Serves 1
Directions
- 1In a stand mixer with paddle, cream together the cream cheese and peppermint extract.
- 2Add 2 cups of powdered sugar and the milk, then mix until smooth and creamy.
- 3Add the remaining powdered sugar and mix on low until combined.
- 4Gently fold in 2 tablespoons of sprinkles without over-mixing.
- 5Roll the mixture into small balls.
- 6Roll the balls in the remaining sprinkles and place them on a parchment-lined baking sheet.
- 7Refrigerate the mints for 30 minutes.
- 8After refrigerating, press each ball flat with a fork to about ".25"-inch thick.
- 9Let the mints dry for about an hour.
Ingredients
- 4 ounces cream cheese, room temp
- 4 cups powdered sugar
- 0.25 cup Christmas sprinkles
- 1 Tbsp milk
- 1 tsp peppermint extract
Equipment
stand mixer with paddle attachmentbaking sheetparchment paperforkairtight container
Tips
- If the mixture is sticky, chill it or dust your hands with sugar when rolling into balls.
- Store in an airtight container in the fridge or freeze.
Related recipes
Lattice Pie Crust
American · Dessert
Ina Garten's Crinkle Cut Chocolate Chip Cookies
American · Dessert
Coconut Custard Pie
American · Dessert
Boxed cake hack
American · Dessert
Salty Honey and Browned Butter Bars
American · Dessert1h 20m
Milk bread maple bar donut twists
American · Dessert
Hot Milk Sponge Cake
American · Dessert
Bananas Foster
American · Dessert
Whipped Cream Cake
American · Dessert
Teenage Mutant Ninja Turtle Pudding Pies
American · Dessert2h 26m
Salty Honey and Brown Butter Bars
American · Dessert
Peach Cobbler Butter Swim Biscuits
American · Dessert