Introduction

These Christmas Mints are festive, soft peppermint candies that melt in your mouth. Perfect for holiday gatherings, they combine creamy texture with a refreshing peppermint flavor and come in cheerful red, green, and white colors.

The image shows a white bowl filled with small, round, colorful cookies in three colors: green, red, and white. Each cookie has a ridged pattern pressed into the top and is sprinkled with coarse sugar crystals, giving a sparkling effect. The cookies are stacked loosely inside the bowl, with some overlapping. Outside the bowl, a few cookies are also placed on the white marbled surface. The background includes a wooden board and some festive decor blurred out softly, giving a cozy holiday feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup granulated sugar
4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
2 tablespoons light/clear corn syrup (such as Karo brand)
1 teaspoon peppermint extract
4¼ to 5 cups powdered sugar, divided
6 drops green liquid food coloring
6 drops red liquid food coloring

Instructions

Step 1: Line a large rimmed baking tray with parchment paper. Place the granulated sugar into a small bowl and set aside.
Step 2: In a large mixing bowl, beat the cream cheese, butter, corn syrup, and peppermint extract on low speed for 1 minute or until smooth using a handheld mixer.
Step 3: Gradually add 4¼ cups powdered sugar, about ½ cup at a time, mixing on low. When the dough becomes too thick to stir with the mixer, switch to a spatula or wooden spoon and finish mixing by hand.
Step 4: Sprinkle ¼ cup powdered sugar onto a piece of parchment paper on a clean counter. Turn the dough out onto the sugar.
Step 5: Divide the dough into three equal portions. Make a shallow well in two of them. Add red food coloring to one, green food coloring to the second, and leave the third plain white.
Step 6: Knead each colored dough ball to distribute color evenly. Add up to ¼ cup additional powdered sugar as needed to reduce stickiness. Knead the white dough slightly with 1-2 tablespoons powdered sugar if needed. Adjust powdered sugar based on dough consistency.
Step 7: Roll each dough ball into an 18-inch rope about 1 inch thick.
Step 8: Slice each rope into ½-inch pieces from one end to the other.
Step 9: Roll each piece between your palms to form small balls. Set aside.
Step 10: Toss 2 to 3 dough balls at a time in the granulated sugar until coated. Place them on the prepared baking tray. Repeat until all are coated and arranged on the tray.
Step 11: Press each coated ball lightly with the tines of a fork to flatten into a disc and create a striped pattern.
Step 12: Let the patties sit at room temperature on the tray for up to 24 hours to dry and set before serving.

Tips & Variations

Adjust powdered sugar gradually when kneading to avoid overly dry or sticky dough.
Use gel food coloring for more vibrant colors without altering dough moisture.
For extra peppermint flavor, add a few crushed candy canes on top just before they set.
Store coated mints in an airtight container at room temperature for best texture.

Storage

Store the Christmas mints in an airtight container at room temperature. They will keep well for up to two weeks. Avoid refrigerating, as moisture can alter their texture. If needed, allow mints to come to room temperature before serving for best flavor and softness.

How to Serve

A white bowl filled with round cookies in three colors: bright green, red, and white, each cookie having three parallel fork marks pressed into the top surface, creating a striped texture. The cookies are sprinkled with coarse sugar, adding a grainy texture that sparkles in the light. Some cookies spill out from the bowl onto a white marbled surface, with a blurred tray of additional bright green cookies in the background and a hint of gold glitter decoration on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mints ahead of time?

Yes, these mints can be made several days to a week in advance and stored in an airtight container at room temperature. Just allow them to fully dry before storing.

What if I don’t have corn syrup?

If you don’t have corn syrup, you can substitute with an equal amount of honey or light molasses, but this may slightly change the flavor and texture.