Butter mints
Last Saturday, Alex had a friend over for a movie night, and they both dived right into the bowl of butter mints I had set on the table. It always surprises me how popular these little treats are, especially when they just melt in your mouth and have that refreshing minty kick. Alex loves to help mix the colors, creating a rainbow of mints that are as fun to look at as they are to eat. These butter mints are so easy to make from scratch, with simple ingredients you probably have at home. Perfect for a quick treat or a charming addition to any dinner party, they're sure to become a family favorite around your kitchen table.
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The best part? Minimal cleanup and a short prep time make this a no-brainer for any busy family evening. These are what I reach for when I need something quick that absolutely wows. Check out our Indulge in Stuffed Peanut Butter Nutella Cookies with Chocolate Chips for another sweet delight!
Why you’ll love this recipe
These butter mints are not only incredibly easy to whip up, but they’re also a sweet treat that brings a nostalgic charm reminiscent of grandma's candy dish. They're perfect for those busy days when you need something sweet without a lot of fuss. Plus, they store well for a lovely, lasting treat you can nibble on throughout the week.
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 as desired for a brighter color)
Step-by-step instructions
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In the bowl of a stand mixer, cream together the butter, whipping cream, 1 cup of powdered sugar, and peppermint extract until smooth.
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Push down any dough that sticks to the sides of the bowl and add another cup of powdered sugar. Mix again. Continue this process until all the sugar is incorporated and the dough starts to pull away from the sides.
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If using multiple colors, divide the dough evenly and wrap each section in plastic wrap to prevent it from drying out.
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For each section, add 1-4 drops of your color of choice, kneading until evenly distributed. Wrap it up again and chill in the fridge for 1 hour. Repeat this for any remaining sections.
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Once chilled, work with one color at a time on a cutting board dusted with powdered sugar. Roll the dough into a ½-inch thick rope with your palms and cut it into pieces with a sharp knife or dough scraper.
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Leave the cut pieces on the board or transfer them to a baking sheet to dry at room temperature for about 12 hours.
Recipe tips & variations
If you're feeling adventurous, try adding a hint of vanilla extract or experimenting with different colors. Remember, if your dough seems too sticky, a bit of extra powdered sugar can save the day. Mixing by hand might take a little more time, but it’s a wonderful way to involve the kids in the kitchen adventure.
Storage & reheating
Once your butter mints are dried, store them in an airtight container at room temperature. They should keep fresh for up to two weeks, which is perfect when those unexpected guests pop by.
FAQs
How do you get the perfect soft texture when making butter mints?
Using the right balance of butter, powdered sugar, and cream creates that classic melt-in-your-mouth texture. Be sure not to skip chilling the dough; it helps the flavors meld beautifully and the texture firm up just right.
Can you use peppermint oil instead of peppermint extract in butter mints?
Yes, you can use peppermint oil, but go easy on it—it's much more concentrated. Start with a drop and add more if you want a stronger flavor.
How do you prevent butter mint dough from becoming too sticky?
If your dough starts getting sticky, dust your hands and the rolling surface with extra powdered sugar. This keeps things manageable and adds a light sweetness to the exterior.
How long do homemade butter mints need to dry before storing?
About 12 hours at room temperature should do the trick. This drying time ensures they firm up nicely and won't stick together when stored.
Recipes you may like
Explore other treats that share the same ease and delight:
- Honey Garlic Butter Chicken That’s Quick and Easy
- Quick Garlic Butter Shrimp Scampi
- Indulge in Stuffed Peanut Butter Nutella Cookies with Chocolate Chips
Butter Mints
- Total Time: 1 hour 15 minutes
- Yield: Approximately 30 mints 1x
- Diet: Vegetarian
Description
Delicious homemade butter mints that melt in your mouth with a refreshing minty kick.
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 as desired for a brighter color)
Instructions
- In the bowl of a stand mixer, cream together the butter, whipping cream, 1 cup of powdered sugar, and peppermint extract until smooth.
- Push down any dough that sticks to the sides of the bowl and add another cup of powdered sugar. Mix again. Continue this process until all the sugar is incorporated and the dough starts to pull away from the sides.
- If using multiple colors, divide the dough evenly and wrap each section in plastic wrap to prevent it from drying out.
- For each section, add 1-4 drops of your color of choice, kneading until evenly distributed. Wrap it up again and chill in the fridge for 1 hour. Repeat this for any remaining sections.
- Once chilled, work with one color at a time on a cutting board dusted with powdered sugar. Roll the dough into a ½-inch thick rope with your palms and cut it into pieces with a sharp knife or dough scraper.
- Leave the cut pieces on the board or transfer them to a baking sheet to dry at room temperature for about 12 hours.
Notes
- For added flavor, consider mixing in vanilla extract or trying different colors.
- Use extra powdered sugar if the dough becomes too sticky.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 3 mints
- Calories: 40
- Sugar: 9g
- Sodium: 10mg
- Fat: 1.5g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 5mg
