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How To Make Cream Cheese Mints

Posted by  ·  October 18, 2018  ·  Last Updated: June 6, 2019

Have you ever wondered how to make cream cheese mints?  These are one of my favorite things at a wedding!  They so delicious why wait for a wedding? These easy to make creamy mints are a great addition to any party menu.

cream cheese mints on glass platter

Cream Cheese Mints

I usually allow 2 1/2 mints per person.  Some will take two and a few people might take three and some won’t eat any.  People will usually take one of each design, so I don’t ever make more than three designs for a party. Also, it is a good idea to be consistent. For instance, make a shape the same color and flavor. This won’t confuse guest if they come back for seconds. They will know all the green leaves are mint flavored etc.

rolled pink and green balls with rubber mint mold

Ingredients for Cream Cheese Mints

cream cheese, powdered sugar, flavoring, gel food coloring


How to make cream cheese mints

Mix together cream cheese, flavoring, powdered sugar.  Start with a 1/8 teaspoon of flavoring and then add more to desired taste. I love cheesecake flavoring!  Knead (I use a food processor). The mixture will form a stiff dough.  Add gel paste coloring to color the dough. I used one drop. If dough becomes sticky add in a bit more powdered sugar while kneading in coloring.

pink and green cream cheese dough with food coloring bottles

Roll into tiny balls (make a test to determine the size of the ball — each mold is a little different). Coat balls with granulated sugar.

pink balls rolled in granulated sugar

Press ball into mold.


Immediately flip the mold over and release mint. Repeat over and over.

cream cheese mints molds how to make cream cheese mints

Makes about 5 dozen mints depending on the size of the mold.

Success tips for making cream cheese mints

  • Be sure to use a gel or paste food coloring. Liquid food coloring adds too much liquid to the mixture.
  • I often find after I make a couple dozen mints they start to stick in the mold. This is usually because the mixture is not cold enough and the heat from my hands has made the mold sticky. I stop, refrigerate the mixture, wash my hands and the mold in cold water. Make sure the mold is completely dry and begin again.
  • For darker colored mints (like red) I have had great success not coloring the dough but instead using colored sanding sugar. This works best if you roll the ball immediately in the colored sugar so it evenly coats the ball.
  • These mints freeze beautifully in an airtight container.
  • Mints can also be kept in an airtight container in the refrigerator. Look at the expiration date on the cream cheese to see how long they will last.
  • You can use any flavor of the professional strength flavoring. Look through the comments for ideas.  Cheesecake flavoring is for sure my favorite.  I also prefer spearmint or creme de menthe over peppermint. I have also had flavors like lime and they were surprisingly good.

Now for the question, everyone asks…

Can I freeze cream cheese mints?

Yes. They freeze great. Place them in an airtight container with a piece of wax paper or parchment paper between each layer.  You can also place a piece of paper towel to absorb any moisture.  Mints typically freeze well for up to three months (I have seen people do it longer). Take the frozen mints out of the freezer at least 30 minutes before you plan on eating them. They can also defrost overnight in the refrigertator.

pink roses and green leaves cream cheese mints

Cream Cheese Mints Recipe

Try these cream cheese mints at your next special event and let me know what you think in the comments below, I love hearing from you! You can also follow me on Pinterest to see more delicious food. See what I am up to on Facebook and Instagram.

4.06 from 18 votes

Cream Cheese Mints

Delicious mints typically found at weddings.

Course Dessert
Cuisine American
Keyword mints, sweets, weddings
Prep Time 30 minutes
Servings 60
Calories 71 kcal
Author Cindy Hopper


  • 4 oz cream cheese room temperature
  • 1 pound 16 ounces powdered sugar
  • 1/8 – 1/4 tsp. oil of peppermint or another flavoring -cheesecake is one of my favorites
  • gel food coloring
  • granulated sugar
  • flexible rubber mint molds


  1. Mix together cream cheese, flavoring, powdered sugar. Start with a 1/8 teaspoon of flavoring and then add more to desired taste. I love cheesecake flavoring! Knead (I use a food processor). The mixture will form a stiff dough. Add gel paste coloring to color the dough. I used one drop. If dough becomes sticky add in a bit more powdered sugar while kneading in coloring.
  2. Roll into tiny balls (make a test to determine the size of the ball — each mold is a little different). Coat balls with granulated sugar. Form cream cheese mints into balls
  3. Press ball into mold.
  4. Immediately flip mold over and release mint. Repeat over and over.

