dinner mints

These old-fashioned butter mints require just 6 ingredients to make! This recipe makes a big batch, so you&#x27;ll have lots left over for gifting.

Old-Fashioned Butter Mints

salt (consider

confectioners’ sugar plus 1/4 cup+, if needed

sweetened condensed milk

peppermint extract*

food coloring, optional

To the bowl of stand mixer fitted with...

To the bowl of stand mixer fitted with the paddle attachment, combine butter and salt and beat for 1 minute on medium-high speed.

Add 3 1/4 cups confectioners’ sugar, milk, peppermint,...

Add 3 1/4 cups confectioners’ sugar, milk, peppermint, and beat on medium-low speed until a dough forms. If the dough seems wet, add additional confectioners’ sugar until dough combines (I use 3 1/2 cups sugar). The dough will be crumbly but will come together when pinched and squeezed into a ball.

Taste the batter. If you want a more...

Taste the batter. If you want a more intense mint flavor, add additional mint extract, to taste (see note below).

Remove dough from the mixer, separate it into...

Remove dough from the mixer, separate it into 1 to 4 smaller balls, and add one ball back into the mixer. Add the food coloring of your choice to the ball by squirting the droplets on top of the dough (careful when you turn on the mixer), and paddle on low speed until coloring is well-blended. Coloring will not blend completely into each and every speck of dough if examined extremely closely, but overall, mix until color is uniform. (I separated approximately two-thirds of the dough and made it green using about 15 drops green food coloring and made one-third of the dough red-pink by using about 7 drops red food coloring).

Wash the mixing bowl and the paddle in...

Wash the mixing bowl and the paddle in between each color change and repeat until all the balls are colored.

After the dough has been colored, either wrap...

After the dough has been colored, either wrap it with plastic wrap and place it in an airtight container in the refrigerator to be rolled out later or roll it immediately.

To shape the butter mints, place a golf-ball...

To shape the butter mints, place a golf-ball sized amount of dough in your hands and roll dough into long thin cylinders about 1 centimeter wide. Place cylinders on countertop and with a pizza cutter (or knife – be careful of your counter), slice cylinders into bite-sized pieces, approximately 1 centimeter long.

Store mints in an airtight container in the...

Store mints in an airtight container in the refrigerator where they will keep for many weeks.

These old fashioned buttermints are creamy, buttery and melt-in-your-mouth. They are only 3 ingredients and don&#39;t require any cooking or baking. You can customize them with different colors and shapes for any occassion.

3 Ingredient Buttermints

(113 g) unsalted butter (softened to room temperature)

tsp (1.2 ml) peppermint extract

(420 g) powdered sugar

Line a large baking tray with parchment and set aside.

In a large mixing bowl of a stand mixer, beat butter on high speed until smooth and creamy, scraping down the sides of the bowl as needed (about 15-30 seconds).

Add in peppermint and 2 cups of powdered sugar. Mix on low speed until combined. Gradually add in 2 more cups of powdered sugar until a soft, pliable dough forms (you can use a mixer for this step or mix/knead with your hands). The dough should not be too sticky to work with. If your dough is too sticky, add a little more powdered sugar.

If you plan on coloring the dough, add in the food coloring now (1 drop at a time) and mix it in until the dough is uniform in color. I divided my dough into four parts, adding red food coloring for pink mints, green food coloring for green mints, blue food coloring for blue mints and yellow food coloring for yellow mints. Add only 1 drop of food coloring at a time because you don&#39;t need a lot of food coloring to color the dough.

Keep dough covered loosely with a paper towel to prevent it from drying. Break off a small portion of dough and roll it into a rope that is 1/2 inch thick. Repeat with the remaining dough. Use a sharp knife to cut each rope into 1/2 inch long pieces. So your mints should be approximately 1/2 inch by 1/2 inch. If the dough is sticking to the knife, you can dust the knife with powdered sugar before cutting. Transfer the cut mints to your parchment lined baking tray.

Let the mints sit uncovered for several hours or overnight to dry and firm up. When mints are ready, they should have a dry and slightly firm exterior (but they will still be soft if you apply pressure). Once mints are ready, you can serve right away or place into an airtight container and store in the fridge.

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Old-Fashioned Butter Mints

3 Ingredient Buttermints

Top 2 dinner mints recipes from across the web

The most viewed dinner mints recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Old-Fashioned Butter Mints

3 Ingredient Buttermints

The most viewed dinner mints recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine