This ButterMints 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!
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
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!