Cream Cheese Mints

1. Prep your tray. Line a baking sheet with parchment or wax paper. Clear a little counter space for rolling and shaping.

2. Mix the base. In a large bowl, beat the softened cream cheese until completely smooth, about 30 seconds to 1 minute. Scrape down the bowl. If your cream cheese looks watery, blot it with paper towels first (tub-style cream cheese is more likely to do this).

3. Flavor it. Beat in peppermint extract and salt (if using).

4. Add powdered sugar gradually. Mix in powdered sugar 1 cup at a time, starting on low speed so you do not create a sugar blizzard. Scrape down the bowl as needed. The dough should be soft but workable, like play dough that barely sticks to your fingers. If it is sticky, add powdered sugar 2 to 3 tablespoons at a time.

   

5. Color (optional). If you want multiple colors, divide dough into small bowls and mix in gel coloring a tiny bit at a time. A toothpick amount goes a long way.

6. Shape. Pinch off teaspoon-size pieces and roll into balls. For the classic look, gently press each ball with a fork.

   Optional sugar roll: Roll the balls in a little granulated sugar before you press them. It adds a tiny sparkle and helps prevent sticking.

   Optional mold method: Lightly dust the candy mold with powdered sugar (or a little cornstarch). Press dough into the cavities, level the tops, then pop them out onto the lined tray.

   If you want extra “butter mint” vibes, roll into small ropes and cut into little pillows.

   

7. Dry and set. Let mints air-dry uncovered at room temperature for 1 to 2 hours until the outside feels dry to the touch. If your kitchen is humid, plan on a little longer. Then refrigerate until firm, at least 1 more hour.

8. Store. Transfer to an airtight container with parchment between layers and refrigerate until serving.

Quick tip: If the dough gets too soft while you are shaping, pop it in the fridge for 10 to 15 minutes. Warm hands plus cream cheese equals sticky situation.