Homemade Butter Mints are an easy to make, soft and creamy, after dinner delight. Perfect for baby and bridal showers, weddings, and holiday parties, these minty sweet treats melt in your mouth!
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Our Homemade Butter Mints recipe is just like the old-fashioned mints you remember grabbing by the handfuls after dinner from your favorite restaurant. Soft, buttery, rich, and melt in your mouth – they are perfect for your holiday table, baby or wedding showers, or just about any occasion.
You only need 4 ingredients plus your favorite food color. These buttery bites are so easy to make in just minutes and taste even better than their store-bought candy counterparts.
Best ButterMints Ever
Our easy recipe for Butter Mints is so simple to make by creaming together butter, whipping cream, powdered sugar, and peppermint extract to form a white dough that you can customize with drops of color and make pretty in pastels or classics for Christmas.
Once chilled, the dough is rolled into a rope, cut into shapes, and set to dry before they’re ready to be consumed.
This recipe for homemade butter mints is similar to my Christmas Mints, but these dessert mints are made without cream cheese and use more butter instead.
With a rich, smooth and creamy texture and a subtle minty sweet taste, these old-fashioned soft mints melt in your mouth and may freshen your breath after a meal.
Why We Love This Butter Mint Recipe
- Quick and easy to prepare (the mint-flavored middle makes it well worth the wait for them to dry).
- Only uses 4 ingredients plus food coloring.
- The undyed dough is a blank canvas for you to customize the colors according to the holiday.
- Softer and creamier than the name-brand butter mint candy.
- Package portions in parchment-lined tins to give as gifts.
- Perfect for bridal and baby showers, weddings, parties, or for eating after dinner.
MOre Easy Homemade Candy Recipes
Ingredients
- Unsalted butter
- Whipping cream
- Powdered sugar
- Pure peppermint extract
- Food coloring
Substitutions and Additions
- Use Other Extracts: You can use other extract flavors if mint isn’t your favorite. Try cherry, cinnamon, or strawberry flavoring for red mints; vanilla or coconut for white mints; lemon for yellow mints; and lime for green mints.
- Customize Your Candy: These little mints can be colored to match a party theme or other holiday celebration. Use pastel colors for Easter, Mother’s Day, and baby or bridal showers; use red and green for Christmas; make them multi-colored for birthdays.
Recommended Tools
- Stand mixer
- Mixing bowl
- Plastic wrap
- Cutting board
- Sharp knife
- Baking sheet
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Jump to RecipeHow to Make Butter Mints
- Make The Mint Mixture: Cream together butter, whipping cream, powdered sugar, and peppermint extract until smooth. Scrape down the sides of the bowl, add in powdered sugar, and beat again. Repeat until all the sugar is gone.
- Color: Divide and wrap the dough portions in plastic. Add 1-4 drops of your color to each portion and work in until evenly distributed. Wrap again and chill for 1 hour.
Pro Tip: I weigh the whole ball on a scale and then divide evenly. - Cut: Roll dough into a ½” thick rope and cut into pieces.
- Dry: Allow the mint pieces to dry at room temperature for about 12 hours.
- Serve: Enjoy!
Tip From Our Recipe Developer
- I used peppermint extract, not peppermint oil, for this recipe. Oils are stronger than extracts and typically have a 1:4 ratio (1/4 teaspoon of oil = 1 teaspoon extract).
- Make sure to measure the peppermint extract carefully. Too much will make your mints taste like toothpaste!
- You may need to add more powdered sugar to the mixture to get your peppermint patty dough to be the right consistency. You do not want it too stiff, but it should not be sticky.
- I used Y-4, G-2, B-2, R-1 to color my mints.
Storage
- To Store: Store your butter mints at room temperature, in an airtight container, for up to 2 weeks or in the refrigerator for up to 1 month.
- To Freeze: Freeze your mints in airtight containers or in freezer bags for up to 2 months.
More Easy Christmas Recipes
Butter Mints
Serves — 2
Homemade Butter Mints are an easy to make, soft and creamy, after dinner delight. Perfect for baby and bridal showers, weddings, and holiday parties, these minty sweet treats melt in your mouth!
Prep Time 10 mins
Chill Time 1 hr
Total Time 1 hr 10 mins
Ingredients
- 1 stick butter unsalted
- 1 tablespoon whipping cream
- 4 cups powdered sugar divided (plus more for dusting)
- ½ teaspoon pure peppermint extract
- 1-4 drops food coloring or more is desired for a brighter color
Instructions
- In the bowl of a stand mixer, cream together butter, whipping cream, 1 cup of powdered sugar and peppermint extract until smooth.
- Push down any dough that is on the sides of the bowl and add in another cup of powdered sugar and run again. Repeat until all the sugar is gone and the dough starts to pull away from the sides.
- If using multiple colours, divide evenly and wrap each section in plastic wrap to prevent from drying. Note: I weigh the whole ball on a scale and then divide evenly.
- Starting with 1 section add 1-4 drops of your color of choice and work in until evenly distributed. Note: We did Y-4, G-2, B-2, R-1. Wrap again and chill in the fridge for 1 hour. Repeat for the other colors.
- Working with 1 color at a time on a cutting board dusted with icing sugar, roll dough into a ½” thick rope shape with the palm of your hand and cut with a sharp knife or dough scraper.
- Leave cut pieces on cutting board or transfer to a baking sheet and allow them to dry at room temperature for about 12 hours.
- Store at room temperature, in an airtight container, for up to 2 weeks.
Jenn’s Notes
Makes: About 2 cups
Tips:
- To Store: Store your butter mints at room temperature, in an airtight container, for up to 2 weeks or in the refrigerator for up to 1 month.
- To Freeze: Freeze your mints in airtight containers or in freezer bags for up to 2 months.
- I used peppermint extract, not peppermint oil, for this recipe. Oils are stronger than extracts and typically have a 1:4 ratio (1/4 teaspoon of oil = 1 teaspoon extract).
- Make sure to measure the peppermint extract carefully. Too much will make your mints taste like toothpaste!
- You may need to add more powdered sugar to the mixture to get your peppermint patty dough to be the right consistency. You do not want it too stiff, but it should not be sticky.
- I used Y-4, G-2, B-2, R-1 to color my mints.
Nutrition Info
Calories: 1367kcal | Carbohydrates: 240g | Protein: 1g | Fat: 49g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 130mg | Sodium: 370mg | Potassium: 27mg | Sugar: 235g | Vitamin A: 1522IU | Vitamin C: 0.04mg | Calcium: 21mg | Iron: 0.2mg
My guys love these mints from parties. I will try this soon for them.
could you use icing tips…flower…to give shape to mint dough?
hmmmmm…. I don’t know if you could get the dough to push through the tips, but I would totally give a try! It could work!