Anatomy of Making Mints

After trying out a few different recipes the past few days, here is the recipe that I like best for making Cream Cheese Mints. Instead of using the usual mint flavoring, I tried vanilla, coconut and orange extracts. Everyone liked the orange best, some people did not like the vanilla ones.



1 (8 oz.) pkg. cream cheese
1 Tablespoon butter, softened
1-3 tsp. desired flavoring (to taste)
Food coloring
2 lb.+ powdered sugar
Granulated sugar


  1. In a large bowl, combine cream cheese, butter until soft. Mix in extract. Color as desired with food coloring paste, or leave white. Gradually add powdered sugar mixing until dough is very thick and heavy, but not dry.
  2. Roll into small balls (1 tsp.), dip in granulated sugar, and place on waxed paper to dry for 30-60 minutes. Press balls into small candy molds or flatten with a fork dipped in powdered sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.
  3. Makes 130 mints. Keeps in refrigerator 3-4 weeks, freezer several months.

Some of the recipes I read say that if the batter sits too long or gets too dry to add water. I tried this with the last batch and….I actually like it much, much better! The dough was not as sticky, much easier to work with, smoother and came out of the molds SO much easier (with less sitting time between forming the balls and putting in the molds). I kept the dough in the mixing bowl in the fridge over night and left it out for an hour to come to room temp before mixing. It took only a little spattering of water to soften the dough up and I was in business! As soon as I was done making all the dough into balls I was able to start pressing them into the mold, instead of waiting for an hour.


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