Recipe Notes

  • Be sure to use a gel or paste food coloring. Liquid food coloring adds too much liquid to the mixture.
  • I often find after I make a couple dozen mints they start to stick in the mold. This is usually because the mixture is not cold enough and the heat from my hands has made the mold sticky. I stop, refrigerate the mixture, wash my hands and the mold in cold water. Make sure the mold is completely dry and begin again.
  • For darker colored mints (like red) I have had great success not coloring the dough but instead using colored sanding sugar. This works best if you roll the ball immediately in the colored sugar so it evenly coats the ball.
  • These mints freeze beautifully in an airtight container.
  • Mints can also be kept in an airtight container in the refrigerator. Look at the expiration date on the cream cheese to see how long they will last.
  • You can use any flavor of the professional strength flavoring. Look through the comments for ideas.  Cheesecake flavoring is for sure my favorite.  I also prefer spearmint or creme de menthe over peppermint. I have also had flavors like lime and they were surprisingly good.
Nutrition Facts
Cream Cheese Mints
Amount Per Serving (2 g)
Calories 71 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 4mg1%
Sodium 12mg1%
Potassium 5mg0%
Carbohydrates 15g5%
Sugar 14g16%
Vitamin A 50IU1%
Calcium 4mg0%
* Percent Daily Values are based on a 2000 calorie diet.

I even have a super yummy chocolate cream cheese mint recipe 


They also make perfect Christmas tree cream cheese mints for the holidays.


Filed Under: Recipes, Sweets  |  Tagged as:

Leave a Comment


  1. Liz
    Saturday, July 27th, 2019
    I can't wait to try these for Christmas!!
    Thank you for sharing!!
  2. Diane
    Wednesday, July 10th, 2019
    I made these years ago for my sisters wedding, it is my mothers 90th b-day coming up & I'd like to make them for her, but can't find the molds to make them.

    Where can I purchase the rose & leaf mold?
    I ordered some, the leaf wasn't deep enough.

