The very first time I made these Cream Cheese Christmas Mints, my kitchen instantly filled with the sweet scent of peppermint and powdered sugar, and it transported me straight back to childhood Christmas parties. As I rolled the colorful dough between my palms and pressed each mint with a fork, I felt that familiar holiday magic settle in. These little bites of creamy, melt-in-your-mouth mintiness are so simple, but the process is surprisingly calming and joyful. And when I tasted one—soft, cool, sweet—it was love at first bite.
Why You’ll Love This Recipe
You’ll love this recipe because it transforms everyday pantry staples into festive, nostalgic candies that look beautiful, taste incredible, and require absolutely no baking—making them perfect for holiday plates, gift bags, and last-minute seasonal treats.
Ingredients
- ⅓ cup granulated sugar
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 2 tbsp clear corn syrup
- 1 tsp peppermint extract
- 5 cups powdered sugar
- 6 drops green food coloring
- 6 drops red food coloring
One thing I love about these mints is how forgiving the ingredients are. Full-fat cream cheese works best because it gives the mints their signature creamy bite, but you can use reduced-fat if needed—they just won’t set quite as firmly. Peppermint extract is essential; don’t swap it for mint extract unless you enjoy a spearmint flavor. Clear corn syrup helps bind everything and keeps the dough soft and pliable, and powdered sugar provides structure and that melt-away texture we all love.
Equipment Needed
- Mixing bowl
- Electric mixer or hand mixer
- Rubber spatula
- Measuring cups
- Fork (for pressing the mints)
- Baking sheets
- Parchment paper
A hand mixer makes combining the cream cheese, butter, and powdered sugar so much easier than mixing by hand, though you can absolutely do it manually if you’re patient. The fork is what gives each mint its classic ridged appearance. Parchment paper prevents sticking and allows the mints to dry properly. And having a sturdy rubber spatula helps scrape every bit of dough from the bowl, which you’ll want—every ounce counts when the mints taste this good.
Step-by-Step Instructions
When I make these mints, I start by beating together the softened cream cheese and butter until the mixture is smooth and creamy. This step is always so satisfying because you can literally see the ingredients transform from two separate textures into one velvety blend. I add the granulated sugar, corn syrup, and peppermint extract next, and the moment the peppermint hits the bowl, that cool, festive aroma fills the entire room. It’s the first moment that really makes me feel like holiday baking has begun.
After the wet ingredients are blended, I slowly add the powdered sugar, one cup at a time. This step requires a little patience because the dough gradually shifts from sticky and soft into a smooth, pliable consistency. Sometimes I have to knead in the last bit of powdered sugar by hand. When the dough no longer sticks to my fingers and feels like soft fondant, I know it’s ready. I divide it into three portions: one for red, one for green, and one to leave white.
I knead the food coloring into the red and green portions separately. This part always brings me joy—watching the dough turn vibrant and festive feels like magic. I work the color through until it’s evenly blended, and then I roll small teaspoon-sized portions into smooth little balls. I place them on a parchment-lined tray. Once the balls are shaped, I gently press each one with a fork to create that traditional ridged look. The slight crackling around the edges happens naturally and makes them look beautifully homemade.(See the next page below to continue…)