This post may contain affiliate links. Please read our disclosure policy.
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!
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.
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
- 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.
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.
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.
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:
Butter Mints Recipe
Ingredients
- ½ cup butter unsalted, softened
- 1 tablespoon heavy whipping cream
- 1 pinch salt
- 5-6 drops peppermint oil
- 3¾ 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. You can make all one color, or divide the dough into 4 portions. For each portion add a different food color and beat for 2-4 minutes, or till smooth and fluffy.
- Scrape each color mixture into a mound, and wrap 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Unsalted butter?
Yes, I usually use unsalted. Then you can adjust the amount of salt depending on how much you want to add.
I used 1 Tsp Peppermint extract since I didn’t have the oil. My 2nd attempt at making mints.
This recipe worked!! The other recipe I found 1st called for cream cheese & it just didn’t taste right. These set perfectly overnight. The “dough ” was way easier to roll too!! Ty for sharing! If you’re new at candy making, I highly recommend this recipe. Next time I’ll try adding food color rt before putting in the fridge to chill!! Merry Christmas!!
Thanks for the feedback!! And for giving the recipe a try. So glad to hear you enjoyed it!
This recipe was so easy to follow. My butter mints came out delicious and was a hit with my family.
Hooray!! I’m so happy to hear that the mints were a success. Thanks for sharing!
Can you use different flavored oils?
I personally have not, but different ones would work 🙂
Can you use any other flavor theN mint? VaNilla? Lemon?
I haven’t tried, but you sure could 🙂
Hello I was wondering if peppermint extract would work instead of oil and if so how how much? These sound delicious but I’ve never heard of PEPPERmint oil thank you:)
You sure could. Extract is a little lest potent, so you may want to add a little more. You can start with the same amount but my add a few more drops. Peppermint oil is in the baking aisle. Maybe 1/2 teaspoon?
Love it ! Great Recip thanks!
You are so welcome! Thank you!
Can you use peppermint extract instead pf oil
I haven’t tried, but I don’t see why not.
Cream as in whip cream or milk cream that is made after the fresh milk comes down to a room temperature after boiling??
Sorry, whipping cream 🙂
Being a guy, I’m thinking cool whip. I’m guessing it’s heavy whipping cream?
Yes, it’s made from heavy whipping cream 🙂
Do these need to be refrigerated? I want to ship them to my daughter in a care package
No, they don’t need to be 🙂 Hope she likes them!
The recipe seems easy. I will try it this weekend and give another rating. What is the serving portion for this recipe?
This recipe is from my contributor, but I would guess maybe 1/2 cup?