Homemade cream cheese butter mints are a vintage candy recipe. You'll love the melt-in-your-mouth texture with a flavor that's both refreshing and irresistibly buttery. Perfect for after-dinner mints, as a thoughtful homemade gift, or just a sweet snack, these mints are surprisingly easy to make.
Add cream cheese and butter to a large mixing bowl.
Blend with an electric mixer until smooth.
Add 1 cup of the powdered sugar and mix until smooth.
Continue to mix and add the mint extract.
Gradually, add the remaining powdered sugar. Mixture should feel like Play-doh.
Separate the mixture into separate balls for each color.
Poke a well in each ball and add desired food color.
Knead until the color is uniform throughout the mixture with no white streaks. You may need to add more powdered sugar.
If the dough seems soft cover and refrigerate it for an hour or two before proceeding.
Line 2 cookie sheets with parchment paper.
Set aside.
Pinch off small amounts of the dough and form into 1-inch balls.
Gently press the tines of a fork into the top of each ball. If it sticks try dipping the fork in powdered sugar before flattening the balls.
Let stand, uncovered, for at least 4 hours or until the mints are firm and dry. If the bottoms have any moisture, flip them over and let them sit until the bottoms of the mints dry.
Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
Mints can be refrigerated or frozen if desired.
Notes
Storage:Store your delicious cream cheese mints in an airtight container in single layers. Separate each layer with a sheet of parchment paper or wax paper. They'll keep for up to two weeks at room temperature. You can freeze them for up to 3 months.Tips:
Use full-fat cream cheese.
Let your butter and cream cheese warm up to room temperature - this is important.
Sift your confectioner’s sugar if it’s lumpy to ensure the creamiest texture.
Your cream cheese butter mints should have the consistency of play dough. If your dough is sticky, add more powdered sugar until the texture becomes firm.
If the dough softens too much while handling, cover the bowls with plastic wrap and set them in the fridge for 1-2 hours to firm up before shaping them into balls.
Measure out the dough using a teaspoon or a tiny cookie scoop so that your mints will all be the same size.
If you want the tops of your mints to be smooth, flatten them with the bottom of a glass dusted with powdered sugar.