    Advice is greatly appreciated!
    • Cindy Hopper
      Sunday, July 14th, 2019
      Diane, try www.sweetbakingsupply.com
  3. Paula
    Monday, July 8th, 2019
    Have you ever used Red Hot Cinnamon in your cream cheese mints?
  4. Diane Diamantis
    Thursday, July 4th, 2019
    Like a commenter below, I want to use these in favor boxes at a wedding. Since they are cream cheese, how far in advance can we put them in the boxes? How long will they last without danger if not refrigerated? It is an outdoor reception - will they get melty and mushy in the box?
  5. Bec Pennington
    Tuesday, June 4th, 2019
    I'm not sure if you can edit this old a post, but it still comes up very quickly with a search for cream cheese or wedding mints. The recipe part is confusing in that it reads "1lb 16oz" of powdered sugar - that's 2 lbs. I thought at first that it said "1lb OR 16oz" since that's the same thing, and my first batch was very soft because it only had half the amount of powdered sugar!
    • Cindy Hopper
      Thursday, June 6th, 2019
      Beccah, The recipe is for 4 ounces of cream cheese (1/2 of the block) to 1 pound (which is 16 ounces) powdered sugar. If you use the whole block of cream cheese you would use the entire 2 pounds (32 ounces) bag of powdered sugar.
  6. Kim
    Tuesday, April 9th, 2019
    Turned out great but used 1/4 t. spearmint oil and afraid they may be a little too minty. My event is in 2 weeks and I have the mints in the freezer. Wondering if the mint flavor might mellow with time or if I should do another batch? Thanks!
  7. Marlene Giglio
    Wednesday, February 6th, 2019
    Made these today. Beautiful. How hard or soft are they supposed to be? I kept them open for about 4 hours on the counter. They are molded nice but soft.
  8. Amy
    Friday, September 28th, 2018
    We made these in several flavors, and everyone said that while the mint was fine, it reminded them of toothpaste (that was hard to get over once someone said that!). Our favorite? We did a maple extract with some KY bourbon and another with almond. Both were great!
    • Cindy
      Saturday, September 29th, 2018
      Amy, I sometimes feel that way when plain peppermint is used. I like creme de menthe, wintergreen or spearmint better. Cheesecake though is my very favorite. You flavor combos sound great!
    • Charity
      Thursday, June 6th, 2019
      If you add a little butter flavoring to them it cuts the mint just a bit and takes that toothpaste flavor away.
    • Cindy Hopper
      Friday, June 7th, 2019
      Also using something like creme de menthe or wintergreen makes them tastes less like peppermint.
  9. Wednesday, September 26th, 2018
    How similar are these to old-fashioned French Creams, which don't have any cream cheese in them but look just like these?
    • Cindy
      Saturday, September 29th, 2018
      I am not familiar with French Creams Nancy. How are they made?
    • Pat
      Friday, November 23rd, 2018
      If you ever find a recipe for French Creams, let me know. I've also heard them called Crystal French Creams or French Crystal Creams. The only place they still sell them is mail order from Vermont Country Store at $25 a box!! I've been looking for a recipe for years (I actually landed here in hopes this recipe might be similar. I'm going to try it to see!
  10. Patti Clifton
    Friday, October 23rd, 2015
    My mother first made these Cream Cheese Mints for my wedding 41 years ago. She even had the same molds you used. Everyone loves them. Since my wedding she has made them for both my siblings weddings, five grand-children's weddings and expect to make them for the great grandchildren when they marry as well. This has definitely turned into a tradition and "Good Luck Blessing" started by my mother.
    • Wednesday, October 28th, 2015
      What a sweet story! Thank you for sharing.
    • Laurena Morehead
      Sunday, December 23rd, 2018
      Would you be able/willing to share your recipe?
  11. Terry McFarland
    Friday, September 11th, 2015
    I use to make these mints about 30 years ago when my children were very young and enjoyed them so much!! It's been a long time, but I'm going to attempt to make them again using some silicone molds I purchased at Hobby Lobby. I'm going to make the whole batch a pale pink for a Cancer Encouragement Party for a lady at my church. I was wondering if I should go ahead and add the color to the cream cheese first before I add the powdered sugar? I believe I remember also making baby booties by adding some milk to my mixture to get it to the consistency to be able to pipe them from a bag with a tip since that is a lot faster then individually molding each one. Does this sound right?
    • Tuesday, September 15th, 2015
      Terry, It takes so much mixing that it probably doesn't matter when you add the coloring...as long as it gets mixed in well. I haven't tried adding milk and piping them from a bag. It always seems daunting rolling all the balls but it really does go quickly. I did see someone roll a long them snake out of the mixture and the cut into pieces to press into the molds.
  12. JoAnn
    Thursday, July 2nd, 2015
    I have been making these since I was little. We make them for all occasions: weddings, baby showers, graduations, holidays. You name it, we probably make them for it! It is as easy as the recipe says and they keep well in the fridge or freezer until needed. Thanks for sharing for others to enjoy the goodness! By the way-my favorite flavor is marshmallow :)
    • Sunday, August 2nd, 2015
      Really? Marshmallow JoAnn? I haven't tried that but I will! Thanks for sharing.
  13. Bridget
    Tuesday, June 16th, 2015
    Where can I find single molds of fish that look the Jesus symbol of fish. I'm using them for a friends wedding but I can't find any molds.
    • Sunday, August 2nd, 2015
      Hi Bridget I haven't seen that type of mold.
  14. Becky
    Wednesday, June 3rd, 2015
    What kind of food processor did you use? Like a kitchen aid blender
    • Sunday, August 2nd, 2015
      I use a Cuisinart but a mixer will work!
  15. Shake Villela
    Monday, May 25th, 2015
    Hi May i know the shelf life of this goodies? and how to store it properly? Thank you so much :)
    • Sunday, August 2nd, 2015
      They can be kept in the refrigerator for about 3 weeks (do check the expiration date of your cream cheese though) and they can be frozen for about 3 months.
  16. Sandy
    Sunday, January 11th, 2015
    Thank you for sharing your recipe and ideas. I have been looking for some of the mints that are kind of softer than some and maybe it is the butter mints that I'm looking for, not exactly sure. Can't wait to try these. I have seen these molds everywhere. I know I specifically saw them at Meijer.
  17. kris
    Tuesday, December 16th, 2014
    We made these exact mints, green leaves and pink roses, for my sisters wedding. We made them several weeks prior and sealed them well and put them in the freezer. The turned out great!!!
  18. Chris
    Friday, November 14th, 2014
    Will these ship well? Worried about leaving out of fridge for up to a week
  19. Ronnie
    Tuesday, November 11th, 2014
    Can these be stored at room temperature or do they need to be refrigerated?
  20. Brenda Sterling
    Saturday, November 8th, 2014

    I love the look of these, do they need to be in the refrig ?

    Thanks Brenda
    Happy Holidays
  21. Saturday, November 8th, 2014
    I love mints with peppermint and orange flavouring. Thanks for sharing your lovely recipe!

