Butter mints are the perfect blend of creamy richness and refreshing sweetness, melting delicately on your tongue. With just 15 minutes of prep, these little treats come together effortlessly, leaving you with a batch of 200 delightful mints. The smooth, velvety texture is complemented by a subtle buttery flavor, making them irresistible for any occasion.
After a quick mix and shaping, the mints set for 3 hours, transforming into bite-sized pieces of indulgence. Each mint is light yet satisfying, with a hint of sweetness that lingers pleasantly. Whether for parties, gifts, or a personal treat, these mints are a timeless classic that will leave everyone reaching for more.
Ingredients for Butter Mints
- ½ cup (113 g) unsalted butter, softened (use room temperature butter for easier mixing)
- 4 cups (500 g) powdered sugar (sifted for smoother texture)
- ¼ teaspoon peppermint extract (adjust to taste for stronger or milder mint flavor)
- ⅛ teaspoon vanilla extract (optional, for added depth of flavor)
- ⅛ teaspoon salt (balances the sweetness)
- 1 ½ Tablespoons heavy cream (or substitute with milk for a lighter option)
- Food coloring (optional, for a pop of color)
Step-by-Step Instructions
- Prepare the butter: Place the softened butter in the bowl of a stand mixer (or use a large bowl with an electric mixer). Beat briefly until creamy.
- Add powdered sugar: Turn the mixer to low speed. Gradually add 2 cups (250 g) of powdered sugar, stirring until fully combined.
- Mix in flavorings: Add the peppermint extract, vanilla extract, and salt. Stir well until completely incorporated.
- Incorporate heavy cream: Add the heavy cream and mix. Gradually increase the mixer speed to medium.
- Add remaining sugar: Turn the mixer to low speed and gradually add the remaining 2 cups (250 g) of powdered sugar. Pause to scrape the sides and bottom of the bowl to ensure even mixing.
- Adjust consistency: If the mixture is sticky, add additional powdered sugar, 1 tablespoon at a time, until it reaches a playdough-like consistency.
- Color the dough (optional): Add food coloring if desired and mix until evenly distributed.
- Shape the mints: Break off 1-2 Tablespoons of dough and roll it between your palms into a ½-inch thick log. Place on a wax paper-lined cookie sheet.
- Cut into pieces: Use a sharp knife to cut the log into pieces ¼-½ inch long. Repeat with the remaining dough.
- Let them set: Allow the mints to sit uncovered at room temperature for several hours until dry.
- Store: Transfer the mints to an airtight container, keeping them in a single layer with wax paper between layers. Store at room temperature for up to 2 weeks or in the refrigerator for up to 1 month.
Storage Tips for Fresh Butter Mints
To keep your butter mints fresh and flavorful, store them in an airtight container at room temperature for up to two weeks. If you prefer a longer shelf life, refrigerate them for up to a month. For multi-layer storage, place a sheet of wax paper between each layer to prevent sticking and maintain their shape.
Creative Variations to Spice Up Your Mints
Experiment with different extracts like spearmint, orange, or almond for a unique twist. You can also mix in a pinch of cinnamon or cocoa powder for a subtle flavor boost. For a festive touch, use colored sugar or edible glitter instead of food coloring to make your mints stand out.
Time-Saving Hacks for Busy Bakers
If you’re short on time, skip the log-rolling step and press the mint dough into a silicone mold for quick, uniform shapes. Alternatively, use a piping bag fitted with a small round tip to create bite-sized drops. This method cuts down on prep time while still delivering delicious results.
Essential Equipment for Perfect Mints
A stand mixer or electric hand mixer is highly recommended for this recipe, as the dough becomes quite stiff. A sharp knife or pizza cutter works well for slicing the logs into even pieces. Don’t forget wax paper for easy handling and cleanup!
Common Questions Answered
Can I use salted butter?
Yes, but omit the additional salt to avoid over-salting.
What if my dough is too dry?
Add a teaspoon of heavy cream to soften it.
Can I freeze the mints?
Absolutely! Freeze them in a single layer before transferring to a container for up to three months.
Butter Mints
Ingredients
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- ¼ teaspoon peppermint extract
- ⅛ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 ½ Tablespoons heavy cream
- Food coloring optional
Instructions
- Place butter in the bowl of a stand mixer (or you may use a large bowl and an electric mixer, but the mint dough becomes very stiff so I do recommend using an electric mixer rather than stirring by hand) and beat briefly until creamy.
- Turn mixer to low-speed. Gradually add two cups (250g) of powdered sugar, stirring until combined.
- Add extracts and salt and stir well, until completely combined.
- Add heavy cream and stir, gradually increase mixer speed to medium.
- Turn mixer to low-speed and gradually add remaining 2 cups (250g) powdered sugar until completely combined. Be sure to pause and scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
- If mixture is still sticky at all, add additional powdered sugar, 1 tablespoon at a time, until no longer sticky and you’ve achieved a playdough-like consistency.
- If desired, color with food coloring at this point.
- Break off about 1-2 Tablespoons of mint dough and roll between your palms into a ½” thick log. Place on wax paper-lined cookie sheet and use a sharp knife to cut into pieces between ¼-½” long. Repeat until you have rolled and cut all of your dough.
- Allow to sit (uncovered) at room temperature for several hours until dry and then transfer to an airtight container. Keep mints in a single layer with a sheet of wax paper between layers. Mints will keep in a cool dry place at room temperature for up to two weeks or up to a month in the refrigerator.