Why Are My Butter Mints Too Sticky?

Sticky dough usually means it contains too much moisture or not enough powdered sugar. Add additional powdered sugar gradually until the mixture becomes firm enough to roll without sticking to your hands. Humidity can also affect the drying process. Allow the candies to dry in a cool, dry room.

Why Are My Butter Mints Crumbling?

Crumbly dough generally needs a little more moisture. Add heavy cream in very small increments, mixing gently until the dough comes together. You want a consistency similar to soft modeling dough: pliable enough to shape but firm enough to hold its form.

Can I Make Butter Mints Without Peppermint Extract?

Absolutely! Almond, vanilla, lemon, orange, and maple extracts are all delicious alternatives. Adjust the flavor gradually so it doesn't become overpowering.

Old-Fashioned Butter Mints – Easy Homemade Christmas Candy

Name: Old-Fashioned Butter Mints
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup butter, softened to room temperature; 4 cups powdered sugar, plus extra as needed for rolling; 2 tablespoons heavy whipping cream; 1/4 teaspoon peppermint extract, more or less to taste; Red gel food coloring, as needed

Description

These Old-Fashioned Butter Mints are soft, creamy, melt-in-your-mouth peppermint candies made with just five simple ingredients. Featuring a rich buttery flavor and beautiful red-and-white swirls, these easy no-bake homemade mints are perfect for Christmas, weddings, baby showers, holiday dessert tables, and homemade candy gifts.

Ingredients

Scale

1/2 cup butter, softened to room temperature
4 cups powdered sugar, plus extra as needed for rolling
2 tablespoons heavy whipping cream
1/4 teaspoon peppermint extract, more or less to taste
Red gel food coloring, as needed

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Instructions

Prepare a clean work surface with parchment paper, wax paper, or a silicone baking mat. Keep extra powdered sugar nearby for rolling.
Place the softened butter in a large mixing bowl and beat with a hand mixer on low speed until light and fluffy.
Add the powdered sugar, heavy whipping cream, and peppermint extract. Mix until everything is combined and a firm, smooth dough forms.
Divide the dough into two portions, keeping approximately three-quarters white and one-quarter for coloring.
Add red gel food coloring to the smaller portion and gently knead until the color is evenly distributed.
Roll small portions of white dough into ropes. Roll smaller portions of red dough into thinner ropes and place them alongside the white ropes.
Gently twist the red and white ropes together to create a candy cane-style pattern.
Pinch off smaller sections and gently roll each twisted rope between your palms to smooth it out.
Place the twisted candy ropes on parchment paper and allow them to rest for approximately 1 to 2 hours until the outside is less sticky.
Use a sharp knife or pizza cutter to cut the ropes into small, bite-sized peppermint pieces.
Arrange the cut mints in a single layer and leave uncovered for approximately 24 hours to dry completely.
Once dry, gently loosen the candies from the parchment paper and transfer them to an airtight container. Refrigerate until ready to serve.

Notes

Use either salted or unsalted butter according to your preference. Salted butter provides a slight contrast to the sweetness.
Use softened butter, not melted butter, for the best dough consistency.
Add extra powdered sugar gradually if the dough is too sticky to roll.
If the dough is crumbly, add heavy cream in small increments until it becomes pliable.
Use gel food coloring rather than liquid coloring to avoid adding excess moisture.
Keep the red and white dough separate until you’re ready to twist them together for clearly defined stripes.
Work with small portions of dough at a time for easier shaping.
Allow the mints to dry uncovered for approximately 24 hours before storing.
Store the finished butter mints in an airtight container in the refrigerator because the recipe contains butter and heavy cream.
For longer storage, freeze in an airtight container for up to 3 months and thaw at room temperature before serving.
For different flavors, substitute peppermint extract with almond, vanilla, lemon, orange, cinnamon, or maple extract.
Yield: Approximately 100 small butter mints.
Nutrition information is an estimate based on approximately 100 candies.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Candy
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 mint
Calories: 28 kcal
Sugar: 7.7 g
Sodium: 10 mg
Fat: 1 g
Saturated Fat: 0.6 g
Unsaturated Fat: 0.3 g
Trans Fat: 0 g
Carbohydrates: 7.8 g
Fiber: 0 g
Protein: 0 g
Cholesterol: 3 mg