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Pastel-colored homemade butter mints arranged on parchment paper, each with a fork-pressed pattern and a soft, realistic texture.
Jana Rae

Old Fashioned Butter Mints

Make these soft, melt-in-your-mouth Old-Fashioned Butter Mints with just 3 simple ingredients. A nostalgic after-dinner mint that dries overnight and tastes just like the classic table mints we grew up with.
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Prep Time 15 minutes
Drying Time 12 hours
Total Time 12 hours 15 minutes
Servings: 80 tiny mints
Course: candy, Dessert
Cuisine: American
Calories: 18
Ingredients Method Notes

Ingredients
  

  • 4 Tbsp unsalted butter softened (56 g)
  • 3 cups powdered sugar sifted (360 g)
  • 1/2 tsp peppermint extract
  • Optional: 1–2 tsp milk if dough seems dry
  • Optional: Food coloring just a drop for pastel tones

Method
 

  1. In a medium bowl, beat the softened butter until smooth and fluffy.
  2. Mix in the peppermint extract until fully combined.
  3. Add the powdered sugar one cup at a time, mixing until a soft dough forms.
  4. If the dough is crumbly, add ½ teaspoon milk at a time until it comes together.
  5. If the dough is sticky, add more powdered sugar.
  6. Pinch off pea-sized portions (about ½ teaspoon each), roll into tiny balls, and flatten gently with a fork to create the classic crosshatch pattern.
  7. Place mints on a parchment-lined baking sheet and leave them out uncovered overnight to dry.
  8. They will firm up on the outside but stay soft and melty inside.
  9. Transfer to an airtight container.
  10. Store at room temperature for up to 2 weeks, or freeze for up to 3 months.

Notes

  • Butter must be softened, not melted. Melted butter makes sticky, unusable dough.
  • Color gently: One tiny drop of food coloring goes a long way.
  • If you live in a humid climate, drying time may take a little longer.
  • These make beautiful gifts during Christmas, weddings, or baby showers.
  • For a milder mint flavor, use ¼ teaspoon extract instead.