Description
Delightful no-bake Christmas mints made with creamy peppermint-flavored dough in festive red, green, and white colors, coated with granulated sugar for a perfect holiday treat. These easy-to-make candies require no oven and are perfect for gifting or enjoying at holiday gatherings.
Ingredients
Scale
Main Ingredients
- ⅓ cup granulated sugar, plus extra for coating
- 4 ounces cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 2 tablespoons clear corn syrup
- 1 teaspoon peppermint extract
- 4¼ to 5 cups powdered sugar, separated
Food Coloring
- 6 drops green liquid food coloring
- 6 drops red liquid food coloring
Instructions
- Prepare Baking Sheet and Sugar: Line a large rimmed baking sheet with parchment paper. Pour granulated sugar into a small bowl for coating the mints later.
- Mix Cream Cheese and Other Ingredients: In a large bowl, combine softened cream cheese, butter, corn syrup, and peppermint extract. Using a handheld mixer on low speed, blend everything for about a minute until smooth and creamy.
- Add Powdered Sugar Gradually: While mixing on low, add 4¼ cups of powdered sugar gradually, about ½ cup at a time. As the mixture thickens and the mixer struggles, switch to a spatula or wooden spoon to finish mixing until a thick dough forms.
- Prepare Surface and Divide Dough: Place a fresh parchment paper on the counter and dust with ¼ cup powdered sugar. Turn the dough out onto it and divide into three equal portions.
- Add Food Coloring: Make a small indent in two portions; add red food coloring to one and green to the other. Leave the third portion plain white. Knead each colored dough gently, adding up to ¼ cup extra powdered sugar as needed to reduce stickiness. Add a tablespoon or two extra sugar to the white dough if sticky.
- Shape Dough Into Ropes: Roll each colored dough into a long rope about 18 inches long and 1 inch thick.
- Slice and Shape Balls: Slice each rope into ½-inch segments from end to end. Roll each segment between palms to form smooth, round balls and set them aside.
- Coat Mints with Sugar: Drop a few balls at a time into the bowl of granulated sugar and toss gently to coat. Place sugar-coated mints on the prepared baking sheet.
- Flatten and Decorate: Using a fork, gently press down each candy ball to flatten into a small disc; the fork tines will create striped marks on top.
- Rest Mints: Leave mints at room temperature on the tray for up to 24 hours to firm up and develop the perfect texture before serving or gifting.
Notes
- These no-bake mints are perfect for making ahead during the busy holiday season.
- The amount of extra powdered sugar needed during kneading varies with kitchen temperature – warmer kitchens require more sugar, cooler kitchens less.
- The 24-hour rest period helps the candies firm up and develop their signature texture.
Nutrition
- Serving Size: 1 candy (approximate)
- Calories: 25
- Sugar: 4.5g
- Sodium: 10mg
- Fat: 1.2g
- Saturated Fat: 0.7g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0.3g
- Cholesterol: 5mg
