Introduction
Did you know that the tradition of “Cream Cheese Mints” (often called Wedding Mints or Baby Shower Mints) dates back to mid-century America, but they see a massive 400% spike in search volume every December? Unlike hard candy canes which are made of boiled sugar, these soft peppermints are closer to a fondant or a truffle.
This recipe for Soft Christmas Peppermints is the ultimate no-bake holiday confection. It solves the problem of “candy anxiety”—that fear of needing candy thermometers and boiling sugar syrup. By using cream cheese as the fat binder and confectioners’ sugar as the structure, we create a candy that is pliable like playdough but dries to a delicate, melt-in-your-mouth finish. They are buttery, cooling, and infinitely customizable with colors and shapes. Whether you are filling a holiday tin or looking for a gluten-free festive treat, these mints are pure nostalgia in a bite.
Ingredients List
To ensure the mints hold their shape without crumbling, the consistency of the cream cheese is the critical variable. Here is your curated shopping list.
The Base:
- 4 oz Cream Cheese: (Half a block).
- Critical Spec: Use full-fat brick cream cheese. Do not use “whipped” or tub cream cheese; it contains too much air and water, requiring way too much sugar to stiffen, which dilutes the flavor. It must be softened to room temperature.
- 1 Tablespoon Unsalted Butter: Softened.
- The Secret: This small amount of butter adds richness and prevents the mints from tasting chalky.
The Structure & Flavor:
- 4 Cups (approx. 1 lb) Confectioners’ Sugar (Powdered Sugar): Sifted.
- Note: You may need slightly more or less depending on the humidity in your kitchen.
- ½ to 1 Teaspoon Peppermint Extract:
- Flavor Spec: Ensure it is pure peppermint extract, not “mint” extract (which tastes like spearmint/toothpaste). Start with less; it is potent!
- Gel Food Coloring: Red and Green.
- Why Gel? Liquid drops add moisture, which makes the dough sticky. Gel adds color without changing the texture.
The Equipment:
- Granulated Sugar: For rolling/coating.
- Fork or Mold: For shaping.
Substitutions:
- Flavor: Swap peppermint for Lemon Extract (yellow), Almond Extract (white), or Wintergreen.
- Dairy-Free: Use a high-quality vegan cream cheese (like Kite Hill) and vegan butter. The texture works surprisingly well.
Timing
This is a patience game. They are quick to make but need time to dry.
- Preparation Time: 20 minutes.
- Shaping Time: 20 minutes.
- Drying Time: 2 hours (Minimum) to Overnight.
- Total Time: Approx. 45 minutes active work.
Data Insight: Allowing the mints to dry at room temperature for 4+ hours creates a thin crust on the outside while keeping the inside creamy. Eating them immediately results in a doughy texture that sticks to the roof of your mouth.
Step-by-Step Instructions
Step 1: The Creaming
In a large bowl (or stand mixer with paddle attachment), beat the softened cream cheese and butter until completely smooth and free of lumps.
- Flavor: Beat in the peppermint extract. Smell it—it should smell like Christmas. Add more if you like it strong.
Step 2: The Sugar Integration
Add the powdered sugar, one cup at a time, mixing on low speed.
- The Transition: At first, it will look dry and crumbly. Keep mixing. It will eventually come together into a stiff, non-sticky dough (similar to fondant).
- Test: Pinch a piece. If it sticks to your finger, add ¼ cup more sugar. It should feel like modeling clay.
Step 3: Color Division
Divide the dough into three equal parts.
- White: Leave one part plain.
- Red: Add a drop of red gel coloring to the second part and knead (wear gloves!) until uniform.
- Green: Repeat with green dye for the third part.
Step 4: Shape and Press
Line a large baking sheet with wax paper or parchment.
- Roll: Pinch off teaspoon-sized pieces of dough. Roll them into small balls between your palms (about 3/4 inch wide).
- Coat: Roll the ball in a small bowl of granulated sugar. This adds a sparkly “snow” look and prevents sticking.
- Press: Place the ball on the baking sheet. Use the tines of a fork to gently press down, flattening the mint and creating indentations (like a peanut butter cookie).
