These soft Christmas peppermints are classic old-fashioned butter mints with a creamy texture that literally melts in your mouth. With a balance of sweet powdered sugar and cool peppermint flavor, these little festive candies are perfect for holiday gatherings, cookie platters, or homemade edible gifts. Their red-and-white coloring and smooth, tender bite make them a nostalgic seasonal favorite that’s surprisingly simple to make at home.
Ingredients
- ½ cup (113 g) unsalted butter, softened to room temperature
- 3 cups (360 g) powdered sugar, sifted
- 2 tablespoons heavy whipping cream
- ¼ teaspoon peppermint extract (or to taste)
- Red gel food coloring (optional, for festive color)
- Granulated sugar (for optional dusting)
Instructions
- Beat the softened butter in a large mixing bowl until creamy.
- Gradually add the powdered sugar to the butter, mixing until well combined and the texture becomes dough-like.
- Pour in the heavy whipping cream and peppermint extract, mixing until smooth and evenly blended.
- Divide the dough into two portions; leave one portion plain and tint the other with red gel food coloring until evenly colored.
- Dust a clean work surface with powdered sugar, then roll each portion into long ropes about ½-inch thick.
- Twist the red and plain ropes together and pinch off small pieces to form bite-sized mints.
- Place the shaped mints on a tray lined with parchment paper.
- Let the mints air-dry at room temperature for 1–2 hours so they set up and develop their soft texture.
- Optionally roll each mint in a sprinkle of granulated sugar for extra sparkle.
- Transfer the finished mints to an airtight container and store at room temperature.
Recipe Info
- Prep Time: About 15 minutes
- Drying Time: 1–2 hours
- Total Time: Around 1 hour 30 minutes
- Servings: About 50–60 mints
- Cuisine: American / Holiday
- Course: Candy/Dessert
Tips & Variations
- Use gel food coloring to avoid adding extra liquid, which can soften the dough.
- If the dough feels sticky, add a bit more powdered sugar, a tablespoon at a time, until manageable.
- Try other extracts like vanilla, almond, or citrus for different flavor twists.
- For a faster setup, refrigerate the mints for a short period after shaping.
- Package these mints in decorative tins or jars for homemade holiday gifts.
Approximate Nutrition
(Per mint, estimate)
- Calories: ~30–40
- Carbohydrates: ~7–9 g
- Fat: ~1.5–2.5 g
- Protein: ~0–0.2 g
- Sugar: ~6–8 g
Ingredients
Method
- Beat the softened butter in a large mixing bowl until creamy.
- Gradually add the powdered sugar to the butter, mixing until well combined and the texture becomes dough-like.
- Pour in the heavy whipping cream and peppermint extract, mixing until smooth and evenly blended.
- Divide the dough into two portions; leave one portion plain and tint the other with red gel food coloring until evenly colored.
- Dust a clean work surface with powdered sugar, then roll each portion into long ropes about ½-inch thick.
- Twist the red and plain ropes together and pinch off small pieces to form bite-sized mints.
- Place the shaped mints on a tray lined with parchment paper.
- Let the mints air-dry at room temperature for 1–2 hours so they set up and develop their soft texture.
- Optionally roll each mint in a sprinkle of granulated sugar for extra sparkle.
- Transfer the finished mints to an airtight container and store at room temperature.
Notes
- Carbohydrates: ~7–9 g
- Fat: ~1.5–2.5 g
- Protein: ~0–0.2 g
- Sugar: ~6–8 g
FAQs
- Can I make these ahead of time?
Yes—the mints actually firm up and improve with drying time, so you can make them a day or two before serving. - Do I need to refrigerate them?
No—these butter mints are best stored at room temperature in an airtight container to maintain their soft texture. - What if my dough is too soft or sticky?
Add a bit more powdered sugar, a tablespoon at a time, until the dough becomes workable. - Can I make different colors?
Yes—divide the dough into portions and tint each with gel food coloring to make colorful mints.
