Butter Mints are sweet, pepperminty, and melt in your mouth. They’re quick, easy, and no candy thermometer needed. Skip store-bought—try this homemade version!
Butter Mints Are Better Homemade!
Butter Mints, also called “Wedding Mints” or “Dinner Mints,” are soft, creamy, and melt in your mouth. When I worked at a restaurant, we kept a big bowl of them by the host stand—I probably ate my weight in mints on slow nights!
Store-bought mints can be stale or overly flavored, so I started making my own—and I’m never going back!
These homemade mints impress everyone and are surprisingly simple to make. No candy thermometer or special tools needed—just a mixer and a few minutes to whip up minty perfection!
Ingredients
- Butter: Use high-quality butter at room temp for smooth blending.
- Powdered Sugar: Adjust with more sugar if the dough feels too sticky.
- Heavy Cream: Don’t substitute with milk—it’s not thick enough to work here.
- Vanilla Extract: Enhances the overall sweetness.
- Peppermint Extract: Be sure to use extract, not oil, for the best flavor balance.
- Salt: Balances the sweetness and highlights the other flavors.
- Food Coloring (Optional): Adds a festive touch.
How To Make Butter Mints
- Mix: Stir together butter, powdered sugar, cream, flavorings, and salt until smooth. Add color if you want.
- Shape: Roll the dough into tubes and cut into small pieces.
- Dry: Leave the mints out for 10–12 hours to set.
Quick Tip
Use peppermint extract, not mint. Different brands have different strengths, so taste and add more if you want it stronger. I use McCormick’s®.
Tips For Success
- Use butter that’s soft but not melted. Let it sit out for an hour or soften quickly by following this guide. Melted butter makes the dough too sticky.
- Add powdered sugar a little at a time to make smooth dough.
- If the butter mints dough feels dry, add a tiny bit of cream. If it’s sticky, add more powdered sugar (up to 1/4 cup).
Variations
Ways To Make This Recipe Your Own!
- Use food coloring for yellow Butter Mints or any color. We like them plain, though!
- For a baby shower, color the dough pink or blue. For a gender reveal, make half pink and half blue.
- Switch the flavor! Peppermint is the classic choice, but coconut or other flavors could be fun.
Storage
Do Butter Mints Expire?
Keep in an airtight container to prevent crushing. They stay fresh 1–3 weeks at room temp or 3–4 weeks in the fridge.
If mints lose their peppermint smell or change color, they’re not good anymore.
To freeze: Freeze on a tray, then move to an airtight container for up to 2 months.
More Tasty Treats
- Fudge Brownie Cookies with real hot fudge!
- Nutella Banana Bread with swirls of hazelnut spread
- Chocolate Chip M&M Cookies bakery-style
- Sparkling Raspberry Limeade with fresh limes and real raspberries
- Turtle Candy only three ingredients!
Butter Mints
Equipment
- Sheet pan lined
- stand mixer with whisk attachment
Ingredients
- 1/2 cup Danish Creamery Premium Butter at room temperature
- 3-3/4 cups powdered sugar see note 1
- 1 tablespoon heavy cream see note 2
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract see note 3
- 1/8 teaspoon salt
- Food coloring optional
Instructions
- Line a large sheet pan with parchment paper and set it aside. In a stand mixer with a whisk attachment, beat the softened butter on low speed until smooth. You can also use a hand mixer for this step.
- Add 1 cup of powdered sugar and the remaining ingredients, then beat on low speed until combined (see note 1). Gradually add the rest of the powdered sugar, about 1 cup at a time, mixing at low to medium speed until smooth. Scrape down the sides of the bowl as needed.
- Once the powdered sugar is fully incorporated, you can add 2–3 drops of food coloring. Increase the mixer speed to high and beat until a smooth dough forms, scraping the bowl as needed. Once the dough is smooth, turn off the mixer and sprinkle a handful of powdered sugar on a clean surface. Transfer the dough to the counter and gently knead it, shaping it into a thick disc.
- Use a sharp knife to cut the disc into six equal portions and set one portion aside. Cover the remaining dough with a damp kitchen towel to prevent it from drying out. Roll the removed portion into a long, 1/2-inch thick tube shape, then cut it into 1/2-inch wide mints. Transfer the cut mints to the prepared sheet pan and repeat until all the mints are cut.
- Let the mints sit uncovered to dry overnight or for 10–12 hours. Keep in mind that these mints will remain softer than commercial varieties, which is what makes them so creamy and delicious!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these yesterday, let them dry and just tasted one…. Oh my gosh are they delicious!! And so easy to make. I made them exactly as written and without any dyes. Just scrumptious! My grandson, who cannot tolerate red dye, will be thrilled to get these. Thank you SO much for this recipe.
I am so happy to hear this! Thanks so much Ella! 🙂
What is Danish butter
The brand I used; any butter will work, but better quality = better flavor 🙂 Enjoy!