Ingredients
- 8 oz cream cheese, softened
- 2 tbsp unsalted butter, softened (optional, for butter mints flavor)
- ¾–1 tsp peppermint extract, to taste
- ½ tsp vanilla extract
- 1 pinch fine salt
- 4–4½ cups powdered sugar, sifted and divided (start with 4 cups)
- gel food coloring, assorted holiday colors (optional)
- ¼ cup sanding or superfine sugar, for coating (optional)
Equipment
- hand mixer or stand mixer
- piping bag with small star tip or fork
- parchment-lined sheet pans
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
Calories: 90kcalCarbohydrates: 16gProtein: 1gFat: 3gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 20mgPotassium: 10mgSugar: 16gVitamin A: 100IUCalcium: 15mgIron: 0.1mg
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.
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