Super flavorful, easy and inexpensive, homemade butter mints make a great gift packaged in individual bags or containers.
This quick and easy recipe for making your own butter mints (mind-blowing to me when I first made them – who knew?) was originally published the first year of this blog, back in 2009. It has been consistently one of my most popular pins on Pinterest – even with the old, small, photos. Guess everyone else is pretty amazed you can make your own mints, too!
This little recipe for homemade butter mints is amazing! I’ve always loved butter mints and never realized how easy (and inexpensive) they were to make. And I get to decide what’s in them! Not only that, they are melt-in-your-mouth good, too.
These butter mints make fantastic gifts for teachers, postal workers, and extended family as well as mints for weddings or just for keeping your own candy bowl filled. And at around a $2.00 cost to make a batch of 4-5 dozen mints, it’s inexpensive as well as special and unique!
If you’re thinking you don’t have the time to make mints – well you may be right, depending on your season of life. BUT this may also be the one thing you do have time for: it took me about 30 minutes to make with no more work involved, since the mints just air dry after that.
Oh, and maybe I didn’t emphasize enough how good these are? Smooth, creamy, and perfectly minty – they may spoil you for those hard store-bought mints forever!
How to Make Homemade Butter Mints
Add all four ingredients – butter, sugar, milk and mint – to a bowl and mix well. When all the ingredients were mixed (I used my stand mixer), it looked like frosting and honestly, I wondered how I was going to knead it without it sticking to everything.
After sprinkling a lot of powdered sugar on a cutting board and on top of the dough, it came together surprisingly well without sticking to my hands or the board. It’s then really easy to knead a couple more minutes – just keep adding a bit more powdered sugar as you’re kneading it until it’s smooth.
To shape the mints:
- Portion off about an 1/8 cup amount of dough to roll into ropes, keeping the remaining dough under a lightly damp cloth to keep it from drying out.
- Roll the portion of dough into a rope, cutting as needed if it gets too long in order to get them about 1/2-inch thick.
- Then comes the fun part- using a sharp knife, cut them into little “pillows.” These do not have to be perfect- anything from 1/2″ to 3/4″ is fine.
- Transfer them to a parchment-lined cookie sheet to dry, uncovered, for two to three days.
Yes, days. You will have to test them at the 2-day mark (tough job, right?) to see if they’re a consistency you like. We like ours a little less soft, so I find that 3 days is better actually (in the original 2009 version of this recipe, it was only listed as 2 days).
Obviously this is not one of those last-minute kind of gifts- it does need to be planned out a little. And then you have to hide them from your family as they are sitting out to dry, or they will slowly be whittled away every time they walk past them.
“But mom, I’m just testing them for you to see if they’re ready!”
Right.
Of course you can add food coloring to color the mints, I just choose to leave that out so that they are as real as possible for us. No judging here, though – do what you want!
Click the arrow for the full printable recipe!
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We live on a dairy farm and I’m constantly looking for ways to utilize the fresh, raw milk. I stumbled upon this recipe the other day and thought I would try fresh cream in the recipe. Wow! These things are amazing!!! I know what everyone is getting for Christmas this year! Thanks for a great recipe 🙂
I’m so glad you enjoyed these, Jen, especially when you can use your own cream – so cool!
★★★★★
Where’s the ingredient list? I’ve searched the entire post multiple times but I can’t find the amounts to use.
Click the arrow for the printable recipe and all the ingredients and directions are there!
What can I do if my mints won’t dry?
I’ve never had that happen in all the years I’ve made them, Mimi! Do you like in a place with higher humidity? Keep leaving them out and try to find a drier area? Sorry, I don’t know. 🙁
Can you use powdered milk like Nido and mix?
I haven’t done that, so I don’t know. I’d worry it would be more liquidy?
Hello. Do you think I could freeze these without compromising the consistency, after I air dry them?
I’ve never tried that, Tarah – you could test one or two in the freezer for a couple of days and see.
Yes, okay but I have to make sure any are left to try it! 🙂
Ha – so true!
Can I put these in a candy mold? I have a themed birthday party in a week and I wanna make these ahead in the shape of seashells
I think that would work, Ashley. You may want to get started sooner, since they may take longer to dry in the molds. I’d think you’d want them completely dry before unmolding for best results (though I’m just guessing!).
Thanks for what looks like a great recipe! Plan to try this weekend – will return with another comment afterwards.
These sound lovely, how long will they last in the jars?
Indefinitely? Ours never last long. 🙂 But definitely a couple weeks.
Thoughts for those who are dairy-free? Considering ghee subbed for butter and a milk alternative (like coconut milk with the higher fat content)?
Let us know if this works, Jess – sounds interesting.
Just made these today with a few changes, I added the food coloring ( I use gel) to the butter after I creamed it to make the color more uniform throughout the candy. I used cinnamon extract instead of peppermint. Today is a test run for valentine’s day candies so far so good, they taste awesome and it was super easy to work with.
