Soft, melt-in-your-mouth peppermint candy in 25 minutes
One bowl, no bake, and perfectly pipeable little peppermint pillows that set in the fridge and keep beautifully for gifting.
Why you’ll love it
- Soft, creamy texture that tastes like old-fashioned mint candy
- Fast no-bake treat for Xmas candy trays and last-minute gifts
- Simple pantry ingredients with easy color swaps for themes
- Scales well for big batches and ships nicely for holiday candy recipes
- Naturally gluten-free and freezer-friendly
Ingredients (notes only)
Base
- Cream cheese – room temp for a smooth, pipeable mint
- Unsalted butter – optional for a “butter mints recipe homemade” taste
- Powdered sugar – sift for a dough that’s soft but not sticky
- Peppermint extract – classic peppermint mints recipe flavor; measure lightly
- Vanilla + pinch of salt – rounds the mint and softens sharpness
Tint & finish
- Gel food coloring – red and green for Xmas candy vibe, or pastel for spring
- Granulated or sanding sugar – light sparkle and non-stick finish
Full measurements are in the recipe card below.
Step-by-step
- Beat base: Mix cream cheese (and butter if using) until perfectly smooth.
- Flavor: Beat in peppermint, vanilla, and salt.
- Sweeten: Add powdered sugar in stages until a soft, moldable dough forms.
- Color: Divide and tint lightly.
- Shape: Pipe rosettes with a small star tip, or roll ¾-inch balls and press with a fork.
- Coat: Dip tops in sanding sugar if desired.
- Set: Chill 30 to 60 minutes until firm to the touch.
- Store: Keep covered and cold for the softest “meltaway” bite.
Pro tips
- Start with ¾ tsp peppermint; chill and taste. Mint intensifies as it sets.
- Dough too soft? Add 1 to 2 tbsp powdered sugar. Too stiff? Knead in 1 tsp cream.
- Pipe onto parchment for easy transfer to the fridge.
- For ultra-smooth texture, sift powdered sugar and beat until satiny before shaping.
- Color lightly. Pale tones read more “classic Christmas.”
- Box with parchment layers to avoid squishing.
Variations (mapped to interests)
- Butter Mints: Add the butter and skip cream cheese for a classic butter-forward flavor.
- Mint Meltaways Recipe: Replace ¼ cup powdered sugar with ¼ cup sifted cornstarch for an extra tender melt.
- Soft Christmas Peppermints: Keep white and roll in superfine sugar only.
- Misty Mints: Tint pastel pink, green, and yellow; pipe small rosettes.
- Christmas Marshmallows tie-in: Press a mint on top of chocolate-dipped marshmallows for party favors.
- Chocolate-dipped: Half-dip set mints in melted dark chocolate and chill.
How to serve
- Arrange by color on a white platter or tuck into mini candy cups for gifting.
- Add to cookie trays, cocoa bars, and dessert boards.
Make ahead & storage
- Make ahead: Best made 1 day ahead for flavor and texture.
- Store: Refrigerate in an airtight container up to 2 weeks.
- Freeze: Freeze up to 2 months layered with parchment; thaw in the fridge.
- Ship: Pack cold with parchment layers and bubble wrap to limit movement.
FAQs
Can I use spearmint instead of peppermint?
Yes. Use half the amount to start and adjust to taste.
Do I need both cream cheese and butter?
No. Cream cheese gives structure and tang. Butter adds old-fashioned richness. Use either or both.
Why are my mints sticky?
Too little powdered sugar or a warm kitchen. Knead in more sugar 1 tbsp at a time and chill.
Can I color half red and half green?
Yes. Divide dough after mixing and tint each portion separately with gel color.
Simple Nutrition (estimate per 3 mints)
| Calories | Carbs | Protein | Fat | Sugar | Sodium |
|---|---|---|---|---|---|
| ~90 | 16 g | 1 g | 3 g | 16 g | 20 mg |
Christmas Mints (Cream Cheese Mints)
Old-fashioned no-bake peppermint mints with a soft, meltaway texture. Just one bowl and quick prep, these colorful holiday candies are perfect for Christmas trays, gifting, and weddings.
Ingredients
Equipment
Method
- Beat cream cheese and butter until very smooth.
- Flavor with peppermint, vanilla, and salt.
- Mix in powdered sugar gradually until a soft, non-sticky dough forms.
- Tint dough as desired with gel food colors.
- Shape by piping rosettes or rolling into ¾-inch balls and pressing with a fork.
- Coat tops in sanding sugar if using.
- Chill 30–60 minutes until firm. Store covered in the refrigerator.
Nutrition
Notes
Subs: Dairy-free cream cheese works; add 1–2 tsp milk alternative only if dough seems dry.
Mint Strength: Start small — flavor intensifies as the mints rest.
Gluten-Free: Most ingredients are GF; check powdered sugar and food colors.
Variation: For meltaway mints, replace ¼ cup powdered sugar with ¼ cup cornstarch.
Equipment: Hand mixer or stand mixer, piping bag with star tip or fork, parchment-lined pans.
Mint Strength: Start small — flavor intensifies as the mints rest.
Gluten-Free: Most ingredients are GF; check powdered sugar and food colors.
Variation: For meltaway mints, replace ¼ cup powdered sugar with ¼ cup cornstarch.
Equipment: Hand mixer or stand mixer, piping bag with star tip or fork, parchment-lined pans.