Christmas Peppermints

Christmas Peppermints are soft, creamy, melt-in-your-mouth candies that bring festive cheer to any holiday gathering! With just a handful of simple ingredients like cream cheese, butter, powdered sugar, and peppermint extract, these no-bake mints are incredibly easy to make and perfect for cookie trays, gift-giving, or adding a pop of color to your dessert table.

Love More Peppermint Desserts? Try My No Bake Peppermint Pie or this Peppermint Meltaways next.

Why You’ll Love This Recipe

Cool, creamy, and perfectly sweet, these Christmas Peppermints melt in your mouth with a burst of refreshing flavor. Festively colored and easy to make, they’re a delightful holiday treat that adds a touch of charm to any dessert table.

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Ingredient List

Main Ingredients:

• ½ cup butter, softened (room temperature)
• 8 oz cream cheese, softened (room temperature)
• 4 cups powdered sugar (sifted recommended)
• ½ teaspoon peppermint extract (adjust to taste)
• Pinch of kosher salt
• Gel food coloring (red and green for Christmas theme)
• Granulated sugar for coating

Brand Notes:

Use gel food coloring rather than liquid to avoid altering the dough’s consistency and to achieve more vibrant colors.

Optional Variations:

You can substitute peppermint extract with vanilla, almond, lemon, or maple extract for different flavors while keeping festive colors.

Why These Ingredients Work

Let me break down why each ingredient is essential to creating these dreamy little mints:

Cream Cheese & Butter: This dynamic duo creates that signature melt-in-your-mouth texture. The cream cheese adds tang and body, while the butter brings richness and helps everything blend smoothly. Together, they create a soft, fondant-like consistency that’s absolutely divine.

Powdered Sugar: This is the backbone of the recipe! It sweetens the mints and gives them structure. The ultra-fine texture of powdered sugar ensures a smooth, non-gritty result. Sifting it prevents lumps and makes mixing so much easier.

Peppermint Extract: A little goes a LONG way! This potent extract delivers that classic refreshing peppermint flavor. Start with ½ teaspoon and adjust to your preference—you can always add more, but you can’t take it away.

Kosher Salt: Just a pinch balances the sweetness and enhances all the other flavors. Trust me, it makes a difference!

Gel Food Coloring: Unlike liquid food coloring, gel won’t thin out your dough. It gives you those gorgeous, vibrant Christmas colors without compromising texture.

Granulated Sugar Coating: This creates a delicate sugary shell on the outside while keeping the inside soft and creamy. It also prevents the mints from sticking together during storage.

Essential Tools and Equipment

• Large mixing bowl
• Electric mixer (hand mixer or stand mixer)
• Measuring cups and spoons
• Sifter (for powdered sugar)
• Parchment paper or wax paper
• Baking sheets
• Disposable gloves (optional, for coloring dough)
• Fork or candy molds (for decorative patterns)
• Airtight containers (for storage)

How To Make Christmas Peppermints

Step 1 – Mix the Base

In a large mixing bowl, beat the softened cream cheese and butter together using an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed for even texture. You want this mixture to be completely smooth with no lumps—this is the foundation of your perfect mints!

Step 2 – Add Flavoring

Stir in the peppermint extract and a tiny pinch of salt. Start with ½ teaspoon peppermint and adjust to taste—peppermint extract is potent, so be careful not to overdo it. I learned this the hard way when I once added a full teaspoon and my mints were like eating straight toothpaste! Less is more here.

Step 3 – Add Sugar

Gradually add the powdered sugar, 1 cup at a time, mixing on low speed. The mixture will start soft but gradually turn into a thick, dough-like consistency. Once too stiff for the mixer, switch to kneading by hand (dust hands with powdered sugar to prevent sticking). The final dough should be smooth, pliable, and not sticky. This is my favorite part—it’s like making edible Play-Doh!

Step 4 – Color the Dough

Divide the dough into portions based on how many colors you want (traditionally white, red, and green). Add a drop or two of gel food coloring to each portion and knead until fully incorporated. Use gloves or knead on parchment paper to avoid staining hands. Pro tip: Leave one portion white for that classic Christmas contrast!

Step 5 – Shape the Mints

Dust a clean surface with powdered sugar. Roll each portion into a rope about ½ inch thick, then cut into bite-sized pieces (about ½ inch). For decorative options, roll each piece into a ball and press down slightly with a fork for a criss-cross pattern, or use small candy molds or cookie stamps. For a spiral effect, twist white and red logs together before shaping—so festive!

Step 6 – Coat and Dry

Roll each shaped mint in granulated sugar to coat the outside—this adds texture and prevents sticking. Place mints on a parchment-lined baking sheet in a single layer. Allow to air dry for 12-24 hours, uncovered, at room temperature.

You Must Know

Room Temperature is Non-Negotiable: Your butter and cream cheese MUST be at room temperature. Cold ingredients will create lumps that won’t smooth out, and your mints won’t have that signature creamy texture. Leave them out for at least an hour before starting.

Don’t Skip the Drying Time: I know 12-24 hours seems like forever, but this is what creates that beautiful firm shell with a soft center. If you try to package them too early, they’ll stick together and lose their shape.

Personal Secret: After shaping, I chill my dough for 30 minutes to 1 hour before the final coating. This makes them easier to handle and creates an even firmer shell when they dry. Game-changer!

Pro Tips & Cooking Hacks

• Avoid the Sticky Situation: Keep a small bowl of powdered sugar nearby while shaping. Dust your hands frequently to prevent the dough from sticking.
• Color Like a Pro: Start with just ONE drop of gel coloring. You can always add more, but adding too much creates muddy colors and can make the dough too soft.
• Consistent Sizes Matter: Use a ruler or bench scraper to measure your rope thickness and cut uniform pieces. This ensures even drying and professional-looking results.
• Common Mistake to Avoid: Don’t over-mix once the dough comes together. Over-working creates a tough texture instead of that tender, melt-in-your-mouth quality.
• Smart Shortcut: If you’re short on time, use a mini cookie scoop to portion the dough instead of rolling and cutting. It’s faster and creates perfectly uniform mints!

