Homemade Butter Mints are simply the best! An easy to make sweet, buttery, and delicious old fashioned candy recipe that you could literally eat hand fulls of!
So easy to make at home, we love baby shower yellow, but feel free to customize for the holidays (liked red and green for Christmas) or a nice traditional soft mint green for your candy.
The first thing you should know about making homemade old fashioned butter mints is that while the recipe itself is totally uncomplicated, they do required drying out overnight, so you will need to plan at least one day ahead.
My recipe makes around 3.5 cups of butter mints and I love how they look in the light soft yellows that emulate the butter flavor.
I understand that making candied, well, anything, can seem scary, but these butter mints are not hard at ALL. I am a great cook but all my baking things (while taste great) keep me shy. This is not that – it’s an easy, peasy, butter squeezy after dinner delightful dessert! In fact, some people call these “after dinner butter mints” because its easy to grab a handful after dinner and cleanse the pallet.
The mix of peppermint oil, vanilla and all that sugar mean the are the perfect balance of sweet to feel like you got a treat without overdoing it – unless you do over do it…we all have been there!
They make amazing mints for the holidays and are lovely on a table full of delicious desserts like cakes and soft lofthouse cookies.
You can also try my favorite cream cheese mints as well.
Best Butter Mints Recipe
These butter mints will remind you of being a kid again! Silky and smooth, they are often served after dinner, during holiday times and definitely at weddings and baby showers. Do not get intimated by the end product because its simply a mix and cut recipe requiring no baking! Just the kind of dessert this busy mom can appreciate.
butter mints ingredients
- 1/2 cup, 1 stick butter, softened
- 4 cups powdered sugar
- 1 tablespoon half and half
- 1 teaspoon vanilla
- 1/4 teaspoon peppermint oil (this one)
- dash salt
- yellow food coloring
Peppermint Oil or Peppermint Extract?
Peppermint oil (straight up oil) and peppermint extract (extract has oil and alcohol) are not the exact same thing. Oils are stronger and require less than extracts, which are more liquid and contain less of the “flavor” balanced with alcohol. Either way, Peppermint is really strong so you don’t want to overdo it. I personally use this Peppermint Oil (food grade) by LorAnn
. The peppermint flavor is also what makes them perfect Christmas butter mints! If you need to use an extract, the balance is usually 4:1. So in this case, you would need 1 tsp of extract to reach the same peppermint content as 1/4 tsp of oil.
How to make Old Fashioned Butter Mints
Add softened (not melted) butter to a stand mixer and beat well until smooth.
Add sugar, half and half, vanilla, peppermint, and salt. Beat on low until dry and crumbly.
Half and Half NOTE: Powdered sugar doesn’t always measure the same person to person, depending on how its packed. You may need to add a tiny bit more of half and half to get to this point if it absorbs too quickly. Just only use a very small amount so you do not over wet your dough.
Add 2 drops yellow food coloring (or any color you like) and increase speed to high and beat until smooth and a dough forms.
Sprinkle powdered sugar onto a flat surface.
Remove dough from bowl.
Take a small, palm size amount.
Cover remaining dough with a damp paper towel.
On the sugar dusted surface, roll the dough into a long snake shape about 1/2″ thick.
Use a sharp knife to cut the mints into tiny bites.
Transfer to a baking sheet using a rubber spatula.
Let set and dry overnight.
Store in an airtight container.
Can I make Butter Mints in Other Shapes?
Yes, you can! Just make sure they are not overly big or they may not dry properly. You can mix them up with mini cookie cutters
or even roll into balls. Personally I believe they should be in bite sizes though so just be careful on not making them *too* big.
If I use extract, can I use a different extract than Peppermint?
I think butter mints are typically peppermint, however, places like Micheal’s or Hobby Lobby have an amazing baking aisle with tons of other extract flavors. I would def encourage you to test out a few other ones like cotton candy and strawberry extracts. You could really have a lot of fun with this recipe base! Just remember that oil and extract is usually a 4: 1 ratio (as in you need 1 tsp of extract to contain the same flavor as 1/4th tsp of oil) Oils are stronger and therefore superior for a butter mint recipe and you also need to balance the liquid content when making things like mints. If you want to skip making them entirely, you can buy butter mints
here.