    Greetings from Munich

  22. monica
    Monday, October 6th, 2014
    I used the basic recipe, then matched up colors to flavors. For instance, for peppermint, I used green. For butter mint,(butter flavoring and peppermint flavoring) I used yellow. For cherry or raspberry, I used pink. I also added cocoa to the basic recipe and kneaded well, and it made wonderfully yummy mints that tasted like chocolate cheese cake! This was for a fall shower, so I did brown leaves, and for a baby shower, I did little teddy bears. My suggestion is scan the extract/gel paste when you go shopping for the ingrediants, as you might come up with something on the spot (For instance, blueberry for a boy baby shower!)
  23. Sunday, September 21st, 2014
    I've never heard of these and just found this on Pinterest. This looks incredibly easy and super yummy! Perfect for a wedding/shower. Thanks for sharing!
  24. Jen
    Tuesday, July 22nd, 2014
    Is it better to use the single mold and make them one at a time? Or use the one with 15 molds on one sheet? I just bought the 15 sheet one, but if I fill them all up, is that too much time in between to get them out? Thank you ;)
    • Sunday, December 7th, 2014
      Hi Jen, I think it is easiest to press them in and pop them out all at once.
  25. Angela
    Saturday, July 12th, 2014
    What brand are you molds? What craft store did you get these at?
    • Sunday, December 7th, 2014
      These molds, flavorings and colors are from my shop sweetbakingsupply.com
  26. Beverly
    Tuesday, June 10th, 2014
    I have made these mints for over 35 years for receptions I catered. They are delicious. I add the food coloring to the cream cheese and then add the powdered sugar. Also I sprinkle a little granulated sugar in the mold in addition to rolling the dough in granulated sugar. Doing those 2 things works better for me. Love the idea of cheesecake flavoring. Will try that next time I make mints.
  27. Bonnie Brautigam
    Thursday, June 5th, 2014
    I make these mints for all occasions. My family's favorites are with coconut and almond flavorings. They will last for months in the freezer.
  28. Edwina Steele
    Thursday, June 5th, 2014
    I have made these for years but have discovered that just about any flavor is good, I even developed a flavor close to tootsie rolls. I have made these for my children's school parties, they are bite size and just enough sweetness.
    Favorite flavors are:
    Cotton Candy
    Bubble Gum
    Strawberry Banana
    Like I said, just about any flavor.
  29. Wanda Byrd
    Wednesday, June 4th, 2014
    I make mints like these but I use peppermint and butter flavoring to make them taste like butter mints.
  30. colleen
    Monday, June 2nd, 2014
    how do you store these mints?
  31. Cindi Filzen
    Wednesday, May 28th, 2014
    Eliza I found the molds at a craft store
  32. Wednesday, April 2nd, 2014
    i have never heard of cream cheese mints before, is this an American tradition? Looks good how long do they keep in the fridge>
  33. Carol Sims
    Saturday, March 29th, 2014
    Hello, I was wondering if you could tell me where I can find the silicone molds. I have not had any luck finding them.
  34. Laurie
    Saturday, February 22nd, 2014
    Made 300 of these for my daughters wedding last May and am now going to make them for her upcoming baby shower. She and her husband are vegans so I used Tofutti cream cheese. Everyone loved them and know one knew they weren't made with regular cream cheese.
    • Wednesday, February 26th, 2014
      Thanks Laurie for letting us know they can be made with Tofutti! The perfect dairy free option!
  35. Debbie Callahan
    Thursday, January 30th, 2014
    Excellent mints!!! Thanks so much for sharing your recipe. Just love them.
  36. Cylinda
    Tuesday, December 24th, 2013
    I feel so left out, no family memories of a homemade mints... My plans are to create our own... Thanks for sharing, can't wait to try... also any reason to shop at the cake decorating store for molds... Merry Christmas ALL...
  37. Cylinda
    Tuesday, December 24th, 2013
    I feel so left out, no family memories of a homemade mints... My plans are to create our own... Thanks for sharing, can't wait to try... also any reason to shop at the cake decorating store for molds... Merry Christmas ALL...
  38. Penny Rigg
    Thursday, October 10th, 2013
    I made these for y own wedding years ago and just finished making them for my son's wedding this weekend. I got molds at both our local craft store and farm/home supply store (Ben Franklin and Farm King, in central Illinois area). I did dry then for 48 hours and am now worried about storing them until the wedding Saturday. Should I put them in the fridge or just leave them out in an air tight container?
  39. Karen
    Friday, July 5th, 2013
    Just a note on adding butter (which we tried on one batch): it made the dough so soft/wet, we had to add so much additional powdered sugar that the taste was over powered by the sugar.

