Quick Christmas Peppermint Creams
Let Me Tell You About These Peppermint Creams (and the Great Powdered Sugar Catastrophe)
Alright, picture this: it’s two days before Christmas, the kids are acting like they’ve just discovered what excitement is, and somehow I’ve agreed to bring something sweet to the family gathering. Now, I’m not exactly Mary Berry, but I remember making these Quick Christmas Peppermint Creams with my nan when I was tiny (her apron buried my knees), and honestly, it’s one of the few things I can’t mess up too disastrously. Except one year when I somehow unleashed a blizzard of powdered sugar across the kitchen—cue disaster music—but that’s another story. These creams are like edible nostalgia with a whisper of peppermint, a bit cheeky, a bit lavish, and completely doable—even if you get distracted and forget an ingredient or two. Not that that’s ever happened to me… ahem.
Why I’m Kind of Obsessed With These
I make these whenever I need a “look, I totally made something homemade!” moment with about fifteen minutes to spare (plus a bit more to set, fine). My family goes bonkers for these, which is wild since they’re basically sugared clouds with mint. When the weather’s grim and everyone’s a tangle of tinsel and nerves, there’s something about whacking together a batch of peppermint creams that feels like putting the kettle on: instantly calming. (I will say, though, that mixing the dough is annoyingly sticky—more than once I thought I’d lost a ring to the mixture. Worth it.)
What You’ll Need (and How I Sometimes Wing It)
- ~400g icing sugar (plus extra for dusting — I just make a small snowdrift on the counter though!)
- 1 egg white, lightly whisked (or, when I’m avoiding raw eggs, a splash of water with a pinch of cream of tartar works fairly well)
- Few drops peppermint extract—go easy, it’s surprisingly punchy (if you use natural mint oil, use half a drop. No joke!)
- Red or green food colouring (my grandmother always swore by the old McCormick ones, but let’s be real: whatever brand you’ve got will do)
- Optional: dark choc for dipping or drizzling (sometimes I use white choc, which is a nice twist, but it’s sweeter—a bit too sweet if you ask me)
Let’s Make Them (Don’t Overthink It—Seriously)
- Sift (or, more accurately, lob) your icing sugar into a bowl. You don’t need it perfect, just not lumpy. I skip sifting when I’m in a rush.
- Add the egg white, then a couple drops peppermint extract. Start mixing. At first it feels like it’ll never come together, but it always does—eventually. This is where I taste test, but don’t judge me (the risk is part of the adventure).
- If you want that colour swirl, add a drop of food colouring now, but don’t go wild—unless you like the idea of neon creams. Mix until smooth, knead with your hands until it forms a soft, doughy paste (it might look a bit odd—don’t fret).
- Dust your work surface with icing sugar like you’re playing in a snowglobe. Roll the mix out to about 1cm thick. I sometimes just flatten bits by hand if I’m feeling rebellious.
- Cut out rounds with a small cutter, or a shot glass/form/ring—whatever’s handy. Place them on a tray lined with baking paper (or just a clean chopping board, which is what I do when the fancy stuff is buried).
- Let them air dry for a few hours, which sounds fancy but actually just means “leave them out and hope your dog doesn’t help himself.”
- If dipping in chocolate, melt it gently (microwave works if you’re not in the mood for pyrotechnics), dip and lay the creams back on the tray. Leave to set. Try not to eat half of them while ‘tidying up.’
Stuff I Learned the Hard Way (Notes)
- If the mixture feels too runny, just add more icing sugar—nobody’ll know.
- The first time I made these, I left them out too close to the radiator. They went a bit… gooey, so don’t do that.
- You don’t have to make them Christmasy. I once made heart shapes for Valentine’s Day, and, surprisingly, nobody complained.
Weird and Wonderful Variations (Some Better Than Others…)
- I sometimes swap peppermint for orange extract (not bad, actually!). But, I tried lavender once—you couldn’t pay me to repeat that.
- Crush a few candy canes and sprinkle on top. Crunchy! Bit of a faff, but kids love the colour.
- Go wild and dip in both white and dark chocolate if you fancy. Marbled effect looks unintentionally impressive.
What If You Don’t Have A… (Equipment Natter)
You’re meant to use a sifter, but who can find that in December chaos? I just use a fork to Fluff up the sugar instead. And a rolling pin? Got lost after Pancake Day ’22. Wine bottle works just as well; just gives you a bit of that “resourceful legend” vibe, you know? I mean, as long as you’re not using it full, you’re golden.
Do They Keep? (Storage… Or Lack Thereof)
They’re meant to keep in a tin for up to five days, if you stash them away with plenty of paper between layers. But honestly, in my house, I can barely get them off the tray before people start nicking them. (I once tried hiding them in a biscuit tin labelled “broccoli snacks” but that only worked the one time.)
Best Way to Serve? (We Do It This Way)
Strictly speaking, just pop them out with tea or mulled wine; that’s what we do Christmas Eve while watching that slightly odd old cartoon we all secretly like. I sometimes put them on a platter with store-bought truffles for a little “homemade and cheaty” mix. Or—this is a bit much—crumble one into hot chocolate. Not ladylike, but oh, it’s delicious.
Things I Wish I’d Known (Pro Tips…ish)
- Don’t rush drying them! I did once, thinking the radiator would speed things up; all I got was chewy mess.
- Go easy on the mint—if you go overboard, they taste like toothpaste. Ask me how I know.
- If it gets on your jumper, good luck—it sticks like you’d not believe.
FAQ: Things People Ask Me (Sometimes Repeatedly!)
- Can I make these vegan? Yep, just swap the egg white for aquafaba (the goo from a can of chickpeas). Weird? Maybe, but it works.
- Do I really need a cutter? Absolutely not. I’ve used an upturned champagne flute, biscuit cutter, glass—you name it.
- Why are mine sticky? Usually means your kitchen’s a bit humid or maybe you needed a smidge more icing sugar. Or, they just need longer to dry (I forget that all the time).
- Where do I get good peppermint extract? I like this little shop (no affiliation, just enthusiastic). Or, check here for sourcing ideas. Amazon works, too, obviously.
- Can I freeze peppermint creams? Actually, you can, but the texture goes a bit odd when they thaw. Not a big deal, but thought I’d mention.
So if you’re sick of faffing with complicated bakes or just want a win you can rely on, honestly—peppermint creams are the business. They’ll be the first thing gone form your Christmas table (or breakfast, if you’re my dad). Merry munching, mate.
Ingredients
- 2 cups powdered sugar (icing sugar), plus extra for dusting
- 2 tablespoons condensed milk
- 1/2 teaspoon peppermint extract
- 1 tablespoon unsalted butter, softened
- Food coloring (red and green, optional)
- Sprinkles or crushed candy canes, to decorate
- 1 tablespoon corn syrup or golden syrup (optional, for extra smoothness)
- Pinch of salt
Instructions
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1Sift the powdered sugar into a large mixing bowl, reserving extra for dusting.
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2Add the condensed milk, softened butter, peppermint extract, and a pinch of salt to the bowl.
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3Mix together until a stiff dough forms. If the mixture is too dry, add a little more condensed milk. If desired, divide the dough and knead in food coloring for a festive look.
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4Dust a work surface with powdered sugar and roll the dough to about 1/2-inch thick. Cut into small rounds with a cookie cutter.
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5Place rounds on a parchment-lined tray and decorate with sprinkles or crushed candy canes. Allow to dry for at least 1 hour before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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