My old-fashioned butter mints always earn rave reviews. After years of testing, I’ve fixed common problems like sticky dough and uneven shapes so you can make perfect, melt-in-your-mouth mints every time. Simple techniques—adding powdered sugar to make the dough easier to roll, flavoring a little at a time, and cutting evenly for a polished look—will help you get consistent results.
Butter Mint Recipe
Making butter mints at home can be tricky at first—dough that’s too sticky, uneven pieces, or a flavor that’s too strong. I’ve refined this recipe to avoid those pitfalls so the process is straightforward and dependable.
Adding powdered sugar gradually prevents stickiness and makes the dough easy to shape. Add extracts slowly and taste as you go to avoid overpowering the delicate mint flavor. Cutting the ropes evenly and allowing the mints to dry properly gives them a clean, professional finish. This recipe is reliable and versatile, perfect for gifting or serving at special events.
These bite-sized mint candies are ideal for Christmas gifts, wedding favors, baby showers, or simply to keep in a candy dish at home. The recipe is easy to customize, which makes it one you’ll reach for again and again.
What are Butter Mints?
Butter mints are soft, creamy candies that melt in your mouth. They’re traditionally made from butter, powdered sugar, cream, and peppermint extract, and are often colored in pastels. These delicate mints are commonly served at weddings, baby showers, and holiday gatherings.
They’re also perfect for bridal showers, Valentine’s Day, or any special occasion where a small, sweet treat is welcome.
Butter Mint Ingredients
This nostalgic treat uses simple pantry ingredients. See the recipe card below for exact measurements. You’ll need:
- Unsalted butter, room temperature
- Powdered sugar
- Heavy cream
- Vanilla extract
- Peppermint extract (use peppermint, not generic mint extract)
- Salt
- Food coloring (optional; water-based for pastels is recommended)
How to Make Butter Mints
These butter mints are made in a few easy steps. Follow the notes below and consult the recipe card for exact amounts.
- Beat the butter. In a large bowl, beat softened butter with an electric mixer on medium until smooth and creamy, about 1–2 minutes.
- Add powdered sugar. Add 2 cups of powdered sugar and mix on low to combine.
- Finish the dough. Add the remaining powdered sugar, heavy cream, vanilla, peppermint extract, and salt. Beat on medium-low until fully incorporated. If the dough is too dry, add heavy cream ½ teaspoon at a time until pliable. If it’s too sticky, add powdered sugar 1 tablespoon at a time. The texture should be similar to playdough.
- Add coloring. If using food coloring, add 2–3 drops and beat until evenly colored. For multiple colors, divide the dough and color each portion separately.
- Roll and cut. On a clean surface, dust with powdered sugar if needed and roll portions of dough into ropes about ½ inch thick. Use a sharp knife or bench scraper to cut the ropes into pieces about ½ inch long. Repeat with the remaining dough.
- Dry. Place the mints in a single layer on a lined baking sheet so they don’t touch. Line with parchment, wax paper, or a silicone mat. Let them air dry 12–24 hours until firm but not hard. Store in an airtight container for up to one month.
Recipe Variations
Butter mints are easy to adapt. Try these variations:
Classic Peppermint
- Use peppermint extract for the classic flavor.
- Add a drop of green or red coloring for a festive touch.
Citrus Mints
- Swap peppermint for lemon, orange, or lime extract.
- Match the color to the flavor: yellow for lemon, orange for orange, green for lime.
Chocolate Mints
- Reduce powdered sugar slightly and add a bit of unsweetened cocoa powder for a chocolate-mint combination.
- Use mint-chocolate extract for a richer flavor.
Fruit-Flavored Mints
- Try extracts like strawberry, raspberry, or cherry and color the dough to match.
Holiday-Themed Mints
- Add crushed candy canes for crunch or roll the dough and use tiny cutters to create festive shapes.
Butter Mint Tips
Follow these tips for the best results:
- Use softened, not melted, butter to achieve a smooth dough.
- Sift powdered sugar to avoid lumps and ensure a silky texture.
- Add extracts gradually and taste as you go to prevent overpowering the mints.
- Chill the dough briefly if it becomes too sticky to handle.
- Roll ropes evenly for uniform pieces; a ruler can help if presentation matters.
- Dry thoroughly at room temperature for 12–24 hours; increase time in humid conditions.
How to Store Homemade Butter Mints
Keep butter mints in an airtight container in a cool, dry place. They can be frozen for up to three months; thaw at room temperature before serving.
More Mint Recipes
- Peppermint Chocolate Cookies
- Chocolate Peppermint Bark
- Peppermint Oreo Balls
- Peppermint Bark
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Homemade Butter Mints Recipe
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Equipment
- Glass mixing bowl
- Electric mixer
- Baking sheet
- Silicone baking mat or parchment
Ingredients
- ½ cup (113g) unsalted butter, room temperature
- 4 cups (454g) powdered sugar
- 1 tbsp heavy cream
- 1 tsp vanilla extract
- ¼ tsp peppermint extract (not mint extract)
- ⅛ tsp salt
- Food coloring, optional (water-based recommended for pastels)
Video
Instructions
- Beat the butter on medium speed until smooth and creamy, 1–2 minutes.
- Add 2 cups powdered sugar and mix on low.
- Add remaining powdered sugar, heavy cream, vanilla, peppermint extract, and salt. Beat on medium-low until combined. Adjust cream or powdered sugar as needed so the dough is pliable and not sticky.
- If using food coloring, add 2–3 drops and mix until even. Divide dough for multiple colors.
- Roll dough into ropes about ½ inch thick, cut into ½ inch pieces, and place on a lined baking sheet in a single layer.
- Let air dry 12–24 hours until firm but not hard. Store in an airtight container for up to 1 month.
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and will change if ingredients or quantities are altered.