Butter Mints

Whip up a batch of pretty pastel Butter Mints! Often found in grandma’s candy dish or gracing the tables at weddings, these simple treats are a symphony of buttery goodness and cool, refreshing mint flavor.

Course Dessert

Cuisine American

Prep Time 20

Dry Time 12

Total Time 12 20

Servings butter mints

Calories 17kcal

Author John Kanell

Equipment

mixing bowl
Stand mixer
Plastic wrap
Knife or bench scraper
Baking Sheet

Ingredients

½ cup unsalted butter softened (113g)
Pinch of salt
3½ to 4 cups powdered sugar (420-480g)
1 tablespoon heavy cream
1 teaspoon vanilla extract
¼ to ½ teaspoon peppermint extract
Food coloring optional

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until creamy. Add 3½ cups of powdered sugar, cream, vanilla, and peppermint extract (more will yield a stronger mint flavor). Mix on low speed until the sugar is incorporated, about 1 minute.
Stop and scrape down the bowl. If the mixture feels sticky, mix in the remaining ½ cup powdered sugar. Increase the speed to medium-low and mix until smooth, about 15 to 30 seconds.
To color the candy, dust a smooth work surface with powdered sugar. Divide the candy into equal portions (I did thirds for three colors). Keep one portion out and wrap the others in plastic wrap. Add a drop or two of food coloring to the candy and knead until evenly dyed. Wrap the dyed candy and continue with the other portions.
Roll each portion into a ½-inch-thick rope. Using a knife or bench scraper, cut the rope into bite-sized pieces. You can also roll the dough into ¼” balls and press them into flat disks. Place the candies in a single layer on a large baking sheet and air dry for 12 to 24 hours. Store in an airtight container for up to 1 month.

Notes

Color at will. I used pink, green, and yellow gel food colorings for my candies, but have fun with the colors and dye them however you wish!
Use a good brand of peppermint extract or oil. Cheaper extracts can have an unpleasant or bitter flavor. My preferred brands are Nelisen-Massey or Simply Organics.
Don’t rush the drying process. Allow the mints to dry overnight to give them time to firm up and reach the perfect melt-in-your-mouth consistency we’re aiming for. You can leave them to dry for long, about 72 hours, for crisp, melt-in-your-mouth mints.

Nutrition