Classic Butter Mints (Print version)
Soft, creamy Classic Butter Mints with a cool peppermint finish, made with no baking and simple pantry ingredients.
# Ingredients:
For the mint dough
01 -
1/2 cup (113 g) unsalted butter, softened
02 -
1/4 teaspoon fine salt
03 -
4 cups (480 g) powdered sugar, sifted, plus more for dusting
04 -
2 tablespoons heavy cream, plus more if needed
05 -
3/4 teaspoon peppermint extract
06 -
1/2 teaspoon vanilla extract
07 -
Gel food coloring, optional
# Instructions:
01 -
In a large bowl, beat the softened butter and salt with a hand mixer or stand mixer until smooth and creamy, about 1 minute.
02 -
Add the powdered sugar 1 cup at a time, mixing on low. Add the cream in small splashes as needed until a stiff but workable dough forms.
03 -
Beat in the peppermint extract and vanilla extract. Taste a tiny pinch and add a drop or two more peppermint only if you want a stronger mint flavor.
04 -
Divide the dough into portions if using color. Knead a tiny amount of gel food coloring into each portion until evenly tinted, keeping unused dough covered.
05 -
Dust the counter lightly with powdered sugar. Roll the dough into 1/2-inch thick ropes, then cut into 1/2-inch pieces with a knife or bench scraper.
06 -
Arrange the mints in a single layer on parchment. Let them dry uncovered at room temperature for 8-12 hours, until the outside feels firm.
07 -
Transfer fully dried mints to an airtight container with parchment between layers. Store at room temperature for up to 1 week, refrigerate for up to 1 month, or freeze for up to 2 months.
# Good to know:
01 -
Drying time is 8-12 hours and is not included in the prep time.
02 -
Use gel food coloring rather than liquid food coloring to keep the dough from getting sticky.
03 -
Peppermint flavor strengthens slightly as the mints rest.