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