Soft Pastel Mints

Creamy mints are a sweet treat at parties.  These are easy to make, but do take time for cooling & drying, and oh, so, yummy.  Keep some in the freezer for a easy treat for an impromptu party.


8 ounces cream cheese, room temperature

1/4 cup Earth Balance, room temperature

2 pounds powdered sugar

1-2 teaspoons mint extract OR 1-2 drops peppermint essential oils (order here)

gel food coloring (can be found at a giant shopping store in their craft section – find the Wilton brand)

1/2 cup powdered sugar


Prepare a baking sheet with parchment & a liberal amount of powdered sugar spread on it.  Set aside.

Combine first two ingredients & 1 cup of the powdered sugar; mix until smooth.  Add in extract/essential oil & mix well.  Add in remaining powdered sugar (except the 1/2 cup) and mix until smooth.  Separate into bowls (one bowl for each color you use – I did 4); add a small amount of the gel color (best if dip a toothpick into gel & then into mixture) & mix well.

Cover & place in refrigerator for 1 hour or until firm enough to handle.  If it sticks to your hands; place back in refrigerator until firm.  Once firm, pinch off a small amount of the mixture & roll into a ball (approximately 1″).  Roll in the remaining powdered sugar, place on prepared tray & flatten.

(fingers, a fork, a glass, etc)

Once all are formed, set out to dry, uncovered at least 4 hours or until firm.  At 4 hours, check bottom; if still moist, flip & allow to dry until firm.

To store:  place in container in single layer; cover with parchment & place another layer.  Repeat until all are in container(s).  These will keep for about 2 weeks on the counter.  To store longer, place in refrigerator or freezer.


To try other flavors, change out mint extract for other flavors.  Try lemon, vanilla, orange, etc.




What flavor would you try?  Comment & let me know.

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