Have you had cream cheese mints before? If not, please try this recipe soon because you don’t know what deliciousness you are missing! Seriously. There are only 3 ingredients needed to create a sweet treat that freezes wonderfully.
In the Barz family, we have developed a tradition of serving these cream cheese at our weddings…right next to the wedding cake and buckeyes! My youngest sister, Mikaela, made them for Liesl’s wedding as well as mine. She even made them for her own wedding this past July! These mints are simply that delicious.
Of course, for weddings, we use candy molds of bells and roses. When I make these for every day occasions, I roll them into balls and use a fork to flatten them. The mints might not look as fancy but they taste every bit as wonderful.
The other nice thing about these mints is that these mints are easy to adjust for your preference and occasion. Do you like almond as much as I do? Use almond extract. Is peppermint your flavor of choice? Use peppermint extract instead. My brother prefers butter flavoring. Vanilla can be used, too. The extract choice is up to you!
Finally, if you’re making these mints for Christmas, roll them in green and red sugar. A baby shower? Pink and blue works perfectly. Since I made this latest batch for Fall / Thanksgiving, I used the colors of changing leaves – yellow and orange. Again, the choice is up to you!
3 ounces cream cheese, softened
1/2 teaspoon almond extract (or any extract flavoring of your choice)
3 cups powdered sugar
Colored sugar, color chosen by the season or occasion
In a mixing bowl, combine cream cheese and extract. Slowly beat in powdered sugar until the mixture is smooth.
With your hands, roll cream cheese dough into 1/2 inch size balls. Roll the balls in colored sugar. Place on an ungreased baking sheet, and flatten with a fork. Let stand for 1 hour to harden.
Store mints in an airtight container in the freezer or refrigerator. Depending on the size of the mints you roll, this recipe yields between 3 and 4 dozen mints.