Flavor Variations / Suggestions

Flavor Swaps:

• Vanilla Dream: Replace peppermint with vanilla extract and use pastel colors for baby showers or spring celebrations
• Almond Joy: Use almond extract with pink and white coloring for a sophisticated twist
• Lemon Sunshine: Swap in lemon extract and use yellow food coloring for a bright, citrusy treat
• Maple Magic: Try maple extract with fall colors (orange, brown) for Thanksgiving

Chocolate-Dipped Version:

Melt chocolate chips and dip half of each dried mint for an elegant presentation. Let the chocolate set on parchment paper before storing.

Candy Cane Style:

Roll red and white portions together into a rope, then twist for that classic candy cane spiral look!

Layered Rainbow:

Make multiple colors and stack thin layers, then cut into squares for a beautiful rainbow effect.

Make-Ahead Options

These Christmas Peppermints are PERFECT for making ahead, which is a lifesaver during the busy holiday season!

Up to 1 Week Ahead: Make and shape your mints, let them dry completely, then store in airtight containers at room temperature. They’ll stay fresh and beautiful.

Up to 1 Month Ahead: Prepare the dough, shape the mints, and freeze them on a baking sheet. Once frozen solid, transfer to freezer bags. When ready to use, thaw at room temperature and roll in sugar.

Dough Storage: You can make the dough 2-3 days ahead and refrigerate it wrapped tightly in plastic wrap. Let it come to room temperature before shaping (it’ll be too firm to work with cold).

Freezing Finished Mints: Store completely dried mints in freezer-safe containers for up to 2 months. They thaw in about 30 minutes at room temperature.

Recipe Notes & Baker’s Tips

• These mints have a fondant-like texture—soft, creamy, and they literally melt on your tongue.
• The granulated sugar coating is optional but highly recommended. It adds a slight crunch and prevents sticking.
• If your dough feels too soft to shape, refrigerate it for 15-30 minutes. If it’s too stiff, let it sit at room temperature for a few minutes.
• Humidity affects drying time. In very humid climates, you may need to dry them for up to 36 hours or use a dehumidifier in the room.
• For ultra-smooth mints, sift your powdered sugar TWICE. It takes an extra minute but makes a noticeable difference in texture.

Serving Suggestions

Holiday Cookie Trays: Arrange these colorful mints alongside sugar cookies, fudge, and chocolate truffles for a stunning variety.

Dessert Board Star: Add them to a holiday charcuterie or dessert board with chocolate-covered pretzels, nuts, and dried fruits.

Cupcake Toppers: Press a mint on top of frosted vanilla, chocolate, or peppermint cupcakes for an instant festive touch.

Gift Packaging: Layer them in clear cellophane bags tied with ribbon, or arrange in small tins lined with tissue paper. They make gorgeous homemade gifts!

After-Dinner Mints: Serve them in pretty dishes on the coffee table or dining room for guests to enjoy after the holiday meal.

Hot Chocolate Companions: Place a mint or two on the saucer alongside a steaming mug of hot chocolate. As it melts into the drink, it adds a delicious peppermint flavor!

How to Store Your Christmas Peppermints

Room Temperature: Store dried mints in an airtight container at room temperature for up to 2 weeks. Separate layers with wax or parchment paper to prevent sticking. Keep them away from heat sources.

Refrigeration: For longer freshness (up to 3-4 weeks), refrigerate in an airtight container. Let them come to room temperature before serving for the best texture.

Freezing: These mints freeze beautifully! Store in a freezer-safe container for up to 2 months. Let them thaw at room temperature for about 30 minutes before serving—no need to reheat since they’re served cold anyway.

Important: Never store mints in humid areas or they’ll become sticky. Always keep them in airtight containers to maintain that perfect texture.

Allergy Information

Common Allergens Present:

• Dairy (butter and cream cheese)

Substitution Suggestions:

Dairy-Free/Vegan: Use vegan cream cheese and vegan butter alternatives. Make sure they’re at room temperature and the same consistency as regular versions. The texture will be slightly different but still delicious!

Gluten-Free: This recipe is naturally gluten-free! Just double-check that your powdered sugar and extracts are certified gluten-free if you have celiac disease.

Nut-Free: This recipe contains no nuts and is safe for nut allergies.

Egg-Free: No eggs in this recipe—perfect for egg allergies!

Questions I Get Asked A Lot

My dough is too sticky—what do I do?

Add more powdered sugar, ¼ cup at a time, and knead until the dough is smooth and pliable. Make sure your cream cheese and butter were truly at room temperature (not warm or melted). You can also chill the dough for 30 minutes to make it easier to handle.

Do these mints really need 12-24 hours to dry?

YES! I know it’s tempting to skip this, but the drying time is what creates that signature firm outer shell while keeping the inside soft and creamy. If you try to store them too soon, they’ll stick together and won’t have the right texture.

How far ahead can I make these for a party?

You can make these up to 2 weeks ahead if stored properly at room temperature, or up to 2 months ahead if frozen. They’re actually better after a day or two because the flavors meld together beautifully!

Why are my mints turning out grainy?

This usually happens if the powdered sugar wasn’t sifted or if the cream cheese and butter weren’t fully softened before mixing. Make sure everything is smooth and lump-free from the start. Also, don’t overmix once the sugar is added—that can create a grainy texture too.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Christmas Peppermints turned out and what flavor variations you tried!