These delicious cream cheese candies are an enticing treat. Perfect for parties and gatherings. These candies are similar to the small butter mints used for weddings and parties, but they are much creamier and can be made in a variety of flavors. For parties I will make several batches of these in different flavors, but it’s fun to whip up a half batch for around the house whenever I have leftover cream cheese.
Choose Your Flavor
These candies can be made in any flavor you like. My husband loves the classic mint flavor, but I like to make a few with raspberry or orange flavoring for a fun variety. Start by creaming together 2 tablespoons Butter and 4 ounces Cream Cheese. Add in your chosen flavoring and mix well. If you are using a Flavoring Extract only add 1 teaspoon to start and adjust for flavor. These candies can also be flavored with syrup, but for Syrup Flavoring start with 1 tablespoon and adjust. This Raspberry Sauce makes a perfect flavoring, and colors the candies as well!
Next mix in 4 cups of sifted Powdered Sugar, a little at a time. This will turn the mixture thick, like a creamy dough. You want the mixture to be soft enough to shape, but firm enough that it is no longer ‘sticky.’ If using Syrup to flavor, you will have to add in about 1 cup more powdered sugar to make up for the extra liquid. When the soft dough is firm enough to hold shape without being sticky, roll the dough into individual balls and place onto waxed paper. The pieces should be bite sized and spread just a little bit away from each other. Press each one gently with a fork to create a disc shape. The fork will also leave a pretty design on top. Let this dry for about 15 minutes or refrigerate on trays, until they hold shape.
Cream Cheese Candies
2 tablespoons Butter
4 oz Cream Cheese
1 teaspoon Flavoring Extract
OR 1 tablespoon Flavoring Syrup
4 cups Powdered Sugar (Extra to adjust consistency)
Mix together Butter and Cream Cheese, then add in either 1 teaspoon Flavoring Extract or 1 tablespoon Flavored Syrup. Mix in 4 cups of sifted Powdered Sugar, a little at a time until you get a dough that is soft, but firm and not sticky. If using Syrup Flavoring, add in more Powdered Sugar until your dough is the proper consistency. Roll dough into individual balls on waxed paper. Press each down with a fork to form a disc and let dry or refrigerate on baking sheets about 15 minutes until the candies are dry and hold shape.
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