Homemade cream cheese mints melt in your mouth, leaving a minty taste. Put them on your counter for guests to enjoy after eating or give them as gifts over the holidays!
Parchment two large baking sheets. Set aside. Mix cream cheese and butter in a stand mixer basin with the paddle attachment or a large bowl with a handheld mixer until smooth.
Step 2
Mix with 1 cup (120 grammes) powdered sugar. After scraping the dish, whisk in the peppermint extract and salt.
Step 3
One heaping spoonful at a time, add the remaining 3 cups (360 grammes) powdered sugar to the mixer on low-medium speed. Pause to scrape basin sides.
Step 4
After adding all the sugar, scrape the bowl and mix on medium-low for another minute. Mixture should resemble playdough. Too sticky? Add a tablespoon of powdered sugar at a time.
Step 5
Divide the mixture into portions, add food colouring, and mix well. Use powdered sugar to coat your hands and add food colouring.
Step 6
To avoid drying and cracking, wrap unused colours in plastic until scooping and rolling.
Step 7
Starting with the first colour, scoop teaspoon-sized balls of the mixture onto the baking sheets. Hand-roll each into a smooth ball rapidly.
Step 8
Press each ball lightly with a powdered sugar-dusted fork. Continue using the remaining colours until all dough is used.
Step 9
Wait 2–3 hours to dry at room temperature. If the bottoms are soft, flip and dry the mints for another hour. Store dried mints in an airtight jar in the fridge until serving.