Butter mints

Have you ever had the free mints when leaving a restaurant? If you did, then you probably had dinner mints, which are hard, but become soft once you bite them. They are sweet, with a subtle mint flavor. Today, I am sharing a recipe for butter mints, which are similar to dinner mints. The only difference is that they are softer to bite into, and melt in your mouth.

These are also fool proof! I honestly never measure when I make these, because if it is too thick, add more cream, and too thin, add more sugar.

Ingredients in this recipe:

Butter: This it the base for the mints!

Powdered sugar: Of course this is for sweetness but the corn starch in the sugar helps build together the dough.

Salt: This is necessary because it helps cut the sweetness; you are adding a lot of sugar to this recipe!

Peppermint extract: Of course you need this for mints!

Vanilla extract: This is optional but it brings out the flavor.

It only takes about an hour to make these but you do have to let them dry for about 3-4 hours. To store these mints, you can keep them in the fridge or freezer for about a month, or in an airtight container for 2 weeks.

Like I said before, the ones at restaurants are harder to bite. This is because of the preservatives. These are softer because they are all natural. These are called “butter mints” because the base for this recipe is a buttercream, with added extracts and more sugar.

This recipe makes about 3-4 cups of mints

Ingredients:

1/2 cup (one stick) of butter, softened

4 cups of powdered sugar

1/4 teaspoon salt

1/8 teaspoon of vanilla extract

1/2 teaspoon of peppermint extract (do not use plain mint extract, unless you want an “herby” flavor. Peppermint extract represents the flavor better.)

*Optional* 3-4 drops of food coloring

1 tablespoon of heavy whipping cream

1. In a stand mixer fitted with the paddle attachment*, cream the butter and the 2 cups of powdered sugar until nice and creamy, on medium-low speed.
2. Add the extracts and salt and mix on low speed until combined.
3. Add the heavy whipping cream and mix until combined.
4. Mix in the remaining 2 cups of powdered sugar. The mixture should represent “play dough.” If it is too wet, add some more powdered sugar, about a tablespoon at a time.
5. Add in the food coloring(s) you choose. This is optional but if you plan on doing it, separate the dough into a desired amount of piles and add it in. (for different colors.*)
6. Take about 3-4 tablespoons of dough at a time and roll it out so it is about 1/2 inch thick. Then cut so each piece slightly less than a half inch. This recipe makes a lot of mints, about 3 cups. Continue until you have no more dough and move the ‘mints’ to wax or parchment paper.
7. Let the mints dry for about 3-4 hours.
8. Enjoy! You can put these in mason jars as gifts, or simply enjoy them yourself! These are also popular at baby/bridal showers! Store them in an airtight container for 2 weeks, for in the fridge for about 4 weeks.

*You can also use a electric hand mixer for this recipe.

*Color ideas: Pink/blue for baby showers, Blue/white for weddings, Swirl in red for peppermint style!

Comment below with any questions you may have! If you make these, please let me know how they go!