Butter Mints

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Special thanks to Danish Creamery for making delicious, high-quality butter and for sponsoring this post. As always, all opinions are my own.

This Butter Mints recipe delivers sweet and pepperminty confections with a soft and creamy, melt-in-your-mouth interior. While making candy from scratch can be a big ordeal to make, these mints are so simple to whip together — no candy thermometer needed. Instead of looking where to buy butter mints, give this homemade version a try!

What Are Those Soft Mints Called?

Butter Mints (also sometimes called “Wedding Mints,” “Pillow Mints,” or “Dinner Mints”) are soft and creamy mints that practically melt in your mouth. They’re great after dinner as a way to freshen your breath and offer a nice subtle sweetness. You’ve likely been served these mints at weddings, bridal showers, baby showers, or at a nice restaurant.

A bowl of Butter Mints

Butter Mints Are Better Homemade!

At the restaurant I used to work out, we had a big bowl of mints on the host desk as you’d exit or enter. On slow nights, I probably ate my weight in those mints, ha! My obsession with butter mints runs deep, but I have learned that not all mints are created equally.

It’s very common to get stale and hard mints with flavors that are overly too strong or not minty enough. And, so the last couple of years, I’ve made my own and can confirm, I’m never going back to store-bought mints again!

Everyone that tries these is instantly hooked and impressed by the fact that they’re homemade. While a lot of candy recipes are complicated to create and require a candy thermometer (cough, cough, Toffee or Buttercrunch Candy, or Honeycomb Candy), these mints couldn’t be easier to make. There is no food thermometer required or any special kitchen tools needed. They whip together in minutes in a stand mixer or with a hand mixer and you’ll be on your way to mint heaven before you know it!

Ingredient shot: the butter used for this recipe

Danish Creamery Butter 

Since we’re making butter mints, the butter is key to overall flavor and texture. Because these mints have a higher butter content, they dissolve more readily when eaten, giving them an irresistible “melt-in-your-mouth” quality.

The better the butter, the better the mints! And the best butter (IMO) is Danish Creamery Butter!

Here are a couple of reasons we love this brand so much:

  • Since 1895, the recipe for Danish Creamery Butter hasn’t changed: highquality cream and a touch of sea salt. 
  • Danish Creamery’s Butter is a dream for baking applications, sauces, or just for your morning toast! Nothing better than a batch of old-fashioned butter mints using this brand’s butter.

Process shots-- images of the butter, extracts, cream, salt, and powdered sugar being added and mixed together

What Are Butter Mints Made Of?

The ingredient list for these confections is short and simple: butter, powdered sugar, baking extracts, cream, and salt (if using unsalted butter).

We typically use peppermint extract in this recipe, as opposed to peppermint oil. Keep in mind that oils (oils in the baking aisle, not essential oils!) are stronger than extracts. Oils and extracts typically have a 1:4 ratio (1/4 teaspoon of oil = 1 teaspoon extract)

QUICK TIP

Make sure to use peppermint extract, not mint extract. The actual strength of the peppermint extract will also depend on the brand (some are more potent than others), so be sure to taste and adjust to personal preference, adding more for a stronger peppermint flavor. I use McCormick’s® peppermint extract in this butter peppermints recipe.

Process shot of butter mints: add sugar, mix until smooth; knead into a ball; cut into wedges

How To Make Butter Mints

The full written recipe is at the bottom of the post, but here are our top tips for making Butter Mints:

  • Use room-temperature (not melted) butter. For best results, set the butter out at room temperature an hour before using. To speed up the process of getting room-temperature butter, use this great hack. If the butter is too soft or melted, the mint dough will be too wet!
  • Add powdered sugar gradually. This helps to achieve a smooth and creamy dough to work with.
  • Adjust the dough. Measuring powdered sugar can vary quite a bit depending on how it’s packed into the measuring cup. You may need just a touch more heavy cream if the mixture is too dry (only add very little, very gradually!). On the flip side, if the mixture is too wet, you may need a touch more powdered sugar (even up to 1/4 cup more).
  • For soft butter mints

Process shots: roll the dough into a rope; cut into 1/2-inch chunks; set aside to dry

VARIATIONS

Ways To Make This Recipe Your Own!

  • If you’d like yellow Butter Mints (or any other color), you’ll need some food coloring. Actually, though, we prefer the mints without any coloring added. 
  • If you’re planning to make Butter Mints for a baby shower, follow the recipe but dye the dough either pink or blue. Or, for a gender reveal party, separate the dough and dye one portion pink and the other portion blue.
  • Use a different extract. Even though Butter Mints are typically peppermint, you can have so much fun with this recipe base by adding in different extracts. I’m thinking coconut extract would be delicious! 🙂

Butter Mints ready to be served

STORAGE

Do Butter Mints Expire?

  • Carefully transfer the mints to a sturdy air-tight container (so they won’t get smashed) and store in a cool, dry spot at room temperature. They’ll stay fresh for 1-3 weeks, or 3-4 weeks in the fridge.
  • You’ll know mints are past their prime if they stop giving off that wonderful peppermint aroma or show signs of discoloration. If there are changes to the way these mints look, they are most likely no longer good to eat.
  • How to freeze: Freeze any leftover mints on a large sheet pan. Once mints are firmly frozen, transfer to an airtight container or bag and freeze for up to 2 months. 

Bowls of Butter Mints with a container of butter nearby

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Butter Mints

5 from 2 votes
This Butter Mints Recipe delivers sweet and pepperminty confections with a soft & creamy, melt-in-your-mouth interior. While candy from scratch can be a big ordeal to make, these mints are so simple to whip together -- no candy thermometer needed. Instead of looking where to buy Butter Mints, give this homemade version a try!
Print Recipe

Butter Mints

5 from 2 votes
This Butter Mints Recipe delivers sweet and pepperminty confections with a soft & creamy, melt-in-your-mouth interior. While candy from scratch can be a big ordeal to make, these mints are so simple to whip together -- no candy thermometer needed. Instead of looking where to buy Butter Mints, give this homemade version a try!
Course condiment, Dessert
Cuisine American, Vegetarian
Keyword Butter Mints
Prep Time 15 minutes
Resting Time (For Mints To Harden) 10 hours
Total Time 10 hours 15 minutes
Servings 150 mints
Calories 8kcal
Cost $4.51

Ingredients

  • 1/2 cup (113g) Danish Creamery Premium Butter, at room temperature
  • 3-3/4 cups (377g) powdered sugar Note 1
  • 1 tablespoon (16g) heavy whipping cream Note 2
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract Note 3
  • Teeny pinch of salt
  • Optional: food coloring

Instructions

  • PREP: Line a large sheet pan with parchment paper and set it aside. Add softened butter to a stand mixer, fitted with a whisk attachment, and beat on low speed until smooth. (Or use a hand mixer.)
  • MAKE MINT DOUGH: Add 1 cup powdered sugar and remaining ingredients. Beat on low speed until combined. Continue to add the rest of the powdered sugar, about 1 cup at a time, and beat until smooth and combined, scraping the sides of the bowl as you beat the mixture (mixing at low-medium speed).
  • FORM A BALL OF DOUGH: Once all the powdered sugar is incorporated, you can add food coloring if desired (we typically don't -- the pictures are without any coloring). Add 2-3 drops or to desired color preference. Increase the speed to high and beat until a smooth dough forms. Again, scrape the sides of the bowl as needed. Once a smooth dough is formed (see Note 1), turn off the mixer. Sprinkle a handful of powdered sugar on a flat, clean surface. Dump the dough from the bowl to the counter and gently knead it, rolling it into a thick disc.
  • CUT INTO MINTS: Use a sharp knife to cut the disc into 6 equal portions and remove one portion. Cover the remaining dough with a damp kitchen towel so it won't dry out. With the removed portion, roll it into a long shake shape that is 1/2-inch thick. Use a sharp knife to cut mints out -- each mint about 1/2-inch wide. Once cut, transfer the mints to the prepared baking sheet. Repeat this process until all the mints are cut out.
  • LET DRY/STORAGE: Let the mints sit and dry, uncovered, overnight or 10-12 hours. Note that even when these mints have dried, they aren't going to be as hard as commercial mints -- the softer interior is what makes them so creamy and delicious!
    Once mints are dried, transfer them to an airtight container and store them at room temperature for up to a week.

Video

Recipe Notes

Note 1: Measuring powdered sugar: Measuring powdered sugar can vary quite a bit depending on how it's packed into the measuring cup. You may need just a touch more heavy cream if the mixture is too dry (only add very little, very gradually!). On the flip side, if the mixture is too wet, you may need a touch more powdered sugar (even up to 1/4 cup more).
Note 2: Heavy cream: Unfortunately, milk isn't a great substitute -- it's not thick enough!
Note 3: Peppermint extract: We use peppermint extract, not peppermint oil. Keep in mind that oils (oils in the baking aisle, not essential oils!) are stronger than extracts. Oils and extracts typically have a 1:4 ratio (1/4 teaspoon of oil = 1 teaspoon extract). For a stronger peppermint flavor, add another 1/4 teaspoon extract. Not all extracts are made equally; give the dough a taste test and add more extract as preferred. And also note that peppermint extract will provide the flavor you expect from Butter Mints. If you use a generic mint extract, your mints might end up tasting like minty toothpaste!

Nutrition Facts

Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 6mg | Potassium: 1mg | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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