Description
These festive Christmas Mints are a delightful no-bake holiday treat featuring creamy, peppermint-flavored dough in traditional red, green, and white colors. Coated with granulated sugar and beautifully striped with a fork, these mints are perfect for sharing during the holidays or gifting to friends and family.
Ingredients
Scale
Base Ingredients
- 1/3 cup granulated sugar
- 4 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons light/clear corn syrup (such as Karo)
- 1 teaspoon peppermint extract
- 4 1/4 – 5 cups powdered sugar, divided
- 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 to prevent sticking and set aside. Place the granulated sugar in a small bowl for coating the mints later.
- Mix Base Dough: In a large mixing bowl, use a handheld mixer on low speed to beat the cream cheese, unsalted butter, corn syrup, and peppermint extract together for about 1 minute until the mixture is smooth and creamy.
- Add Powdered Sugar Gradually: Slowly add 4 1/4 cups of powdered sugar in increments of 1/2 cup, mixing on low speed. As the dough thickens and becomes difficult to mix, switch to a spatula or wooden spoon and knead the mixture by hand to fully incorporate the powdered sugar.
- Prepare Dough Surface: On a clean surface, lay a piece of parchment paper and sprinkle it with 1/4 cup powdered sugar. Turn the dough out onto this surface and divide it evenly into three portions.
- Color the Dough: Make a shallow well in two of the dough portions. Add red food coloring to one and green food coloring to the other, leaving the third portion white. Knead each dough ball gently to evenly distribute the color. If the dough becomes sticky, add up to an additional 1/4 cup powdered sugar gradually until it reaches a workable consistency.
- Roll the Dough Ropes: Roll each colored dough ball into a long rope approximately 18 inches in length and 1 inch thick.
- Slice and Shape: Cut each rope into 1/2-inch thick slices. Roll each slice between your palms into small balls.
- Coat with Granulated Sugar: Drop 2 to 3 balls at a time into the bowl of granulated sugar and toss to coat them evenly. Place the coated mints on the prepared baking tray.
- Create Striped Pattern: Using the tip of a fork, gently press down on each sugar-coated ball to flatten it into a disc. This creates a decorative striped pattern on top of the mints.
- Set and Dry: Let the mints sit at room temperature on the tray for up to 24 hours to allow them to set and dry completely before serving or packaging.
Notes
- Be sure the cream cheese and butter are softened to room temperature for easier mixing.
- If the dough becomes too sticky after adding food coloring, gradually add more powdered sugar until manageable.
- The setting time may vary depending on humidity; longer drying ensures firmer mints.
- This recipe does not require baking, making it perfect for quick holiday treats.
- Store mints in an airtight container at room temperature for up to one week.