5 Unique Holiday Desserts
- Apple Dump Cake in Crock Pot
- Marshmallow Fluff Dip
- Golden Oreo Truffles
- Bread Pudding
- Christmas Cookie Dough Dip
Best Butter Mints (Homemade)
Ingredients
- 1/2 cup butter (equivalent to 1 stick butter, softened)
- 4 cups powdered sugar
- 1 tablespoon half and half
- 1 tsp vanilla
- 1/4 teaspoon peppermint oil
- dash salt
- yellow food coloring
Instructions
- Add butter to a stand mixer and beat well until smooth.
- Add sugar, half and half, vanilla, peppermint, and salt. Beat on low until dry and crumbly.
- Half and Half NOTE: Powdered sugar doesn't always measure the same person to person, depending on how its packed. You may need to add a tiny bit more of half and half to get to this point if it absorbs too quickly. Just only use a very small amount so you do not over wet your dough.
- Add 2 drops yellow food coloring and increase speed to high and beat until smooth and a dough forms.
- Sprinkle powdered sugar onto a flat surface.
- Remove dough from bowl.
- Take a small, palm size amount of mint dough.
- Cover remaining dough with a damp paper towel so it does not dry while prepping mints.
- On a powder sugar dusted surface, roll the mint dough into a long snake shape about 1/2" thick. Use a sharp knife to cut the mints into mini shapes that are bite sized. Transfer butter mints to a baking sheet using a rubber spatula.
- Let mints set and dry overnight.
- Store butter mints in an airtight container.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
Comments & Reviews
celeste norris says
Many of the mint recipes require storing them in the fridge? What do you do? The ones from the store are bagged and sold.
Trisha says
Celeste, I just leave them in a sealed container on the counter because in the fridge they can get to hard for my personal liking. The reason some people leave in the fridge, is due to the ingredients – butter and sugar can essentially “melt” in a warm kitchen. Mine dont last long enough to worry about it 🙂
Barbara says
These are delicious! I made a batch of peppermint and they were so good I decided to try another flavor, cherry. Wonderful! I will be making these for Xmas gifts for sure.👍
Trisha says
Barbara, Thank you SO much for returning with a successful recipe, that just warms my heart. I love your idea of Cherry, this would make a great Valentines day gift wrapped up in a little mason jar and some twine.
Carol Banks says
So simple and the perfect palate cleanser – anytime! I made half recipe and that was plenty. Used peppermint extract instead of oil, in a 2:1 ratio (some sites say use 4:1). Left them in a bowl, not sealed since I like them a little “stale” instead of soft and they were fine for 4 days. Now they’re all gone and am waiting for X-mas to make them again!
Trisha says
HI Carol, thanks for coming back and sharing your success on the butter mints! They are SO fun to eat!! You can make them in pretty colors for Christmas too. ~Trisha
Syd says
Peppermint extract, or peppermint oil? The recipe in the post says one thing and then the recipe down at the bottom includes the word “extract.”
Trisha says
I apologize for the confusion – peppermint oil and peppermint extract are pretty much the same thing in regards to flavor. The difference is that in an oil its just straight up the peppermint oil and in extract, its oil and alcohol mixed. Peppermint is a REALLY strong flavor no matter what so a little goes a long way. You can essentially use either one but if you substitute for extract, you will need 1 tsp of extract to maintain the same flavor as 1/4th tsp oil.
Linda says
These look wonderful and easy to make. Do you use salted or unsalted butter?
Trisha says
Honestly, you could use either, It wont affect the texture. Its more a taste preference since there is no other salt count in the recipe. For baking I usually unsalted and for cooking, I use salted.
~Trisha
Donna says
Can I use whole milk instead of half and half? I don’t buy cream and it seems such a waste to purchase it for a tablespoon…Donna
Trisha says
Yes, but I would start just using a tiny bit cause half and half is thinner.