    We won't be doing that again.
  40. arminda
    Sunday, June 2nd, 2013
    i will try this! i guess we will love this! it's unique for me.. thanks a lot!
  41. Charlotte
    Monday, May 27th, 2013
    My molds are 30 years old and are now sticky. Is there any way to fix this or is it time to get new ones?
  42. Sansarya
    Wednesday, May 22nd, 2013
    @ Tammy Henry,

    Here's a link to make your own mint oil from your garden mint. It has recipes for both hot- and cold-infusion oils (one takes longer than the other.) Hope this helps. (It's not my blog, I just looked it up because I was curious after I read your question.)

  43. Nancy
    Monday, May 20th, 2013
    I was hoping you could tell me where to buy the molds to make them with???
    Thank you.
  44. Tammy Henry
    Monday, May 20th, 2013
    I want to use the mint from my garden. Does anyone have suggestions on how this might be done?
  45. Friday, May 17th, 2013
    I have wondered how to make those and have had them with another flavor other than mint. I love how they just melt in your mouth!
  46. Thursday, May 16th, 2013
    These are just gorgeous! This would be perfect to link-up to my Create It Thursday post...it's live now! http://www.lambertslately.com/2013/05/create-it-thursday-2-plus-features.html
  47. Michelle G
    Tuesday, May 14th, 2013
    I was having problems with my first batch setting up...I happened to read a comment online that said light cream cheese was not recommended. When I made my second batch, I had much better results using regular cream cheese. Thought this might help some others also.
    • Tuesday, May 14th, 2013
      Thanks Michelle for sharing! That is a great tip!
  48. Jennifer
    Thursday, May 2nd, 2013
    I've made these before, but never used molds. I just roll the balls and then flatten with the tines of a fork. Not quite as fancy, but still yummy.
  49. Pam
    Saturday, April 13th, 2013
    These were made for our wedding 33 years ago.... I now have my grandmother's molds (rose, leaf and bell) and recipe for these delicious mints..... Making them soon for a church wedding shower next month...
    Friday, April 5th, 2013

  51. sue couch
    Friday, March 8th, 2013
    Would like to use mints in favor boxes for wedding. How far ahead can they be put into box and is it okay to have nuts in with them?
    Thank you
  52. Jordan
    Wednesday, January 23rd, 2013
    Do u have to have molds? Could they just be little balls??
  53. Barb Reiland
    Saturday, January 19th, 2013
    You can keep these for several months in the freezer. They are great for weddings and you can do the roses in the wedding colors.
  54. Jo
    Tuesday, January 8th, 2013
    My mother used to make these over 50 yrs. ago and would use the bottom of the salt shaker for a design. I have been making these for YEARS for every occasion imaginable. I have found that Philadelphia cream cheese and G & H powdered sugar work the very best. Lesser brands take more than 2 lbs. of pwd. sugar for 8 oz. of cream cheese and cheaper cream cheese does NOT set as well either. Using those usually calls for refrigeration before making into forms. I am lucky to have any in the freezer overnight once they are discovered!!
  55. Katie
    Tuesday, December 25th, 2012
    I want to print out this recipe but not the pictures. Do you have a link to just the recipe? Thanks!
  56. mobe
    Saturday, December 22nd, 2012
    These keep for several weeks in the fridge if closed tightly. In the freezer for several months when sealed tightly. My mom has made these for over 50 years and they are great.
  57. Cyndi
    Thursday, December 20th, 2012
    I make these all the time--yummy!! The correct ratio is 1 cup of powered sugar (unsifted) for every 1oz of cream cheese. Depending on altitude, you may need a little more or less powdered sugar. You can also add 1TBLSP softened butter per cup of powdered sugar for a creamier taste & firmer dough.

