Cream Cheese Mint Fondant Cookies

Cream Cheese Mints are something that many of us grew up with. They traditionally have been served at weddings, baby showers, and other celebrations. Why not New Year’s Eve?  

Your holiday guests will love them topped on our Chocolate Cookie (see recipe below). These mint toppings made with our springerle molds are a wonderful alternative to fondant. They taste fabulous and literally melt in your mouth. We used three of our festive springerle cookie molds: Happy New Year,  Snow Crystal and Giving is Joy to create these refreshing treats.  

There are just two tricks when making these impressions:

  1. Make sure your springerle cookie mold is dusted well with powdered sugar. This is a must. The mint fondant will stick to your mold and will not release easily if the mold is not sufficiently covered in powdered sugar.
  2. Make sure the dough is cold. This makes handling and molding much easier.  

We hope you have a festive New Year.

Chocolate Cookie
  1. 1 cup butter, softened
  2. 1 1/2 cups sugar
  3. 1 large egg
  4. 1 large egg yolk
  5. 2 teaspoons vanilla
  6. 2 cups flour
  7. 1 cup unsweetened cocoa powder
  8. 1/2 teaspoon salt
  1. Beat together butter and sugar with an electric mixer. Add eggs and vanilla.
  2. Whisk together the flour, cocoa powder and salt.
  3. Slowly add flour mixture to butter mixture until well combined.
  4. Dust the surface of your counter and rolling pin with flour and roll out the dough to a thickness of approximately 3/8 inch. (If your dough is too soft to work with, refrigerate it 15-30 minutes.)
  5. Using your preferred cookie cutter, cut out the desired shape for the base of your cookie.
  6. Place your cookies on a cookie sheet lined with parchment paper.
  7. Bake in a preheated 350 degree F (160 degree C) oven. Bake your cookies for 10 minutes until set. Do not over bake.
Springerle Joy Blog
Cream Cheese Mint Fondant
  1. 8 ounces of cream cheese (full-fat, not Neufchatel)
  2. 1/4 cup butter
  3. 2 lbs powdered sugar
  4. 2 teaspoons of peppermint extract (or any other flavoring you choose)
  5. Gel food coloring (optional)
  6. 1/2 cup powdered sugar for molding mints
  1. Combine cream cheese and butter in a large bowl of a stand mixer with a paddle attachment. (You can also use a food processor.) Mix until smooth.
  2. Add 1 cup of powdered sugar and mix again until smooth.
  3. Add the mint extract (or other flavorings) and mix until incorporated.
  4. Gradually, add the remaining powdered sugar. Mix until smooth in texture. Color if desired.
  5. Cover and refrigerate for at least 2 hours until firm enough to handle.
  6. Place mold image-side up. Dust liberally with powdered sugar. Press a small amount of dough into the mold, making sure all the cavities are filled.
  7. Remove the fondant impression from the mold and place on wax paper. Let impressions dry for a couple of hours to harden before placing on top of the cookies.
Springerle Joy Blog

 Springerle Joy products used in this article:



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  • JoanDecember 14, 2017 - 7:27 pm

    These sound wonderful. Question – how does the top stick to the cookie?ReplyCancel

    • patrice.romzick1December 14, 2017 - 9:52 pm

      Joan, Thanks for asking the questions. Simply moisten the back of the impression with a small amount of water. The image will stick to the cookie. You can also use a bit of corn syrup to adhere the image.ReplyCancel

  • chrisDecember 15, 2017 - 1:24 pm

    if I make these now, how can I store them until Christmas or new years – too busy to bake thenReplyCancel

    • patrice.romzick1December 15, 2017 - 4:42 pm

      Chris, Yes these can be made ahead of time, I would make sure the fondant topping is really dry (air-dry for at least a day) before placing them in an air-tight container. If you are going to make them more than a week ahead of time, I would freeze them. Just make sure you place a piece of wax paper between the layers of cookies and freeze in an air-tight container. Hope this helps.ReplyCancel


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