Best Cream Cheese Mints Recipes

CREAM CHEESE MINTS

Steps:

• In food processor, place cream cheese, butter and powdered sugar. Cover; process, using on-and-off pulses, until mixture comes together into a ball. Add mint extract; process just until incorporated.
• Place dough on work surface sprinkled with additional powdered sugar. Add a few drops food color to center of dough; knead until dough is evenly tinted. Roll dough into ropes; cut into small pieces. Roll each piece into a ball; place on waxed paper.
• Flatten each ball with a fork. Let stand 2 hours or until dry.

CREAM CHEESE MINTS

Steps:

• Mixture will be dry.
• Mix ingredients in a bowl (best if use dough hooks on your mixer).
• Remove from bowl and knead.
• You may add food coloring if you desire.
• Roll in small balls and then roll the balls in granulated sugar.
• Press into molds or slightly flatten balls.
• Remove from mold.
• Lay on wax paper to dry at least overnight.
• Turn over and dry on other side.
• Usually dry 24 hrs on each side.
• If keeping longer than a couple of weeks, they need to be frozen.

MACKIE'S CREAM CHEESE MINTS

Steps:

• In medium bowl, cream together confectioners' sugar and cream cheese until smooth. Divide into three sections and mix peppermint extract and green food coloring into the first, butter flavored extract and 1/2 teaspoon yellow food coloring into the second, and lemon extract and the remaining 1/2 teaspoon yellow food coloring into the third.
• Roll each section out onto a flat surface and cut with small cookie cutters, or press into candy molds. Allow individual mints to air dry for 2 hours. Then refrigerate or freeze until serving.

SOFT CREAM CHEESE MINTS

Steps:

• With an electric mixer, combine cream cheese & peppermint extract. Mix in powdered sugar gradually until smooth. Knead in the last of the powdered sugar with hands. Add food coloring if desired & knead until easily rolled into balls.
• Roll into 3/4" balls. Then, you can roll in sugar if desired. Or -- you can flatten with a juice glass that has a pretty bottom. Or -- you can press them into candy molds. You can then leave them as is, or dip them in chocolate or whip up some frosting & pipe some small flowers & leaves onto them. The possibilities are endless.
• Cover with paper towels & let dry overnight (obviously, you'll have to figure something out for covering them if you piped a frosting design of sorts onto them). Store tightly covered in refrigerator until serving, or store in freezer for up to 1 month.

CREAM CHEESE MINTS

Steps:

• 1. Mix cream cheese, powdered sugar, mint flavoring and food coloring (a small drop at a time until you reach desired color) and knead until creamy and smooth. Roll into tiny balls, roll in granulated sugar and press into rubber or plastic candy molds. Immediately remove from mold and place on wax paper and allow to dry.
• 2. Store in an airtight container in a cool dry place. Candy will keep for a couple of months.

BUTTER CREAM CHEESE MINTS

Steps:

• 1. In large saucepan, melt cream cheese & butter over low heat, stirring until smooth. Remove from heat.
• 2. Gradually add in the powdered sugar then the extracts. Stir until well blended. You can add food coloring at this point if so desired.
• 3. Let dry for a couple of minutes. Spoon into decorator w/ small tip and squirt onto waxed paper. Let set for at least 12 hours (24 hours is better) to dry then transfer in ziplock bags & store in freezer or store in air tight containers or just set out in pretty dishes uncovered.
• 4. I actually use my Pampered Chef Easy Accent Decorator for this. You can also use a ziplock bag with a corner snipped just a bit and squeeze out in a swirlling motion to make them pretty.
• 5. This is the consistency. Hope you can tell by the pic, which isn't that good.

CREAM CHEESE MINTS

Steps:

• 1. Combine and push mint mixture into a pastry bag, icing syringe or squeeze bottle with a decorative tip. Create desired shapes for mints. Let set 1 hour.

PEPPERMINT CREAM CHEESE MINTS

Steps:

• In a large saucepan over medium-low heat, blend together cream cheese and butter.
• Slowly add powdered sugar, stirring well between each addition.
• Stir in peppermint extract.
• If you want to add color to your mints, you can either add all six drops to the full mixture, or divide the mixture in half and only add three drops to one half and leave the other half white.
• Make 1 inch balls of the mixture and press onto wax paper or parchment paper with the bottom of a glass dipped in powdered sugar.
• You can use a 2" cookie press to press them.
• I just press them with my fingers.
• Let cool for four hours uncovered.
• Store in the refrigerator or freezer.

