Soft Christmas Peppermints (Old-Fashioned Butter Mints)

In this post I'm going to show you how to make luscious soft Christmas peppermints, also known as Butter Mints. They're perfect for Christmas or any time of year.

Butter Mints? What are They?

Butter mints are soft melt-in-the-mouth mints that you can purchase in the store or make at home. They are comprised of butter, powdered sugar, heavy cream, and extract. If you like, you can color them with edible coloring gels.

You'll find the recipe for butter mints all over the web but I decided to put a twist on it. Other recipes call for a variety of pastel colors and different flavors.

But I wanted to stick with one flavor (peppermint) and a traditional red and white twist. In other words, I was going for Christmas candy to add to my ever-growing list of candies.

You're going to love this simple butter mint recipe.

Peppermint, the Perfect Holiday Flavor

I don't know about you but I'm crazy about peppermint, especially at Christmastime. But I'm most fond of softer melt-in-the-mouth mints, so butter mints are perfect, especially during the holidays.

If you've been following me for a while you know that I have posted a plethora of mint-infused recipes. At the top of the list, my Mint Oreo Trifle. And then there's my Doctored Brownie Mix with Mint Chocolate. (Yum!)

You'll find a full list of my other peppermint offerings at the bottom of this post, but let's talk about Butter Mints.

Melt-Away Mints

Back in the olden days, when I was in my teens and twenties, you always found these store-bought mints at baby showers, bridal showers, and weddings. (I can't remember a wedding from the 60s or 70s without them, in fact! These wedding mints were quite the rage.)

I've always been a fan of these light meltaway mints because they dissolve on the tongue. Peppermint is a favorite flavor, as I mentioned above, but I'm not a huge fan of hard peppermint discs. Give me the soft ones any day.

Christmas Butter Mint Ingredients

You'll find a full printable recipe card at the bottom of this post but here's a quick peek at what you'll need to make these soft butter mints. You might already have most of these simple ingredients handy.

• ½ cup butter
• 4 cups powdered sugar
• 2 tablespoons heavy whipping cream
• ¼ teaspoon peppermint extract (more or less to taste)
• red gel food coloring

How to make Soft Christmas Peppermints

These creamy mints came together very easily. I can't believe I've never made them before! They're going to be perfect at Christmas time, an idea addition to my Christmas Cookie trays!

Start by prepping a work space on a flat work surface. I used parchment paper but you might choose waxed paper or even a baking mat. Have additional powdered sugar nearby in case you need it for rolling the dough. You might consider place your paper on a baking sheet so it can be moved later on.

Place room temperature butter in a large mixing bowl and beat butter with hand mixer on low speed until light and fluffy.

Combine butter, cream, confectioners' sugar, and peppermint extract. Start with ¼ teaspoon but add a couple drops more if you want a stronger peppermint flavor.

Mix well. You want a firm consistency.

Divide your dough into two parts. Scrape down the sides of the bowl with a rubber spatula to get all of it. Color ¼ red, leave the other ¾ white.

Place the two colors into balls and set aside. The red dough portion will be considerably smaller than the white.

Now it's time to twist them together. I worked with small quantities of each, placing a smaller rope of red next to a thicker rope of white.

Twist them together.

Pinch off smaller sections and roll the rope between your palms to smooth it out.

The colors should be reminiscent of a candy cane.

Leave twisted ropes of candy on wax paper to dry.

About an hour or two after the candy starts to dry go ahead and cut into pieces using a pizza cutter or sharp knife. (You can do this right away but it's better to wait until the candy isn't as sticky.)

Leave out for 24 hours to completely dry. Use a dough scraper (aka bench scraper) to loosen the mints from the wax paper.

Storing the Candy

After 24 hours have passed you can store your candy in an airtight container or cover with plastic wrap. There's no need to refrigerate but you can if you prefer.

What to Expect from These Delicious Butter Mints

This is one of those easy candy recipes you're going to make again and again! Talk about a great sweet treat.

These remind me so much of those semi-soft peppermints (aka dinner mints) you can buy at the store but they're lovelier in the mouth. They are quicker and easier to melt but have that same lovely flavor. The peppermint flavor is perfect during the holiday season.

I'm so excited to have this recipe and I can't wait to try them again with different flavors. Here are some I'm thinking about:

• Almond: A classic flavor for wedding receptions!
• Orange-Almond. I used this combination in my glaze over my poppyseed cake and it remains one of my favorites. I can't wait to try it in these mints.
• Cinnamon extract: When my daughter saw my first batch of red butter mints she felt sure they were cinnamon. I haven't tried that flavor yet but I definitely plan to!
• Lemon: I will dye these a lovely shade of pale yellow. I'm thinking they will taste divine!
• Maple: If I make a batch of maple I will color them a tan color. I'm guessing they will be yummy.
• Vanilla: Vanilla extract is a great option if you're not in the mood for something more exotic.
• Cream Cheese Mints: Substitute half of the butter with cream cheese.
• Candy Molds: You can press this dough into a candy mold (or fondant mold) for beautifully designed candies. Molded candies made great gifts at Christmas time. Talk about great holiday treats for sharing!

While you're here, why not pin some photos?

Other Mint Desserts from Out of the Box Baking

There are lots of sweet treats to recommend! Here are some of my favorites:

Gluten Free Brownies with Mint Chocolate: If you love a gooey brownie but you’ve sworn off flour and other glutens, this is the recipe for you! These luscious brownies are heavy on the chocolate and light on the things that aren’t good for you. Best of all, they’re loaded with minty goodness.

Pink Peppermint Angel Food Cake: If you love the light, airy texture of angel food cake but you’re looking to add an extra twist, you’ve come to the right place! This doctored cake mix takes an ordinary Angel Food Cake and amps up the volume, adding peppermint and chocolate drizzle.

Easy Holiday Peppermint Bark: The foundation for this delicious recipe is the bottom layer of chocolate. I used almond bark because it’s so easy to work with. Add a bit of coconut butter and it melts down perfectly. The top layer is white chocolate (or white almond bark) with some crushed peppermints. Other than a dot of peppermint extract, that’s about it for the recipe!

Double Mint Chocolate Cookies: These yummy bites of deliciousness are “doubly” good because of the addition of cocoa powder. It’s chocolate on chocolate on mint. And, oh my! The result is powerful! 

Other Candies from Out of the Box Baking:

If you loved these simple candies you will probably like some of our other confectionary favorites.

Easy Peanut Butter Snowballs: If you’re looking for the perfect Christmas candy, one rich with flavor, you’re going to love these delicious snowballs!

Old-Fashioned Divinity: Just like grandma used to make! They're light, airy, and packed with sweetness.

Easy Peanut Brittle: If you love the crisp sweet flavor of brittle with the yummy crunch of peanuts, this is the recipe for you. This brittle is a family recipe, passed down over multiple generations. It’s easy, and definitely one you’ll pass on to your friends and loved ones.

Simple Crockpot Candy: This is a simple but delicious recipe that you can make in your slow cooker.

Copycat Reese's Peanut Butter Cups: These are just like the real deal. . .maybe better!

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That's it for this post, friends. I hope you enjoy these delicious and easy peppermints. They're going to be great for Christmas and any other season!

See this recipe at

Full Plate Thursday 

Weekend Potluck

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