Candy-Making Memories (Yes, Even the Sticky Ones!)
So, picture this: It’s December, my kitchen smells like vanilla and good intentions, Christmas music playing (you know the Mariah song, I can’t help it), and I’m elbow-deep in powdered sugar. Soft Christmas peppermints have been my go-to for years—partly because, honestly, I’m a pushover for anything minty, and partly because my niece once called these ‘snow clouds you can eat’ and now it’s kind of stuck. Oh, and there was one year I somehow dropped peppermint oil on the dog instead of in the bowl; she still smells faintly festive every winter.
Why I Always Make These (and You Might Too)
I whip up a batch when the family needs a little pick-me-up, or when the idea of fiddling with a candy thermometer is just too much. My crew goes pretty bonkers over these every Christmas, partly because they’re pillowy soft, but also—okay, mostly—because I let the kids roll the dough into shapes and it’s absolute controlled chaos. Once, I got frustrated because the mixture was too sticky, but turns out it’s not a disaster after all, just needs some extra sugar (sort of like me before coffee, I suppose). And yeah, these manage to disappear faster than you can shout ‘Stop eating them—save some for Grandma!’
Here’s What You’ll Need (Swaps & Secrets)
- 4 cups powdered sugar (Sometimes I get away with 3 ½ cups if the weather’s dry. My grandma, rest her soul, always said C&H brand, but honestly, the store-brand works fine. No need to stress.)
- 4 oz cream cheese, at room temp (Here’s a confession: once I tried reduced-fat and…it was a bit sad. But I guess, if you’re in a pinch, it’ll still work.)
- 1 ½ teaspoons peppermint extract (Not peppermint oil—learned that the hard way. And if you’re out, spearmint is a wild card option.)
- Red & green gel food coloring (totally optional, though my nephew claims the plain white ones are ‘naked’ and refuses to eat them!)
- A little vanilla extract (about half a teaspoon—I add it sometimes when feeling fancy, but you could skip)
- Pinch of salt (technically optional, but for me, it balances the sweet just so)
Let’s Make Soft Christmas Peppermints
- In a big bowl, toss in cream cheese. If it's still cold, mash it around a bit (don’t be precious—just use a wooden spoon, or even a clean hand, honestly.)
- Add the peppermint extract (careful here—it gets strong fast. Start with a teaspoon, taste, then add the rest or not), and vanilla if you’re using it. Stir together till smooth(ish).
- Slowly add powdered sugar, about a cup at a time. Oh, here’s where I usually sneak a tiny taste, just to make sure it’s minty enough. It’ll start as a gooey mess, but don’t lose faith! It comes together, especially if you get in there with your hands for the last bit. (Messy, but it works better than a spoon—I promise!)
- Once you’ve got a play-dough-y, non-sticky ball, divide it up and plunk a couple drops food coloring in each chunk. Roll the dough in your palms or on the table—snakes, balls, little patties, whatever suits. I use a fork to give them that classic crosshatch, but fingers work fine if you’re feeling lazy (which, honestly, is more often than not).
- Lay them out on a baking sheet lined with parchment paper. Let them set at room temp for a few hours, or overnight is even better (unless someone swoops in and eats them before you’re done—looking at you, Dad.).
Things I’ve Figured Out (Sometimes the Hard Way)
- If the dough’s too sticky, just keep adding powdered sugar—but not too much or they’ll get crumbly. There’s a sweet spot (pun totally intended).
- Don’t use your fancy mixer; half this dough ends up clinging for dear life. Hands do the trick best, for real.
- Worried about food coloring hands? Gloves technically work, but I never manage to find where I put them. Food coloring washes out...eventually.
My Attempts at Switching Things Up
I’ve tried orange extract instead of peppermint (for Halloween, don’t ask). Surprisingly, not bad, but chocolate extract? Bit of a trainwreck, honestly. You can also roll the little balls in granulated sugar for sparkle, or even dip the bottoms in melted chocolate if you’re feeling a bit Gordon Ramsay-ish. I saw this recipe on Sally’s Baking Addiction with buttercream mints that inspired me to swap flavors occasionally—worth a peek.
Got (or Don’t Got) the Tools?
- Mixing bowl (obviously—if you don’t have one, just use a big pot. I’ve done this at a friend’s house in a salad bowl. Worked just fine!)
- Wooden spoon or your hands (and honestly, hands are more satisfying)
- Parchment paper (or, in a pinch, wax paper, or just a plate—won’t kill the mints, promise.)
- Fork (for crosshatching)
How to Store (If There’s Any Left)
Keep these soft Christmas peppermints in an airtight container, between layers of parchment if you’re feeling organized. They’ll last up to two weeks in the fridge, though, honestly, in my house it never lasts more than a day! If you want to freeze them, sure, just let them thaw at room temp or they might get a bit weird in texture. I find the flavor’s even punchier on day two—if you manage to restrain yourself.
Serving ’Em Up (And Family Rituals)
I usually pile these in a big glass jar or on a plate next to the tree—easy to grab as you walk by (and, let’s be real, everyone does). Sometimes we tuck a couple in lunchboxes, or serve them with hot cocoa. My cousin dunks hers in coffee, which is…a choice.
Lessons Learned (Sometimes The Hard Way)
- I once rushed the drying step and ended up with a plate of sticky blobs—don’t be me. Patience really does pay off here.
- Don’t crank up the mint extract trying to be clever. You’ll end up with candies that taste like toothpaste. Less is more, trust me.
Questions I Swear I’ve Actually Gotten
- Can I use butter instead of cream cheese? — Mmm, I tried, but they were greasy and not at all what you want. So, short answer: not really.
- My dough’s too sticky—help? — Add more powdered sugar, slowly. Or chill it ten minutes and try again.
- Do these hold up in gift bags? — Yep! Best if you stick them in a little cellophane or paper cups first so they don’t squash.
- Is it safe for kids to help? — Absolutely! But expect a little mayhem and a lot of giggling. And possibly peppermint on the dog (again).
- Where’d you learn this recipe? — An old family recipe scribbled on a notecard, but honestly, it’s a twist on this Taste of Home guide I stumbled across when I was first starting out.
And that’s pretty much it. Make a mess, lick your fingers, and consider doubling the batch—every single time I don’t, I regret it. If you try these soft Christmas peppermints, let me know how it went. Or, you know, if you invent a flavor that’s less disastrous than my chocolate attempt. Cheers and happy candy-making!
Ingredients
- 3 cups powdered sugar, sifted
- 4 oz cream cheese, softened
- 1 tablespoon unsalted butter, softened
- ½ teaspoon peppermint extract
- Red and green food coloring
- Pinch of salt
- Additional powdered sugar, for dusting
Instructions
-
1In a large bowl, mix together the softened cream cheese and butter until smooth and creamy.
-
2Add the peppermint extract and a pinch of salt. Gradually beat in the sifted powdered sugar until a stiff dough forms.
-
3Divide dough into separate bowls and tint each with desired food coloring, mixing until evenly colored.
-
4Roll small pieces of dough into balls, then flatten gently with a fork dipped in powdered sugar.
-
5Place the mints on a parchment-lined tray. Let them dry at room temperature for at least 2 hours until set.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!