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Pastel Cream Cheese Mints

These no-bake Pastel Cream Cheese Mints are a festive holiday treat that are easy to make and perfect for cookie trays and gatherings.
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Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 96 mints
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 50
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 8 ounces full-fat cream cheese, softened Use block-style cream cheese for better texture.
  • 4 tablespoons salted butter, softened Can be substituted for unsalted butter with a pinch of salt.
Candy Ingredients
  • 2 pounds powdered sugar, divided Use additional powdered sugar for rolling.
  • 1/2 to 1 1/2 teaspoons mint or peppermint extract, to taste Add gradually to avoid bitter taste.
  • Gel food coloring in a few pastel shades (optional) For colorful mints.
  • 1/2 cup powdered sugar for rolling To prevent sticking.

Method
 

Make the Creamy Base
  1. In a large bowl, beat the cream cheese and butter together until completely smooth.
Add Sugar and Flavor
  1. Add 1 cup of the powdered sugar and mix until smooth, then beat in the mint or peppermint extract.
  2. Continue adding the remaining powdered sugar gradually until the dough becomes stiff.
Color and Chill the Dough
  1. Divide the dough among small bowls and add gel food coloring if desired, stirring until evenly colored.
  2. Cover the bowls and chill the dough for about 2 hours, or until firm.
Shape the Mints
  1. Line two quarter sheet pans with parchment and dust with powdered sugar.
  2. Pinch off small pieces of dough and roll them into 1-inch balls, then roll each ball in powdered sugar.
Flatten and Dry
  1. Press the tines of a fork into each ball or use a shot glass for a flat top.
  2. Leave the mints uncovered at room temperature for at least 4 hours until firm.
Store for Later
  1. Layer the fully set mints between parchment or waxed paper in an airtight container.
  2. Store in the fridge for short-term or freeze for long-term use.

Notes

For best results, ensure cream cheese is fully softened for mixing. Avoid rushing the mixing step to prevent lumps.