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A bowl of butter mints
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Butter Mints

These Homemade Butter Mints are sweet and minty with the perfect melt-in-your-mouth texture. Perfect for bridal showers, baby showers, dinner parties, and more. Customize them any color that you like!
Prep Time30 minutes
Additional Time3 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: butter mints
Servings: 200 mints

Ingredients

  • 1/2 cup regular salted butter , softened to room temperature
  • 1 tablespoon heavy cream (or whole milk)
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon vanilla
  • 4 cups powdered sugar , plus more for rolling
  • food gel coloring (of your choice - I typically do green, pink, and yellow)

Instructions

  • Line 2 large baking sheets with parchment paper and lightly dust with powdered sugar. Set aside.
  • Using a handheld mixer and a large bowl (or a stand mixer), beat 1/2 cup softened butter until smooth and creamy.
    A stick of butter in a bowl
  • Add 1 tablespoon heavy cream, 1/2 teaspoon peppermint extract, and 1/4 teaspoon vanilla.
    Creamed butter with vanilla and powdered sugar
  • Add 2 cups of powdered sugar and beat until smooth. Gradually add the remaining 2 cups powdered sugar, 1 cup at a time, until smooth and well combined. Scrape down the bowl as needed in-between additions. Dough should be very stiff and not sticky (if it’s still sticky, add more powdered sugar a little at a time until it has a Play-Doh consistency).
    Powdered sugar added to creamed butter in a bowl
  • Divide the mixture into three separate bowls (or however many different colors you’re using.)
    Mint dough in three bowls with food coloring
  • For pastel colors, add 1 scant drop of food gel coloring to each bowl and mix in until well incorporated and no white streaks remain. (Work with one color at a time and keep the remaining dough covered with a slightly damp towel, so it doesn't dry out.)
    Three bowls of butter dyed mint dough
  • Pinch off small amounts of the dough (about 1 & 1/2 tablespoons) and using the palms of your hands, form into balls, rolling until any cracks disappear. Roll each ball into a 1/2-inch thick log, then using a sharp knife, cut into 1/4 to 1/2-inch mini pieces. Transfer them all to the prepared baking sheets.
    Yellow butter mint dough cut into small pieces
  • Repeat rolling and pressing the remaining colors/batches of mints.
  • Let stand, uncovered, at room temperature for at least 3 hours (ideally overnight) until the mints firm up and the powdered sugar has been absorbed. (If the bottoms of the mints have any moisture, flip them over and let stand again until the bottoms are also firm. They should not be squishy at all.)
    A baking sheet of butter mints drying
  • They can be stored in a cool dry place at room temperature for up to two weeks, an airtight container in fridge for a month, or freezer for 6 months. Store mints in a single layer between sheets of wax paper to avoid sticking together.

Video

Nutrition

Calories: 14kcal | Carbohydrates: 2g | Protein: 0.01g | Fat: 0.5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 0.3mg | Sugar: 2g | Vitamin A: 15IU | Calcium: 0.2mg | Iron: 0.002mg