3 Ingredient Cream Cheese Mints

• 份量: 82 servings
• 活動時間: 15 minutes
• 總時間: 15 minutes

食材

4 oz (113 g) cream cheese (softened to room temperature)

4-5 cups (420 g - 525 g) powdered sugar (see note before starting)

1/4 tsp (1.2 ml) peppermint extract

步驟

Line a large baking tray with parchment and set aside.

In a large mixing bowl of a stand mixer, beat the softened cream cheese and peppermint extract together until smooth and creamy (about 30-60 seconds).

Gradually add in 4 cups of powdered sugar, mixing until a dough forms, scraping down the sides of the bowl as needed. The dough should hold its shape but remain pliable. If the dough is too sticky to work with, knead in more powdered sugar until the dough is no longer too sticky.

If you plan on coloring the dough, add in the food coloring now (1 drop at a time) and mix it in on low speed until the dough is uniform in color. I divided my dough into four parts, adding red food coloring for pink mints, green food coloring for green mints, blue food coloring for blue mints and kept one dough white. Only add 1 drop of food coloring at a time because you don't need a lot of food coloring to color the dough.

Scoop 1 teaspoon chunks of dough. Roll each dough chunk between your palms to form smooth round balls. Press down on each ball lightly with a fork. If the dough is sticking to the fork too much, you can dip the fork in some powdered sugar before pressing.

Let the mints sit uncovered in the fridge overnight to air dry and firm up (or about 8-12 hours). Once mints are set, you can put them into an airtight container. Store mints in the fridge until ready to serve. Uneaten mints should be stored in the fridge or freezer.

營養

• 每份大小: 1 candy
• 卡路里: 28 kcal
• 總脂肪: 0.5 g
• 飽和脂肪: 0.3 g
• 鈉: 5 mg
• 總碳水化合物: 6 g
• 總糖: 6 g
• 蛋白質: 0.1 g