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.
Butter Mints
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.
Enjoy!
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Butter Mints
Ingredients
- 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
Instructions
- 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.
Nutrition
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.
Karen Brostad
Can these butter mints be used in molds
Sam
Hi Karen! That will work just fine. 🙂
SHERRY SHADLE
SAM, I CAN’T WAIT TO GET TO ALDI’S AND GET MY SUPPLIES. I’M WITH YOUR HUBBY, I COULD EAT THEM ALL DAY!! I LOVE THE DISH YOU’RE STORING THEM IN. THANK YOU
Mallory
Just made these, they are delicious. I have a feeling they won’t last long.
Stephanie
Could you use salted butter and leave out the extra salt? I have both, but the unsalted is frozen at the moment.
Emily @ Sugar Spun Run
Hi Stephanie! Technically a stick of salted butter would put you 1/4 teaspoon over the recommended salt for this recipe. If that doesn’t bother you, you can proceed; otherwise, you may want to wait til your unsalted butter is thawed. We explain our preference for unsalted butter vs. salted butter in a separate post if you’d be interested in reading that. 😊
Kristan
I can’t wait to make these. I am making some for my Mom’s wedding, and I was wondering how to store them? Also, how long do they last in storage?
Emily @ Sugar Spun Run
Hi Kristan! We actually cover this in the recipe 😊 We hope everyone loves the mints!
Kathy
Would this recipe work shaping the mints like your cream cheese mint recipe, in flattened small balls?
Sam
Hi Kathy! That will work just fine. 🙂
Edie
These are so delicious!!
SK
Do you have a recipe for those white jelly filled mints? I like the ones that had a licorice jelly in them
Sam
Unfortunately I don’t, I’m sorry!
Kathryn
Can you pipe the dough or is it too firm to go through the piping bag easily? I would like to make a different shape and not have to buy molds.
Emily @ Sugar Spun Run
It’s a pretty firm dough, so you may have some trouble getting it through a piping tip. If you do try it, please let us know how it works out for you, Kathryn!
Tammy
Can these be frozen?
Sam
Hi Tammy! That will work just fine. 🙂
Valerie
Hi Sam,
I want to make butter mints in different colours but I don’t know which step I should add and do I have to mix it or not?
Thanks so much!
Sam
Hi Valerie! See step 7 for instructions on mixing in the colors. You can add what ever colors you’d like. 🙂
Valerie
Thanks so much!
Joli
What brand of molds would you recommend with this recipe? I don’t care for simple slicing I want to use for holidays.
Sam
Amazon has SO many cute silicone ones. I honestly don’t have a preferred brand, I’ve bought many different ones from Amazon and have been happy with all of them.
Yasmin Falik
After trying (and loving) some of your other candy recipes, I cant wait to try this one, but I have a question:
How critical is the peppermint extract? There is no way to get my hands on one where I live. Would it be fine just to use vanilla extract?
Sam
Hi Yasmin! The peppermint is really most of the flavor here, but you could use vanilla if you’d like. 🙂
Annabel
I used to go to this restaraunt where they had these, but I can make them at home now! I love love love this recipe! I made my way through all 200 mints within a few days🤦🏻♀️
Sam
🤣 My husband does the same thing so you aren’t alone! I’m glad you enjoyed them. 🙂
Annabel
Oh thank god, phew. I was worried that I need to get help or something. 😂😋
Hannah K
Hey Sam, its me again! I tryed your Buttermints and they turned out SOOO well! so easy to make/prep
Thanks,
Sugar Spun Run
Hi, Hannah! Thanks for trying another recipe! I am so glad that you enjoyed it and found the mints easy to make. 🙂
Carol
My husband was so excited when I mentioned this recipe. We made them just now- tricky part is waiting for them to dry. So yummy- he said it’s the flavoring & mints are perfect!
Thanks again for such great recipes!
Sam
You’re very welcome, Carol! Thank you for letting me know how they turned out for you 🙂
Carol
So delicious that I had to make some today for my work friends after telling them how good they were!
Sugar Spun Run
I am so glad that you enjoyed the butter mints, Carol. Thank you for commenting and sharing them with your work friends. 🙂
Evy
Oh wow! Remember these in parties as treats when younger.:) Thanks for sharing!
Sugar Spun Run
Absolutely, Evy! I hope that you enjoy the butter mints. 🙂