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Creamy Butter Mints

creamy butter mints - featured image

Creamy butter mints are a nostalgic, melt-in-your-mouth holiday candy made with simple ingredients and shaped in vintage candy molds. Perfect for gifting, parties, or adding a festive touch to any dessert table.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons heavy cream
  • 3 1/2 cups powdered sugar, sifted
  • 1 1/2 teaspoons peppermint extract
  • 1/2 teaspoon vanilla extract
  • Pinch of salt (omit if using salted butter)
  • Gel food coloring (optional, a few drops)

Instructions

  1. Place softened butter in a mixing bowl and beat with a hand mixer or stand mixer until light, fluffy, and almost white (about 2-3 minutes).
  2. Add heavy cream, peppermint extract, vanilla extract, and a pinch of salt. Beat until fully combined and smooth.
  3. Gradually add powdered sugar, one cup at a time, mixing on low speed. Sift the sugar first for best texture. Mix until a thick, doughy paste forms. If too sticky, add up to 1/4 cup more powdered sugar; if too dry, add a splash of cream.
  4. Divide the mixture if desired and add gel food coloring, kneading gently until evenly colored.
  5. Press small amounts of dough into clean candy molds, scraping off excess. Pop out shapes onto wax or parchment paper. Alternatively, roll dough into 1/2-inch balls and flatten with a fork.
  6. Arrange shaped mints on a baking sheet lined with wax paper. Let air dry at room temperature for 4-6 hours (or overnight) until firm.

Notes

For dairy-free, use vegan butter and coconut cream. Sift powdered sugar for smooth texture. Gel food coloring works best. Let mints air dry fully for best texture; refrigeration makes them sticky. Store in airtight container with wax paper between layers for up to 2 weeks, or freeze for longer storage.

Nutrition

Keywords: butter mints, creamy mints, holiday candy, vintage candy, peppermint, easy candy, Christmas treats, edible gifts, pastel mints