Mackie's Cream Cheese Mints Recipe -
Mackie's Cream Cheese Mints Recipe
  • READY IN ABOUT 3 hrs

Mackie's Cream Cheese Mints

Recipe by  

"These very easy-to-make mints are wonderful not only for weddings, but for parties or anytime! Mmm, minty fresh!"

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    20 mins

    2 hrs 50 mins


  1. In medium bowl, cream together confectioners' sugar and cream cheese until smooth. Divide into three sections and mix peppermint extract and green food coloring into the first, butter flavored extract and 1/2 teaspoon yellow food coloring into the second, and lemon extract and the remaining 1/2 teaspoon yellow food coloring into the third.
  2. Roll each section out onto a flat surface and cut with small cookie cutters, or press into candy molds. Allow individual mints to air dry for 2 hours. Then refrigerate or freeze until serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2011

Five stars if you make some changes--Our family has used this basic recipe for years but as many discovered the hard way, not with as much flavoring. Our recipe calls for 1 teaspoon total flavoring for the entire recipe. (I like 1/2 vanilla and 1/2 peppermint--almond is also very good) You also must use paste or gel food coloring or it will get too soft & sticky. The humidity can also effect this. I recommend refrigerating the dough & adding more powdered sugar if this happens. Also, we just roll into balls, dip in sugar & always use rubber molds. If done right, these are the BEST!

Most Helpful Critical Review
Dec 02, 2007

This is a really great basic recipe. The 2 lbs. of powdered sugar and 8 oz of cream cheese are perfect proportions. However the food coloring and flavoring is really optional. I used only 1/4 tsp. peppermint extract for the whole recipe. Then I added a whole bottle of red food coloring and extra powdered sugar to make up for the extra liquid. I pinched the dough and rolled it into small balls, dipped them in white sugar then pressed them into candy molds. I left them out to dry for about 6 hours and then refrigerated them. They were a great success at my sister's wedding. She even took a box with her on her honeymoon!


15 Ratings

Oct 08, 2003

These were not very well liked by my family. They were too strong smelling and tasting. I ended up throwing them out. This will not be made again.

Mar 04, 2005

The recipe calls for way too much flavoring. Using the 2 teaspoons called for in the recipe is excessive. When I cut the flavoring down to an 1/8 of a teaspoon these were perfect.

Mar 06, 2007

Way too overpowering! It felt like I was eating toothpaste.

Aug 16, 2006

These didn't work for me at all. The dough was way too sticky to roll out, so I let it sit overnight and it was STILL too sticky. Also, the flavoring was so strong I had to throw them away. I know this is the recipe I was looking for, I think I just need to add less flavoring and hopefully that will solve the problem.

Dec 05, 2005

They really are good mints. I would just put in a little less of the extracts... especially the mint. It was a little strong for my taste.

Jan 26, 2004

My mom and I have been making these for years. They are always a hit! They are especially cute for baby showers, pressed into a cute candy mold. I love the minty flavor.


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  • Calories
  • 91 kcal
  • 5%
  • Carbohydrates
  • 19 g
  • 6%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 1.6 g
  • 3%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 14 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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