There’s something so comforting about a bite of Orange Cream Cheese Mints—creamy, zesty and just sweet enough to set off a gentle crackle as it cools. In my kitchen, I tested these little gems four times before landing on just the right balance of tang and sugar. Early on, I learned that a full hour of softening butter and cream cheese at room temperature makes all the difference in achieving that silky smooth dough.
Why You’ll Love Orange Cream Cheese Mints
- Minty citrus bites that melt on your tongue with a glossy, sugar-coated exterior
- Bright orange hue adds a festive pop to cookie trays or candy dishes
- No-cook treat ready in just over an hour of chilling time
- Rooted in old-fashioned candy-making techniques—no special tools needed
A Little Background
My inspiration came from a vintage candy tin I inherited. After three attempts tweaking sugar ratios and zest intensity, I found that micro-fine confectioners’ sugar gave the smoothest mouthfeel. These mints are perfect for spring brunches, bridal showers or an afternoon pick-me-up when the scent of orange zest fills the air.
Key Ingredients for Orange Cream Cheese Mints
- Unsalted butter (½ cup, room temperature): lends richness—swap for whipped margarine in a pinch
- Cream cheese (8 oz, softened): tangy backbone—let sit until silky smooth under your finger
- Orange extract (1 tsp): delivers concentrated citrus punch—pure or imitation works
- Confectioners’ sugar (4 cups, sifted): builds structure—avoid lumps by sifting right before use
- Gel food coloring (few drops): optional flair—use natural carrot powder for a subtler hue
How to Make Orange Cream Cheese Mints
- In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup unsalted butter and 8 ounces cream cheese on medium speed until smooth, about 2 minutes.
- Add 1 teaspoon orange extract, 1 teaspoon finely grated orange zest, and a pinch of salt; mix until fully incorporated, scraping down the bowl as needed.
- Reduce speed to low and gradually add 4 cups sifted confectioners’ sugar, 1 cup at a time, mixing until a stiff, non-sticky dough forms.
- Transfer the dough to a clean work surface and knead in a few drops of orange gel food coloring until the shade is even and vibrant.
- Roll the dough into 1-inch balls, then roll each ball in additional sifted sugar to coat.
- Place the coated mints on a parchment-lined baking sheet and refrigerate until firm, about 1 hour.
Pro Tips & Troubleshooting
- Ensure full softening: in early tests, underripe butter led to gritty bits—one hour at room temp cures that.
- If dough feels too dry, add a drop of neutral oil or an extra teaspoon of cream cheese to reach the right pliability.
- For a festive twist, swirl in a bit of finely chopped candied peel or replace orange extract with lemon for a zesty swap.
- To halve the batch, simply halve each ingredient; when doubling, mix in two bowls to avoid overloading your mixer.
Storage & Make-Ahead Guide
Store the mints in an airtight container in the refrigerator for up to two weeks. For longer keeping, freeze them layered between parchment in a sealed bag for up to one month (thaw in fridge before serving). In one storage test, I found that individual wraps kept the coating crispest over several days.
Serving Suggestions
Arrange these glossy bites on a porcelain tray alongside espresso cups, or tuck a few into cellophane bags tied with ribbon for party favors. They also pair beautifully with shortbread cookies and lightly steeped Earl Grey tea.
Frequently Asked Questions
- What ingredients are in Orange Cream Cheese Mints? The main components are unsalted butter, cream cheese, orange extract, orange zest, confectioners’ sugar and optional gel coloring or sanding sugar.
- How do I store homemade cream cheese mints? Keep them in a sealed container in the fridge for up to two weeks or freeze in layered parchment for one month.
- Can I use fresh orange juice instead of extract? Fresh juice adds moisture and may require extra sugar; for best texture, stick with extract or oil.
- Why are my mints sticking together? Insufficient coating or high humidity can cause stickiness; roll in extra sifted sugar and store crisply.
- How long should I chill the mints before serving? At least one hour in the refrigerator ensures they firm up for handling and presentation.
- Can I make these mints ahead of time? Yes—prepare up to a week ahead and keep refrigerated; for longer storage, freeze as noted above.
Final Thoughts
These Orange Cream Cheese Mints have become my go-to when I want a bite-sized citrus treat that feels both nostalgic and elegant. I love pairing them with afternoon tea or slipping one into a lunchbox for a midday boost. Give them a try, and let me know how they turn out—your feedback might spark my next round of kitchen experiments!
More Recipes You’ll Love
- No-Bake Lemon Pie – a refreshing citrus dessert that echoes the bright orange flavor
- Kool-Aid Taffy – playful, flavor-infused candy that shares the no-cook simplicity
- Marshmallow Nougat Bars – chewy, sweet treats that complement the creamy mint texture
- Heavenly Divinity Fudge – classic old-fashioned candy with that melt-in-your-mouth sweetness
Orange Cream Cheese Mints
Ingredients
Main
- 0.5 cup unsalted butter room temperature
- 8 ounce cream cheese softened
- 1 teaspoon orange extract
- 1 teaspoon orange zest finely grated
- 1 pinch salt
- 4 cups confectioners’ sugar sifted, plus extra for coating
- gel food coloring optional, a few drops until desired color
Instructions
Main
- In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth, about 2 minutes.
- Add orange extract, orange zest, and salt, mixing until fully incorporated and scraping down the bowl as needed.
- Reduce speed to low and gradually add the sifted confectioners’ sugar, one cup at a time, until a stiff, non-sticky dough forms.
- Transfer the dough to a lightly floured surface and knead in a few drops of gel food coloring until the color is evenly distributed.
- Roll the dough into 1-inch balls and coat each in additional sifted sugar.
- Place the mints on a parchment-lined tray and refrigerate until firm, about 1 hour.