Wedding Mints Recipe

Ash Tyrrell

Wedding Mints Recipe

I just made these wedding mints, and honestly, I’m in love with how simple yet elegant they turned out. They melt in your mouth with the perfect creamy texture and a refreshing peppermint kick.

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Prep Time 30

Cook Time 2

Ingredients Method Notes

Ingredients

Cream cheese softened – 4 oz (reduced-fat also works for a lighter version)
Powdered sugar – 4 cups freshly sifted for a smooth, lump-free texture
Peppermint extract – ½ tsp a few drops more if you love stronger mint flavor
Food coloring – optional pastel shades look especially pretty for events
Granulated sugar – for rolling and coating the mints

Method

I started by beating softened cream cheese until it was smooth and creamy. Then, I gradually added powdered sugar one cup at a time until it turned into a thick, dough-like mixture. It should feel soft but not too sticky.
Next, I stirred in the peppermint extract. Since I wanted a pastel look, I divided the dough into batches and added a drop of food coloring to each one. Mixing the colors in evenly gave the mints a pretty, soft shade.
I rolled small portions (about 1 teaspoon each) into balls, then coated them in granulated sugar. For variety, I used a fork to press some down with a crisscross design and shaped others in small molds.
Once all the mints were shaped, I placed them on a parchment-lined tray and refrigerated them for at least 2 hours. This step made them firm and perfect for serving.
After chilling, I arranged the mints on a decorative platter. They looked so elegant that they could’ve easily come from a bakery!

Notes

If the dough feels sticky, add a little more powdered sugar until it firms up.
For stronger flavor, don’t be afraid to add an extra drop of peppermint.
Chill the shaped mints fully; they taste better when set properly.
If making for a party, prepare them a day ahead—they keep their shape beautifully.
I love experimenting with shapes—flowers, stars, and hearts always get compliments.