CHRISTMAS CREAM CHEESE MINTS

Steps:

• 1. Using mixer blend together cream cheese and butter. Slowly add powdered sugar until the mixture pulls away from the side and begins to form a ball. If necessary add a couple more tablespoons of powdered sugar. Add peppermint oil to taste. If desired add gel color and mix until color is uniform.
• 2. Pinch off balls that are about 1/2 to 3/4 of an inch. Roll the ball in powdered sugar and place on wax paper covered baking sheets. Using a fork that has also been dipped in the powdered sugar press indentation on the top of the mints. Allow to dry on counter for one hour and then place the baking sheets with mints on them in the freezer until frozen. Store in the freezer or in the refrigerator with wax paper between layers.

FAST AND EASY CREAM CHEESE MINTS

Steps:

• 1. Mix all ingredients together. Knead with hands until it resembles a pie dough.
• 2. Roll into small balls and dip into granulated sugar to keep the mints from sticking to the mold
• 3. Press into desired molds. Pop out immediately. If you don't have a mold roll into a rope and snip in desired lengths. Just sprinkle area with alittle sugar to keep from sticking.
• 4. Mints can be eaten immediately or stored in a covered container indefinately in the refrigerator.
• 5. Note: You can also use liquid food coloring but the paste produces a nice color

CREAM CHEESE MINTS

Steps:

• 1. In large bowl, by hand, mix cream cheese with 3 cups of powdered sugar until thoroughly mixed & really gummy.
• 2. Now, mix in 3 more cups of powdered sugar, by hand.
• 3. Just keep kneeding by hand until thoroughly mixed.
• 4. Now, wash your hands.
• 5. Keep adding in a small amount of powdered sugar at a time until it starts leaving your hands & is no longer gummy but is in a ball & you can work it with out sticking to your hands, like a good bread dough.
• 6. At this point, determine the colors you will use & the flavors you want, such as green mints or red cherry flavor, etc.
• 7. Break off as much of the ball as you want for a specific color, & flavor & place in smaller bowl.
• 8. Say you are using half of the ball as pink mints. Work in 4 drops of mint oil thoroughly. Then taste it. Mint oil is stronger than creme de mint or peppermint extract, so be careful not to add to much. Taste as you go. Add 1 or 2 more drops if needed, mixing thoroughly.
• 9. Now, place the ball back in the bowl. I prefer the paste colors for this. Using a small thin paring knife, dip the tip only into the paste coloring, so it has the equivalent of about 1 drop of coloring on it. Now, slice it into the ball. Do this twice, cleaning the knife in the ball completely.
• 10. Knead the coloring into the ball until all one color. May need to repeat step 10 again until desired color is achieved.
• 11. Be sure to keep this covered at all times with a thick towel to keep it from drying before you mold it.
• 12. Now, have one bowl of granulated sugar (1 cup) & one bowl of powdered sugar (about 2 cups) available.
• 13. Place wax paper on a cookie sheet to completely cover.
• 14. Pinch off a small handfull to work with. Keep the other covered. If this feels too wet, press in the powdered sugar on one side, turn it over & press into the powdered sugar again. Now knead it in the small ball until the small piece is not shiny but a dull, dryer consistency, but still smooth & pliable.
• 15. Using desired mold, take a piece of the ball you are using from & press into the mold to wet it with, so to speak. Now, take that out, without trying to keep the shape. You are just priming the mold. Now, dip that mold in your granulated sugar to coat the cavity.
• 16. From this same small ball, pinch off a dime size piece & roll in both hands to form a ball or football shape. You would rather have a little too much than too little to work with for one piece. You can pinch off the excess that over fills the cavity, but when you have to add more to the cavity, it can cause the finished mint to possibly seperate by being pieced together.
• 17. Now, press the ball into the cavity firmly but don't overpress it, making sure it covers all parts of the cavity & is level on top. If you have too much, take your thumb & press it off even with the top of mold. Make sure you have no excess hanging over the edge of the cavity on top of mold or you won't have a nice looking finished piece
• 18. Now, holding over the prepared cookie sheet, gently press out the the mint so it holds its shape. Make sure it is upright. If it sticks to the wax paper too much, where you can't scoot it across the paper to line it up, then you need to knead in more powdered sugar into your small ball.
• 19. If you can't gently pick up your mint also & place it in line without it loosing it's shape, it needs more kneading in the powdered sugar.
• 20. Repeat the process of making all the mints, keeping them lined up neatly without touching on lined cookie sheet.
• 21. Do the same with a different color or flavor or mold for the other half of mixture.
• 22. Let set out at least 24 hours to dry. If there is humidity in the air, or if thicker molds were used, allow longer time. You don't want them hard as a rock but dried enough to hold their shape, & be able to handle & stack in container without them crushing. But you want them to still melt in your mouth. If they are still sticking to the wax paper after 24 hours, break them loose gently & allow to dry another hour or so.
• 23. Now, in an airtight container, & using clean wax paper in between each single layer, stack the mints gently & place lid on & keep in freezer. Take out when you need them. No need to thaw, as they don't freeze hard.
• 24. This recipe will make about 360 of the small leaves shown in green. The butter recipe will make about 190-200 of the larger thicker mints.

