Easy Homemade Butter Mints

These easy homemade butter mints are classic candies that have been popular for a really long time because they are sweet, buttery, and creamy! With their soft and melt-in-your-mouth texture, I’m sure you won’t be able to resist these treats by Sugar Spun Run. They are perfect for parties, occasions, or even as gifts. You can never go wrong with these silky-smooth candies.

RELATED: Peppermint Whoopie Pie Recipe

To make these old-fashioned mints, you only need 6 ingredients – butter, sugar, peppermint extract, salt, and heavy cream. If you want different colors, you can add food coloring. If you keep these mints in a cool dry place at room temperature, they will last for up to two weeks, but if you keep them in your refrigerator, they will last for up to a month. It’s one of the best mint-flavored candies you can make at home.

Best Butter Mints Ingredients

• 1/2 cup of unsalted butter (softened)
• 4 cups of powdered sugar
• 1/4 teaspoon of peppermint extract
• 1/8 teaspoon of vanilla extract
• 1/8 teaspoon of salt
• 1 1/2 tablespoons of heavy cream
• food coloring (optional)

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How to Make Homemade Butter Mints

Step 1:

Add the butter to the bowl of a stand mixer (or a large bowl using an electric mixer) and beat until just creamy.

Step 2:

Turn the mixer to low speed, then gradually add 2 cups of powdered sugar. Mix until combined. Next, mix in extracts and salt.

Step 3:

Add heavy cream and stir while gradually increasing the speed to medium.

Step 4:

Turn the speed to low, then gradually add the remaining 2 cups of powdered sugar until combined. Make sure to pause and scrape down the sides and bottom.

Step 5:

If it’s still sticky, add additional powdered sugar (one tablespoon at a time) until it’s no longer sticky. It should have a playdough-like consistency. If you want to add colors, now is the perfect time to add food coloring.

Step 6:

Get about 1 to 2 tablespoons of the dough and roll it between your palms into a half-an-inch thick log. Place on a cookie sheet lined with parchment paper. Using a knife, cut it into pieces between 1/4″ to 1/2″ long. Repeat with the remaining dough.

Step 7:

Allow the dough to sit at room temperature for several hours uncovered until it becomes dry. Once dry, transfer to an airtight container with the mints in a single layer with a sheet of wax paper in between each layer.

Easy Homemade Butter Mints