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My old-fashioned butter mints get rave reviews. After years of testing, I’ve solved common issues like sticky dough and uneven shapes. With tips like adding powdered sugar for easier rolling and cutting evenly for a polished look, you’ll have perfect, melt-in-your-mouth mints every time!
Butter Mint Recipe
Making butter mints at home can come with a few challenges—sticky dough, uneven shapes, or flavors that end up way too strong. I’ve been there, so I’ve tested and tweaked this recipe to solve all those little issues.
Adding more powdered sugar, for example, makes it much easier to roll, adding flavor a little at a time helps you avoid overpowering the mints, and cutting it evenly gives you that polished, professional look. These are simple tips that can only be learned from hands-on experience, which I’ve done so I can share it with you!
This bite-sized pieces of sweet, minty goodness make a great gift at Christmas time, a wonderful treat for special events, and the perfect little pieces to fill a candy dish at home, just because. There are so many great ways to use this simple recipe, it’s a keeper you’ll want to make time and time again!
What are Butter Mints?
Butter mints are soft, creamy, melt-in-your-mouth candies traditionally made with a blend of butter, powdered sugar, cream, and peppermint flavoring. They are most widely known for being pastel-colored, and are commonly served at weddings and baby showers.
They are also great for bridal showers, Valentine’s Day, gatherings and gifts during the holiday season, and really all special occasions.
Butter Mint Ingredients
This nostalgic treat is made with surprisingly simple ingredients. Get the full recipe with measurements and ingredients in the recipe card below. Here’s what you’ll need:
- Unsalted butter, room temperature
- Powdered sugar
- Heavy cream
- Vanilla extract
- Peppermint extract, not mint extract
- Salt
- Food coloring, optional. I recommend water based for pastel colors, not gel.
How to Make Butter Mints
These easy butter mints are made in just 6 simple steps. Keep reading for more tips and to get the full recipe. Here are the easy steps:
- Beat butter. In a large mixing bowl, beat the butter with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes.
- Add powdered sugar. Add 2 cups powdered sugar, mixing on low.
- Finish dough mixture. Add the remaining 2 cups of powdered sugar, heavy cream, vanilla extract, peppermint extract, and salt. Beat on medium-low speed until fully incorporated. If the dough is too dry, add more heavy cream, ½ teaspoon at a time, until it is pliable and holds together when pressed. If the dough is too sticky, add powdered sugar, 1 tablespoon at a time. The dough should feel like playdough.
- Add coloring. If using food coloring add 2-3 drops and beat on medium until incorporated. If using more than one color, divide the dough into sections, and beat separately.
- Roll and cut. On a clean work surface, using extra powdered sugar if needed, roll a portion of dough into a thin, long rope about ½ inch thick. Use a sharp knife or bench scraper to cut the rope into small pieces, about ½ inch long. Repeat with the remaining dough.
- Dry. Place the mints on a lined baking/cookie sheet in a single layer, ensuring they do not touch. Line with parchment paper, wax paper or a silicone mat. Allow the mints to air dry for 12-24 hours. They should be firm but not hard. Store in an airtight container for up to 1 month.
Homemade Butter Mints Recipe Variations
Another great thing about making your own butter mints is that they are highly customizable. Here are some ideas for variations:
Classic Peppermint Mints
- Stick to the original peppermint flavor using peppermint extract.
- Add a few drops of green or red food coloring for a festive touch.
Citrus Butter Mints
- Use lemon, orange, or lime extract instead of peppermint.
- Match the colors to the citrus flavor: yellow for lemon, orange for orange, and green for lime.
Chocolate Butter Mints
- Reduce the powdered sugar to 3 ¾ cups and add ¼ cup unsweetened cocoa powder.
- Use a mint-chocolate extract for a deeper, decadent flavor.
Fruit-Flavored Butter Mints
- Experiment with fruit extracts like strawberry, raspberry, or cherry.
- Add vibrant pink or red coloring to match the flavor.
Holiday-Themed Butter Mints
- Add crushed candy canes to the mix for a festive crunch.
- Shape mints into stars, trees, or candy canes by rolling the dough out and using tiny cookie cutters.
Butter Mint Recipe Tips
My simple recipe is foolproof, and when you follow my tips below you’ll have perfect, delicious mints every time:
- Use Softened Butter: Ensure your butter is softened but not melted. This helps create a smooth, creamy texture in the dough.
- Sift the Powdered Sugar: Sifting the powdered sugar prevents lumps and makes it easier to blend for a silky consistency.
- Add Extract Gradually: Start with a small amount of flavoring extract, tasting as you go. Extracts can be strong, and you can always add more.
- Chill the Dough: If the dough feels sticky or hard to work with, chill it in the refrigerator for 15-20 minutes before shaping.
- Roll Evenly: Roll the dough into even ropes to ensure uniform mints. Use a ruler for consistent cutting if presentation matters.
- Dry Mints Thoroughly: Let the mints sit at room temperature for 12-24 hours to dry and set. If the humidity is high, increase the drying time.
How to store Homemade Butter Mints
Store butter mints in an airtight container in a cool, dry place. They can also be frozen for up to 3 months.
More Mint Recipes
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Homemade Butter Mints Recipe
Ingredients
- ½ cup (113g) unsalted butter, room temperature
- 4 cups (454g) powdered sugar
- 1 Tablespoon heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract, not mint extract
- ⅛ teaspoon salt
- Food coloring, optional, I recommend water based for pastel colors, not gel
Instructions
- In a large mixing bowl, beat the butter with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes.
- Add 2 cups powdered sugar, mixing on low.
- Add the remaining 2 cups of powdered sugar, heavy cream, vanilla extract, peppermint extract, and salt. Beat on medium-low speed until fully incorporated. If the dough is too dry, add more heavy cream, ½ teaspoon at a time, until it is pliable and holds together when pressed. If the dough is too sticky, add powdered sugar, 1 tablespoon at a time. The dough should feel like playdough.
- If using food coloring add 2-3 drops and beat on medium until incorporated. If using more than one color, divide the dough into sections, and beat separately.
- On a clean work surface, using extra powdered sugar if needed, roll a portion of dough into a long, thin rope about ½ inch thick. Use a sharp knife or bench scraper to cut the rope into small pieces, about ½ inch long. Repeat with the remaining dough.
- Place the mints on a lined baking sheet in a single layer, ensuring they do not touch. Line with parchment paper, wax paper or a silicone mat. Allow the mints to air dry for 12-24 hours. They should be firm but not hard. Store in an airtight container for up to 1 month.
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
