Recipe
Ingredients
4 oz cream cheese (softened)
1 Tablespoon salted butter (softened)
4 cups powdered sugar plus additional as needed for imprinting mints
½ teaspoon peppermint extract
⅛ teaspoon vanilla extract
Food coloring optional
Directions
1) Combine cream cheese and butter in a stand mixer and beat until creamy and well combined.
2) With the mixer on low speed, gradually add 2 cups of sugar, stirring until completely incorporated.
3) Add peppermint and vanilla extract and stir well.
4) With the mixer on low-speed, gradually add remaining sugar. Stir until sugar is completely combined and pause occasionally to scrape sides and bottom of the bowl. The dough should be very stiff and not sticky (if it’s still sticky, add more powdered sugar until it has a play-dough-like consistency).
If using food coloring
5) If using just one color you can use your electric mixer to beat the color into the dough. If you'd like to do several colors, divide the dough into as many bowls as you would like colors and color each individually, stirring well until color is well-incorporated.
6) Roll dough between your palms into teaspoon-sized portion until smooth. Transfer to wax-paper lined baking sheet. Dip the tines of a fork in powdered sugar and use that to gently but firmly press down on each mint.
7) Allow mints to dry at room temperature for several hours (they should be dried through and if you squeeze them firmly they shouldn't squish or give) then transfer to an airtight container and store in the refrigerator until ready to serve. To help minimize any sticking, store mints in single layers with a sheet of wax paper between them.