CREAM CHEESE MINTS

Steps:

• In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.
• Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

CHOCOLATE-COVERED CREAM CHEESE MINTS

Steps:

• Beat cream cheese, sugar and extract with mixer until blended. Roll into 30 balls, using about 1 Tbsp. for each. Place on parchment-covered baking sheet; flatten slightly.
• Freeze 10 min. or until firm.
• Melt chocolate as directed on package. Dip mints, 1 at a time, in chocolate, turning to evenly coat both sides of each mint; return to baking sheet. Top with sprinkles. Let stand 3 hours or until firm.

EASY CREAM CHEESE MINTS RECIPE.

Steps:

• In the bowl of a food processor, pulse the cream cheese, butter, and powdered sugar until it comes together in a ball. Add the flavoring and pulse a few more times. Lightly dust a work surface with powdered sugar. Remove the dough from the work bowl and knead in the food coloring. Roll the dough into a rope about 1/2 in diameter. Cut the rope into slices, then roll each slice into a ball. Press the ball with the tines of a fork and allow to dry for about 2 hours on wax paper. Store covered in the refrigerator for about a week or in the freezer for 2-3 months.

CREAM CHEESE MINTS

Steps:

• 1. Soften cream cheese.
• 2. In a mixer mix cream cheese and powdered sugar.
• 3. Add peppermint extract (to desired taste)
• 4. Add food coloring (to desired color). Set aside.
• 5. Melt chocolate chips in the microwave 1/2 bag at a time.
• 6. Make a half inch ball out of the cream cheese mixture.
• 7. Roll the half inch balls in a bowl of the granulated sugar until nicely coated.
• 8. Take chocolate in a spoon and dollop it into a 1/4 disk onto a sheet pan covered with wax paper.
• 9. Place the half inch ball onto the chocolate disk.
• 10. Repeat until mixture is gone.
• 11. Then place the completed mints into the freezer until chocolate is firm.
• 12. Mints can be removed from pan and can touch each other with out disassembling. Store in the freezer.

CREAM CHEESE MINTS

Steps:

• 1. Mixture will be dry.
• 2. Mix ingredients in a bowl (best if use dough hooks on your mixer).
• 3. Remove from bowl and knead.
• 4. You may add food coloring if you desire.
• 5. Roll in small balls and then roll the balls in granulated sugar.
• 6. Press into molds or slightly flatten balls.
• 7. Remove from mold.
• 8. Lay on wax paper to dry at least overnight.
• 9. Turn over and dry on other side.
• 10. Usually dry 24 hrs on each side.
• 11. If keeping longer than a couple of weeks, they need to be frozen. Makes 30 mints or 40 depending on the mold.

CREAM CHEESE MINTS

Steps:

• Take cream cheese & butter out of the fridge about one hour or so before making.
• In a small bowl combine cream cheese, butter and flavoring.
• Add powdered sugar, kneading like pie dough until no longer sticky. You may need to add more powdered sugar.
• Divide into 2 or 3 parts (if you want more than one color) tint each part as desired.
• Make into small balls, roll in granulated sugar & press into mold or flatten with a cup. Release immediately.
• These freeze well.