Cream Cheese Mints - Little Sunny Kitchen

Prep Time 1

Resting time 2

Total Time 3

In a large mixing bowl, combine the cream cheese, softened butter, vanilla extract, and peppermint extract.
Gradually add the powdered sugar to the bowl, mixing continuously to avoid a sugar storm. Keep adding until the sugar is fully incorporated.
Test the mixture by forming a small ball with your hands. It should not be sticky. If it's sticky, add more powdered sugar, starting with ¼ cup. Mix well and test again, adding more sugar if necessary.
Divide the mixture into separate bowls, one for each color you plan to use. Add a small amount of gel food coloring to each bowl and mix well. Add more coloring gradually until you achieve the desired shade.
Line a cookie sheet with parchment paper. Using a teaspoon or a small cookie scoop, scoop out portions of the mixture. Roll each portion between your palms to form a ball, then place it on the prepared cookie sheet.
Press down each mint ball with a fork to flatten slightly and create a pattern. Leave the mints to dry at room temperature for at least 2 hours.

Adjust for flavor: You can use a bit more or a bit less peppermint extract to suit your preference. I think that 1 ½ teaspoons is the perfect amount though!

Try other extracts: You can avoid mint entirely and make these candies any flavor you like! Try almond extract, cherry, orange, or lemon extract.

Make gifts or favors by adding a few mints to cellophane bags and tying the bags with festive ribbons.

Food coloring is technically optional! These mints still taste delicious if you leave them in their natural cream color. You can also try these with all-natural colorings if you'd like to avoid using food dyes.
To Store: Once dry, store your mints in an airtight container in the fridge for up to a week or in the freezer for several months.