    Also, if you use liquid food coloring, you will need 1/2-1 c additional powdered sugar per drop.
  58. Dawn
    Friday, December 14th, 2012
    We made these for my Wedding this January 30 yrs love them I glad I found the recipe I hope one day to make for my daughter. Mom did them for me so I didn't have the recipe thanks
  59. Friday, December 7th, 2012
    I just made turquoise mints that are amaretto flavored——Lorann amaretto flavoring works extremely well with this recipe. I plan to make eggnog and lemon flavored mints later this holiday season. :)
  60. Rachel
    Tuesday, December 4th, 2012
    I made these just last night and was very impressed. When making the dough I continued adding sugar until the dough formed correctly (not sure how much I added, I just went until it felt right.) The mints came out beautifully and I can't wait to give them in presents! Thanks for the recipe!
  61. Tracy McIntosh
    Thursday, November 29th, 2012
    Refrigeration required? Someone asked but I didn't see an answer. THANKS, can't wait to try this!!
  62. Wednesday, November 28th, 2012
    My Grandma used to make these and I have been craving them... can't wait to try your recipe this Christmas season!
  63. Cindy Ivey
    Tuesday, November 27th, 2012
    Mints not ments...sorry!
  64. Cindy Ivey
    Tuesday, November 27th, 2012
    I am so excited that I found this recipe. My brother-in-laws mom, made these for my wedding reception 22 years ago. His mom passed away just recently, and we were talking about her beautiful ments. I will be making them soon. She also made the leaf and rose ments.
  65. Lisa
    Sunday, November 25th, 2012
    I love these mints, made them many years ago...just ordered new molds (& received them, I couldn't find mine...still need the leaf) making these for Christmas and maybe a baby shower :-) thanks for sharing and bringing back a favorite memory! I am making some today!!
  66. Sue
    Friday, November 23rd, 2012
    Just made these this evening. They are wonderful! I added a little more sugar than it called for, but I just kept adding until it was a good consistency.
    Thanks for the great recipe!
  67. Ashley
    Monday, November 19th, 2012
    I also made them last night and they didn't set up either. I kept adding sugar and adding sugar.
    • Wednesday, November 21st, 2012
      Ashley, the amount is now correct. It is okay to add a little more sugar to create a "dough."
  68. Ladana
    Monday, November 12th, 2012
    I don't have molds but I think I could do red and green and leave them in balls and use for Christmas Balls (edible Christmas ornaments). Do you know if that will work?
    • Wednesday, November 21st, 2012
      Ladana, I think that would work just fine! Cute idea.
  69. D'Anna
    Thursday, November 8th, 2012
    What memories your picture brings back of homemade mints. I made a lot of these back a few years ago and for my daughter's wedding. I still have my molds as you never know when you might need them again.... My favorite flavor is almond.
  70. MF
    Wednesday, November 7th, 2012

    I had the same problem with the recipe not setting up. I can't help but wonder if the author had adjusted the size of the recipe and didn't add the sugar amount correctly. My first effort with this recipe only started to set up like the photos once the powdered sugar amount was doubled.

