Hey y'all! If you're searching for a soft, melt-in-your-mouth treat that's perfect for parties, weddings, holidays, or just a sweet little snack, you will absolutely fall in love with the Best Homemade Butter Mints. These delightful candies are easy to whip up, irresistibly creamy, and so much better than anything from the store. Whether you want to wow your friends, treat your family, or add something special to the dessert table, this recipe is sure to impress. Let's get cooking!
Why You'll Love This Best Homemade Butter Mints Recipe
- Easy to make with just a few simple ingredients you already have on hand.
- Creamy and buttery texture that melts on your tongue for a nostalgic treat.
- Customizable with your favorite colors and flavors, perfect for any celebration.
- Bite-sized, making them ideal for gifting, parties, or just snacking.
- No baking required—just mix, shape, and let them set!
Best Homemade Butter Mints Ingredients List
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tablespoons heavy cream
- ¼ teaspoon peppermint extract (or your favorite extract)
- ⅛ teaspoon fine sea salt
- Gel food coloring, optional
Step-by-Step Directions for Best Homemade Butter Mints
Step 1: Cream the Butter
In a large bowl, use a stand mixer or hand mixer to beat the softened butter on medium speed for 2-3 minutes, until light and fluffy.
Step 2: Add Cream, Extract, and Salt
Pour in the heavy cream, peppermint extract, and fine sea salt. Beat another 1 minute until everything is well incorporated.
Step 3: Add the Powdered Sugar
Turn the mixer to low speed and gradually add the sifted powdered sugar, 1 cup at a time. Scrape the sides of the bowl as needed until a thick, pliable dough forms. If desired, knead in gel food coloring by hand or with the mixer until evenly tinted.
Step 4: Shape the Mints
Divide the dough into 4 portions. Roll each portion into a rope about ½ inch thick. Cut into ½-inch pieces with a sharp knife or kitchen scissors. For a fancy finish, gently pinch or press each piece with the tines of a fork.
Step 5: Dry the Mints
Arrange the butter mints on a parchment-lined baking sheet in a single layer. Let them air-dry at room temperature for at least 4-6 hours (or overnight) until firm to the touch on the outside but still creamy inside.
Notes for the Best Homemade Butter Mints
- Use gel food colors for vibrant shades with less liquid—see King Arthur Baking's food coloring guide for tips.
- If your dough is too sticky, add an extra tablespoon of powdered sugar at a time until workable.
- You can easily double the recipe for larger gatherings or sweet gift bags.
Fun Variations on Best Homemade Butter Mints
- Lemon Butter Mints: Swap peppermint extract for lemon extract for a bright citrus twist.
- Chocolate-Dipped Butter Mints: Dip one end of each mint in melted dark chocolate and let set for a decadent treat.
- Colorful Party Mints: Separate dough and use different gel food colorings for each batch to match your event theme.
Required Equipment for Best Homemade Butter Mints
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Sharp knife or kitchen scissors
- Parchment paper
Best Homemade Butter Mints Storage Instructions & Shelf Life
Store these butter mints in an airtight container at cool room temperature for up to 2 weeks, or refrigerate for up to 1 month. They can also be frozen in a freezer-safe container for up to 3 months. Always keep them away from moisture to maintain their tender texture.
Suggested Pairings & Serving Recommendations for Butter Mints
- Serve in pretty candy dishes at parties, baby showers, or weddings.
- Add them to holiday cookie trays for a lovely, pastel pop of color.
- Pair with coffee, tea, or lemonade for a refreshing finish to any meal.
Pro Tips for the Best Homemade Butter Mints
- For super-smooth mints, always sift the powdered sugar before adding—learn more about sifting techniques here.
- Use high-quality unsalted butter for the creamiest, best-tasting results.
- If shaping is tricky, lightly dust your hands with powdered sugar to prevent sticking. For more mint shaping inspiration, check out Serious Eats's mint guide.
FAQ: All About Best Homemade Butter Mints
Q1: Can I freeze homemade butter mints?
A1: Absolutely! Place them in a single layer in a freezer-safe container, separating layers with parchment paper, and freeze for up to 3 months.
Q2: Can I make these dairy-free?
A2: Yes! Substitute vegan butter and coconut cream for a delicious dairy-free version, though the texture may vary slightly.
Q3: How do I get my butter mints to hold their shape?
A3: Be sure the dough is thick and pliable; add extra powdered sugar if it's too soft, and let them air-dry completely to set the shape.
Prep Time: 20 minutes
Total Time: 4 hours 20 minutes (including drying)
Ingredients
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tablespoons heavy cream
- ½ teaspoon pure peppermint extract
- ¼ teaspoon vanilla extract
- Pinch of salt
- Food coloring (optional)
Instructions
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1In a large mixing bowl, beat the softened butter until creamy and smooth.
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2Gradually add the sifted powdered sugar, mixing on low speed until fully combined.
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3Mix in the heavy cream, peppermint extract, vanilla extract, and a pinch of salt until smooth and the dough holds together.
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4If desired, add a few drops of food coloring and knead until evenly distributed.
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5Divide dough, roll into small balls, and flatten slightly. Place on a parchment-lined baking sheet.
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6Allow mints to air dry uncovered for 12 hours or until firm. Store in an airtight container.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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