Description
These no-bake Christmas mints are a delightful holiday treat made with a creamy mixture of cream cheese, butter, and peppermint extract, combined with powdered sugar and colored with festive red and green food coloring. Effortlessly prepared without baking, these smooth, minty candies are perfect for gifting or enjoying throughout the season.
Ingredients
Scale
Main Ingredients
- ⅓ cup granulated sugar, plus extra for coating
- 4 ounces cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 2 tablespoons clear corn syrup
- 1 teaspoon peppermint extract
- 4¼ to 5 cups powdered sugar, separated
Food Coloring
- 6 drops green liquid food coloring
- 6 drops red liquid food coloring
Instructions
- Prepare Baking Sheet and Sugar: Line a large rimmed baking sheet with parchment paper. Pour the granulated sugar into a small bowl and set aside for coating the candies later.
- Mix Cream Cheese Mixture: In a large bowl, combine softened cream cheese, unsalted butter, clear corn syrup, and peppermint extract. Using a handheld mixer on low speed, blend for about one minute until smooth and creamy.
- Add Powdered Sugar: Gradually add 4¼ cups of powdered sugar to the mixture about ½ cup at a time while mixing on low speed. As the mixture thickens and the mixer struggles, switch to a spatula or wooden spoon to incorporate the remaining sugar by hand until a thick dough forms.
- Dust Surface and Divide Dough: Spread parchment paper on the counter and dust with ¼ cup of the remaining powdered sugar. Turn the dough onto this surface and divide it into three equal portions.
- Add Food Coloring: Make a small indentation in two dough portions. Add red food coloring to one and green food coloring to the other, leaving the third piece white. Knead each colored dough gently, adding up to ¼ cup more powdered sugar as needed to prevent stickiness. Use 1-2 tablespoons extra sugar for the plain white dough to achieve a non-sticky consistency.
- Roll Into Ropes: Roll each dough portion into long ropes about 18 inches long and 1 inch thick on the sugared surface.
- Slice and Shape: Using a knife, slice each rope into ½-inch thick segments from end to end. Roll each segment between your palms to form smooth, round balls and set aside.
- Coat with Granulated Sugar: Drop a few candy balls at a time into the granulated sugar bowl and gently toss until fully coated. Transfer the coated balls onto the prepared baking sheet.
- Flatten and Add Texture: Use a fork to gently press each sugar-coated candy ball into a small disc, creating striped fork marks on top.
- Rest to Set: Leave the mints at room temperature on the tray for up to 24 hours to firm up and develop the perfect texture before serving or gifting.
Notes
- These no-bake mints are perfect for making ahead during the busy holiday season.
- The amount of extra powdered sugar needed during kneading varies with temperature—warmer kitchens require more, cooler kitchens less.
- The 24-hour resting period helps the candies firm up and develop their signature texture.
Nutrition
- Serving Size: 3 pieces (approximately 15g)
- Calories: 70
- Sugar: 10g
- Sodium: 30mg
- Fat: 2.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 8mg
