Creamy, melt-in-your-mouth Old-Fashioned Butter Mints Recipe made with butter, powdered sugar, vanilla, and peppermint.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Okay, confession: the first time I made these butter mints, I thought, “How hard can it be? It’s just butter and sugar, right?” Turns out—yeah, it’s mostly butter and sugar, but it’s also kind of magic. They reminded me of those tiny pastel mints my grandma used to keep in a glass candy dish that always smelled faintly of roses and old furniture polish. Do you know the ones? They’d be at weddings too, usually next to Jordan almonds and bowls of weird green punch.
I tried making them again recently after a trip to a small-town diner that had a basket of them by the register. You know the type—neon “Open” sign buzzing, slightly sticky menus, best pie in three counties. They gave me a little paper cup of butter mints with my bill, and instantly, bam—childhood nostalgia. So, of course, I had to go home and recreate them.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Old-Fashioned Butter Mints Recipe?
What I love about this Old-Fashioned Butter Mints Recipe is how ridiculously forgiving it is. If you mess up the ropes and cut them too thick, nobody cares. If you decide to go wild with neon colors instead of pastel? Go for it. The texture is the real star—they melt in your mouth in a way that no store-bought candy really does anymore. They’re sweet, but not knock-your-teeth-out sweet. Kind of like the candy version of a Hallmark movie: familiar, a little cheesy, but you’ll happily go back for more.
Ingredient Notes:
Let’s be honest: there are like, six ingredients. But each one has a little role to play.
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Butter: The obvious star. Softened, because you don’t want to fight a cold stick of butter with your mixer. Trust me.
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Powdered sugar: Four cups, which sounds like too much until you realize you’re making candy. Then it feels right.
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Vanilla extract: Gives that cozy, familiar warmth. It’s like background music—you don’t always notice it, but it matters.
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Peppermint extract: Careful here. Too much, and suddenly you’ve made mouthwash.
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Salt: Just a pinch. It seems weird in candy, but it balances the sweetness.
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Heavy cream or milk: Think of it as the “oops” fixer. If the dough’s too crumbly, this pulls it back together.
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Food coloring: Optional, but honestly, half the fun. Who doesn’t want candy in Easter-egg colors?
How To Make Old-Fashioned Butter Mints?
Step 1: Cream the butter
Whip that butter until it’s smooth. If your mixer’s old and cranky like mine, scrape the sides a lot. Otherwise, you’ll end up with random butter lumps. Not cute.
Step 2: Add sugar and flavor
Mix in half the powdered sugar, then add vanilla, peppermint, and salt. At this point, your kitchen will smell like Christmas and possibly a Yankee Candle store.
Step 3: Finish the dough
Dump in the rest of the sugar. If it looks like it’s falling apart, add a splash of cream. You’re aiming for that soft playdough vibe. (Yes, I know that’s a weird comparison, but you’ll get it when you feel it.)
Step 4: Divide and color
Split the dough into bowls if you’re coloring it. Kneading in food coloring is surprisingly satisfying. Like adult finger painting, but tastier.
Step 5: Shape the mints
Roll into ropes about half an inch thick. Slice them into little pillows. Eat one immediately because self-control is overrated.
Step 6: The hardest part—waiting
Spread them out on parchment paper and let them dry for 12–24 hours. Yes, a whole day. It’s like leaving cookies out for Santa, but the payoff is better because you actually get to eat them.
Storage Options:
Here’s the thing: these mints last way longer than your willpower. Keep them in an airtight container at room temp, and they’ll stay good for weeks. Stick them in the fridge, and they’ll stretch even longer. They also freeze beautifully—though honestly, they taste so good straight from the freezer, you may find yourself “checking” them daily.
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Variations and Substitutions:
Because sometimes you want to play around:
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Swap flavors: Almond extract gives them a wedding-cake vibe. Lemon makes them bright and fresh.
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Change the colors: Pastels for spring, red and green for Christmas, black and orange for Halloween if you’re feeling spooky.
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Use tiny cutters: Stars, hearts, whatever. A little extra work, but people lose their minds over shaped candy.
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Dairy-free option: Use plant-based butter and milk. It’s not exactly the same, but it works.
What to Serve with Old-Fashioned Butter Mints?
Butter mints don’t exactly need company, but they do shine in certain settings:
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Coffee or tea: Perfect after-dinner little treat.
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Party platters: Nestled between fudge squares and cookies, they look like they belong in a magazine spread.
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Weddings/showers: There’s a reason they’ve been a staple forever—they’re dainty and elegant without trying.
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Movie night: Okay, maybe that’s just me. But they’re great between handfuls of salty popcorn.
Frequently Asked Questions:
Do I have to dry them for a whole day?
Yep. Unless you like sticky mints. Your call.
Can I make them ahead for a party?
Totally. They’re basically the definition of make-ahead.
Salted butter okay?
Sure, but skip the pinch of salt or you’ll end up with butter mints that taste suspiciously like salted caramels.
So there you go—your Old-Fashioned Butter Mints Recipe in all its nostalgic, melt-in-your-mouth glory. They’re simple, a little whimsical, and just the right mix of sweet and refreshing. Honestly, I’d love to know—are you sticking with classic pastels, or are you about to surprise your guests with neon blue mints at Thanksgiving?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Old-Fashioned Butter Mints Recipe
Ingredients
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted and divided
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- Pinch of salt
- 1 tablespoon heavy cream or milk as needed
- Food coloring optional
Instructions
Prepare the base:
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy. Scrape down the sides and beat again until lump-free.
Incorporate sugar and flavorings:
- Reduce the speed to low and gradually blend in 2 cups of powdered sugar. Add the vanilla extract, peppermint extract, and a pinch of salt, mixing until fully combined.
Form the dough:
- Slowly add the remaining powdered sugar, incorporating a tablespoon of cream or milk as needed to achieve a soft, pliable dough with a consistency similar to playdough.
Add coloring (optional):
- If desired, divide the dough into portions and knead in gel food coloring until evenly tinted.
Shape the mints:
- On a surface lightly dusted with powdered sugar, roll small portions of dough into ropes about ½ inch thick. Cut the ropes into ½-inch pieces using a sharp knife.
Dry the mints:
- Arrange the pieces on a parchment-lined baking sheet in a single layer. Allow them to air dry at room temperature for 12–24 hours, or until firm on the outside but soft inside.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
These little gems taste amazing. Please add some tips.. for rolling a smooth log of candy, how long to leave in a mold before removing, how to store and how long they will stay fresh, etc. I thought I had a good consistency, but my rolls kept breaking so I added a bit more cream (only added a teaspoon originally) and they were easier to work.