Christmas Mints
These homemade Christmas Mints are soft, creamy, and buttery little candies with a refreshing peppermint flavor. Made with cream cheese, powdered sugar, and peppermint extract, they have a smooth, melt-in-your-mouth texture and just the right amount of minty sweetness.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Handheld electric mixer
- Measuring cups and spoons
- Small bowl
- Rubber spatula or wooden spoon
- Knife
- Fork
- Clean work surface
- Refrigerator
- Airtight storage container
Ingredients
- ⅓ cup granulated sugar for coating
- 4 oz cream cheese at room temperature
- 2 tablespoons unsalted butter at room temperature
- 2 tablespoons light corn syrup (Karo brand used)
- 1 teaspoon peppermint extract
- 4¼–5 cups powdered sugar divided
- 6 drops green liquid food coloring
- 6 drops red liquid food coloring
Instructions
- Line a large rimmed baking sheet with parchment paper. Place the granulated sugar in a small bowl and set aside for coating the mints.
- In a large mixing bowl, combine the softened cream cheese, unsalted butter, light corn syrup, and peppermint extract. Using a handheld mixer on low speed, beat for approximately 1 minute, or until smooth and creamy.
- Gradually add 4¼ cups powdered sugar, about ½ cup at a time, mixing on low speed after each addition. As the mixture thickens into a stiff dough, switch to a spatula or wooden spoon if needed.
- Place a large sheet of parchment paper on a clean work surface and sprinkle it with ¼ cup of the remaining powdered sugar. Transfer the peppermint dough onto the prepared surface.
- Divide the dough into three equal portions. Make a small indentation in the center of two portions. Add 6 drops red food coloring to the first portion and 6 drops green food coloring to the second. Leave the third portion white.
- Knead the red dough until the color is evenly distributed. If sticky, gradually work in up to ¼ cup additional powdered sugar. Repeat with the green dough. If needed, knead 1–2 tablespoons powdered sugar into the white dough to achieve a similar consistency.
- Roll each colored portion of dough into a long rope measuring approximately 18 inches in length and 1 inch in thickness.
- Using a knife, slice each rope into ½-inch pieces. Repeat with all three dough ropes.
- Roll each piece of peppermint dough between your palms to form a small, smooth ball.
- Place 2–3 dough balls at a time into the bowl of granulated sugar and gently toss until evenly coated. Transfer to the prepared baking sheet, leaving a little space between the candies.
- Using the tines of a fork, gently press down on each sugar-coated ball to flatten it into a small, thick disc with a decorative striped pattern.
- Allow the Christmas Mints to set until firm enough to handle. The original recipe specifies uncovered room-temperature drying for up to 24 hours, but because the mints contain cream cheese, do not leave them unrefrigerated that long. Refrigerate for extended setting and limit total time at room temperature to 2 hours.
- Once the mints have set, transfer them to a serving platter and enjoy.
Notes
Room-temperature ingredients: Softened cream cheese and butter blend more easily and help create a smooth peppermint dough.
Powdered sugar: Start with 4¼ cups and use the remaining amount as needed during kneading. Avoid adding too much at once.
Food coloring: Liquid food coloring may soften the dough. Knead in small amounts of additional powdered sugar if it becomes sticky.
Christmas colors: Divide the dough into three portions for traditional red, green, and white candies.
Shaping: Roll the dough into ropes approximately 18 inches long and 1 inch thick, then slice into ½-inch pieces before forming balls.
Sugar coating: Roll the dough balls in granulated sugar before flattening with a fork to create the decorative pattern.
Setting: The supplied recipe allows up to 24 hours of room-temperature drying. Because these candies contain cream cheese, follow refrigerated setting practices instead of leaving them out overnight.
Storage: Keep the finished mints in an airtight container in the refrigerator.