    Good luck!
    • Wednesday, November 21st, 2012
      The recipe has been corrected. The correct amount of powder sugar is 1 pound (16 ounces).
  71. Betty Lamoreau
    Wednesday, November 7th, 2012
    My Mom used to make these with oil of wintergreen, colored pink like Canada mints. Delicious!
  72. Cristi
    Sunday, October 28th, 2012
    My mother, and now I, always use almond and vanilla extract combined... Always a crowd pleaser!
  73. Alison
    Saturday, October 20th, 2012
    I have made these before and I always use coconut flavoring---absolutely delicious and extremely addictive!!!! ;-)
  74. Holly
    Thursday, October 4th, 2012
    I made these last night and they didnt set up. Do i just need to add more powdered sugar??? I used 8 oz. cream cheese and a whole bag of powdered sugar. I used a slicone mold (gingerbread people) and they crack and dont want to come out of the mold. Any Suggestions???
    • Wednesday, November 21st, 2012
      Hi Holly, a bag is usually 2 pounds I think so that should work with 8 ounces cream cheese. Did you roll balls in granulated sugar before pressing into the mold? Sometimes it helps to also place sugar in the molds. I haven't seen a gingerbread people mold, are they small? I think smaller molds work better. The mixture should feel kinda like playdough.
  75. madonna
    Saturday, September 29th, 2012
    My mother made these mints when I was a child, I made them with my kids when they were little and tonight I will be making them with my 4 and 5-year-old grand daughters. Can't believe I still have all the molds.
  76. Kellie
    Tuesday, September 18th, 2012
    My Grandma and Mom used to make these for family weddings! They used Peppermint Oil.
  77. Thursday, August 30th, 2012
    That first picture almost had me in tears. My Memaw used to make these. She had the exact same rubber molds. I remember helping her make them, getting out the rubber molds, picking out flavors, picking out what colors to use with each flavor, oh the memories!
  78. Okietree
    Tuesday, August 28th, 2012
    How long can these mints be frozen? I am making some for my nieces' wedding and can't wait until the last minute.
    • Thursday, September 6th, 2012
      If wrapped tightly with no air, about three months.
  79. onefrazzledmama
    Tuesday, August 21st, 2012
    I was wondering if you could tell me where you get the cheesecake flavoring at?
  80. DeerPark Momma
    Saturday, July 7th, 2012
    After these are made, do they have to be kept in refrigeration? I'm thinking of putting them in little confection boxes for wedding favors.
  81. Cathy
    Monday, June 11th, 2012
    My recipe calls for 3 oz. softened cream cheese, 2 1/2 cups powdered sugar and I use 1/2 tsp. butter flavoring. This works well. I just made some this weekend.
  82. Amy
    Wednesday, May 30th, 2012
    I tried making these per the above directions. The dough was more like frosting than a dough. Any clue?
  83. Janine
    Tuesday, May 15th, 2012
    Thank you for providing photos of these lovely mints. My Mom made them for wedding/baby showers and it was fun to learn to make them with her. Currently I am making mints for my niece and nephew's graduation party the month of May in lavender roses (raspberry flavor), soft yellow roses (banana flavor), rose-colored roses (strawberry flavor), light orange roses (hopefully orange sherbet flavor), and green (peppermint) leaves. I will use a combination of vanilla and peppermint because mint tends to be a bit strong. The mints will be next to a graduation cake. As stated previous, be sure to roll in granulated sugar before placing in mold to achieve the accurate shape. Beautiful! ♥
  84. Julie
    Wednesday, May 9th, 2012
    I made these last night for an upcoming tea party with my nieces this weekend. They are delicious. I used the recipe that came on the back of my leaf mold, but the ingredients were exactly the same....a variation on the measurements.
  85. Shellie ♥
    Sunday, May 6th, 2012
    Wonderful tasting and soooooo pretty !!! My niece just had these at her wedding last weekend ..and now Im Craving them like crazy.....so Im making a batch today ....Awwwhhhhhh :D Thanks for pix and dicription on how to make em' Perrrrrfect ......♥
  86. craftykeri
    Friday, May 4th, 2012
    Apparently you can NOT substitute Neufchatel cheese for cream cheese. Too moist. If you do, you will end up with a big bowl of delicious Graham cracker dip instead of dough! I doubled recipe using Neufchatel cheese and added 1/2 tsp orange emulsion and 1/2 tsp vanilla extract. Delicious but not the right consistency for this project!
  87. Amy
    Tuesday, May 1st, 2012
    How many mints does this recipe make?
  88. Peggy
    Sunday, April 22nd, 2012
    Just saw this on pinterest. Thank you so much! My mother's friend used to make these for every wedding. I even had her make and ship them for my wedding 4 states away. You brought back some wonderful memories for me and now I'm going to restart the tradition and make these for all the baby showers I go to right now.
  89. PennyS
    Wednesday, March 21st, 2012
    Never mind. I just noticed you have shop and sell them!! :)
  90. PennyS
    Wednesday, March 21st, 2012
    Where can I find the molds? I've looked and looked for them.
  91. Penny
    Tuesday, February 28th, 2012
    The Mint dough was sticky how much powdered sugar should be added so they are not so sweet.
  92. Philip
    Tuesday, February 28th, 2012
    Thank you sooooo much for putting this recipe on your web page. My Grandmother used to make these and I have really been wanting some. She used to make these when we were kids and we never learned how to make them before she passed away. Thanks again for saving a childhood memory!!! I will make me some mints soon :)
  93. nicole
    Friday, February 17th, 2012
    how long can you freeze these? i'm planning on making them but i want to know how soon i can start making them.
    • Friday, February 17th, 2012
      I think you could easily freeze these for 3 months if you wrap them well!
  94. kasey
    Tuesday, November 15th, 2011
    Does anyone know a round about estimate of how many mints this recipe makes? THANKS!!
  95. Ronette
    Wednesday, May 4th, 2011
    Where do you get your molds?
  96. Audrey
    Sunday, February 13th, 2011
    This is the recipe that I also have used for years. THey are soooooo good. We made about 600 mints for my daughters wedding a few years ago. They do freeze very well. We made a batch several times starting months before the wedding. If you plan a mint making party that is always fun also. I remember my Mom doing that for our weddings. If you visit while your making them it is fun. Be sure to use plenty of sugar in the mint mold so they come out easily.
  97. Wednesday, December 22nd, 2010
    wow, this is beautiful to decorate cupcakes.
  98. Thursday, December 16th, 2010
    I just made these today as part of the Teacher's gift! They are great! The recipe was easy to follow and even though I had a million to roll & mold, it was worth it! Thanks for the recipe, step by step photos AND your shop! Merry Christmas!

