blue coconut, white vanilla, and purple cherry (I've never seen grape extract). Leaving them out to dry overnight is challenging if you own cats who don't understand what "stay off the table/counter" means, but that problem is solved with inverted cookie sheets! :)

pinch tips: Parchment Paper Vs Wax Paper


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2 Hr


20 Min


Stove Top


1 pkg
8 oz. cream cheese
1/4 c
butter, softened
2 lb
powdered sugar
a few drops of food coloring (as desired)
1/2 tsp
peppermint, wintergreen, lemon, or any extract(s) of your choice.

Directions Step-By-Step

Combine cream cheese and butter in heavy-bottomed saucepan. Stir over low heat until cheese is soft, butter is melted, and mixture is thoroughly blended.
Add powdered sugar and stir until well combined.
Add your choice of food coloring and flavoring. If desired, divide the whole batch to male 2 or more colors choices, adding extract to taste.
Roll into 1-inch balls. Place on waxed paper and press with fork or cookie stamp.
Let stand, uncovered, about 4 hours or overnight, until mints are firm and outside is dry, but inside is still moist and creamy.

About this Recipe

Course/Dish: Candies
Main Ingredient: Dairy
Regional Style: American
Hashtags: #cream-cheese, #candy