Creamy Mint Delights

Butter Mints are a delightful confection, famously sweet, intensely pepperminty, and possess an ethereal melt-in-your-mouth quality. This recipe simplifies the process, making these beloved treats quick, incredibly easy, and best of all, requiring no specialized candy thermometer. Forget the often stale and overly strong store-bought versions; embracing this homemade recipe will transform your perception of these classic confections.

Author’s Insight

Experience the Unmatched Freshness of Homemade Mints!

Butter Mints, affectionately known as “Wedding Mints” or “Dinner Mints” due to their frequent appearance at special events, are cherished for their incredibly soft, creamy texture that truly melts in your mouth. I recall working at a restaurant where a generous bowl of these mints was always kept by the host stand. On quieter evenings, I might have consumed my body weight in those delightful little candies! However, the quality of store-bought mints can be quite inconsistent. They often arrive stale, crumbling easily, or overpowering with artificial peppermint flavor.

This firsthand experience led me to explore making my own, and honestly, there’s no turning back. The difference is night and day!

These homemade butter mints are remarkably easy to prepare and consistently impress everyone who tries them. You won’t need a candy thermometer or any other fancy kitchen gadgets. All that’s required is a simple mixer and a few minutes of your time to create batches of this minty perfection that will have guests asking for the recipe. Say goodbye to disappointing, mass-produced mints and hello to a fresh, customizable, and truly delightful treat.

Why Homemade Butter Mints Are a Game-Changer

There’s a distinct charm and quality to homemade confections that store-bought options simply can’t replicate, and butter mints are no exception. Opting to make your own offers a multitude of benefits:

• Unparalleled Freshness: The moment you bite into a freshly made butter mint, you’ll notice the difference. They are tender, creamy, and burst with vibrant flavor, unlike the often hard or crumbly texture of packaged varieties.
• Customizable Flavor Intensity: Have you ever found store-bought mints too strong or too mild? Making them at home allows you to control the peppermint extract amount, tailoring it perfectly to your preference.
• Quality Ingredients: You choose every ingredient, ensuring high-quality butter, pure extracts, and fresh cream, resulting in a superior taste and texture.
• No Artificial Additives: Many commercial candies contain preservatives and artificial flavors. With homemade mints, you know exactly what goes into them.
• Personal Touch for Gifts & Events: Homemade butter mints make fantastic gifts, party favors, or additions to a dessert spread. They add a thoughtful, artisanal touch to weddings, baby showers, holidays, or any special occasion.
• Surprisingly Simple: Despite their elegant appearance, these mints are incredibly straightforward to prepare. The absence of a candy thermometer eliminates a common hurdle in candy making, making this recipe accessible to even novice bakers.

Essential Ingredients for Perfect Butter Mints

Creating exquisite butter mints starts with a few simple, high-quality ingredients. Each component plays a crucial role in achieving that signature melt-in-your-mouth texture and balanced flavor.

• Butter: Opt for high-quality unsalted butter. It’s imperative that the butter is at room temperature – soft enough to yield to a gentle press but not melted or greasy. This ensures it blends smoothly with the powdered sugar, creating a creamy, pliable dough. Using unsalted butter allows you to control the overall saltiness of the mints.
• Powdered Sugar: Also known as confectioners’ sugar, this fine sugar is the backbone of our mints, providing sweetness and structure. It’s critical for achieving the smooth, velvety texture. You may need to adjust the quantity slightly if your dough feels either too sticky or too dry, as humidity and how densely the sugar is packed can vary.
• Heavy Cream: This is a non-negotiable ingredient for achieving the mints’ rich, creamy consistency. Heavy cream (or whipping cream) has a high-fat content that provides the necessary richness and thickness. Do not substitute with milk, half-and-half, or any lower-fat dairy product, as they are not thick enough and will result in a runny, unworkable dough.
• Vanilla Extract: A touch of pure vanilla extract enhances the overall sweetness and adds a subtle, warming background note that complements the vibrant peppermint without overpowering it.
• Peppermint Extract: This is where the magic happens! Be sure to use peppermint extract, not peppermint oil. Extracts are alcohol-based and blend more evenly, providing a balanced, pleasant peppermint flavor. Peppermint oil is much more concentrated and can easily lead to an overly strong, medicinal taste. Different brands of extract can vary in strength, so it’s wise to start with the recommended amount and taste-test, adding more if a stronger mint flavor is desired. McCormick’s® is a reliable choice often praised for its consistent quality.
• Salt: A small pinch of salt is a secret weapon in many sweet recipes. Here, it doesn’t make the mints salty but rather balances the intense sweetness of the powdered sugar and heightens the refreshing notes of the peppermint, making the flavors pop.
• Food Coloring (Optional): While classic butter mints are often white, food coloring offers a fantastic opportunity for customization. A few drops can transform your mints into festive holiday treats (red and green for Christmas), charming baby shower favors (pink or blue), or vibrant additions to any colorful spread. Gel food colorings are recommended for their intensity and minimal liquid content.

