These homemade butter mints are creamy, soft, and perfectly melt in my mouth every time. I love how simple they are to make, and they always bring a touch of nostalgia with their sweet, buttery flavor and refreshing peppermint note. Whether I’m preparing them for holidays, weddings, or just an after-dinner treat, these mints are always a crowd favorite.
Why You’ll Love This Recipe
I love that this recipe uses only a few pantry staples, making it quick and easy to prepare. The smooth and buttery texture melts instantly when I bite into them, and I can easily customize the colors and flavors to match any occasion. Since there’s no baking involved, I can whip up a batch anytime without heating up the kitchen. These little candies are also perfect for gifting or serving at parties, adding an elegant and classic touch to any dessert spread.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
½ cup unsalted butter, softened
4 cups powdered sugar, sifted
2 tablespoons heavy cream
½ teaspoon pure peppermint extract
¼ teaspoon vanilla extract
Pinch of salt
Food coloring (optional)
Directions
I start by beating the softened butter in a large bowl until it’s creamy and smooth.
Gradually, I mix in the sifted powdered sugar on low speed until the mixture becomes thick and smooth.
Then I add the heavy cream, peppermint extract, vanilla extract, and a pinch of salt, continuing to mix until everything is well combined and the dough comes together.
If I want to add some color, I knead in a few drops of food coloring until evenly blended.
I divide the dough and roll it into small balls, flattening each slightly before placing them on a parchment-lined baking sheet.
Finally, I let the mints air-dry uncovered for about 12 hours or until they’re firm on the outside but still soft and creamy inside.
Servings and Timing
This recipe yields about 60 mints.
Prep Time: 20–30 minutes
Drying Time: 4–12 hours
Total Time: About 4½–12½ hours
Variations
Lemon Butter Mints: I swap the peppermint extract for lemon extract to create a bright, citrusy version.
Chocolate-Dipped Butter Mints: I dip one end of each dried mint in melted dark chocolate and let them set for a more decadent treat.
Colorful Party Mints: I divide the dough into sections and tint each with a different gel food color to match the theme of my celebration.
Storage/Reheating
I store my butter mints in an airtight container at room temperature for up to two weeks. For longer storage, I refrigerate them for up to a month or freeze them for up to three months. When freezing, I make sure to separate layers with parchment paper to prevent sticking. I always keep them away from moisture so they maintain their soft yet firm texture.
FAQs
How long do butter mints need to dry?
I let mine air-dry for at least 4–6 hours, but I prefer leaving them overnight for the best texture—firm outside, creamy inside.
Can I make butter mints ahead of time?
Yes, I usually make them a few days in advance. They store beautifully, which makes them perfect for planning ahead for parties or holidays.
What if my dough is too sticky?
When the dough feels sticky, I simply add a tablespoon of powdered sugar at a time until it becomes pliable and easy to roll.
Can I make these without peppermint flavor?
Absolutely! I sometimes use vanilla, almond, or orange extract instead. Each variation gives the mints a unique flavor twist.
Can I make them dairy-free?
Yes, I replace the butter with vegan butter and the heavy cream with coconut cream. The texture is slightly different, but still delicious.
Conclusion
These homemade butter mints are one of my favorite no-bake treats—simple, elegant, and irresistibly creamy. I love how they melt on my tongue and add a touch of sweetness to any occasion. Whether I’m gifting them, serving them after dinner, or making them for a festive event, they never fail to impress. Once I tried making them from scratch, I never went back to store-bought versions again.
These homemade butter mints are creamy, soft, and perfectly melt in your mouth. With a buttery base and a refreshing peppermint flavor, they’re a nostalgic candy treat that’s easy to make and perfect for gifting or snacking.
Ingredients
½ cup unsalted butter, softened
4 cups powdered sugar, sifted
2 tablespoons heavy cream
½ teaspoon pure peppermint extract
¼ teaspoon vanilla extract
Pinch of salt
Food coloring (optional)
Instructions
Beat the softened butter in a large bowl until smooth and creamy.
Gradually add the sifted powdered sugar on low speed until a thick, smooth dough forms.
Add the heavy cream, peppermint extract, vanilla extract, and a pinch of salt, mixing until everything is well combined.
If using food coloring, knead in a few drops until the color is evenly blended.
Divide the dough and roll into small balls or flatten slightly into discs. Place on a parchment‑lined baking sheet.
Let the mints air‑dry, uncovered, for about 12 hours (or up to 24 hours) until the outside is firm but still creamy inside. :contentReference[oaicite:0]{index=0}
Notes
Use butter that’s softened but not melted for the best texture. :contentReference[oaicite:1]{index=1}
If the dough is too sticky to work with, gradually add more powdered sugar until it’s pliable. :contentReference[oaicite:2]{index=2}
Once shaped, let the mints dry at room temperature on a single layer so they set properly. Do not cover while drying. :contentReference[oaicite:3]{index=3}
For pastel or themed colors, knead in gel or water‑based food coloring after the dough is formed. :contentReference[oaicite:4]{index=4}
Store the mints in an airtight container at room temperature for up to two weeks, or refrigerate/freezer for longer storage. :contentReference[oaicite:5]{index=5}
