Finally, I roll teaspoon-sized pieces into balls and place them on a parchment-lined baking sheet. Then comes my favorite part: pressing them gently with a fork to make those classic ridges. Every time I do it, I get this satisfying moment where each mint transforms from a simple dough ball into a nostalgic little candy. After that, I let them dry on the counter until they firm up on the outside but stay creamy inside.
Pro Tips for Best Results
I tested this recipe three different ways before settling on the technique I use now, and I can confidently say that texture is everything. The biggest tip I can give you is to make sure your cream cheese and butter are both at room temperature. If they’re too cold, your dough becomes grainy; if they’re too warm, it becomes sticky and hard to shape. Hitting that perfect middle ground makes a world of difference.
Another trick I learned the hard way is to measure powdered sugar carefully. It should be lightly spooned and leveled, not packed. Packed powdered sugar makes the mints dry and crumbly, while too little keeps them sticky and unshapable. Four cups is usually the sweet spot, but I always have an extra half cup nearby just in case the dough needs a touch more.
If you want the mints to dry faster, spread them out more on the baking sheet. I used to crowd them because I was impatient, but giving them space allows the air to circulate so they firm up quicker. Depending on humidity, they might take anywhere from two hours to overnight to fully set. I usually let mine dry overnight for the best texture.
And here’s my final pro tip: make them ahead! These little mints taste even better the next day once the flavors settle and the exterior develops that perfect smooth-but-firm shell. The inside stays creamy no matter what, which is exactly what makes them irresistible.
Common Mistakes to Avoid
The first time I made this recipe, I made the mistake of using cold cream cheese straight from the fridge. That seems small, but it made everything clumpy and impossible to mix properly. I kept trying to fix it by adding more sugar, and the dough just kept getting worse. So now I always give the cream cheese enough time to soften fully before I start.(See the next page below to continue…)