How to make creamy, melt-in-your-mouth Butter Mints! This is a simple 6 ingredient recipe that can be made in any color with the addition of food coloring. Also commonly known as “wedding mints” these are popular at bridal and baby showers.
Much like with the cream cheese mints that I shared just a little while ago, I would bet you’ve had these butter mints before. They’re very similar, actually, only made (surprise) without the cream cheese and with more butter. Who would’ve thought, right?
Simple to make with just 6 ingredients, butter mints are soft, creamy, melt-in-your mouth little mints that make great after dinner mints. They’re also very popular at bridal showers, baby showers, and weddings, and you might have even heard them called “wedding mints” before.
If Zach had it his way we would have a never-ending supply of them in the house. He doesn’t have much of a sweet tooth but the man could eat buttermints all day, every day. A single batch makes about 200 (yes, two hundred!) but he’s a very dedicated mint fan and works his way through quickly.
What are Butter Mints Made of?
- Butter (well of course, right?). I like to use unsalted butter and then add salt for flavor. You can read more about why I choose to do it this way in my salted vs. unsalted butter post.
- Salt. Just a pinch. See above!
- Powdered sugar. You will need a lot of powdered sugar to make butter mints.
- Peppermint extract. As with my cream cheese mints, I recommend using a peppermint extract and not a “mint” extract, which to me tastes more like toothpaste. If you like a stronger mint flavor you can certainly increase the amount, but start with less and then add more as needed.
- Vanilla extract. Just a splash adds a great depth of flavor to these mints.
- Heavy cream. This isn’t necessarily a standard butter mint ingredient, but it’s one I really love to use. It helps make these melt-in-your-mouth mints even smoother and creamier. You only need a tiny bit for today’s recipe.
And, of course, there’s the optional ingredient of food coloring. I used a drop of red liquid food coloring to color these mints pink. While I usually prefer gel food coloring, the liquid colors work well here to give our mints a pretty, classic, pastel appearance.
How to Make Butter Mints
Butter mints are incredibly simple to make. It’s almost like making a minty vanilla frosting, only thicker. Because the “dough” (batter?) will becomes so thick (due to all the sugar we’re adding) I strongly recommend that you use a stand mixer or electric mixer. You’ll combine all your ingredients and stir until they’re completely combined and you have a stiff but smooth, playdough-like consistency. Be sure to scrape the sides and bottom of the bowl frequently so all of the sugar becomes absorbed.
This recipe calls for 4 cups of powdered sugar, but if you find that the dough is still sticky after adding all of your sugar simply continue to add more until you reach the desired consistency. On the other hand, if your dough is crumbly and just not coming together no matter how much you stir, you can salvage things by adding a splash more heavy cream (just a teaspoon or two at a time).
How to Store Butter Mints:
Once prepared, butter mints can be stored in an airtight container at room temperature for up to two weeks. For best results store in a cool, dry place. They will keep in the refrigerator in an airtight container for up to a month, or in the freezer for several months.
More Recipes You Might Like:
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- ½ cup unsalted butter softened (113g)
- 4 cups powdered sugar 500g
- ¼ teaspoon peppermint extract
- ⅛ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 ½ Tablespoons heavy cream
- Food coloring optional
- Place butter in the bowl of a stand mixer (or you may use a large bowl and an electric mixer, but the mint dough becomes very stiff so I do recommend using an electric mixer rather than stirring by hand) and beat briefly until creamy.
- Turn mixer to low-speed. Gradually add two cups (250g) of powdered sugar, stirring until combined.
- Add extracts and salt and stir well, until completely combined.
- Add heavy cream and stir, gradually increase mixer speed to medium.
- Turn mixer to low-speed and gradually add remaining 2 cups (250g) powdered sugar until completely combined. Be sure to pause and scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
- If mixture is still sticky at all, add additional powdered sugar, 1 tablespoon at a time, until no longer sticky and you’ve achieved a playdough-like consistency.
- If desired, color with food coloring at this point.
- Break off about 1-2 Tablespoons of mint dough and roll between your palms into a ½” thick log. Place on wax paper-lined cookie sheet and use a sharp knife to cut into pieces between ¼-½” long. Repeat until you have rolled and cut all of your dough.
- Allow to sit (uncovered) at room temperature for several hours until dry and then transfer to an airtight container. Keep mints in a single layer with a sheet of wax paper between layers. Mints will keep in a cool dry place at room temperature for up to two weeks or up to a month in the refrigerator.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
How do you get them to not stick to your knife when cutting them? Mine just didn’t cut as cleanly as yours. Drying now.
Emily @ Sugar Spun Run
Hi Joanne! Is your dough overly sticky? If so, it might need more powdered sugar. Dipping your knife in powdered sugar before slicing might also help 😊
The flavor and appearance of these little candies is spot-on, but the texture isn’t the same as the store-bought version. These remain soft, they don’t have that little crunch to them. Still enjoyed them very much!
I’m so glad you enjoyed them, Julie! The store-bought ones have typically been sitting a lot longer which is why they are more crisp. 🙂
I haven’t made these yet, but I’m going to! Instead of using the confectioner’s sugar in going to use powdered erythritol, which is a non-sugar sweetener. I’m keto, so I don’t need the sugar or carbs. But the powdered erythritol will make them taste every bit as good as regular sugar. I loved these when I was a kid. I can’t wait to try them!
Emily @ Sugar Spun Run
We hope you love them, Lorry! Let us know how it goes for you 😊
These were good! I made them to put in the middle of a coconut refrigerator cookie. I am a fan of peppermint so I would put a bit more in. Thanks for sharing your recipe and your helpful hints. I will make them again.
Emily @ Sugar Spun Run
Sounds yummy! We’re so happy you enjoyed them 😊