Description
These Easy Butter Mints are a classic, melt-in-your-mouth treat that combine creamy butter with a refreshing peppermint flavor. Perfect for holidays, parties, or gifting, these small, pillow-shaped candies are simple to make at home with just a few ingredients and require no baking, only some patience to let them set properly for the perfect texture.
Ingredients
Scale
Butter Mint Dough
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- 1/8 teaspoon fine sea salt
- Gel food coloring, optional
Instructions
- Cream Butter and Salt: In a mixing bowl, beat the softened unsalted butter together with the fine sea salt until the mixture is smooth, creamy, and slightly lighter in color.
- Add Peppermint and Cream: Mix in the peppermint extract and heavy cream, continuing to beat until everything is fully combined and the mixture looks silky smooth.
- Incorporate Powdered Sugar: Gradually add the powdered sugar about one cup at a time, mixing initially on low speed to avoid sugar dust. Continue until a very thick, soft dough forms.
- Adjust Dough Consistency: Assess the dough texture and modify if necessary by adding a bit more powdered sugar if sticky or a few drops of cream if dry and crumbly to achieve a pliable consistency.
- Divide and Color Dough: Separate the dough into portions if multiple colors are desired, then knead a drop or two of gel food coloring into each portion evenly.
- Roll Out Dough: Lightly dust a clean surface with powdered sugar, then roll each colored dough portion into long ropes about 1/2 inch thick.
- Cut Into Mints: Use a small sharp knife or bench scraper to cut the ropes into small pillow-shaped pieces approximately 1/2 inch wide. Separate the pieces to prevent sticking.
- Dry the Mints: Arrange the mints in a single layer on a parchment-lined baking sheet and let them dry at room temperature for at least 12 hours or overnight. They should become firm on the outside but remain soft when bitten.
Notes
- Make sure the butter is softened but not melted for best creaming results.
- Use fine sea salt to avoid a grainy texture.
- Gel food coloring is recommended as it won’t affect dough consistency like liquid colors might.
- Allow adequate drying time to develop the ideal texture; rushing this step will result in sticky mints.
- Store the finished butter mints in an airtight container at room temperature.
- These mints do not require refrigeration and can last up to two weeks when stored properly.
