Butter Mints

Butter Mints 3

This is seriously the easiest candy you’ll ever make!  A creamy smooth peppermint with a rich buttery taste.  The perfect little dessert for your holiday parties when you don’t want to spend a lot of time in the kitchen.

Serves: 200

Butter Mints

The creamiest butter mint you have ever eaten!

15 minPrep Time

15 minTotal Time

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  • 1/2 cup butter, room temperature
  • 2 1/2 tablespoons heavy whipping cream
  • 3/4 teaspoon peppermint extract
  • 1/8 teaspoon salt
  • 3 3/4 cups powdered sugar
  • Red food coloring, optional


  1. You can use a stand mixer or a hand mixer when making these. We prefer a hand mixer.
  2. Beat butter until light and fluffy.
  3. Then add in heavy whipping cream, peppermint extract, and salt. Beat until well blended.
  4. Add in powdered sugar and mix until combined. Then turn the speed to medium high and beat until light and fluffy. (The dough will be crumbly but will come together when squeezed into a ball.)
  5. Separate the dough in half if you want 2 colors of mints. Add red food coloring to half of the dough and color to your desired shade and stir until well blended.
  6. Separate each color of dough into 4 smaller balls. Roll them between your hands into ropes. I even rolled some on the counter. You may need to put extra powdered sugar on your hands to prevent the dough from sticking to you.
  7. Place the long rope on the counter and cut with a pizza cutter or knife into small pieces. I did mine about 1/3 inch long. You can make them any length you want.
  8. Place the mints on a parchment lined cookie sheet and let them set up for a few hours or in the refrigerator.
  9. Store them in an airtight container

Equipment needed for this recipe:

Butter Mints 4

Looking for more candy recipes? You’ll love these!
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Almond English Toffee

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24 Responses to “Butter Mints”

  1. I made them and they are delicious! However, they didn't get crumbly or set up really, and I had a really hard time rolling into ropes and cutting them, so I just rolled little balls instead. It was still pretty sticky so they're not the prettiest, but they are yummy and once "dried" they hold their form. I would love to know how to get them to set up better so I can roll them out and cut them - I think the shape of yours is so much cuter than my little round ones.
  2. Like most of the other commenters, I had the same result; too sticky and more of a thick frosting consistency. I was very careful in measuring ingredients (I used 1 stick of butter which is 1/2 cup...I didn't measure the butter in a measuring cup...if that would have made a difference) I followed the instructions to a "T" and didn't make any substitutions. It never went "crumbly" in the slightest. I added more powdered sugar...probably 3/4 cup...and then stopped so it wouldn't be too sweet. I was able to "carefully" roll out the ropes with my hands on wax paper (in small batches) and cut them with a pizza cutter. They do taste great, and are drying on the parchment lined cookie sheet right now. I hope they hold their shape. One thing I'm wondering about is whether I should have used the "wire wisk" attachment on my kitchen aid instead of the paddle. Would that have made a difference in making these more firm? What attachment do you use when making yours Six Sisters? This is a very simple recipe with good flavor, but what are we doing wrong? We'd really like to know! Thanks!
  3. I made these tonight and they turned out perfectly!! I love them. For those who had them not turn out, did you have melted butter? Mine was out of the fridge an hour or two but not too soft. I mixed it up for a while then added the other ingredients. I used an electric mixer with metal beaters. I added the sugar last a cup at a time and from the first cup it became crumbly but if I squished it with my fingers it would mix like play dough. I would say if its too sticky or thin with add more sugar or maybe chill it for awhile.
    • No, I did not use melted butter...just room temperature like the recipe stated. After I added additional sugar it worked out ok, although very soft. I also added my sugar last a cup or so at a time (mainly to keep it from flying all over my kitchen :) ) I never saw anything crumbly at all. They taste delicious, but with so many of us having the same problem, it appears that there is some kind of flaw in the directions of the recipe and that it isn't a fluke. I'll have to try it with metal beaters like you did next time.

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