How To Make Melt-in-Your-Mouth Butter Mints: A Step-by-Step Guide

Making these delightful butter mints is surprisingly simple and requires minimal effort for maximum reward. Follow these steps for perfect, creamy confections:

1. Prepare Your Workspace: First, line a large sheet pan (approximately 15″ x 10″) with parchment paper. This will prevent your mints from sticking and make the drying process much easier. Set this aside.
2. Cream the Butter: In the bowl of a stand mixer fitted with a whisk attachment, or using a hand mixer, beat the softened, room-temperature butter on low speed until it becomes light, fluffy, and completely smooth. This initial creaming ensures a lump-free base for your mints.
3. Combine Wet Ingredients & Initial Sugar: Add approximately 1 cup of powdered sugar to the creamed butter, along with the heavy cream, vanilla extract, peppermint extract, and salt. Beat on low speed until these ingredients are just combined.
4. Gradually Add Remaining Sugar: Slowly incorporate the remaining powdered sugar, about 1 cup at a time, mixing at a low-to-medium speed. Continue mixing until the dough is smooth and all the sugar is fully integrated. Be sure to stop and scrape down the sides and bottom of the bowl periodically to ensure everything is evenly combined and there are no dry pockets of sugar.
5. Add Color (Optional) & Form Dough: If you’re using food coloring, now is the time to add 2–3 drops. Increase the mixer speed to high and continue beating until a smooth, uniform dough forms. The dough should be soft, pliable, and not overly sticky. Scrape the bowl again as needed. Once the dough reaches the right consistency, turn off the mixer.
6. Knead & Shape: Lightly sprinkle a handful of powdered sugar onto a clean, dry countertop or a large cutting board. Transfer the mint dough from the mixer bowl onto this sugared surface. Gently knead the dough a few times to ensure it’s perfectly smooth, then shape it into a thick disc.
7. Portion and Roll: Use a sharp knife to divide the dough disc into six equal portions. Set one portion aside and cover the remaining dough with a damp kitchen towel. This prevents the dough from drying out while you work. Take the uncovered portion and roll it into a long, thin tube shape, roughly 1/2-inch thick. Aim for an even thickness throughout the rope.
8. Cut the Mints: Once you have a uniform rope, use your knife to cut it into 1/2-inch wide pieces. These are your individual butter mints.
9. Dry and Set: Carefully transfer the cut mints to your prepared sheet pan, arranging them in a single layer without touching. Repeat the rolling and cutting process with the remaining dough portions. Once all the mints are on the pan, let them sit uncovered at room temperature to dry overnight, or for a minimum of 10–12 hours. This drying time allows them to firm up slightly while retaining their signature soft, creamy interior. Remember, these homemade mints will remain softer and creamier than commercial varieties, which is precisely what makes them so delicious!

Pro Tips for Flawless Butter Mints

Achieving the perfect butter mint consistency and flavor is easier with these expert tips:

• Perfect Butter Consistency is Key: Ensure your butter is truly at room temperature – soft enough to make an indentation with your finger but not melted or oily. If it’s too cold, it won’t cream properly, leading to a lumpy dough. If it’s melted, the dough will be too sticky and difficult to work with. If you forget to take it out in advance, you can quickly soften it by following this helpful guide.
• Gradual Powdered Sugar Addition: Adding powdered sugar gradually, about a cup at a time, is crucial for a smooth, lump-free dough. This prevents the sugar from flying out of the bowl and allows it to incorporate fully.
• Adjusting Dough Texture: The perfect dough should be pliable, soft, and only slightly sticky.
  • If the dough feels too dry and crumbly, add a tiny bit more heavy cream, about 1/2 teaspoon at a time, until it reaches the right consistency.
  • If the dough is too sticky to handle, gradually add more powdered sugar, up to an additional 1/4 cup, until it becomes easier to work with. Remember to knead it lightly after each addition.
• Even Mixing is Essential: Scrape down the sides and bottom of your mixing bowl frequently to ensure all ingredients are thoroughly combined. This prevents streaks of unmixed butter or dry pockets of sugar.
• Preventing Drying During Shaping: As you work with portions of the dough, keep the remaining dough covered with a damp kitchen towel. This prevents it from drying out, which can make it brittle and harder to roll.
• Uniformity in Cutting: For a professional look, try to roll your dough ropes to a consistent 1/2-inch thickness and cut your mints to a uniform 1/2-inch width. This also helps them dry evenly.
• Optimal Drying Environment: Leave the mints uncovered in a dry, room-temperature environment for the full 10-12 hours. Avoid humid areas, as this can prevent them from setting properly. Good air circulation can help.

