Featured Recipe
Cream Cheese Peppermint Mints
By Kate
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Softened cream cheese whipped with butter creates a creamy base. Peppermint and vanilla extract lend a sharp, fresh brightness. Powdered sugar thickens and sweetens, shaping into colored, bite-size mints. Rolled in powdered sugar for a light dusting, fork-pressed for texture. Chill times and dusting prevent stickiness. Variations use honey or maple instead of vanilla. Dry thoroughly to avoid melting at room temperature or sticking. Makes roughly 110 small mints with about 45 calories each, low fat and protein, high sugar content. Classic winter treat with a fresh, soft bite.
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Prep:
20 min
Cook:
Total:
Serves:
110 servings
dessert
holiday
no-bake
mint
easy to make
Introduction
Soft cream cheese whipped down with softened butter, creating a base that’s creamy and pliable. Peppermint extract hits sharp and clear, balanced with a whisper of maple instead of vanilla to add dimension without overpowering the peppermint. Adding powdered sugar in small portions thickens, sweetens, and builds firmness while keeping pliability. Careful chilling is crucial — too soft and these bite-size spheres become sticky and hard to handle; too firm and they’ll crack during shaping. Rolling in powdered sugar keeps them from sticking as they dry under a fork’s gentle press, which adds subtle texture and stops surfaces from tackiness. These mints need room temperature drying and a good four hours minimum so sugar crystallizes on the surface, yielding a tender shell with a soft, cooling centre. No elegant piping or molds needed — simple pinch and roll techniques work best. The trick is knowing when the mixture feels just right, balancing softness with structure through touch and timing rather than watch.
Ingredients
About the ingredients
Cream cheese and butter need to be left out long enough to soften completely; this means often starting an hour earlier. Avoid microwave unless careful — too warm and butter will melt, ruining texture. Powdered sugar must be sifted to prevent lumps that cause gritty bites or uneven thickening. Peppermint extract quality matters — low-grade can taste medicinal. Maple extract swaps vanilla for a woodsy background that cuts through sweetness without changing technique or timing. Food coloring gels instead of liquids ensure sharp colors that don’t dilute batter. If you want, switch butter with coconut oil for dairy-free but anticipate softer final results and a trace coconut aroma, which can be a nice twist if you’re mindful. For healthier tweaks, half cream cheese can be Neufchâtel for less fat but expect slightly less rich mouthfeel. Keep extra powdered sugar on hand for rolling, as rolling balls in too little sugar leads to messy fingers and sticky surfaces. Store mints layered with parchment paper to avoid sticking once dried.
Method
Technique Tips
Begin whipping cream cheese with butter on medium-high speed, paying attention to how the texture changes from lumpy to creamy. Overbeat and you risk breaking the butter’s structure, losing that soft pliability you need. Add extracts with medium speed to get even distribution without over-aerating which causes air bubbles and color fading. Lower speed to add sugar gradually; mixing too fast causes sugar to puff up and creates gritty consistency. Fold in colors gently to keep brightness. The chilling phase is vital — don’t rush or freeze. Mixture should be firm yet pliable, almost clay-like, which makes rolling manageable without cracking. When rolling, use a teaspoon-size scoop to portion for even drying. Cut balls in half for smaller bites — texture changes with size, smaller mints dry faster and can get brittle. Rolling halves into smaller balls keeps texture tender. Roll in powdered sugar carefully, shaking off excess to avoid gummy surfaces. Fork pressing adds a signature touch and ensures surface dryness. Use powdered sugar on the fork to stop sticking. Dry for minimum 4 hours, turning if humid. Air circulation prevents condensation, which ruins texture. Store airtight between parchment layers at cool temps, refrigerate if warm kitchen. Don’t stack until fully dry.
Chef's Notes
- 💡 Pay attention to softening. Cream cheese and butter need time to reach room temperature. Feel it. Don’t rush. Skip microwaving. Might melt butter.
- 💡 Sifting powdered sugar is key. Remove lumps for consistency. Gritty bites ruin texture. Use a fine sieve. Do this even if it adds time.
- 💡 Chilling is crucial. Check firmness. Should be pliable but not sticky. If too soft, just leave longer. Not frozen, just solid enough to handle.
- 💡 Fork pressing creates texture. Go light. Too deep, break mints. Use sugar on the fork to avoid sticking. Just a touch is all you need.
- 💡 Dont stack mints until fully dried. Use parchment layers for storage. Keep air circulation. Warm kitchens need refrigeration to avoid melting.
Kitchen Wisdom
How to handle sticky mints?
If mints stick, dust with powdered sugar. Flip gently onto drying rack. Avoid covering; it traps moisture.
Can extracts be swapped?
Yes, feel free to switch maple for vanilla. But adjust flavors carefully. Too strong can overwhelm the mint.
What if dough is too dry?
Add milk or cream drops. Just a little at a time. Mix until it feels right. Keep soft and pliable.
What's the best way to store them?
Layer with parchment. Airtight container works. Refrigerate in warm weather. Keeps mints from melting.
