Thursday, September 12, 2013

Cream Cheese Mints

Recipe adapted from: Reeves Danter


  • 4oz Cream Cheese
  • 2 1/4 cups Confectioner's Sugar
  • 1 tsp. Peppermint Extract
  • Food Coloring
  • Granulated Sugar

Mix cream cheese, confectioner's sugar, peppermint extract and food coloring until VERY smooth. Put into piping bag. Pipe thumb nail size drops into bowl full of granulated sugar (I did 4 drops at a time). Roll them in granulated sugar. If using molds, coat the molds in sugar then press balls into them to shape. Drop the molded pieces out onto wax paper that has a coating of granulated sugar on it. If making them into free form "pillow" shapes, after rolling them in the sugar, place them on wax paper that has granulated sugar on it. Allow to dry for at least 24 hours. Store in air tight container once completely dry.


It may seem like you're using a lot of granulated sugar, but really it acts like flour so the mints don't stick. The mixture is really really sticky so you have to be careful to really coat the droplets in sugar. Make sure when you're rolling them to get your hands really dry. After about 8 hour of drying you can carefully flip them over to dry a little more on the other side. Serve them in a pretty dish. Can be made in any color. I made pink and blue for a baby shower.

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