A simple recipe for old-fashioned Cream Cheese Mints! This is a variation of a recipe from my grandmother. They can be made in a matter of minutes and I include instructions for making them in molds for baby showers or bridal showers!
Old-Fashioned Cream Cheese Mints
I’d bet you’ve had, or at least seen these cream cheese mints before.
Sometimes formed into cute little discs (as seen here), and sometimes molded into pretty little flowers at bridal showers or rattles at baby showers, or made into just about any shape or color to suit any occasion (how about some green Christmas trees!?). In fact, they’re often referred to as “wedding mints” or “baby shower mints” because they’re so commonly seen at these events.
I wanted to share a sweet and simple candy recipe with you before Christmas, one that didn’t require a candy thermometer (like most of my candy recipes from last year did!), and these cream cheese mints were the perfect choice. You need only a handful of ingredients. The end result is firm on the outside and creamy on the inside. They just melt in your mouth, it’s a bit like eating a minty cream cheese frosting.
Have you ever made these before? If so, you already know how easy they are to make…
Ingredients for Cream Cheese Mints
This is such a straightforward recipe. You only need 5 ingredients:
- Cream cheese. I think this one goes without saying. You’ll ideally want it to be softened a bit before using. I like to set mine out an hour before I begin making the mints. Make sure to use a brick-style cream cheese (like the one shown above) and not a spreadable type of cream cheese (that comes in a tub).
- Butter. Just a tablespoon for this recipe! It adds a nice creaminess to the texture.
- Powdered Sugar. This is what will make your mints hold their shape. You’ll be using a lot of powdered sugar, and it’s going to be quite an arm workout if you try to stir all of this in without an electric or stand mixer. The “dough” will need to be very stiff.
- Peppermint Extract. I much prefer this to “mint” extract, which I think makes these cream cheese mints taste like toothpaste. Start with just the ½ teaspoon indicated and then increase if desired/as needed. Not a fan of mint? you can play around with other flavors and extracts, too!
- Vanilla Extract. I find that this helps temper the mint flavor and adds an incredibly tasty but subtle depth of flavor. Just a tiny bit is needed — ⅛ teaspoon.
One last ingredient you might like to use is food coloring.
This is completely optional, but I like to divide my dough into different bowls and tint it with a bit of food coloring. While I’m generally a fan of gel food coloring, which yields vibrant colors, something about cream cheese mints calls for a more pastel look, so I used liquid food coloring today. Whichever you prefer is fine (and of course you can leave out the color entirely).
How to Make Cream Cheese Mints:
- Combine cream cheese and butter and beat with an electric mixer until smooth and creamy.
- Add about two cups of powdered sugar and stir until well-blended.
- Add extracts and stir well. I like to stir the extract in at this point to ensure that it is well-combined into the batter. If you wait until the end the dough can get so stiff that you end up with pockets of intense mint flavor in some places.
- Slowly, with mixer on low speed, add remaining powdered sugar. The dough should become very stiff. Pause periodically to scrape the sides and bottom of the bowl to ensure everything is very well-combined.
- This dough should be a very thick, stiff dough. If it’s not or if it’s still sticky, continue to add more powdered sugar until a play-dough like consistency is reached.
- If using food coloring: If using just one color you can use your electric mixer to beat the color into the dough. If you’d like to do several colors, divide the dough into as many bowls as you would like colors and color each individually, stirring well until color is well-incorporated.
- Roll dough into teaspoon-sized balls and transfer to a wax paper-lined cookie sheet.
- Dip the tines of a fork in additional powdered sugar then gently but firmly press down into each mint.
- Let sit at room temperature to firm up for several hours, then transfer cream cheese mints to the refrigerator until ready to serve!
If you like these, make sure to also try my easy butter mint recipe!
Can I use these in a Mold?
Yes! Cream cheese mints are commonly seen at bridal showers and baby showers and are often formed into cute shapes in silicone molds. You can absolutely use this recipe with your molds.
To do so, roll a bit of the dough into a ball, roll that thoroughly through granulated (not powdered) sugar, and press it firmly into your mold. Invert the mold and pop out your adorably shaped cream cheese mint!
How to Store Cream Cheese Mints:
Once your mints are prepped and firm, store them in the refrigerator in an airtight container for up to two weeks or in the freezer (in an airtight container) for several months.
Enjoy!
More Easy Candy Recipes to Try:
Let’s bake together! Head on over to my YouTube channel where I’ve already uploaded over 200 recipe videos that you can watch for free!
