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
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
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
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)
Homemade Butter Mints are simply the BEST! An easy to make sweet, buttery, and delicious old fashioned candy. Silky smooth, serve after dinner, Wedding or Baby Shower MUST!
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
- 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.
- 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.
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.
Nutrition Information:
Yield:
24Serving Size:
2 tablespoonsAmount Per Serving: Calories: 112Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 38mgCarbohydrates: 18gFiber: 0gSugar: 18gProtein: 0g
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