- Alternative: Press the dough into flexible silicone candy molds for festive shapes (leaves, bells, etc.). Unmold immediately onto the paper.
Step 5: The Cure
Leave the mints on the baking sheet at room temperature.
- Wait: Let them dry for at least 2 hours, or flip them over after 1 hour to dry the bottom. Ideally, let them sit overnight uncovered.
- Texture Check: The outside should be dry and hard to the touch, but the inside soft.
Nutritional Information
These are essentially sugar bombs. Estimated breakdown per mint (makes approx. 40-50 mints):
| Nutrient | Amount | % Daily Value |
| Calories | 45 kcal | – |
| Total Fat | 1g | 1% |
| Carbohydrates | 10g | 3% |
| Sugars | 9g | – |
| Protein | 0g | 0% |
Data Insight: The peppermint oil creates a cooling sensation (activating TRPM8 receptors), which often signals satiety to the brain. This makes them an excellent palate cleanser after a heavy meal.
Healthier Alternatives for the Recipe
Customize your Soft Mints for dietary needs:
- Lower Sugar (Keto):
- Use a Powdered Erythritol/Monk Fruit blend (like Swerve Confectioners).
- Warning: Sugar alcohols have a “cooling” effect naturally, which actually boosts the peppermint vibe, but they dry harder/crunchier than sugar.
- Dye-Free:
- Leave them white! Or use beet powder (red) and matcha (green) for natural coloring, though this may alter the flavor slightly.
Serving Suggestions
- The Cookie Plate: These provide a nice visual and textural break on a platter full of brown cookies.
- Hot Cocoa Bar: Drop one or two into a mug of hot chocolate. They will melt slowly, making the drink creamy and minty.
- Gifting: Stack them in clear cellophane bags tied with red ribbon.
Common Mistakes to Avoid
Simplicity requires texture management.
- Sticky Dough:
- The Error: Using liquid food coloring or not enough sugar.
- The Result: Dough sticks to your hands and the fork.
- The Fix: Add more powdered sugar until it feels dry to the touch. Chill the dough for 10 minutes if it’s melting from hand heat.
- Flavor Overload:
- The Error: Adding 1 tablespoon of extract.
- The Result: It tastes like mouthwash.
- The Fix: Peppermint is strong. Start with ½ teaspoon.
- Sealing Too Soon:
- The Error: Putting them in a Tupperware immediately.
- The Result: They sweat and stick together into a giant blob.
- The Fix: They must air dry completely first.
Storing Tips for the Recipe
Once dry, these last a long time.
- Refrigerator: Store in an airtight container for up to 2 weeks. Separate layers with wax paper.
- Note: Keep them in the fridge if your house is warm, as the butter/cheese can soften.
- Freezing: They freeze perfectly! Store in a freezer bag for up to 3 months. Eat them cold for an extra refreshing treat.
Conclusion
Homemade Soft Christmas Peppermints are the definition of “edible nostalgia.” They require no oven, no stove, and no advanced skills—just mixing and rolling. They are buttery, cooling, and melt away on the tongue, creating a festive moment that hard candy canes simply cannot replicate.
Summary: No-bake cream cheese mints made with powdered sugar, butter, and peppermint extract. Rolled in sugar and air-dried for a soft, melt-in-your-mouth texture.
Ready to roll?
Get your gloves on! Rate this recipe 5 stars if you loved the texture, and leave a comment below: do you use a fork or a mold? Subscribe for more no-bake holiday wins!
FAQs
Can I make the dough ahead?
Yes. You can make the dough, wrap it tightly in plastic wrap, and keep it in the fridge for up to a week. When you are ready to shape, let it sit on the counter for 30 minutes to soften up so it doesn’t crack when pressed.
Why do my mints taste like toothpaste?
You likely used Spearmint (often labeled just “Mint”) instead of Peppermint. Or, you used way too much extract. Peppermint is the flavor of candy canes; spearmint is the flavor of dental hygiene. Check your bottle!
Can I dip them in chocolate?
Yes! Let them dry fully (overnight), then dip half the mint into melted dark chocolate. This creates a “Peppermint Patty” vibe that is absolutely delicious.
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