Cream Cheese Mints
Ingredients
- 4 oz (113 g) cream cheese¹ softened
- 1 Tablespoon salted butter softened
- 4 cups (500 g) powdered sugar plus additional as needed and for imprinting mints
- ½ teaspoon peppermint extract
- ⅛ teaspoon vanilla extract
- Food coloring optional
Instructions
- Combine cream cheese and butter in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy and well-combined.4 oz (113 g) cream cheese¹, 1 Tablespoon salted butter
- With mixer on low-speed, gradually add 2 cups (250g) of sugar, stirring until completely incorporated.4 cups (500 g) powdered sugar
- Add peppermint and vanilla extract and stir well.½ teaspoon peppermint extract, ⅛ teaspoon vanilla extract
- With mixer on low-speed, gradually add remaining sugar. Stir until sugar is completely combined and pause occasionally to scrape sides and bottom of the bowl. Dough should be very stiff and not sticky (if it’s still sticky, add more powdered sugar until it has a play-dough-like consistency).
- If using food coloring: If using just one color you can use your electric mixer to beat the color into the dough. If you'd like to do several colors, divide the dough into as many bowls as you would like colors and color each individually, stirring well until color is well-incorporated.Food coloring
- Roll dough between your palms into teaspoon-sized portion until smooth. Transfer to wax-paper lined baking sheet. Dip the tines of a fork in powdered sugar and use that to gently but firmly press down on each mint.
- Allow mints to dry at room temperature for several hours (they should be dried through and if you squeeze them firmly they shouldn't squish or give) then transfer to an airtight container and store in the refrigerator until ready to serve. To help minimize any sticking, store mints in single layers with a sheet of wax paper between them.
Notes
To Make Into Molds
If you’d like you can make these mints into just about any shape you’d like using molds. To do so, roll a bit of the dough into a ball, roll that thoroughly through granulated (not powdered) sugar, and press it firmly into your mold. Invert the mold and pop out your adorably shaped cream cheese mint!Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Velma Galletta
How many mints does this recipe make?
Sam
I get about 50. 🙂
Velma Galletta
Thank you.
Sarah
How long are these good in the refrigerator? Or can they be frozen for a couple weeks?
Sam
Hi Sarah! I actually have storage instructions in the FAQ section of the post. 🙂
Donna
Has anyone tried dipping these in chocolate like a peppermint patty just curious what kind of chocolate thanks
Emily @ Sugar Spun Run
Hi Donna! It can work, but you need to freeze them before dipping. We’d recommend a semisweet or dark chocolate if you are trying to emulate a peppermint patty 🙂
Tara
I just made these for neighbors as Christmas treats.
They were so amazing easy to make and tasted great.
The nostalgia of sitting in my grandma’s kitchen making mints like these for wedding favors did my heart some good also.
Emily @ Sugar Spun Run
We’re so happy our recipe brought back some sweet memories for you, Tara 🩷 Thanks for commenting!
Kay
I’ve been making these for many years from my mother-in-law’s recipe & have “tweaked” flavors: orange flavor, anise, almond, coffee, as well as the traditional mint. Just section out a very small portion & experiment with flavor that sounds good. On my to-do list this weekend.
Charla
I want to make them but only have almond and vanilla, my aunt is allergic to all mints also so it’s better I steer clear. What’s your personal favorite alternative flavor? Do you think I can tweak some to be chocolate with cocoa powder or do you think it would ruin the texture?
Wilma
Made these today. They are really delicious. My only complaint is the way you have the detailed mixing directions so far away from the recipe.Why not put them together. I use my iPad to cook from and scrolling so far every time with messy hands is a pain, lol.
Sam
I’m so glad you enjoyed them so much, Wilma! Are you trying to make these reading through the actual post? There is a lot of information there so it’s hard to really compress that, but the actual ingredients and directions section at the bottom is pretty succinct. I even have a new feature that puts the ingredients needed below each step so you don’t have to scroll back and forth. 🙂
Tiff
I personally have never seen a recipe so easy to follow. especially with the ingredients below each step. im trying these tomorrow. so excited. 🙂
Vicky
I just made these. They are easy as well as quick and are delicious. Better make a double batch!
Emily @ Sugar Spun Run
We are so happy you enjoyed them, Vicky! Thanks for coming back to leave a comment 🥰
Kelsee Saavedra
you definitely need way more then 4 cups of powdered sugar. and I’ve left mine out for 48 hours and they are still not dried all the way through. They are delicious
ann
Maybe you made the mistake I made the first time I made these. I’d read the recipe, but then I was influenced by the picture and used the whole brick of cream cheese, rather than a half. Luckily I had extra confectioner’s sugar to complete a double batch. BTW, if you run out of confectioner’s sugar & need some in a flash, there’s a recipe on how to make it using regular sugar & using a blender or food processor to perform the magic. I think 1 cup turns to 2 cups confectioners, but check a recipe to be sure.
Amanda
oh my gosh thank you for this comment I feel like such a dummy after realizing my issue was using the whole cream cheese block!
Jo
Can I use the tub of cream cheese
Emily @ Sugar Spun Run
Hi Jo! Tub cream cheese will not work in this recipe–you must use the block-style cream cheese.