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With just five ingredients, you can make sweet and creamy homemade butter mints. They are perfect for any gathering, and make great gifts!

We love a good candy recipe – especially for Christmas. A word of caution, these butter mints are addicting – like our Homemade Turtles and Caramel Candy!

A cup and baking tray filled with colorful butter mints.

We Love Homemade Candy!

If you’ve ever eaten butter mints at a wedding or baby shower, you know that they just melt in your mouth.

These homemade mints are even creamier – they dissolve into melty pools of minty goodness within seconds making them irresistible!

Here’s why we love them:

  • Simple. There are only 5 ingredients!
  • Quick prep. They are made in minutes, then you just need to wait!
  • Perfect for celebrations. They’re great favors for showers, holidays, parties, or just to have on hand!
  • Rave reviews. Similar to our Cream Cheese Mints these are often called “wedding mints” and always get rave reviews.

Homemade mints do need to dry for at least 24 hours, so plan ahead.

Measured ingredients set out on a kitchen counter.

Ingredients

  • Unsalted butter see How to Soften Butter Quickly
  • heavy whipping cream
  • salt
  • peppermint oil or peppermint extract. Try other flavors such as cherry, lemon, or mint extract. Food oils are more potent than extract but either can be used. Do not use essential oils. 
  • powdered sugar
  • food coloring Make a single color or several pastel colors. See below for more detailed instructions.

How to Make Butter Mints

  1. Beat butter, cream, salt, peppermint oil, and ¾ cup of powdered sugar in a KitchenAid till very smooth and creamy.
  2. Slowly add in the remaining powdered sugar, scraping the sides of the bowl often. Add food coloring if desired. Beat for 2-4 minutes, or till smooth and fluffy. 
  3. Scrape all of the mixture into a mound, cover tightly with plastic wrap. Chill for at least an hour.
  4. When the mixture is firm enough to handle, divide it into 5 or 6 pieces. To form mints, sprinkle your counter liberally with powdered sugar. Roll each piece out into a rope about ½” thick.
  5. Use a dough scraper to cut each rope into small pillow-shaped pieces approximately ½” long. Place each mint on a cookie sheet lined with waxed paper. Let mints sit at room temperature for at least 12 hours to dry out.

Pro Tip!

The dough should have a similar texture to play dough. If your kitchen is warm and humid it can cause the dough to be stickier. In this case, add extra powdered sugar starting with 1 teaspoonful but don’t exceed 3-4 teaspoons.

Rolling and cutting pink dough into pillow shapes.

variations

Variety of colors. Divide the candy into smaller portions. Wrap each portion with plastic wrap so that it doesn’t dry out.

  • Add 1-2 drops of food coloring to the candy portion. I like to use gel food coloring because it won’t change the texture of the candy.
  • Knead the food coloring evenly throughout the candy. (Wearing rubber gloves can help keep your hands from getting stained).

Shapes. For a different idea try:

  • Roll the pieces in your hand to create a ball shape.
  • Use mini cookie cutters to stamp out different shapes. Press or roll the portion of candy out as you would Sugar Cookie dough. Use the mini cutters to stamp out different shapes.
A close up of a cup and tray filled with different colored butter mints.

storing info

  • STORE puffy dinner mints in a plastic airtight container so they don’t get smashed. They will keep at room temperature for a couple of weeks, or in the refrigerator for up to 1 month.
  • FREEZE these soft mint candy in airtight containers, or in heavy-duty freezer bags for 2+ months.

For More Easy Candy Recipes:

4.98 from 42 votes

Butter Mints Recipe

By: Lil’ Luna
With just five ingredients, you can make sweet and creamy homemade butter mints. They are perfect for any gathering, and make great gifts!
Servings: 12
Prep: 12 minutes
Chill + Dry: 13 hours
Total: 13 hours 12 minutes

Ingredients 

  • ½ cup butter unsalted, softened
  • 1 tablespoon heavy whipping cream
  • 1 pinch salt
  • 5-6 drops peppermint oil
  • cups powdered sugar
  • 2-3 drops food coloring, optional

Instructions 

  • Beat butter, cream, salt, peppermint oil, and ¾ cup of powdered sugar in a Kitchenaid till very smooth and creamy.
  • Slowly add in the remaining powdered sugar, scraping the sides of the bowl often. Add food coloring if desired. Beat for 2-4 minutes, or till smooth and fluffy. 
  • Scrape all of the mixture into a mound, cover tightly with plastic wrap. Chill for at least an hour.
  • When the mixture is firm enough to handle, divide it into 5 or 6 pieces. To form mints, sprinkle your counter liberally with powdered sugar. Roll each piece out into a rope about ½" thick.
  • Use a dough scraper to cut each rope into small pillow-shaped pieces approximately ½" long. Place each mint on a cookie sheet lined with waxed paper. Let mints sit at room temperature for at least 12 hours to dry out.

Video

Notes

STORE Soft Mints in a plastic airtight container so they don’t get smashed. They will keep at room temperature for a couple of weeks, or in the refrigerator for up to 1 month.
FREEZE mints in airtight containers, or in heavy-duty freezer bags for up to 2 months.

Nutrition

Calories: 218kcal, Carbohydrates: 37g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 22mg, Sodium: 71mg, Sugar: 36g, Vitamin A: 255IU, Calcium: 2mg

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

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




51 Comments

  1. 5 stars
    I remember these from when I was little (quite a long time ago) but haven’t have them for years. I have made the cream cheese ones but didn’t like them. These have to be the best. Can’t wait to make these and will make year round.

  2. Can this recipe be used in a candy mold? It’s for an 80th birthday, the mold is a 1.25 inch circle with an 80 impression in the center. If so, should the mixture go in the mold before it’s refrigerated or after?

    1. I have never tried making these in a candy mold before but you could certainly give it a try! I’d assume you put it in the mold before refrigerating? You’ll have to let us know if you end up using the mold and how they turn out!

    1. Hi! The mints last for about a month in the fridge. And I have’t measured out exactly how many cups it makes, but that sounds about right.

    1. You may need to adjust the amount of extract since the oil is typically stronger. But you could give it a try! I have always used oil, so I’m not exactly sure how much to tell you. You’ll have to let us know how it turns out!