Cream Cheese Buttermints

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From the time I was a little girl cream cheese buttermints were served at every baby shower and wedding, I can remember.  If the event involved a fancy dress you could be assured these melt in your mouth morsels were being served.

When I got engaged my mother offered to make her “town-renowned” wedding mints. I will never forget the night before my wedding. I was so nervous…I couldn’t sleep a wink. As I paced the floor worrying about caterers, florists, and the weather I felt the knots in my stomach tighten. Going over every single detail in my mind, I remembered the cream cheese buttermints in the kitchen. I nervously ate mints for what felt like an entire night.

Now, I can’t say for sure if it was the calming effect of the peppermint on my nervous stomach or the comfort of knowing they were my mom’s mints, but I can say I walked down the aisle the next day and twenty years later I am still making the same cream cheese buttermints.

This week I was organizing my cupboard of candy molds when I came across the exact heart-shaped mold we used to make the mints for my wedding day. I decided to reinvent these mints for Valentine’s Day with a little more shimmer, sparkle, and pizazz than a wedding or baby shower. Try these incredibly addictive mints and you will soon see why this vintage recipe has become a family tradition.

Ingredients: cream cheese mint ingredients

8 oz cream cheese softened

4 Tbsp salted butter softened

2 tsp mint extract

2 tsp vanilla extract

2 lb bag confectioners sugar

food coloring (optional)

sanding sugar

nonpareils (optional)


  1. Beat cream cheese and butter until there are no remaining lumps.
  2. Add extracts and beat until completely incorporated.
  3. Thoroughly mix in a bag 2lb bag of confectioners sugar.
  4. Cover and refrigerate until ready to use.
  5. Roll dough into a small ball.
  6. Coat dough ball in sanding sugar or nonpareils and press in a silicone or plastic mold.  If you do not have a mold you can flatten the dough ball with the lines of a fork.
  7. Place mints on a parchment-lined cookie sheet and allow to air dry 1-2 hours.
  8. Cover and store in the refrigerator or freezer.


  • you can flavor with any extracts or flavor combinations you like.
  • If you do not like the texture sanding sugar on the mints you can lightly dust with confectioners sugar. Sanding sugar does make the release from a silicone mold a little easier.

cream cheese mints 2




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