Easy Homemade Butter Mints for Christmas (Print version)
Soft, creamy no-bake butter mints with peppermint and Christmas colors, made ahead and dried overnight for candy trays.
# Ingredients:
For the butter mint dough
01 -
1/2 cup (113 g) unsalted butter, softened
02 -
4 cups (480 g) powdered sugar, sifted if lumpy, plus more for dusting
03 -
1 tablespoon heavy cream, plus a few drops more if needed
04 -
1 teaspoon vanilla extract
05 -
1/4 teaspoon food-grade peppermint oil or 1 teaspoon peppermint extract
06 -
1/8 teaspoon fine salt
For Christmas colors
07 -
Red gel food coloring, as needed
08 -
Green gel food coloring, as needed
# Instructions:
01 -
Beat the softened butter in a stand mixer with the paddle attachment until smooth and creamy, about 1 minute.
02 -
Mix in the heavy cream, vanilla, peppermint, and salt until evenly blended. Scrape the bowl well.
03 -
Add powdered sugar 1 cup at a time on low speed. Beat until the mixture changes from crumbly to a firm, smooth dough. Add a few drops of cream only if it will not come together.
04 -
Divide the dough into 3 portions. Leave one white, tint one red, and tint one green with tiny amounts of gel food coloring.
05 -
Dust the counter lightly with powdered sugar. Roll small pieces of dough into ropes about 1/2 inch thick, keeping the remaining dough covered.
06 -
Use a sharp knife to cut the ropes into small pillow-shaped pieces. Transfer them to parchment-lined baking sheets in a single layer.
07 -
Let the mints dry uncovered at cool room temperature for 12-24 hours. Store in an airtight container in the refrigerator with parchment between layers.
# Good to know:
01 -
Drying time is 12-24 hours and is not included in the active prep time.
02 -
Use peppermint oil sparingly because it is stronger than extract.
03 -
Makes about 160 small mints, or roughly 40 servings of 4 mints.