3 Ingredient Buttermints
These old fashioned buttermints are creamy, buttery and melt-in-your-mouth. They are only 3 ingredients and don't require any cooking or baking. You can customize them with different colors and shapes for any occassion.
Ingredients
- 1/2 cup (113 g) unsalted butter, softened to room temperature
- 1/4 tsp (1.2 ml) peppermint extract
- 4 cups (420 g) powdered sugar, or more as needed, see note before starting
Instructions
- 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, yellow food coloring for yellow mints and keeping one dough white. Add only 1 drop of food coloring at a time because you don'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.
Notes
- Powdered Sugar Note: Make sure to choose a good quality brand powdered sugar. I used C&H powdered sugar (Amazon | Target | Walmart).* Some cheaper brands add too much cornstarch which can affect the taste of the mints. Some people are also sensitive to the taste of powdered sugar and find that it has a soapy or chemical aftertaste. If you know you are one of these people, you may want to try using a powdered sugar that contains tapioca starch instead of cornstarch (many organic powdered sugars use tapioca starch). This can sometimes help solve the problem.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- The mints have a slightly firm exterior but will not be as firm as commercial mints. They are soft and creamy on the inside.
- If you like a stronger peppermint flavor you can add 1/2 tsp instead of 1/4 tsp.
- You can also roll the dough out and cut into shapes instead of making the classic buttermints shape.
Serving: 1mint, Calories: 27kcal, Carbohydrates: 5g, Fat: 1g, Saturated Fat: 1g, Sodium: 0.001mg, Sugar: 5g, NET CARBS: 5
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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