Recipe

Butter Mints

Creamy, melt-in-your-mouth butter mints made with pantry basics. Easy to color, easy to shape, and dangerously snackable.

By Matt Campbell

•

4.8

A small white bowl filled with pastel butter mints on a bright kitchen counter with soft natural light

Jump to Recipe

Butter mints are one of those throwback candies that somehow feel fancy and cozy at the same time. They show up at baby showers in a glass dish, at weddings next to the guest book, and at holidays when somebody’s aunt casually drops a bowl on the table like it is no big deal. Except it is a big deal, because you eat one and suddenly you are hovering over the bowl like a seagull.

The best part is they are not “hard candy” hard. They are soft, creamy, and melt instead of crunch. And you do not need a candy thermometer, special molds, or anything dramatic. Just butter, powdered sugar, a little cream, and the willingness to get a tiny bit of sugar on your countertop. Which is basically my default setting.

Powdered sugar, softened butter, vanilla extract, heavy cream, salt, and gel food coloring arranged on a clean kitchen counter

Why It Works

Melt-in-your-mouth texture: The butter and powdered sugar make a smooth, creamy dough that sets up into soft mints.
No candy thermometer: This is more like a sweet dough than a cooked candy, so it is low stress.
Easy to customize: Swap extracts, tint pastel colors, or shape them into pillows, ropes, or little coins.
Make-ahead friendly: They store well, so you can knock them out before a party and move on with your life.

Pairs Well With

Storage Tips

Room temperature: Store butter mints in an airtight container in a cool, dry spot for up to 2 weeks for best quality. If your home is humid or they did not dry very long, expect a shorter window.

Layering tip: If you stack them, separate layers with parchment paper so they do not stick together, especially in humid weather.

Refrigerator: You can refrigerate for up to 3 weeks (best quality varies). Let them come to room temperature before serving for the creamiest texture.

Freezer: Freeze in an airtight container with parchment between layers for up to 2 months for best quality. Thaw overnight in the fridge, then bring to room temperature.

Common Questions

Why are my butter mints sticky?

Usually it is humidity, not enough powdered sugar, or a little too much liquid. Add powdered sugar 1 to 2 tablespoons at a time until the dough feels like soft modeling clay. Also dust your hands and work surface with powdered sugar instead of flour.

Why are my butter mints crumbly?

That means the dough is too dry. Add cream 1 teaspoon at a time and knead again. It should be smooth and pliable, not cracking at the edges.

Do I need cream of tartar or peppermint oil?

Nope. Cream of tartar is not required for this style of mint. And while peppermint oil is great, peppermint extract is the easiest, most accessible option for that classic flavor.

Are butter mints always peppermint?

Not at all. Common flavors include peppermint, wintergreen, vanilla, almond, and lemon. Think “soft butter candy,” then pick your vibe.

How do I get that super smooth texture?

Start with softened butter and sift your powdered sugar if it is lumpy. Mix well, then knead by hand for 30 to 60 seconds until the dough looks silky. If it feels a little warm or greasy from your hands, just dust in a touch more powdered sugar and keep going.

Can I make them dairy-free?

You can try plant-based butter and a splash of oat or coconut cream. The texture can be slightly softer, and you may need a bit more powdered sugar to help them dry firmly. If they seem stubborn, give them extra drying time.

Hands rolling pale green mint dough into a rope on a powdered sugar dusted countertop

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Hand mixer or sturdy spoon and some elbow grease
Rubber spatula
Measuring cups and spoons
Parchment paper
Baking sheet or tray (for drying)
Sharp knife or bench scraper (for cutting)

I learned butter mints the way I learn most kitchen things: by eating one at a gathering, pretending I was only going to have a couple, then realizing I had quietly developed a problem. They are sweet, yes, but it is that creamy “vanilla-butter” vibe that gets me. The first time I made them at home, I tinted them a soft pastel green and rolled them into tiny pillows like the ones from old wedding receptions. It felt like baking and craft night had a very delicious baby.

Butter Mints

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 0 minutes

Total Time 2 hours 20 minutes

Servings About 60 mints

Ingredients

1/4 cup (56 g) unsalted butter, softened
2 1/2 cups (300 g) powdered sugar, plus more for dusting
2 tablespoons heavy cream (or half-and-half), plus more as needed
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract (optional, for classic mint flavor)
Pinch of fine salt
Gel food coloring (optional)

Color tip: Start with a toothpick amount of gel color, then add more a dab at a time. A little goes a long way, and pastel is kind of the whole point here.

Optional flavor swaps: Almond extract, lemon extract, or a tiny splash of wintergreen extract. If you use strong extracts, start small and taste as you go.

Softened butter and powdered sugar in a glass mixing bowl with a hand mixer resting beside it on a kitchen counter

Instructions

Start the dough. In a large bowl, beat the softened butter until smooth. Add 1 cup of powdered sugar and mix until combined.
Add flavor and loosen it up. Mix in the cream, vanilla, salt, and peppermint extract if using. The mixture may look a little loose at this stage, that is exactly right.
Build the right texture. Add the remaining powdered sugar gradually, mixing until a thick, smooth dough forms. It should feel soft but not sticky. If it is sticky, add more powdered sugar 1 tablespoon at a time. If it is crumbly, add cream 1 teaspoon at a time.
Kneading note: Knead the dough for 30 to 60 seconds. If it starts to feel warm or a bit greasy from your hands, dust in a little powdered sugar and keep kneading until it feels satiny and easy to shape.
Color (optional). If using gel food coloring, add a toothpick dab and knead until the color is even. For multiple colors, divide the dough first.
Shape. Dust your counter lightly with powdered sugar. Roll the dough into 1/2-inch thick ropes. Cut into small “pillow” pieces about 1/2-inch long. If you want the classic look, gently press each piece with the tines of a fork.
Yield note: Cutting 1/2-inch pieces typically gives about 60 mints. If you cut them larger or smaller, your total will change.
Dry and set. Arrange mints on a parchment-lined baking sheet with a little space between. Let them sit at room temperature for at least 2 hours, or until the outside feels dry and they are easy to pick up cleanly. In humid kitchens or with larger pieces, it may take longer, anywhere from 4 hours to overnight.
Store. Transfer to an airtight container and layer with parchment if needed.

Quick tip: If your kitchen is humid, aim a small fan across the tray (not directly blasting) to help them dry faster.

Nutrition information is estimated.

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Butter Mints

Why It Works

Pairs Well With

Recommended

Wilton Buttercream Icing

Vanilla Buttercream

Powdered Sugar Icing

Kinds of Icing

Storage Tips

Common Questions

Why are my butter mints sticky?

Why are my butter mints crumbly?

Do I need cream of tartar or peppermint oil?

Are butter mints always peppermint?

How do I get that super smooth texture?

Can I make them dairy-free?

Butter Mints

Ingredients

Instructions