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Mackie's Cream Cheese Mints

Mackie's Cream Cheese Mints

  • Prep

    20 m
  • Ready In

    2 h 50 m
Susan

Susan

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Meganleiann
35

Meganleiann

12/2/2007

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!

BILLKIM
24

BILLKIM

10/8/2003

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.

mschow
23

mschow

10/27/2011

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!

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