Soft Christmas Peppermints Recipe delivers cool, creamy, melt-in-your-mouth mints with a gentle peppermint pop. It suits busy bakers, kids, and last-minute gift givers, and the batch takes about 2 hours 20 minutes including drying. I picked up this candy at a church cookie swap and still stash a few in the freezer for myself.
Why This Soft Christmas Peppermints Recipe
This Soft Christmas Peppermints Recipe uses simple ingredients and zero cook time, so you can whip it up during a movie. The mixer does most of the work, and powdered sugar turns cream cheese into a soft dough that holds its shape. You roll, press, and air-dry, which keeps the texture tender and melt-away.
You can color the dough three ways and skip fussy molds. A fork gives that classic crosshatch without any special tools. Kids can help with rolling, and you still get neat, gift-worthy mints.
Ingredients You Need
- Cream cheese, block style, 8 ounces, softened at room temp
- Use full-fat for the best texture. Avoid whipped cream cheese in tubs, which stays loose.
- Unsalted butter, 3 tablespoons, softened
- You can omit the butter for a firmer bite. For dairy-free, swap in plant butter.
- Peppermint extract, 1 to 1.5 teaspoons
- Use pure extract. If using peppermint oil, start with 1/4 teaspoon because it runs stronger.
- Vanilla extract, 1/2 teaspoon, optional
- Fine sea salt, a pinch
- Powdered sugar, 6 to 6.5 cups, plus more for dusting
- Pre-sifted brands like Domino or C&H mix smoothly and prevent lumps.
- Gel food coloring in red and green
- Gel color tints efficiently without watering down the dough. I like Americolor or Chefmaster.
Equipment:
- Stand mixer or hand mixer
- Mixing bowl and rubber spatula
- Measuring cups and spoons
- Small cookie scoop or teaspoon
- Fork for crosshatch pattern
- Parchment-lined sheet pans
- Nitrile gloves for coloring dough, optional
How to Make Soft Christmas Peppermints
- Prep: 20 minutes
- Cook: 0 minutes
- Total: 2 hours 20 minutes, includes drying
- Beat the cream cheese and butter in a mixing bowl on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl.
- Mix in peppermint extract, vanilla, and salt. Taste a tiny bit and adjust the mint to your liking.
- Add powdered sugar 1 cup at a time on low speed until a soft dough forms. Stop at 6 cups if the dough feels like soft modeling clay that you can roll without sticking; add the extra 1/2 cup only if needed.
- Divide the dough into three portions. Tint one portion red, one green, and leave one white. Knead the color in by hand or with gloves to keep things tidy.
- Scoop 1-teaspoon portions and roll into smooth balls. Dust your hands with powdered sugar if the dough sticks.
- Place the balls on parchment-lined sheet pans, spaced slightly apart. Press the tops with a fork to make a neat crosshatch.
- Air-dry the mints at cool room temperature for 2 hours, or up to overnight for a firmer exterior. Rotate the trays halfway through the dry time if your kitchen runs humid.
- Transfer the mints to an airtight container with parchment between layers. Chill until serving, or freeze for longer storage.
Tips & Common Mistakes
- Use block cream cheese, not whipped or spreadable tubs, which keep the dough soft and sticky.
- Start with 1 teaspoon peppermint extract, taste, then bump to 1.5 teaspoons only if you want a stronger pop.
- If the dough feels sticky, add powdered sugar 1 tablespoon at a time. If it cracks, knead in 1 teaspoon softened butter or cream cheese.
- Color lightly. Too much gel can taste bitter and stain fingers.
- Dust your hands and fork with powdered sugar to prevent sticking and torn tops.
- Keep portions small. One-teaspoon balls set faster and feel melt-away, not chewy.
- Dry the mints before packing. Trapped moisture leads to sticking and smudged colors.
- Work in a cool kitchen. Heat softens the dough and makes shaping messy.
Variations I’ve Tried
- Spearmint switch: Use spearmint extract and all-green coloring for a mellow, herbal finish.
- Candy cane crunch: Press a pinch of finely crushed peppermint candy into the tops right after you fork them.
- Chocolate dip: Chill the set mints, then dip halfway in melted dark chocolate and let them set on parchment.
- Citrus twist: Swap the peppermint for lemon or orange extract and tint with pale yellow or orange.
- Dairy-free: Use vegan cream cheese and plant butter. Add extra powdered sugar as needed, since some dairy-free brands feel looser.
How to Serve Soft Christmas Peppermints
Pile these peppermint candies on a cookie tray, then tuck a few into treat bags for neighbors. Pair them with hot cocoa, coffee, or a peppermint mocha for a festive sip-and-sweet moment. They also refresh the palate after a rich holiday dinner, which makes you look like the person who thought of everything. Sneak one from the fridge while wrapping gifts and call it quality control.
Make-Ahead and Storage
Make the mints up to 1 month ahead and freeze them in airtight containers with parchment between layers. Refrigerate for up to 2 weeks or freeze for up to 2 months. Thaw in the fridge overnight in the sealed container to prevent surface moisture, then serve chilled or at room temp. Skip reheating; these taste best cool and soft.
Nutrition Information
- Serving size: 1 mint, about 10 g
- Calories: ~40
- Fat: 1.5 g
- Saturated fat: 1 g
- Carbohydrates: 7 g
- Sugar: 6 g
- Protein: 0 g
- Sodium: 10 mg
Numbers are estimates and vary based on exact size and ingredients.
Soft Christmas Peppermints
Ingredients
Instructions
- Combine sugar and water in a saucepan over medium heat.
- Stir until the sugar dissolves, then bring to a boil without stirring.
- Cook mixture until it reaches softball stage (234°F to 240°F or 112°C to 115°C).
- Remove from heat and stir in peppermint extract and food coloring.
- Allow mixture to cool slightly until it thickens and becomes pliable.
- Shape into small peppermint candies and let them cool completely.
- Store candies in an airtight container.