Found in SL April 2026 here
1/2 cup (1 stick) unsalted butter, softened
1/8 tsp. table salt
4 cups powdered sugar (1 lb.), divided
1 Tbsp. half-and-half or heavy cream
1/2 tsp. vanilla extract
3/8 tsp. mint extract
Food coloring (optional)
Place butter and salt in the bowl of a stand mixer. Beat at medium-low speed until smooth and creamy, about 1 minute. Add 3 cups sugar, half-and-half, vanilla, and mint extract; beat at low speed until a smooth dough forms, 1 to 2 minutes. With mixer on low speed, gradually add remaining 1 cup sugar, beating until dough is stiff and smooth, 1 to 2 minutes.
Turn dough out onto a work surface dusted with powdered sugar. Knead a few times until smooth. If desired, divide dough into 2 or 3 equal portions. Add 1 to 2 drops of food coloring to each portion and knead until evenly combined.
Pinch off a lime-sized piece of dough; roll into a 1/2-inch wide rope on work surface. Using a bench scraper or knife, cut rope into 1/2-inch-long pieces. Repeat process with remaining dough.
Arrange cut dough pieces in a single layer on a sheet pan lined with parchment paper. Let stand, uncovered, at room temperature until completely dry, 8 to 12 hours. Store in an airtight container with wax or parchment paper between layers for up to 2 weeks.
1/8 tsp. table salt
4 cups powdered sugar (1 lb.), divided
1 Tbsp. half-and-half or heavy cream
1/2 tsp. vanilla extract
3/8 tsp. mint extract
Food coloring (optional)
Place butter and salt in the bowl of a stand mixer. Beat at medium-low speed until smooth and creamy, about 1 minute. Add 3 cups sugar, half-and-half, vanilla, and mint extract; beat at low speed until a smooth dough forms, 1 to 2 minutes. With mixer on low speed, gradually add remaining 1 cup sugar, beating until dough is stiff and smooth, 1 to 2 minutes.
Turn dough out onto a work surface dusted with powdered sugar. Knead a few times until smooth. If desired, divide dough into 2 or 3 equal portions. Add 1 to 2 drops of food coloring to each portion and knead until evenly combined.
Pinch off a lime-sized piece of dough; roll into a 1/2-inch wide rope on work surface. Using a bench scraper or knife, cut rope into 1/2-inch-long pieces. Repeat process with remaining dough.
Arrange cut dough pieces in a single layer on a sheet pan lined with parchment paper. Let stand, uncovered, at room temperature until completely dry, 8 to 12 hours. Store in an airtight container with wax or parchment paper between layers for up to 2 weeks.
Frequently Asked Questions
Are butter mints and dinner mints the same thing? These names are often used interchangeably for the same type of candy, but dinner mints can refer to a larger variety of after-dinner mints.
Do butter mints need to be refrigerated? Once fully dried, these mints can be stored at room temperature. If your kitchen in warm, you can store in the refrigerator or freezer for extended storage.
Can I use different flavorings for butter mints? Absolutely! While mint is a classic, you can also flavor the candies with other types of extracts, including lemon, orange, almond, and more.
What if my butter mint dough is too dry or too sticky? If your dough is hard to work with, adjust the consistency with additional powdered sugar or a few drops of half-and-half at a time until pliable.
Are butter mints and dinner mints the same thing? These names are often used interchangeably for the same type of candy, but dinner mints can refer to a larger variety of after-dinner mints.
Do butter mints need to be refrigerated? Once fully dried, these mints can be stored at room temperature. If your kitchen in warm, you can store in the refrigerator or freezer for extended storage.
Can I use different flavorings for butter mints? Absolutely! While mint is a classic, you can also flavor the candies with other types of extracts, including lemon, orange, almond, and more.
What if my butter mint dough is too dry or too sticky? If your dough is hard to work with, adjust the consistency with additional powdered sugar or a few drops of half-and-half at a time until pliable.
