Cream Cheese Peppermints Inspired by Elf as seen on The Good Stuff with Mary Berg.
Cream cheese peppermints are a whimsical and festive treat perfect for the holiday season! Inspired by the sugary cheer of the movie Elf, these soft and creamy mints are both fun to make and delicious to eat. Customize them with food coloring to match your holiday decor or create a candy rainbow that Buddy the Elf himself would adore. They’re ideal for gifting, sharing at parties, or simply indulging in while watching your favorite holiday movies.
Table of Contents
- Ingredients for Cream Cheese Peppermints
- How to Make Cream Cheese Peppermints
- Tips for Perfect Cream Cheese Peppermints
- FAQ
Ingredients for Cream Cheese Peppermints
Here’s what you’ll need to create these delightful holiday candies:
- 125g softened cream cheese
- 1 tablespoon butter
- 5 cups sifted icing sugar (plus more for dusting)
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- Food coloring (optional)
Equipment: Stand mixer (or hand blender), baking sheet, parchment paper, and a sharp knife.
How to Make Cream Cheese Peppermints
- Prepare the Baking Sheet: Dust a large baking sheet with icing sugar and set aside.
- Mix the Base Dough:
- In a stand mixer with a paddle attachment (or using a hand blender), blend the cream cheese and butter on medium speed for about 30 seconds until smooth.
- Scrape down the sides of the bowl, then add 2 cups of icing sugar. Start on low speed and gradually increase to medium until fully combined.
- Add Flavor and Sugar:
- Mix in the peppermint and vanilla extracts, followed by 2 more cups of icing sugar. Continue to scrape down the bowl as needed.
- The dough should be firm and not sticky. If it is still sticky, add additional icing sugar, 1 tablespoon at a time, until the dough reaches the right consistency.
- Add Color (Optional):
- Divide the dough into portions for different colors, if desired. Add a portion back to the stand mixer and mix in your chosen food coloring. Add more icing sugar if the dough softens during mixing.
- Repeat with other portions, cleaning the bowl between colors. Place the colored dough on the prepared baking sheet.
- Shape the Mints:
- Dust a work surface with icing sugar. Roll a golf ball-sized portion of dough into a thick log.
- Use both hands to roll the log into a ½-inch thick rope, then cut into ½-inch pieces. Place the pieces on the baking sheet, ensuring they are separated.
- Set and Store:
- Leave the mints uncovered in a cool, dry place for 24 hours to allow the exterior to firm up while keeping the inside soft.
- Store in an airtight container until ready to serve.
Tips for Perfect Cream Cheese Peppermints
- Room Temperature Ingredients: Make sure your cream cheese and butter are fully softened for a smooth, lump-free dough.
- Control the Stickiness: Add icing sugar gradually until the dough is firm but pliable.
- Add Fun Colors: Use gel food coloring for vibrant hues without affecting the dough’s consistency.
- Store Properly: Keep in an airtight container to preserve the softness of the mints.
FAQ
Can I use different extracts?
Yes, you can swap peppermint for other flavors like vanilla, almond, or lemon extract for a different twist.
How long do these keep?
Stored in an airtight container in a cool place, these mints can last up to 2 weeks.
Can I make these vegan?
Substitute the cream cheese and butter with plant-based alternatives, and they’ll turn out just as delicious!
Can I freeze cream cheese peppermints?
Yes, freeze them in an airtight container for up to 2 months. Thaw at room temperature before serving.
Cream Cheese Peppermints
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 30 Portions
Ingredients
125g softened cream cheese
1 tablespoon butter
5 cups sifted icing sugar (plus more for dusting)
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
Food colouring (optional)
Instructions
Dust a large baking sheet with icing sugar.
1. Add the cream cheese and butter to the bowl of a stand mixer (or you can use a hand blender). Using the paddle attachment, blend on medium speed for about 30 seconds. Scape down the sides of the bowl.
2. Add two cups of icing sugar. Start on low and mix in the icing sugar in, scraping down the sides of the bowl as needed. Increase the speed to medium and mix until fully combined.
3. Add the peppermint and vanilla extract and 2 more cups of icing sugar. Start on low and mix together, slowly increase the speed to medium, scrape down the sides as necessary. The mixture should be firm like a dough and not sticky. If it’s sticky add a couple more tablespoons of icing sugar at a time until the mixture is firm and no longer sticks to your hands.
4. If adding food colouring. Divide the mixture into as many colours you want to make. Add one portion of the mixture back into the stand mixer and add the desired colour and amount of food colouring. Mix until fully incorporated. Add more icing sugar if the mixture seems to lose its firmness. Place the coloured dough on one side of the prepared baking sheet. Wash out the bowl of the stand mixer and continue to colour the remaining portions.
5. Dust a work surface with icing sugar. Take a golf ball sized portion of the peppermint dough and roll it into a thick log. Place it on the work surface. Use both hands, starting at the centre of the log and roll it out, slowly moving your hands away from the centre, into a long ½” thick rope. Cut the rope into ½” pieces. Transfer the peppermints to the other side of the prepared baking sheet. Continue in the same manner until all the peppermints are made.
6. Once all the peppermints are on the baking sheet, ensure they are all separate. Leave uncovered in a cool dry place for 24 hours. They will dry out slightly on the exterior but still be soft inside. Transfer them to an airtight container.
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