Sounds wonderful, Laura!
Could you use an oil instead of an extract? Like the flavoring oils for candies.
It may change the consistency, Laura, but you can try. I have only used extract.
I made them with strawberry oil and they are to die for! Melt in your mouth yummy!
What a great idea – that sounds amazing Liz!
Oh my goodness! I made these a couple days ago and they are almost gone! I actually halved the recipe- sort of. I used heavy cream and I think it’s a matter of getting the right consistency according to how much mint extract is used- I wanted them really minty and the extract was not strong. Even a few extra drops changed the consistency and required more sugar. These were so quick and easy to make. I had a fan on low a couple feet away pointed on them and it helped them dry out. After 48 hours they were chalky on the outside and lightly soft melt in your mouth on the inside. I bought some tiny little glass jars with screw on lids similar to yours to gift them.
So glad you liked them, Laurel! That is a great idea about the fan for drying, thanks for that tip!
Thank you for the recipe. An Iranian friend of mine introduced me to noghul, which is like a butter mint without the mint. Instead it uses persian spices which I believe are cardamom, coriander, and cumin, and maybe a touch of anise. Dessert mints were always my favorite candy because of the texture, so I plan to make some noghul using your recipe (without the mint).
How interesting, Gen, I’ve never heard of that. I hope it turns out well for you!
I made these and left them out for a week and they never got completely dry. They feel like they’re dry on the outside, but when you bite them they’re still slightly doughy and soft on the inside.
Are they supposed to be like this? No store-bought mints I’ve ever had are mushy on the inside. Some are overly dry and chalky and I don’t like THAT, but I don’t want wet mints either.
Is there any way to dry these out? I’m trying to make the drier but still good mints like you get at Chick-Fil-A.
Um, they still are soft in the middle, Josie, but I wouldn’t call them mushy. The longer you leave them out the firmer they will get. I haven’t tried it, but if you have a food dehydrator, putting them in on low for a few hours may make them more to your liking.
Soft=mushy, c’mon, let’s not quibble over words. It’s the same thing except mine has a more negative connotation, because the outcome was a disappointment. (I think most people looking for butter mints expect them to completely dry out and not squish into mush at the lightest pressure.)
I did in fact leave them out for a full month just to make sure, and they never tried out completely and were never completely firm. But since then I did find another recipe though where someone mentions that they messed up the first time and got mushy mints, and the solution was to add a tad more powdered sugar.
So, you know… other people’s mistakes seems to be your desired result.
C’mon.
I wonder if your drying problem could be related to humidity in your area as well.
That was what I was thinking… humidity has to be an issue. Every recipe I’ve seen so far has been identical to this one. Some have said to refridgerate and others to let dry. I really don’t see the need to be rude after the author takes time to respond and try to help the situation.
My aunt made these for my wedding 47 years ago! She rolled into logs and sliced for circular mints. Colored them with blue and green to match our wedding colors. Maybe would dry faster made that way?
These sound so yummy. One of my sons hates mint, could these be made with vanilla instead?
I don’t know why not – that seems like it would work just the same, just have a different flavor. Go for it!
Hello!
Looking forward to trying these! After they are cured do they need refrigeration? Or just in a jar on the counter do?
Thanks!
No, they don’t need refrigeration, Sandra, making them perfect for candy jars or gift giving!
Thanks Jami! Exactly what I had hoped you would say! ☺ Thanks for the wonderful ideas you share!
I worry the dehydrator would make them melt! They probably shouldn’t have any kind of heat during their “curing”…yummy mints – thanks for the recipe! PS – you can buy stacking cooling/drying racks to save space.
Just finished up a double batch and have them setting out to dry now. I’m wondering if using a dehydrator would quicken the setting up process. I’d like to make these in a large amount, maybe 15-20 batches for a wedding at the end of January. I’m afraid I won’t have the space to do batch after batch drying for a couple days at a time unless I can speed it up. What are your thoughts?
It seems like it should work, Mariah! I would do a test batch, since the key will be the length of time – would too much heat too fast make them brittle? It’s worth a try, though. Let us know if this works!
Did it work? 🙂
Since they have milk in them, what keeps them from spoiling while drying out for two days. I just now made a double batch and they are yummy but of course not dry yet.
I’m so sorry I didn’t respond sooner, Michelle! I’m no sure why they don’t – maybe the sugar helps preserve them? Or maybe it’s not very much? All I know is they don’t. 🙂 Hope you enjoyed them!
How long are these good for?
They’ve lasted a really long time for us, Michelle – I think because they’re air-dried. But I do keep them in the fridge. I don’t have an exact time, though – maybe a month or more?
these look delicious! Mints are my favorite candy and I’ve never seen such a simple, basic recipe for them.
thank you
These turned out perfectly!!!!!! They were SO VERY easy to make (we double the recipe). Thank you!
I WILL be trying this. I love butter mints!!!