Ingredients
Method
Beat the Cream Cheese:
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
Add Flavorings:
- Mix in peppermint and vanilla extracts until fully combined.
Add Sugar Gradually:
- Slowly add powdered sugar, one cup at a time, until a soft dough forms. It should be smooth and pliable, not sticky.
Divide & Color:
- Split the dough into portions. Add red and green gel coloring to each, kneading gently until evenly tinted.
Shape the Mints:
- Roll small ¾-inch balls and flatten slightly with a fork or fingertip. For a decorative look, use a piping bag with a star tip.
Dry the Mints:
- Place on parchment paper and let air-dry for 2–3 hours (or overnight for firmer texture).
Store:
- Store mints in an airtight container at room temperature for up to 2 weeks or refrigerate for longer freshness.
Notes
- Peppermint Strength: Start with ½ tsp extract and adjust to taste.
- Coloring Tip: Always use gel food coloring to avoid sticky dough.
- Drying Time: Longer drying gives a firmer bite; shorter for softer texture.
- Storage: Keep in a cool, dry place — moisture can soften the candies.
- Decoration: Dust with powdered sugar or sprinkle crushed candy canes before drying.