Description
Classic Christmas Mints recipe featuring creamy peppermint-flavored candies colored red, green, and white. These no-bake peppermint patties are easy to make, perfect for holiday gifting or festive treats, and have a delightful soft texture with a refreshing mint flavor.
Ingredients
Scale
Main Ingredients
- ⅓ cup granulated sugar
- 4 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons light/clear corn syrup (Karo brand preferred)
- 1 teaspoon peppermint extract
- 4¼ cups powdered sugar, divided
- 6 drops green liquid food coloring
- 6 drops red liquid food coloring
Instructions
- Prepare baking tray: Line a large rimmed baking tray with parchment paper. Place the granulated sugar into a small bowl and set aside for coating later.
- Mix base dough: In a large mixing bowl, use a handheld mixer on low speed to beat the cream cheese, unsalted butter, light corn syrup, and peppermint extract for 1 minute until smooth and well combined.
- Add powdered sugar: Slowly add 4¼ cups powdered sugar, ½ cup at a time, mixing on low speed. As the dough thickens, switch to a spatula or wooden spoon and finish mixing by hand until fully combined and dough is firm.
- Divide and color dough: Lay out parchment paper on a clean surface and sprinkle with ¼ cup powdered sugar. Turn out the dough onto the paper and divide it equally into three parts. Make a shallow well in two dough balls; add red food coloring to one and green to the other; leave the third plain white.
- Knead colored dough: Knead each colored dough ball until color is evenly distributed. Add up to an additional ¼ cup powdered sugar as needed during kneading to reduce stickiness, adding gradually. Knead the white dough lightly with 1-2 tablespoons powdered sugar if sticky.
- Form ropes: Roll each dough ball into an 18-inch long rope about 1 inch thick on a lightly powdered surface.
- Slice ropes: Using a knife, cut each rope into ½-inch slices from one end to the other, repeating for all ropes.
- Shape mints: Roll each slice between your palms into small balls and set aside.
- Coat with sugar: Drop 2-3 dough balls at a time into the granulated sugar bowl and toss to coat thoroughly. Place coated balls evenly on the prepared baking tray.
- Shape discs: Using the tip of a fork, lightly press each sugar-coated ball to form a small disc shape with a decorative striped pattern.
- Set candies: Let the Christmas peppermint patties sit out on the tray at room temperature for up to 24 hours to dry and set before serving or storing.
Notes
- This recipe yields approximately 100 peppermint candies.
- Store in an airtight container in the refrigerator for up to 2 weeks to keep fresh.
- For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before serving.
- Adding up to ½ teaspoon liquid food coloring can deepen the color intensity if desired.
- Adjust powdered sugar when kneading to avoid dough being sticky or too stiff; adding gradually is key.
- Gel food coloring can be used for more vibrant colors and less added moisture.
- This recipe is nut allergy safe when using recommended ingredients.
Nutrition
- Serving Size: 1 candy
- Calories: 25 kcal
- Sugar: 3 g
- Sodium: 15 mg
- Fat: 1.2 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 3.5 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 5 mg