More Tasty Treats to Sweeten Your Day

If you loved making these butter mints, you might enjoy exploring these other delightful recipes:

• Fudge Brownie Cookies with luscious real hot fudge!
• Nutella Banana Bread with irresistible swirls of hazelnut spread
• Chocolate Chip M&M Cookies for that perfect bakery-style indulgence
• Sparkling Raspberry Limeade made with fresh limes and real raspberries for a refreshing sip
• Turtle Candy – an incredibly easy treat with only three ingredients!

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5 from 3 votes

Butter Mints

By

Chelsea Lords

This Butter Mints recipe creates sweet, pepperminty confections with a creamy, melt-in-your-mouth texture. Easy to make without a candy thermometer, these homemade mints are a delightful alternative to store-bought options.

Prep Time:

15
minutes

Resting Time (For Mints To Harden):

10
hours

Total Time:

10
hours
15
minutes

Servings:

150
mints

Equipment

• Sheet pan (15″ x 10″) lined with parchment paper
• Stand mixer with whisk attachment; or a hand mixer

Ingredients

• 1/2 cup unsalted butter at room temperature
• 3-3/4 cups powdered sugar see note 1
• 1 tablespoon heavy cream see note 2
• 1 teaspoon
  vanilla extract
  
• 1/4 teaspoon peppermint extract see note 3
• 1/8 teaspoon
  salt
  
• Food coloring optional

Instructions

1. Line a large sheet pan with parchment paper and set it aside. In a stand mixer with a whisk attachment, beat the softened butter on low speed until smooth. You can also use a hand mixer for this step.
2. Add 1 cup of powdered sugar and the remaining ingredients, then beat on low speed until combined (see note 1). Gradually add the rest of the powdered sugar, about 1 cup at a time, mixing at low-to-medium speed until smooth. Scrape down the sides of the bowl as needed.
3. Once the powdered sugar is fully incorporated, you can add 2–3 drops of food coloring (if desired). Increase the mixer speed to high and beat until a smooth dough forms, scraping the bowl as needed. Once the dough is smooth, turn off the mixer and sprinkle a handful of powdered sugar on a clean surface. Transfer the dough to the counter and gently knead it, shaping it into a thick disc.
4. Use a sharp knife to cut the disc into six equal portions and set one portion aside. Cover the remaining dough with a damp kitchen towel to prevent it from drying out. Roll the removed portion into a long, 1/2-inch thick tube shape, then cut it into 1/2-inch wide mints. Transfer the cut mints to the prepared sheet pan and repeat until all the mints are cut.
5. Let the mints sit uncovered to dry overnight or for 10–12 hours. Keep in mind that these mints will remain softer than commercial varieties, which is what makes them so creamy and delicious!

Recipe Notes

Note 1: Measuring powdered sugar can vary based on how it’s packed into the cup. If the mixture is too dry, gradually add a little more heavy cream (1/2 teaspoon at a time). If it’s too wet or sticky, add a bit more powdered sugar, up to 1/4 cup, until the dough is manageable.

Note 2: Unfortunately, milk isn’t a great substitute for heavy cream—it’s not thick enough and will result in a runny dough!

Note 3: Be sure to use peppermint extract, not peppermint oil; this will completely define the flavor. Oil is much stronger and can taste medicinal.

Storage: Store in an airtight container at room temperature for 1-3 weeks, or in the fridge for up to 4 weeks. For longer storage, freeze them on a tray first, then transfer to an airtight container for up to 2 months.

Nutrition

Serving:
1serving

|

Calories:
8kcal

|

Carbohydrates:
1g

|

Protein:
1g

|

Fat:
1g

|

Saturated Fat:
1g

|

Polyunsaturated Fat:
1g

|

Monounsaturated Fat:
1g

|

Trans Fat:
1g

|

Cholesterol:
2mg

|

Sodium:
6mg

|

Potassium:
1mg

|

Sugar:
1g

|

Vitamin A:
21IU

|

Vitamin C:
1mg

|

Calcium:
1mg

|

Iron:
1mg

Nutrition information is automatically calculated, so should only be used as an approximation.