Cream Cheese Mints


Makes 10 Dozen

8 oz. organic cream cheese (one package)
2 T. (28 g.) organic salted butter
1 tsp. organic coconut oil
850 g. (6 cups) organic powdered sugar, sifted
1 T. organic peppermint flavor (or if you’re using extract only 1 ½ tsp.)
1 tsp. organic vanilla extract
ColorKitchen Yellow, Blue, Pink food colors


In the bowl of your stand mixer fitted with the paddle attachment, add the cream cheese, butter and coconut oil. Mix on low until combined then speed mixer up to high and whip for 1-2 minutes. 

Turn the speed down to medium, and slowly incorporate all the powdered sugar. Once completely incorporated, scrape down the sides of the mixing bowl and add the vanilla extract and peppermint flavor. Then turn speed up to high and whip again for 1-2 minutes.

Separate into three different bowls, each bowl should have about 221 g. each. In one bowl add yellow dye, as much as or as little as you want. I made mine all pastel colored, but you can make them brighter or even make different colors. I used about 1/2 tsp. yellow dye. Add in just a drop of water on top of the yellow dye to help incorporate. Stir to combine completely.


In the second bowl, add ⅛ tsp. pink and ⅛ tsp. blue to make lavender and a drop of water. And in the third, add ¼ tsp. blue and ¼ tsp. yellow to make mint and a drop of water. Stir both so they are completely combined.

Put each color in a piping bag with decorating tip #864.

Line two baking sheets with parchment paper. Pipe little dollops onto a baking sheet with parchment paper.

Place in the fridge until set, about 6 hours or overnight.

Store in the fridge.


-recipe by Dessert’D Organic Bake Shop