Charlotte Doherty says
These are a perfect addition to my goodie bags, with a little effort. Taste great, look great. My 16year old loves them.😊
Jeannette Errett says
I made your dark fudge this evening & will be making your peanut butter fudge tmr. Planning on giving some of each as gifts. I think these mints in red & green would be a tasty addition. Do you think the peppermint flavor would affect the taste of the fudge?
Laura says
I’m about to try this recipe. 🙂 Just wanted to know what exactly does “overnight” mean to you?
For example, if I made these at 10am and let them dry overnight, that’s about 20 +/- hours.
But, if I made these at 10pm and let them dry overnight, that’s about 8 +/- hours.
Could you perhaps include a specific amount of time to dry these, please. 🙂
Laura Walters
Trisha says
HI laura! It typically takes 4 hours for butter mints to dry. 🙂
Tina Moronell says
What is the shelf life of these mints? Not a big sweets eater but I do love butter mints
Trisha says
About 1 month in the fridge (in a container of course w/ a lid) or 2-ish months in the freezer.
Nichole Spencer says
Hello. I’m curious, about how many does this recipe make? In one spot, I see 3 cups – do you know about how many pieces that is? If I didn’t have half and half, what do you suggest for a replacement? Milk, water, etc? Thank you! 🙂
Trisha Haas says
hi Nichole, we have never counted the individual pieces. As a side note that would vary as well because people would in end up making their own sizing too.
Jenny says
This recipe was simple and easy to make. I just made these mints with my niece an hour ago and they’re drying now. Of course we tasted the dough…SO GOOD! The LorAnn peppermint flavoring oil was right at Michael’s in the food crafting section, along with many other flavors. This was fun, fun, fun! We can hardly wait for them. Thank you for this recipe!
Laurie W says
I love butter mints, and these are the best I’ve ever tasted! I grew up enjoying these at weddings, but I have never had homemade. Until I tasted your butter mints, the best ones I ever had were in little tins that we sold as a fundraiser when I was in drill team in high school, back in the 90s. They were so creamy and would just melt in your mouth. The other storebought ones weren’t like that; they were dry and crumbly. So I tried to find the ones we used to sell, but it was through one of those school fundraising catalogs, and back then you couldn’t just find things online. I’ve been missing these for over 20 years! LOL. Thanks for the recipe. I made them last night and they are dangerously delicious.
Debbie says
I’ve made these in the past and was wondering if you leave them out longer than overnight do they dry out more so they don’t stick to one another? That was the issue I was having. I live in Utah so humidity is not an issue. They are quite yummy! Thank you for sharing your recipe and for sharing.
I look forward to hearing back from you.
Thank you
Trisha Haas says
Its hard to troubleshoot sometimes on recipes like this – did you use a watery food coloring that could have perhaps made it more wet than it should be? The gel food coloring can help with that over liquid. Also maybe dial back some peppermint – anything that could gotten them to be too soft. As mentioned in the recipe card, it could also be that due to the powdered sugar/half and half ratio, that it was off a bit. If you are sure its not humidity or a hot kitchen, you could always see if that helps. I wish I could provide more info but without seeing exactly what was done, I am not sure what went wrong for you. What I would try is to use less half and half on the next batch because the powdered sugar could have been packed differently than mine. I think its worth trying again!
Pamela Stovall says
This sounds like the best butter mint recipe I have ever seen. I can’t wait ti try it!
Is it possible to adjust heavy cream in place of half and half?
Trisha Haas says
So I havent done it that way however I use heavy cream often as a substitute in recipes. I don’t suspect there will be an issue.
Audrey says
I made these yesterday and they are fantastic, I love mint but I wanted orange. They are amazing and I substituted half and half with sour cream. Worked perfectly ! Thank you
Tina says
I have a question, can you put the “dough” in a candy mold to make Christmas shaped mints?
Trisha Haas says
I have only done this with chocolate myself BUT when my aunt makes buttermints, they are always in a Christmas shape, so yes! I just have to be honest that I havent tested my recipe out doing it. I would personally use silicone mold so they pop out easy.