Indulge in the zesty allure of cream cheese mints, a treat that offers a refreshing minty kick, yet avoids the overpowering taste of toothpaste. These morsels boast a luxurious creaminess and a subtle hint of zing from the cream cheese, dissolving on the tongue in an almost irresistible fashion. If the mere act of holding one triggers memories of yesteryear’s wedding teas or baby showers, you’re not alone in that nostalgia.
Though less common at today’s celebrations and showers, these delightful candies were once a staple at countless Southern gatherings. Whether for a touch of nostalgia or practicality, every host should have this recipe in their arsenal.
- Opt for mint extract rather than the more potent mint oil.
- Mint is the quintessential flavor for this candy, but a splash of lemon or orange extract can transform it into a citrus delight. Alternatively, blend mint with citrus extracts for a playful twist.
- A stand mixer is essential for the dough’s consistency; a hand mixer may falter in handling the sturdy dough.
- For an ideal dough, introduce the powdered sugar in stages; most should be added at the outset, with the remainder added once a smooth dough is achieved.
- Ensure the mints are sufficiently dried by lifting them from the pan and touching the base; they should feel completely dry before storage.
- The cream cheese imparts a Play-Doh-like pliability to the dough, ensuring ease of handling. If the dough feels too rigid, add a touch of half-and-half or cream to soften it. Conversely, if the dough is too sticky, add more powdered sugar a tablespoon at a time.
Keep the mints at room temperature in a hermetically sealed container, using parchment or wax paper to separate layers, for up to two weeks. They can be refrigerated in an airtight container for about a month, or frozen for an extended period; they’ll maintain their freshness for up to two months when frozen.
Customize the mints to suit various events; the cream cheese base ensures a pristine white dough, ideal for weddings. However, you can also craft shades of pink and red for Valentine’s Day, or opt for hues of purple, yellow, and green for Mardi Gras, and so on.
For our photos, we divided the dough into three equal parts and added pastel shades: two drops of red for the pink mints, two drops of yellow for the yellow, and one drop of blue mixed with one drop of yellow for the green mints. If you prefer, let the mixer handle the coloring, simply cleaning the bowl between batches.
The distinguishing factor lies in the ingredients. Cream cheese mints use softened cream cheese to create the dough, mixed with a touch of butter, powdered sugar, and flavorings. In contrast, butter mints are made with softened butter and exclude cream cheese. The inclusion of cream cheese in these mints imparts a subtle tanginess to their flavor profile.
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- 4 oz. cream cheese, softened
- 1 Tbsp. unsalted butter, softened
- 1/8 tsp. table salt
- 1/2 tsp. mint extract
- 1/4 tsp. vanilla extract
- 4 cups (1 lb.) powdered sugar, divided
- Food coloring (optional)
4 oz. cream cheese, softened
1 Tbsp. unsalted butter, softened
1/8 tsp. table salt
1/2 tsp. mint extract
1/4 tsp. vanilla extract
4 cups (1 lb.) powdered sugar, divided
Food coloring (optional)
- Assemble all the ingredients.
- In the bowl of a stand mixer, combine the cream cheese, butter, and salt. Beat at medium-low speed until smooth, about 1 minute. Add the mint and vanilla extracts, then beat at medium-low speed for another 30 seconds. Gradually incorporate 3 cups of sugar while beating on low speed until the mixture is smooth, about 1 to 2 minutes. With the mixer still on low speed, slowly add the remaining 1 cup of sugar, beating until the dough is firm and uniform, 1 to 2 minutes.
- Transfer the dough to a powdered sugar-dusted work surface and knead until it is sleek, about 5 times. Optionally, divide the dough into two or three equal parts and add 2 drops of food coloring to each portion, kneading until the color is uniformly distributed.
- Roll teaspoon-sized pieces of dough into balls and place them 1 to 2 inches apart on two sheet pans lined with parchment paper. Dip the tines of a fork into powdered sugar to prevent sticking, then press the fork into each ball to flatten into a 1- to 1 1/4-inch disc.
- Allow the mints to dry at room temperature, uncovered, until completely dry, 8 to 12 hours. Store them in an airtight container for up to 2 weeks.
Caitlin Bensel; Food Stylist: Torie Cox
Assemble all the ingredients.
Caitlin Bensel; Food Stylist: Torie Cox
In the bowl of a stand mixer, combine the cream cheese, butter, and salt. Beat at medium-low speed until smooth, about 1 minute. Add the mint and vanilla extracts, then beat at medium-low speed for another 30 seconds. Gradually incorporate 3 cups of sugar while beating on low speed until the mixture is smooth, about 1 to 2 minutes. With the mixer still on low speed, slowly add the remaining 1 cup of sugar, beating until the dough is firm and uniform, 1 to 2 minutes.
Caitlin Bensel; Food Stylist: Torie Cox
Transfer the dough to a powdered sugar-dusted work surface and knead until it is sleek, about 5 times. Optionally, divide the dough into two or three equal parts and add 2 drops of food coloring to each portion, kneading until the color is uniformly distributed.
Caitlin Bensel; Food Stylist: Torie Cox
Roll teaspoon-sized pieces of dough into balls and place them 1 to 2 inches apart on two sheet pans lined with parchment paper. Dip the tines of a fork into powdered sugar to prevent sticking, then press the fork into each ball to flatten into a 1- to 1 1/4-inch disc.
Caitlin Bensel; Food Stylist: Torie Cox
Allow the mints to dry at room temperature, uncovered, until completely dry, 8 to 12 hours. Store them in an airtight container for up to 2 weeks.
Caitlin Bensel; Food Stylist: Torie Cox
