Festive Cream Cheese Mints Recipe

These Easy Cream Cheese Mints are so fun to make! With cream cheese, powdered sugar, mint extract, milk and holiday sprinkles coming together in the perfect harmony of flavor and consistency, it’s no wonder they’re a favorite cookie for Christmas. No baking required – just roll into balls and coat with sugar. So go ahead and enjoy these easy cream cheese mints this holiday season! They’re sure to be a hit with everyone.

No gluten? No problem! There are plenty of delicious options for your Gluten-Free Christmas Party Food. Start with a veggie platter, which can include everything from carrots and celery to peppers and cucumbers. For something heartier, try serving up a gluten-free quiche or veggie pie. And of course, no party would be complete without a selection of sweet treats. gluten-free cookies, cakes, and candies are all great options. So don’t let gluten get in the way of your holiday fun – there’s plenty of festive food to go around.

cream cheese mints in bowl

Can I Leave Cream Cheese Mints Out Overnight?

As any cream cheese mint lover knows, these delicious little morsels are best enjoyed fresh. The creaminess of the cheese pairs perfectly with the refreshing taste of mint, creating a heavenly combination that is hard to resist. However, cream cheese mints are also surprisingly versatile and can be used in a variety of recipes.

For instance, they make a great addition to any type of dessert or even a savory dish. And while they are typically served chilled, they can also be enjoyed at room temperature. So, if you find yourself with a surplus of cream cheese mints, there is no need to worry. They will still be delicious, no matter how you enjoy them.

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Can I Use Cookie Cutters for My Cream Cheese Mints?

If you love cream cheese mints, you might be wondering if you can use cookie cutters to shape them. The short answer is yes! Cookie cutters are a great way to get creative with your cream cheese mints. There are a few things to keep in mind, however. First, make sure that your cream cheese mints are firm enough to hold their shape when cut. If they’re too soft, they may crumble or deform when cut.

Second, choose a cookie cutter that’s big enough to accommodate the thickness of your cream cheese mints. Otherwise, you might end up with some wonky-looking shapes. Finally, be gentle when cutting – cream cheese mints are delicate and can break easily. With these tips in mind, go forth and enjoy your beautifully shaped cream cheese mints!

cream cheese mints in process

How Long Do Cream Cheese Mints Last?

Most cream cheese mints have a pretty long shelf life. If they’re stored in an airtight container, they can last for weeks or even months. However, the actual length of time will depend on a few factors, such as the type of mint and the storage conditions. For example, cream cheese mints made with real cream cheese will start to spoil more quickly than those made with cream cheese flavoring.

And if the mints are exposed to warm temperatures or direct sunlight, they’ll degrade more quickly. So if you want your cream cheese mints to last as long as possible, it’s best to store them in a cool, dark place.

cream cheese mints in bowl

Cream Cheese Mints Recipe

Ingredients

  • 4 oz cream cheese softened
  • 4 cups powdered sugar divided
  • 1/2 tsp mint extract or 10 drops peppermint oil
  • 1 tbsp milk
  • 1/4 cup holiday sprinkles divided
  • 1/2 cup sugar

Instructions

  1. Using a hand mixer, combine cream cheese and mint extract in medium mixing bowl.
  2. Blend in 2 cups powdered sugar and milk until smooth.
  3. Add 1 cup powdered sugar and 2 tablespoons sprinkles. Mix again.
  4. Knead in remaining cup of powdered sugar using hands until dough is consistent and smooth.
  5. In a separate small bowl, combine sugar and 2 tablespoons sprinkles.
  6. Shape dough into 3/4-inch balls and roll in sugar combination.
  7. Place balls onto a baking sheet.
  8. Refrigerate for 30 minutes.
  9. Remove from refrigerator and flatten gently with a fork.
  10. Store mints in refrigerator.
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