These easy three-ingredient Cream Cheese Mints are the perfect compliment for any bridal or baby shower, wedding, or family gathering. The best part is that the only utensil needed is your hands.
This Cream Cheese Mints recipe belonged to our Great Aunt Marian.
Back in the day, Aunt Marian catered weddings and made the wedding cakes, and these were the mints that accompanied the cake. Aunt Marian surprised our parents with a fountain in between the layers of the wedding cake.
We carried on this family tradition by making these for Megan’s recent wedding. What a wonderful legacy to carry through the generations.
(The mints are in the background.)
Cream Cheese Mints
We love the vintage look of using a variety of buttons. We also love when recipes use measurements such as “capfuls”. No worries, we converted to standard measurement. We also doubled the original recipe to make a few more mints to enjoy.
The Cream Cheese Mints for Megan’s wedding were white, but you can use 2-3 teaspoons of food coloring to create the color you are looking for. If you don’t want to use a button, you can also slightly flatten each ball and the press down with a fork.
How to Make Cream Cheese Mints
Place a room temperature brick of cream cheese in a mixing bowl with powdered sugar. Knead the two ingredients together with clean hands until no longer sticky. Add peppermint extract (and food coloring if desired). Knead mixture until peppermint extract is incorporated evenly throughout. Roll into small balls (about the size of a grape). Use a clean button and press down on the ball. Once finished, let the mints set out overnight to dry.
- 8 oz. cream cheese, room temperaure
- 2 lb. powdered sugar
- 2 teaspoons peppermint extract
- food coloring
In a large mixing bowl, use your clean hands to knead the cream cheese and powdered sugar together until no longer sticky.
Add peppermint extract, and food coloring if a different color mint is desired. Knead thoroughly to mix peppermint flavoring uniformly.
Form into small balls, approximately the size of a grape. You may need to work the dough together with your hands a bit as you are forming the balls.
Use a clean button (or a variety) to press down the dough ball.
Let the mints sit out to dry overnight (at least 8 hours).
Store for up to 2 weeks in the refrigerator, or store in an airtight container in the freezer for up to 2 months.