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HAPPY Holidays: Cream Cheese Mints

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Hey there! I’m Talitha and I blog over at Love, Pomegranate House! Christmas is my favorite holiday! I love all the movies, music, and lights. Oh and let’s not forget the treats. The food may be the best part of the season. I mean, yes, family and closeness and blah blah blah. But treats. I am thrilled to be here today sharing an awesome recipe for these adorable Cream Cheese Mints. It is perfect for the holidays, either to hoard and eat at home or to share with neighbors and friends.

Cream Cheese Mints

Lucky for all of us, this recipe makes plenty (about 250 mints) so you have enough to give away and still have some left over to eat yourself… while hiding in a closet so no one knows how many you ate.

Ingredients:

  • 1 (8oz) brick of cream cheese; room temperature
  • 2 tbsp butter; room temperature
  • 1 tsp peppermint extract
  • 4 1/2 – 5 cups powdered sugar
  • food coloring

Cream Cheese Mints


Directions:

  1. Line a large baking sheet with wax paper. (Do as I say, not as I did… my bad.) Set aside.
  2. Using a stand mixer or a hand mixer, combine cream cheese and butter. Once well combined, add in peppermint extract.
  3. Slowly add powdered sugar 1/2 cup at a time until thick. The mixture should be stiff enough to hold a peak and not wilt when the mixer is off. This is normally in the 4 1/2 to 5 cups of powdered sugar range.
  4. Add food coloring to cream cheese mixture until desired color is reached. If doing multiple colors, divide cream cheese and then dye. (My mints required 1 drop of red and 3 drops of green.)
  5. Put cream cheese mixture into a piping bag fitted with a medium star tip and drop nickel sized amounts on lined baking sheet. (To make the “kiss” shape, hold tip 1/2-inch above the baking sheet, squeeze bag until circumference is about that of a nickel, and then pull up quickly.)
  6. Place tray in freezer for 2 hours to allow the mints to firm up. Store in an airtight container in the refrigerator.

Cream Cheese Mints

Cream Cheese Mints

I placed my mints in a mason jar to give to neighbors.

Cream Cheese Mints

Tie off the jars with a little baker’s twine and these tags I whipped up and you are set to give them as a gift!

Cream Cheese Mints

And because I like you all so much, you can download my tags HERE for free!

These mints are absolutely delicious and make the perfect gift for your neighbors! Plus, I mean, they are freaking adorable. Thank you so much for visiting with me and thanks, Jen, for having me here at TT&J! Make sure to come visit me at Love, Pomegranate House! Merry Christmas all! XOXO.

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Thanks Talitha! Those look so delicious and so easy too! Talitha has so many great ideas on her blog. Here are a few I think you’ll love:

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Use her pretty Christmas Chalkboard Printables for your holiday decor.

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And, she has some amazing DIY projects going on right now. This DIY Tufted Wingback Headboard is just beautiful!

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And, she also shares delicious recipes like these Peppermint Christmas Candies! They would be so perfect for neighbor gifts!

 Visit Love, Pomegranate House and

Follow the HAPPY Holidays Event at Tatertots & Jello
all through the holidays with awesome tutorials, recipes, decorating ideas and more from some amazing blogs!
xoxo

 

HAPPY Holidays: Cream Cheese Mints
Recipe Type: Dessert
Cuisine: Cream Cheese Mints
Author: Jennifer Hadfield
Prep time:
Cook time:
Total time:
Here is an awesome recipe for these adorable Cream Cheese Mints. It is perfect for the holidays, either to hoard and eat at home or to share with neighbors and friends.
Ingredients
  • 1 (8oz) brick of cream cheese; room temperature
  • 2 tbsp butter; room temperature
  • 1 tsp peppermint extract
  • 4 1/2 – 5 cups powdered sugar
  • food coloring
Instructions
  1. Line a large baking sheet with wax paper. (Do as I say, not as I did… my bad.) Set aside.
  2. Using a stand mixer or a hand mixer, combine cream cheese and butter. Once well combined, add in peppermint extract.
  3. Slowly add powdered sugar 1/2 cup at a time until thick. The mixture should be stiff enough to hold a peak and not wilt when the mixer is off. This is normally in the 4 1/2 to 5 cups of powdered sugar range.
  4. Add food coloring to cream cheese mixture until desired color is reached. If doing multiple colors, divide cream cheese and then dye. (My mints required 1 drop of red and 3 drops of green.)
  5. Put cream cheese mixture into a piping bag fitted with a medium star tip and drop nickel sized amounts on lined baking sheet. (To make the “kiss” shape, hold tip 1/2-inch above the baking sheet, squeeze bag until circumference is about that of a nickel, and then pull up quickly.)
  6. Place tray in freezer for 2 hours to allow the mints to firm up. Store in an airtight container in the refrigerator.

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