Okay okay I promise this is my very last post of the year for peppermint. I can’t help it. I just love peppermint, especially this time of year. There’s just something so festive about the cooling and wintery taste peppermint always has. Which is why these Christmas cream cheese buttermints are the perfect thing to serve after the most delicious Christmas dinner.
These cream cheese buttermints melt in your mouth the second you put them in. It’s pretty incredible and totally irresistible! And they have just enough tangy cream cheese flavor to separate them from your store bought mint melts.
This post is short and sweet because I know the Holidays are a crazy time of year and you need to get started on these mints creams! The recipe is quick and easy and super simple to prepare but they make a huge impression! After I made, I tried so hard to save them for my Christmas eve dinner with friends to show off my festiveness but I just couldn’t resist. I ate about half the pan in half a day…..these are totally addicting!
Recipe adapted from Betty Crockers Cream Cheese Mints. Makes about 100 cut mints.
|In a stand mixer with a paddle attachment, mix together the softened cream cheese, softened butter & sifted powdered sugar. Mix until combined. Add peppermint extract and mix until incorporated.|
|Mix until the mixture forms a soft ball. Mixture will still be quite soft. Divide in half and color one half with the red coloring and the other half with the green coloring. Add enough to your desired color. If the mixture becomes too wet from the food coloring, add additional powdered sugar.|
|Wrap in plastic wrap and refrigerate for 20-30 minutes or until firm enough to handle.|
|On a surface lightly dusted with powdered sugar, roll the dough into thin & long ropes. With kitchen scissors cut little pieces off the end. Place on parchment paper to dry for 2 hours. Store in an air tight container in the fridge.|