Rating: 3.31 stars
16 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2

These very easy-to-make mints are wonderful not only for weddings, but for parties or anytime! Mmm, minty fresh!

Recipe Summary test

prep:
20 mins
additional:
2 hrs 30 mins
total:
2 hrs 50 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In medium bowl, cream together confectioners' sugar and cream cheese until smooth. Divide into three sections and mix peppermint extract and green food coloring into the first, butter flavored extract and 1/2 teaspoon yellow food coloring into the second, and lemon extract and the remaining 1/2 teaspoon yellow food coloring into the third.

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  • Roll each section out onto a flat surface and cut with small cookie cutters, or press into candy molds. Allow individual mints to air dry for 2 hours. Then refrigerate or freeze until serving.

Nutrition Facts

91 calories; protein 0.4g; carbohydrates 19g; fat 1.6g; cholesterol 5.1mg; sodium 14mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 5 stars
10/28/2011
Five stars if you make some changes--Our family has used this basic recipe for years but as many discovered the hard way, not with as much flavoring. Our recipe calls for 1 teaspoon total flavoring for the entire recipe. (I like 1/2 vanilla and 1/2 peppermint--almond is also very good) You also must use paste or gel food coloring or it will get too soft & sticky. The humidity can also effect this. I recommend refrigerating the dough & adding more powdered sugar if this happens. Also, we just roll into balls, dip in sugar & always use rubber molds. If done right, these are the BEST! Read More
(34)

Most helpful critical review

Rating: 3 stars
12/02/2007
This is a really great basic recipe. The 2 lbs. of powdered sugar and 8 oz of cream cheese are perfect proportions. However the food coloring and flavoring is really optional. I used only 1/4 tsp. peppermint extract for the whole recipe. Then I added a whole bottle of red food coloring and extra powdered sugar to make up for the extra liquid. I pinched the dough and rolled it into small balls, dipped them in white sugar then pressed them into candy molds. I left them out to dry for about 6 hours and then refrigerated them. They were a great success at my sister's wedding. She even took a box with her on her honeymoon! Read More
(36)
16 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 3 stars
12/02/2007
This is a really great basic recipe. The 2 lbs. of powdered sugar and 8 oz of cream cheese are perfect proportions. However the food coloring and flavoring is really optional. I used only 1/4 tsp. peppermint extract for the whole recipe. Then I added a whole bottle of red food coloring and extra powdered sugar to make up for the extra liquid. I pinched the dough and rolled it into small balls, dipped them in white sugar then pressed them into candy molds. I left them out to dry for about 6 hours and then refrigerated them. They were a great success at my sister's wedding. She even took a box with her on her honeymoon! Read More
(36)
Rating: 5 stars
10/28/2011
Five stars if you make some changes--Our family has used this basic recipe for years but as many discovered the hard way, not with as much flavoring. Our recipe calls for 1 teaspoon total flavoring for the entire recipe. (I like 1/2 vanilla and 1/2 peppermint--almond is also very good) You also must use paste or gel food coloring or it will get too soft & sticky. The humidity can also effect this. I recommend refrigerating the dough & adding more powdered sugar if this happens. Also, we just roll into balls, dip in sugar & always use rubber molds. If done right, these are the BEST! Read More
(34)
Rating: 1 stars
10/09/2003
These were not very well liked by my family. They were too strong smelling and tasting. I ended up throwing them out. This will not be made again. Read More
(26)
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Rating: 2 stars
03/04/2005
The recipe calls for way too much flavoring. Using the 2 teaspoons called for in the recipe is excessive. When I cut the flavoring down to an 1/8 of a teaspoon these were perfect. Read More
(16)
Rating: 3 stars
12/05/2005
They really are good mints. I would just put in a little less of the extracts... especially the mint. It was a little strong for my taste. Read More
(6)
Rating: 3 stars
08/16/2006
These didn't work for me at all. The dough was way too sticky to roll out so I let it sit overnight and it was STILL too sticky. Also the flavoring was so strong I had to throw them away. I know this is the recipe I was looking for I think I just need to add less flavoring and hopefully that will solve the problem. Read More
(6)
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Rating: 1 stars
03/06/2007
Way too overpowering! It felt like I was eating toothpaste. Read More
(6)
Rating: 3 stars
12/22/2007
Well we had high hopes for these with some changes but they just weren't the best. They pretty much tasted like little blobs of flavored frosting although the peppermint of course tasted the most like a mint. Basically we cut the amount of extract in half. There was enough flavoring but they still just tasted like powdered sugar and cream cheese - frosting! They did set up nicely in the fridge but they were very difficult to work with and there was no way we could have rolled them out! We ended up rolling them into balls and then pushing them a little flat with our fingers. Sad to say it's not one I would try again. Read More
(5)
Rating: 5 stars
01/26/2004
My mom and I have been making these for years. They are always a hit! They are especially cute for baby showers pressed into a cute candy mold. I love the minty flavor. Read More
(5)