Soft Christmas Peppermints
These old-fashioned, melt-in-your-mouth peppermints are soft, creamy, and bursting with pure peppermint flavor. They’re incredibly easy to make with just a few ingredients and are perfect for holiday gift-giving or leaving out for Santa.
Prep Time: 15 mins | Set Time: 2-3 hours | Makes: About 60-70 mints
Ingredients
· 1 (8 oz) block cream cheese, softened to room temperature
· 1 tsp peppermint extract (use pure, not imitation, for best flavor)
· 6-7 cups (about 2 lbs) powdered sugar, sifted
· Red food coloring (gel or paste recommended for vibrant color)
· Optional: Granulated sugar or coarse sugar for rolling
Instructions
- Mix the Base
· In a large bowl, beat the softened cream cheese and peppermint extract until completely smooth and creamy.
· Gradually add the powdered sugar, 1 cup at a time, beating on low speed after each addition until incorporated.
· After about 4-5 cups, the mixture will become very stiff. At this point, you may need to switch to mixing by hand with a sturdy spoon or your hands.
· Continue adding powdered sugar until the dough is no longer sticky and can be rolled into a ball that holds its shape. It should be firm but still pliable.
- Color & Shape
· Divide the dough into two equal halves. Leave one half white.
· To the other half, add red food coloring a few drops at a time, kneading it in until you achieve your desired shade of pink or red.
· On a surface lightly dusted with powdered sugar, roll each color of dough into a long rope, about ½-inch thick.
· Place the two ropes side by side and gently twist them together to create a candy cane effect.
- Form the Mints
· Slice Method: Slice the twisted rope into ½-inch pieces. Gently roll each piece into a ball and flatten slightly into a disc.
· Twist & Snap Method: For a rustic look, pinch off small pieces from the twisted rope (about ½ tsp each) and roll into balls.
- Set & Store
· Place the mints on a parchment-lined baking sheet or tray. Let them sit, uncovered, at room temperature for 2-3 hours to dry slightly and develop their signature soft-but-firm texture.
· If desired, roll the balls in granulated or coarse sugar before setting.
- Package
· Once set, store in an airtight container between layers of wax or parchment paper.
Key Success Tips
· Sift the Powdered Sugar: This prevents lumps in your mints.
· Don’t Skimp on Extract: Use pure peppermint extract for the best flavor. You can adjust to taste (some like it stronger).
· Patience with Sugar: The dough must be firm enough to hold its shape, but over-kneading can make it oily.
· Gel Food Coloring: Liquid coloring can alter the consistency; gel or paste gives vibrant color without adding moisture.
· Humidity Warning: In humid climates, allow extra drying time or dust with more powdered sugar.
Storage & Gifting
· Room Temperature: Store in an airtight container in a cool, dry place for 1-2 weeks.
· Refrigerate: For longer storage (up to 3 weeks), refrigerate. Let come to room temperature before serving for best texture.
· Freezing: Freeze in a single layer, then bag for up to 2 months. Thaw at room temperature.
· Gift Idea: Package in clear cellophane bags tied with ribbon, or in festive tins lined with parchment.
Delicious Variations
· Chocolate Dipped: Dip half of each set mint in melted dark or white chocolate.
· Christmas Swirl: Add a few drops of green food coloring to a third of the dough for a red, white, and green twist.
· Peppermint Patties: Flatten balls into discs and sandwich a small dab of dark chocolate ganache between two mints.
· Flavored Centers: Add a drop of food coloring to create a colorful center when you bite in.
· Sprinkle Rolled: Roll the balls in festive sprinkles or crushed candy canes instead of sugar.
Enjoy these tender, festive, and irresistibly minty homemade treats!