Description
These Christmas Mints are festive peppermint patties made with cream cheese, butter, and peppermint extract, colored in red, green, and white for a holiday touch. They are soft, sweet, and coated with granulated sugar, perfect for holiday gifting or celebrations.
Ingredients
Scale
Dough
- ⅓ cup granulated sugar
- 4 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons light/clear corn syrup
- 1 teaspoon peppermint extract
- 4¼ cups powdered sugar, divided
Coloring
- 6 drops green liquid food coloring
- 6 drops red liquid food coloring
Instructions
- Prepare Baking Tray: Line a large rimmed baking tray with parchment paper. Place the granulated sugar into a small bowl and set aside for coating later.
- Make Dough: In a large mixing bowl, beat the cream cheese, butter, corn syrup, and peppermint extract on low speed for 1 minute until smooth and creamy.
- Add Powdered Sugar: Gradually add 4¼ cups powdered sugar, about ½ cup at a time, mixing on low. When the mixture becomes too thick, switch to a spatula or wooden spoon and finish mixing by hand to form a thick dough.
- Divide and Color Dough: Turn the dough onto parchment paper sprinkled with ¼ cup powdered sugar. Divide dough into three equal parts. Create a well in two of the dough parts; add red food coloring to one and green to another, leaving the last plain.
- Knead Dough: Knead each colored dough until color is evenly distributed, adding up to ¼ cup extra powdered sugar as needed to reduce stickiness. Knead the white dough lightly with a tablespoon or two of powdered sugar if needed.
- Form Ropes: Roll each dough ball into an 18-inch long rope approximately 1 inch thick.
- Slice and Shape Mints: Cut each rope into ½-inch slices. Roll each slice into a small ball with your hands.
- Coat in Sugar: Drop 2-3 balls at a time into the granulated sugar bowl and toss to coat evenly. Place coated pieces on the prepared baking tray.
- Shape Patties: Use the tip of a fork to gently press each coated ball into a small disc, creating a striped pattern on top with the fork tines.
- Dry and Set: Let the peppermint patties sit at room temperature on the tray for up to 24 hours to dry and set before serving or storing.
Notes
- Yields approximately 100 peppermint candies.
- Store mints in an airtight container in the refrigerator for up to 2 weeks to keep fresh.
- For longer storage, freeze in a freezer-safe container for up to 3 months; thaw in the refrigerator before serving.
- To achieve deeper color, you may add up to ½ teaspoon liquid food coloring.
- Adjust powdered sugar when kneading to avoid sticky or overly stiff dough.
- Gel food coloring is recommended for vibrant colors and minimal added moisture; it's also safe for nut allergies.
Nutrition
- Serving Size: 1 candy
- Calories: 35 kcal
- Sugar: 4 g
- Sodium: 15 mg
- Fat: 1.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 5 mg