  99. Saturday, October 23rd, 2010
    Wow! I'm impressed and will put this recipe away for a special occasion..
    Thanks for sharing and they are gluten free too...
  100. Tuesday, October 19th, 2010
    These look cute. Do they need to be refrigerated or can they be kept in an air tight container on the counter?
  101. Monday, August 30th, 2010
    Oh the memories these little mints have for me. I always called them shower mints. My family had them at every bridal and baby shower and by the end - they were always gone. Thank you for reminding me of them. I'm going to have to make some soon.
  102. Saturday, August 28th, 2010
    I'm so glad you posted this recipe! I never knew it was so easy to
    make these! I'm going to mix me up a batch using party splenda
    for some of the powder sugar since I'm diabetic and these will be
    great for my diabetic snacks. Thanks! I have a lot of giveaways
    up if you want to enter to win!
  103. Wednesday, August 25th, 2010
    YUM...those look sooooo good. I am going to write the recipe down and make them. Thanks for sharing.
  104. Wednesday, August 25th, 2010
    MMMMM!!! These are my absolute favorite "mints". I use that term lightly because Almond is my favorite flavor! My mom and I help makes mints for weddings for just about everyone we know - they are always a big hit.
  105. Wednesday, August 25th, 2010
    These look delish...and so stinkin' cute! I am definitely going to give them a try. The possibilities are endless.

    I love your new Sweet shop...I have just started a new cookie blog (with a giveaway going on, if you want to pop over!) and would love to do a little feature in the future. It looks like you still have a few "coming soons"...would it be better to wait a while? I LOVE buying cookie cutters and I see you have a few that I don't have!
  106. Wednesday, August 25th, 2010
    I think food could be so pretty-Wow!
  107. Tuesday, August 24th, 2010
    Thank you for sharing this! I remember these as a child at almost every church function and had tried to make them myself years ago with cute little bumble bee molds I bought from Martha Stewart. They didn't work because I was missing the roll in granulated sugar step in my process and I couldn't get them out of the molds. So glad I didn't toss the molds. My girls are going to love making these with me very soon. Oh the baby showers I could have used them for...
  108. Tuesday, August 24th, 2010
    These look delicious and so pretty.
  109. Tuesday, August 24th, 2010
    mmm, mmm, mmm!! This so reminds me of high school graduations and early 90's weddings and showers - thanks for bringing the recipe back!
  110. Tuesday, August 24th, 2010
    These look delicious. I might try them with my kids ... maybe just balls without the mold if need be!!
  111. Tuesday, August 24th, 2010
    My grandma and I always made these when I was a little girl. I never knew the recipe or what they were called. A HA! Thanks!
  112. Tuesday, August 24th, 2010
    Is this a dream. I can't wait to make these! I have loved these since I was a kid and every wedding we ever went to served these with the cake. Folks don't do that anymore. Sad.
  113. Nadia
    Tuesday, August 24th, 2010
    Thank you so much for this posting. They look so pretty !
  114. Tuesday, August 24th, 2010
    These look almost exactly like the mints we made for my wedding! I LOVE these and they were a must for our big day. Thanks for the trip down memory lane.
  115. Tuesday, August 24th, 2010
    How neat! Is that *your* new store?! Congratulations, I hope it's a huge hit! Off to peruse the virtual store aisles...
  116. Tuesday, August 24th, 2010
    Those are so pretty and look SO good!!! What a great holiday gift they'd make!
  117. Ginny Le
    Tuesday, August 24th, 2010
    How nice they are.
  118. Kathy
    Tuesday, August 24th, 2010
    When you've determined the correct size of ball for your mold, make a long snake of the mixture and lay the ball next to the snake--cut pieces the same size of the ball and you won't have to keep pinching off little bits and adjusting nearly so much.

    Yea, I've made millions of these!
  119. Tuesday, August 24th, 2010
    I made these for my wedding - they are soooooooooo delicious and you are right they do freeze well.
  120. Tuesday, August 24th, 2010
    I put this front and center on my blog today so I hope you'll come over and check it out. http://mmtncrfts.blogspot.com
    Thanks so much for reminding me of these yummy treats! I've had the molds for years and used to make them often, but tucked the molds away. I am going to get them out and make these sweet surprises. They are so easy and good!
  121. Tuesday, August 24th, 2010
    This is such a great idea. I am going to be planning my son's graduation party for Oct. I wonder if I can find some grad molds to use this idea with.
  122. Tuesday, August 24th, 2010
    These look delicious. Can't wait to make them.
  123. Tuesday, August 24th, 2010
    I want to eat these now! I have to go scour my refrigerator to see if I have the ingredients!
  124. Tuesday, August 24th, 2010
    Wow! I've never even heard of cream cheese mints. I wonder if it's a regional thing! I may have to try these!
  125. Tuesday, August 24th, 2010
    I LOVE these mints, although my recipe has butter in it too. I learned to make these when I was little and have been loving them ever since. I've even given them as part of a Christmas gift before. And they're great for baby showers too. Umm, homemade mints.
  126. Tuesday, August 24th, 2010
    My mom use to make these all the time! Thanks for the great tutorial!
  127. Tuesday, August 24th, 2010
    Thanks for this tutorial. I can't wait to try it out.