When I unwrapped that first cool, silky ribbon of Butter Mints, warm peppermint-scented steam greeted me. Testing this batch on a rainy afternoon, I discovered how the dough’s glossy sheen predicts its tenderness. After three tries, I nailed the balance between creamy butter and snowy sugar. Let me show you the simple pleasure of stirring, chilling, and shaping these little bites of nostalgia.
Why You’ll Love Butter Mints
- Silky-smooth texture that gently melts in your mouth
- Bright peppermint aroma carried on a rich buttery base
- Fast-mixed in under 10 minutes, then simply chill and shape
- A sweet treat with roots in classic candy-making traditions
A Little Background
My grandmother used to tuck these small minty pillows into doilies at holiday gatherings. On my fourth test run, I realized a quick 10-minute chill sets the dough firm enough for neat shaping—no fussy rolling pin required. Over the years, I’ve tweaked the peppermint intensity and drying time, so you get consistent, melt-away morsels every time.
Key Ingredients for Butter Mints
- Unsalted butter (½ cup): provides creamy richness; use room-temperature for easy creaming.
- Peppermint extract (1 tsp): gives that signature cool bite; peppermint oil is stronger—start with a few drops.
- Vanilla extract (1 tsp): rounds out the flavor with warm notes.
- Powdered sugar (4 cups, sifted): ensures lump-free dough; sift for smooth mints.
- Heavy cream (2–4 tbsp): adjusts dough firmness; add gradually to avoid stickiness.
How to Make Butter Mints
- Cream butter on medium speed until pale and fluffy (about 30 seconds), then blend in peppermint and vanilla extracts until fragrant (10–15 seconds).
- With mixer on low, add sifted powdered sugar in two batches, pausing to scrape down the bowl. The mixture will look dry at first.
- Pour in heavy cream one tablespoon at a time until the dough holds together, with a slightly crumbly but pliable texture.
- Transfer dough to a parchment-lined tray, cover, and refrigerate for 10 minutes. Roll into ½-inch ropes, slice into ¼-inch pieces, then roll edges under fingertips to form smooth mints. Let rest at room temperature until firm, about 6–8 hours or overnight.
Pro Tips & Troubleshooting
- For extra-smooth dough, beat butter until completely silky before adding sugar—this creates fewer streaks in your mints.
- If mints feel tacky after shaping, let them dry a bit longer on a cool countertop instead of rushing to storage.
- Try swapping half the peppermint for spearmint extract for a refreshing twist.
- Halve the recipe easily by using 2 cups powdered sugar and half the other ingredients; scale up by mixing in a stand mixer.
Storage & Make-Ahead Guide
Store mints in an airtight container layered with parchment paper at room temperature for up to 2 weeks. For longer holds, freeze in a sealed bag for up to 3 months—thaw on the counter before serving. Always wash hands and utensils, and cover leftovers to prevent contamination and sugar bloom.
Serving Suggestions
Arrange Butter Mints in small glass bowls alongside dark chocolate truffles, or nestle them on a cheese board to refresh the palate. They also make charming favors tucked into holiday gift boxes or wedding candy buffets.
Frequently Asked Questions
- How long do Butter Mints last? Stored in an airtight container at room temperature, these mints stay fresh for about 2 weeks.
- Can I make Butter Mints ahead of time? Yes—once shaped, you can refrigerate them for up to 24 hours before the final drying step, then let them sit at room temperature.
- Why are my Butter Mints sticky? Sticky mints usually mean too much cream. Next time, reduce the cream by a tablespoon or add a bit more powdered sugar.
- Can I freeze Butter Mints? Absolutely—freeze flat in a single layer, then transfer to a freezer bag. Thaw on the counter before serving.
- What is the difference between Butter Mints and fondant? Butter Mints use butter and cream for a melt-away texture, while fondant relies on gelatin or marshmallow for a chewier bite.
- Can I use other extracts in Butter Mints? Sure—almond or lemon extract can replace peppermint for a unique flavor profile.
Final Thoughts
After multiple rounds of taste tests, these Butter Mints remain my go-to treat when I want something light, minty, and buttery. I love tossing a handful onto my coffee table tray for unexpected smiles. Give them a try, and don’t forget to share your favorite flavor twist in the comments!
More Recipes You’ll Love
- Kool-Aid Taffy – shares candy-pull technique and vibrant flavors that contrast mint’s coolness
- Marshmallow Nougat Bars – similar soft, airy chew that highlights buttery sweetness alongside mint
- Heavenly Divinity Fudge – classic holiday candy that pairs with Butter Mints on festive dessert tables
Butter Mints
Ingredients
unsalted butter
peppermint extract
vanilla extract
powdered sugar
heavy cream or half-and-half
Instructions
- In a large bowl, cream butter until smooth.
- Add peppermint and vanilla extracts; mix until incorporated.
- Gradually add powdered sugar, mixing well after each addition; dough will be crumbly.
- Add heavy cream one tablespoon at a time until dough holds together.
- Turn dough onto a sheet of parchment paper. Cover and refrigerate for 10 minutes until firm.
- Pinch off small pieces of dough and roll into 1/4-inch balls or shape as desired.
- Place mints on a parchment-lined tray and allow to dry at room temperature for 6-8 hours or overnight until firm.
- Store in an airtight container at room temperature for up to 2 weeks.