The first time I made Christmas Mints, my entire kitchen smelled like sweet peppermint clouds drifting through a winter wonderland, and I immediately knew I’d fallen in love with the recipe. I remember standing at the counter mixing the buttery dough, watching it transform from plain white into cheerful red and green, and feeling that burst of childlike excitement that only holiday treats can bring. These little melt-in-your-mouth mints quickly became one of my must-make Christmas traditions because they’re charming, nostalgic, and unbelievably easy.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you a festive, no-bake treat that is simple enough for a busy holiday schedule but special enough to brighten a cookie plate, a dessert tray, or even a last-minute edible gift with almost no effort at all.
Ingredients
- 4 cups powdered sugar
- 4 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 1–2 teaspoons peppermint extract
- Red gel food coloring
- Green gel food coloring
- Extra powdered sugar for rolling
One of my favorite things about these mints is how forgiving the ingredients are. Powdered sugar creates the soft, melt-away texture that defines a classic cream cheese mint. I’ve tried swapping butter amounts, and trust me, sticking with softened unsalted butter gives the perfect creaminess without making the dough greasy. Peppermint extract is strong, so start with a teaspoon and add more only if you love an intense flavor. Gel coloring works best because it keeps the dough firm instead of watering it down like liquid dyes often do.
Equipment Needed
- Mixing bowl
- Electric mixer or hand mixer
- Spatula
- Small bowls for dividing dough
- Parchment paper
- Baking sheet
- Fork (for pressing the pattern)
I’ve found that using an electric mixer helps blend the butter, cream cheese, and powdered sugar much more smoothly, but you can absolutely mix by hand if needed—it just takes a little extra muscle. Small bowls make dividing and coloring the dough easy and keep your reds, greens, and whites from mixing too early. Parchment paper is essential because the mints release effortlessly and you avoid scraping them off the tray. And don’t underestimate the humble fork—its tine marks add that classic, charming Christmas Mint look.
Step-by-Step Instructions
When I start making Christmas Mints, I always begin by beating the softened butter and cream cheese together until the mixture becomes fluffy and pale. This step transforms everything, so don’t rush it. Once I add the powdered sugar, I mix slowly at first so the sugar doesn’t puff into a sugary cloud all over the counter—something that has absolutely happened to me before. As the dough thickens, it becomes soft and pliable, almost like peppermint play-dough, and it’s incredibly satisfying to work with.(See the next page below to continue…)