Butter Mints

5 from 16 votes

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 Time10

Chill Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: cups

Calories: 1367kcal

Author: Jennifer Fishkind

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.

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.

Storage:

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