Homemade butter mints

These homemade butter mints are a better version of the kinds you’d get in a restaurant! Customize them for your favorite color(s)!

homemade butter mints

My daughter has a knack for knowing which restaurants offer after-dinner sweets. Some have fortune cookies, while others have hard peppermint candies. When my dad was visiting, we went to a restaurant that typically had little candy-coated mints. Sadly, they did not have them that day but had chocolate covered butter mints.

homemade butter mints

I thought it would be fun to make my own since the packaged versions often get powdery and stale. While my dad and husband went to the driving range, Addie and I stayed behind and make these mints. She chose blue mints since that is currently her favorite color.

homemade butter mints

Addie and I had a great time playing with the dough. She told me it felt like she was playing with slime. The texture was similar to Play-Doh, so it was fun to mold into various shapes. We made a few hearts, a few round balls, but mostly just made long ropes and sliced them.

homemade butter mints

As we finished shaping the mints, the doorbell rang. Our neighbor across the street was asking to see if Addie could play so I completed this fun project on my own. We managed not to get powdered sugar everywhere, so I call that a big success.

The butter mints were fun to make and even more fun to eat. We packaged some up for Addie’s teacher on the first day of school. We hope she enjoyed them as much as we enjoyed making them together!

homemade butter mints

Homemade butter mints

Like what you get in the restaurants, but only better!
Prep Time40 minutes
Drying time8 hours
Total Time8 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: Candy
Servings: 180
Author: Eva Bakes


  • 1 stick (4 ounces) unsalted butter room temperature
  • 4 cups powdered sugar plus more for the work surface
  • 1 Tablespoon milk or cream
  • Pinch salt
  • 1 teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • food coloring optional


  • Dust a flat work surface with powdered sugar. Line a large baking sheet with parchment paper, waxed paper or a silicone mat and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until smooth.
  • Turn the mixer to low and slowly add in the powdered sugar until no lumps remain. Add the milk/cream, salt, peppermint and vanilla extracts and mix until smooth.
  • Stop the mixer and transfer to your work surface. Separate into smaller mounds of "dough" if desired and add food coloring to each one. Knead until the color is smooth.
  • Roll into long cylinders and cut into small pieces. Place them onto your prepared baking sheet.
  • Dry overnight and store in an airtight container in the refrigerator. They will last up to a month.


Barely adapted from The Spruce Eats



  1. Wynne
    September 14, 2019 / 7:57 pm

    That’s it? No stove, no candy thermometer, no corn syrup– just butter mixed into powdered sugar with flavoring and color? Huh. I love butter mints–thank you for the lead!

    • evabakes
      September 15, 2019 / 5:16 pm

      That’s it!!

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