Ingredients
Units
Scale
- 3 1/2 ounces cream cheese; room temperature
- 6 ounces top-quality butter; room temperature
- 1/2 ounce virgin coconut oil; room temperature
- 1 tsp. wintergreen extract, + more to taste, added in 1/2 tsp. amounts until the desired flavor is reached - if you have ANY concerns about Wintergreen sensitivity, replace with peppermint extract
- 1/2 tsp. vanilla extract
- 4 1/2 cups powdered sugar
- 1 drop red food coloring
- 4 drops green food coloring
Instructions
- Line a large baking sheet with wax paper. Set aside.
- Using a stand mixer or a hand mixer, combine cream cheese, coconut oil and butter. Once well-combined, add in the wintergreen extract and vanilla. Taste test and adjust to your liking.
Slowly add sugar. The mixture should be stiff enough to hold a peak and not wilt when the mixer is off. If needed, add more sugar in ½ cup amounts until it does. - Add food coloring to mixture and thoroughly combine.
- Put mixture into a piping bag fitted with a medium star tip and drop nickel sized amounts on lined baking sheet.
- Place tray in freezer for 2 hours to allow the mints to firm up. Store in an airtight container in the refrigerator.
- You can freeze the mints for up to 6 months. Freeze them in an airtight container with the layers separated with parchment.