Cream Cheese Mints also known as Wedding Mints-easy to make, perfect to serve for any event.
Now, as an adult, I think about these things. Let’s face it, I think about food alot. And not just because I’m a food blogger. I enjoy my food. If I’m going to eat something, I don’t just want it to be something to fill me up and provide the necessary nutrients to keep me going. Food doesn’t have to be complicated to be memorable. Most times, while the food is delicious, it’s the memories around the eating of that food that make it special. Turkey on Thanksgiving, yes it’s always fantastic, but it’s the family gathered around the table, eating the turkey with all the trimmings that makes it something to remember. The birthday dinner, always what the birthday person requests in our house…it’s the person’s special day that makes it special memory.
I love making my family feel loved with the food I can create for them. I don’t always tell them how simple something is to make. I let them think I slaved in the kitchen creating a special treat just for them.
I have to tell you, I’ve seen recipes for these mints all around Pinterest for a few years now. I held off on making them because many just weren’t clear on the storage of these mints. With the main ingredient being cream cheese, I didn’t want them spoiling on me. Kelley Highway showed me the light. These mints DO NOT have to be refrigerated. Next on my list are Kelley’s Butter Mints.
Cream Cheese Mints
Ingredients
- 3 ounces cream cheese, softened
- 1 teaspoon mint extract (or peppermint)
- 3 cups powdered sugar, sifted
- food coloring-optional
Instructions
- Using a mixer, cream the cream cheese until smooth, add in extract and food coloring if using. Cream again till light and fluffy. Slowly add in powdered sugar, make sure to scrape down sides of mixing bowl. Once all sugar is added and well combined, roll dough into teaspoon sized balls. Place balls on wax paper lined tray, Use a fork to flatten. Let mints dry for 12 hours then turn mints over to let bottom side dry. Store in an airtight container at room temperature. Mints will keep for at least a week. I put a few to the side and after 2 weeks they were still fresh.
Notes
recipe source ChocolateChocolateandmore.com
Want to make more candy?
Laurie says
Will this work the same with a dairy free version of cream cheese? I’m deathly allergic to the real stuff (all dairy really) and would need to use a dairy free version. The thing I am most concerned about is storage out of the fridge. I’m pretty sure the recipe will work fine – it may just need a bit more powdered sugar.
Joan Hayes says
It should work just fine. You nay need to adjust your powdered sugar so start with less and add more until you get to a playdough texture.
Nikki Marie Hamilton says
Has anyone tried a chocolate coating with these? Or a chocolate drizzle? Thanks so much!!
Joan Hayes says
You can definite;y dip these in a chocolate candy coating. Delish!
Amanda says
Hey!
I am not sure what waxpaper would translate to, but were just wondering if a siliconebakingmat will work to have them on once they are to dry?
I really want to make some edible presents this year!
Joan Hayes says
Sure you can use a silicone baking mat.
Michele Anderson says
Once they dry, I dip 1/2 in dark chocolate. Double the yum!
Suzanne Lombardo says
Thanks for posting this recipe! My Georgia-born great aunt used to make these for every occasion and I want to make them for my kids. I made them many years ago, but I don’t remember there being any cream cheese–maybe I’m confusing them with the butter mints, but I figured since you are a Georgia girl, this must be the right recipe. I can’t wait to try them!
Cheryl Barker says
I’m going to make these for Easter. Can they be frozen? Thanks for the recipe.