Easy Butter Mints

4.96 from 21 votes

Homemade butter mints made with four simple ingredients. Soft, creamy, melt-in-your-mouth mints perfect for gifting, holidays and special events.

Prep Time30

Drying Time - Up To3

Total Time30

Course: Desserts

Cuisine: American

Servings: dozen

Calories: 46kcal

Author: Jami Boys

Equipment

stand mixer or hand-held mixer and large bowl

Ingredients

1/2 cup salted butter, softened to room temperature
3½ to 4 cups powdered sugar (1 pound), plus extra for dusting
1 tablespoons heavy cream or milk (start with 1 tablespoon)
1 teaspoon pure mint extract (or other flavored extracts)
food coloring optional
1/2 teaspoon vanilla, optional

Instructions

Line 2 baking sheets with parchment or silicone liners.
In large bowl, beat butter until creamy. With mixer on low, beat in 3½ cups sugar, 1 tablespoon milk/cream, and extract until creamy and smooth (add food coloring at this point*). If it seems dry, add a teaspoon at a time more of milk, mixing well after. The consistency should be like playdough and not sticking to your fingers.
Turn the dough out onto a work surface dusted with powdered sugar and knead until smooth and satiny, adding more sugar as needed. Cover the dough with a slightly damp towel to keep it from drying out.
Adding more powdered sugar as needed, portion out 1⁄8 to ¼ cupfuls of the dough and roll into two 1/2-inch-thick ropes. Cut each rope into 1/2 to 3/4 inch pieces.
Carefully transfer mints to prepared baking sheet with a spatula (the mints will be soft). Repeat with remaining dough.
Let air-dry at room temperature anywhere from 12 hours to 2-3 days until firm enough to handle.** The outside will be firm, but the insides will be soft and creamy. Transfer the mints to covered containers or bags.

Notes

*Add optional food coloring at this point by squirting 7-12 drops (depending on color) and mixing until almost uniform (it may not completely mix here, but will as you knead).

**Drying time is dependent on the size of your mints and the temperature and humidity at the time of making.

Storage

Room Temperature: The mints will last in a jar at room temperature for at least a couple weeks. For longer storage, place in the fridge.
Refrigeration: For storage up to 3-4 weeks, keep in an airtight container in the fridge.
Freezing: Flash freeze them in a single layer. Place them in a freezer bag or airtight container (single layers, separated by wax or parchment paper) and freeze for two to three months. To defrost: spread the frozen mints onto a baking sheet or large platter, separate, and let them sit for an hour. Then transfer to whatever you want to serve them in.

Nutrition