No-Bake Christmas Mints (Print Version)

# Ingredients:

→ Main Ingredients

01 - ⅓ cup granulated sugar, plus extra for coating
02 - 4 ounces cream cheese, softened to room temperature
03 - 2 tablespoons unsalted butter, softened to room temperature
04 - 2 tablespoons clear corn syrup
05 - 1 teaspoon peppermint extract
06 - 4¼ to 5 cups powdered sugar, separated

→ Food Coloring

07 - 6 drops green liquid food coloring
08 - 6 drops red liquid food coloring

# Instructions:

01 - Get a large rimmed baking sheet ready by lining it with parchment paper. Pour the granulated sugar into a small bowl and keep it nearby - you'll use this for coating later.
02 - In a large bowl, combine the softened cream cheese, butter, corn syrup, and peppermint extract. Using a handheld mixer on low speed, blend everything together for about a minute until you have a smooth, creamy mixture.
03 - With your mixer still on low, gradually add 4¼ cups of powdered sugar, about ½ cup at a time. As the mixture thickens up, your mixer might struggle - that's normal! Just switch to a spatula or wooden spoon and work the last bit of sugar in by hand until you have a thick dough.
04 - Lay a fresh piece of parchment paper on your counter and dust it with ¼ cup of the remaining powdered sugar. Turn your dough out onto this sugared surface.
05 - Split your dough into three equal portions. Make a small indent in the center of two pieces. Add red food coloring to one portion and green to another, leaving the third piece plain white.
06 - Work the red food coloring through its dough portion by kneading gently. The liquid will make things sticky, so sprinkle in up to ¼ cup more powdered sugar as you go. Do the same with the green dough. Your white portion might just need a tablespoon or two of extra sugar. The key is to add sugar gradually - the exact amount depends on your kitchen temperature and how sticky the dough feels. Trust your hands!
07 - Once each colored dough is smooth and not sticky, roll them into long ropes - aim for about 18 inches long and roughly 1 inch thick.
08 - Using a knife, slice each rope into ½-inch segments, working from one end to the other until you've cut up all three ropes.
09 - Take each little piece and roll it between your palms to create smooth, round balls. Set them aside as you finish each one.
10 - Drop a few balls at a time into your bowl of granulated sugar and gently toss them around until coated. Transfer the sugar-coated balls to your prepared baking sheet and continue until all are done.
11 - Take a fork and gently press down on each candy ball to flatten it into a small disc. The fork tines will leave lovely striped marks across the top of each mint.
12 - Leave the mints out on the tray at room temperature for up to 24 hours. This resting time lets them firm up and develop the perfect texture before serving or gifting.

# Notes:

01 - These no-bake mints are perfect for making ahead during the busy holiday season.
02 - The amount of extra powdered sugar needed during kneading varies with temperature - warmer kitchens need more, cooler ones need less.
03 - The 24-hour rest period helps the candies firm up and develop their signature texture.

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