Ingredients
Equipment
Method
- Add the cream cheese, butter, powdered sugar, peppermint extract, and vanilla extract to the bowl of a stand mixer.
- Mix on low speed with the paddle attachment for about 3 minutes until a soft dough forms. The dough should hold together when pressed.
- Turn the dough out onto a silicone mat and divide into four equal portions. Wrap each portion tightly in plastic wrap.
- Knead gel food coloring into each portion by hand until evenly colored. Wrap again.
- Refrigerate the wrapped dough portions for 1 to 2 hours until firm.
- Roll teaspoon sized portions of dough into smooth balls.
- Roll each dough ball in powdered sugar until lightly coated, then gently press with a fork to create the classic mint pattern.
- Place the mints on large plates or parchment lined baking sheets and allow to dry at room temperature for at least 8 hours or overnight.
- Transfer fully set mints to an airtight container for storage.
Video
Notes
- For classic butter mint shapes, roll the dough into thin logs and cut into small pillow pieces.
- Flavor variations include lemon, orange, or almond extract in place of peppermint.
- Mints can be dipped in melted dark chocolate once fully dried.
Storage
- Store in an airtight container at room temperature for up to 7 days.
- Refrigerate for up to 2 weeks.
- Freeze for up to 2 months. Thaw at room temperature before serving.
Related Recipes
- See more of my Christmas Recipes!
Nutrition information is automatically calculated, so should only be used as an approximation.