Cream Cheese Mints Recipe

Open in Supper to scale servings and turn this into a grocery list.

Steps

1. Step 1

   In the bowl of a stand mixer fitted with your paddle or flat beater attachment, beat together cream cheese and butter until smooth.

2. Step 2

   With the mixer on, add salt then add 2 cups powdered sugar and beat on medium/low speed until incorporated. Add peppermint extract and the remaining powdered sugar a heaping Tablespoon at a time, letting it incorporate between each addition and continue mixing until well blended then mix for a couple minutes longer, scraping down the bowl as needed.

3. Step 3

   If you are coloring the mints, divide the dough into separate bowls for each color. Stir in gel color to reach desired color. Start with 1 drop or less if a light pastel color is preferred.

4. Step 4

   Working with 1/4 of the dough at a time, roll the mints into balls (about 1 teaspoon or small cookie scoop each) and set them on a parchment-lined baking sheet. When rolling the dough, roll until the seams disappear so the dough is less likely to crack. Set balls on the prepared baking sheet 2 inches apart.

5. Step 5

   Keep the remaining dough covered as you roll so it doesn’t dry out. Once the first batch of dough is rolled, dip a fork in powdered sugar which prevents sticking and press over the top of the mints to flatten them. Repeat rolling and pressing the remaining batches of mints.

6. Step 6

   Let dry and rest at room temperature for at least 2 hours then transfer to an airtight container and refrigerate for up to a month or freeze for up to 6 months.

Interactive, hands-free timers are available in the Supper app.