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Old-fashioned, pillowy-soft peppermint butter mints made with butter, powdered sugar, and peppermint extract — swirled red and white for a marbled candy-cane look. A nostalgic homemade Christmas candy with no thermometer required.

Soft Peppermint Butter Mints

Old-fashioned, pillowy-soft peppermint butter mints made with butter, powdered sugar, and peppermint extract — swirled red and white for a marbled candy-cane look. A nostalgic homemade Christmas candy with no thermometer required.
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Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup butter softened to room temperature
  • 4 cups powdered sugar
  • 1 –2 tsp peppermint extract
  • 2 –3 tbsp heavy cream or milk
  • Red gel food coloring optional

Equipment

  • Large mixing bowl
  • Hand or stand mixer
  • Measuring cups and spoons
  • Sharp knife
  • Parchment-lined tray

Method
 

  1. Beat the softened butter until smooth and creamy.
  2. Gradually add the powdered sugar, one cup at a time, mixing after each addition. It will be crumbly — that's normal.
  3. Add the peppermint extract and 2 tablespoons of cream. Mix until a soft, smooth dough forms; add more cream a teaspoon at a time if too stiff.
  4. Divide the dough; leave one half white, tint the other red with a few drops of gel coloring and knead until even.
  5. Roll each half into a ½-inch rope; twist the ropes together and roll gently for a marbled candy-cane effect.
  6. Slice into ½-inch pieces, leaving as pillows or rolling into balls.
  7. Let sit uncovered on a parchment-lined tray a few hours to firm, then store airtight at room temperature.

Notes

Naturally gluten-free; dairy-free with plant-based butter and dairy-free cream/milk.
Stays soft 2–3 weeks airtight; freezes up to 2–3 months.
Use gel food coloring (not liquid) to avoid thinning the dough.
Budget: pennies per mint; far below confectioner prices.