I always make these Cream Cheese Mints for Christmas because they are super easy and tasty. But last month I found a 4 section bottle of sprinkles at Marshall’s with black, orange, red, and green! It covered both Halloween and Christmas so I was all about it!! I didn’t want to put sprinkles on my ghost sugar cookies, so I had to make something else on which I could put the sprinkles – because it’s always important to have more sugar on Halloween!
They taste like the inside of a York Peppermint, which is one of my favorite candies. I usually double the recipe for Christmas so I can take them into work and to both of our families, but I did the regular size batch this time.
1/2 of an 8 oz. package cream cheese, softened (1/3 less fat variety works fine)
1/2 – 2/3 teaspoon peppermint extract
4 cups sifted powdered sugar
Few drops desired food coloring if you want to tint your mints
Granulated sugar or decorative sugar
Melted chocolate chips or dipping chocolate, optional
In a small mixing bowl stir together softened cream cheese and peppermint extract. Gradually add powdered sugar, stirring until mixture is smooth. You’ll have to knead in the last of the powdered sugar with your hands. The dough shouldn’t be very sticky. Add food coloring, if desired or leave white; knead until food coloring is evenly distributed.
Form cream cheese mixture into 3/4-inch balls. Roll each ball in granulated sugar or decorative sugar; place on waxed paper. Flatten each ball with the bottom of a drinking glass or measuring cup or flatten with the tines of a fork in a criss-cross pattern. If the glass is sticking when you’re pressing the mints, rub some sugar on the bottom of the glass before pressing the mints.
Cover mints with paper towels; let dry overnight. Store in a tightly covered container in the refrigerator or freeze up to 1 month. Makes 30 – 45 pieces, depending on diameter.