Equipment Needed
- Stand mixer with paddle attachment, or a large bowl and hand mixer
- Medium mixing bowl
- Plastic wrap
- Rolling pin
- Small round cookie cutter (1-inch is perfect) or the open end of a small piping tip
- Parchment paper
- Baking sheet or large plate for drying
Step-by-Step Instructions
My journey with these candies always begins with the most critical step: making sure my cream cheese and butter are truly softened. I take them out of the fridge a good two hours before I start. I learned this the hard way when I tried to rush it with a microwave; even a few seconds of melting creates a greasy, separated mess that won’t incorporate properly. Once they’re perfectly soft to the touch, I place them in the bowl of my stand mixer. I add the peppermint extract and beat them together on medium speed until the mixture is completely smooth, pale, and fluffy. This takes about two minutes, and the smell is already divine.
Now, with the mixer on its lowest speed, I begin adding the powdered sugar, one cup at a time. I let each cup incorporate fully before adding the next. This slow addition prevents the famous “powdered sugar snowstorm” that will coat you and your entire kitchen. After the third cup, the mixture will transform from a wet batter into a thick, cohesive dough that starts to pull away from the sides of the bowl. It should feel soft but not sticky. If it’s still sticking to your fingers, you can add a little more powdered sugar, a tablespoon at a time, but be careful—too much will make the candies dry.
This is where the fun hands-on part begins. I turn the dough out onto a clean surface generously dusted with powdered sugar. I divide it in half. One half I leave pure white. To the other half, I add a single drop of red food coloring. I knead it gently, folding and pressing until the color is evenly distributed, adding more powdered sugar as needed to prevent sticking. If you want a stronger red, use gel coloring; liquid can make the dough too wet. I then shape each portion into a flat disc, wrap them tightly in plastic wrap, and let them rest at room temperature for 30 minutes. This resting period is not optional—it allows the dough to relax and makes rolling so much easier. (See the next page below to continue…)