This super easy egg-free peppermint creams recipe is perfect for Christmas!

Peppermint creams have to be one of the easiest recipes to make.

There is no heat involved (unless you feel the urge to dip them in melted chocolate which is VERY hard to resist) and the peppermint cream mixture is just like playdough – but edible! 

Young children love making (and eating) peppermint creams and they are a super Christmas holiday festive make. My lot are now all grown but they still love this tradition as Christmas approaches. 

Handmade gifts for Christmas don’t get much simpler than this.

To Make Christmas Peppermint Creams You Will Need

• Icing sugar (powdered or confectioner’s sugar)
• lemon juice – about 1 lemon’s worth
• peppermint extract – just a few drops
• dark chocolate (optional but, frankly, pretty essential!) Use chocolate with at least 70% cocoa solids
• edible glitter/icing shapes/golden sugar (optional)

Tips for Making Peppermint Creams

Peppermint creams really are super simple to make but these tips will ensure a smooth make.

• Sieve the icing sugar to remove any lumps – this just makes mixing everything together much more straightforward.
• Add the lemon juice a little at a time, stirring until you have a crumbly but not sticky mixture. 
• Add a few drops of peppermint extract and combine.
• Knead with your hands until your mixture is smooth and forms a ball. This will take a bit of time.
• Add a little more lemon juice if it’s too crumbly but not too much or you will end up with a sticky mess – if you do end up with a sticky mess add a little more icing sugar – don’t get caught in a loop!
• Lightly dust your work surface and a rolling pin with icing sugar and roll out your dough until it’s about 1/2 cm thick.
• Cut it into shapes using cookie cutters, we used hearts, snowflakes and stars. Dip the cutters in icing sugar to prevent your shapes from sticking, especially if they have complicated bits.

• Decorate as desired. We added blue snowflake icing shapes to our snowflakes so they look a bit ‘Frozen’, and dusted our stars with edible golden iridescent glitter…

And we dipped our hearts into melted chocolate (put your chocolate pieces into a bowl over a pan of hot water until they melt) and then into golden sugar glitter

• Place on baking parchment and leave to dry for at least half an hour. It can take much longer if eager hands have cut out chunky shapes.

More Peppermint Cream Ideas

We make peppermint creams as gifts quite often, you can see our Valentine’s offerings (and find out how we turned them pink without using bought food colourings!) over at Red Ted Art .

More Easy Sweet Treats

If you’re looking for more edible Christmas gift ideas, you might like:

• Toffee Apple Popcorn
• Chocolate Rice Krispie Cakes
• Chocolate Spoons
• Easy Chocolate Tiffin
• Toffee Apples
• Cinder Toffee Honeycomb

Easy Peppermint Creams

Easy peppermint creams to make for Christmas.

Print Pin Rate

Course: Edible Gifts, sweets

Cuisine: English

Diet: Vegan, Vegetarian

Prep Time: 30 minutes minutes

Drying Time: 30 minutes minutes

Servings: 20

Calories: 98kcal

Author: Chris Mosler | Thinly Spread

Ingredients

• 425 g icing sugar
• 50 ml lemon juice
• ½ tsp peppermint extract
• 50 g dark chocolate optional but, frankly, pretty essential!
• edible glitter/icing shapes/golden sugar optional

UK Measurements - US Measurements

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Instructions

• Sieve the icing sugar to remove any lumps.
• Add the lemon juice a little at a time, stirring until you have a crumbly but not sticky mixture.
• Add a few drops of peppermint extract and combine.
• Knead with your hands until your mixture is smooth and forms a ball (add a little more lemon juice if it's too crumbly but not too much or you will end up with a sticky mess - if you do end up with a sticky mess add a little more icing sugar - don't get caught in a loop!)
• Lightly dust your work surface and a rolling pin with icing sugar and roll out your dough until it's about 5mm thick.
• Cut it into shapes using cookie cutters, we used hearts, snowflakes and stars.
• Place on baking parchment and leave to dry for at least half an hour.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Do read my post for additional tips and tricks to ensure a successful make!

Nutrition

Calories: 98kcal | Carbohydrates: 23g | Protein: 0.2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 1mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.3mg

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