Pin it
Old school butter mints are little bites of sweetness that brighten up dessert platters or make cute gifts. These soft pastel candies totally melt when you eat them and have just enough peppermint to remind you of family get-togethers. The coolest thing? You only need regular kitchen basics and no special gear to whip them up right at home.
The first time I made these was after Sunday lunch with my grandma. We’d roll little colored ropes and sneak tastes of the dough—that’s stuck with me. Now, I love making them with my kids for Easter or birthdays.
Dreamy Ingredients
- Food coloring: For the cheery pastel shade. Gel and paste types give bold color without making things too wet
- Vanilla extract: Rounds everything out. Go for real vanilla if you can—it’s way better than fake
- Peppermint extract: This brings that cool, minty vibe. Grab a good quality one for the best punch
- Sweetened condensed milk: This adds a creamy, smooth touch. Pick one with only a couple ingredients on the label
- Powdered sugar: Makes it sweet and gives the dough its structure. Shake or sift it if it looks lumpy
- Unsalted butter: The reason these are melt-in-your-mouth good. If you want extra fancy, look for European butter
Simple Instructions
- Let Them Dry
- Spread out the pieces on a baking sheet and leave them at room temp for a day—don’t cover! This dries them just right for the crisp outside and soft inside
- Shape and Slice
- Grab a bit of colorful dough, about the size of a golf ball. On your work surface, make a thin rope, then slice with a sharp knife or pizza cutter into small bites
- Add Some Color
- Split the dough up (three or four sections). Drop in your colors then knead gently for a streaky, marbled look. Gloves make cleanup a breeze
- Mix It All Up
- Now dump in the sugar, milk, peppermint, and vanilla. Start slow with the mixer so sugar doesn’t go flying, then speed up till it’s thick. If it’s sticky, work in a bit more sugar so it’s still a little tacky but not messy
- Beat That Butter
- Pop the softened butter in your bowl and use your hand mixer to whip it about half a minute until it’s creamy and fluffy with no lumps—super important for soft dough
Pin it
The way the colors twist together is my favorite part—always reminds me of my mom’s holiday marble fudge. Growing up, we’d argue about which color tasted best (even though it’s all the same!)
Keeping Them Fresh
Pop your finished mints in a sealed container in the fridge—they’ll hang out happily for weeks. Or stash in a freezer container for a couple months. Thaw them out for a while till they soften up before eating if frozen.
Switching Up Ingredients
Peppermint and vanilla scream classic, but you can swap in lemon, almond, or orange extract if you’re feeling wild. For a dairy-free version, vegan butter and coconut condensed milk will work—it’ll taste a little different though.
Pin it
Fun Ways to Share
Fill up a jar and tie a ribbon for a sweet present. They’re perfect for party trays, weddings, or baby showers. I always have a bowl out when folks come over for dessert.
Origins and Traditions
These mints have shown up at Southern teas, weddings, and church socials since the early 1900s. Way before you could buy bags at the store, people made their own. Every family had their favorite color and flavor combos.
Frequently Asked Questions
- → Can I use different flavor extracts besides peppermint?
Definitely, swap in almond, lemon, orange, or any extract you love to mix up the flavor.
- → How do I prevent the dough from sticking to my hands?
Throw in extra powdered sugar and wear gloves while adding food coloring if you want to keep your hands mess-free.
- → How long should the mints air dry before storing?
Let the mints chill out on the counter for a day so they get that soft, set texture.
- → What is the best way to color the mints?
Drop in a little food coloring to the dough, knead until the color spreads, and wear gloves if you want to avoid stained hands.
- → How should I store the finished butter mints?
Pop them in a sealed container in the fridge to last for weeks, or freeze if you want them fresh for months.