Soft Christmas peppermints

Here is a detailed, step-by-step recipe for Soft Christmas Peppermints (also known as old-fashioned butter mints). These are smooth, creamy, and melt-in-your-mouth. Makes about 80–100 small mints.

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Ingredients

• 1/2 cup unsalted butter, softened (1 stick)

• 1 tablespoon heavy cream (or milk)

• 1 teaspoon peppermint extract

• 4 cups powdered sugar (plus more for dusting)

• Pinch of salt

• Red or green food coloring (optional)

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Step 1: Cream the Butter

1. In a large mixing bowl, beat the softened butter until smooth and creamy (about 1–2 minutes).

2. Add the heavy cream, peppermint extract, and salt.

3. Mix until fully combined.

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Step 2: Add Powdered Sugar

1. Gradually add powdered sugar, about 1 cup at a time.

2. Mix on low speed until incorporated.

3. Increase speed slightly and mix until a soft dough forms.

The dough should be soft, smooth, and not sticky.
If too sticky, add a little more powdered sugar (1 tablespoon at a time).
If too dry, add a few drops of cream.

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Step 3: Add Color (Optional)

1. Divide dough into portions if using multiple colors.

2. Add a few drops of food coloring.

3. Knead gently until color is evenly distributed.

For a marbled look, lightly twist two colors together without fully blending.

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Step 4: Shape the Mints

Lightly dust your work surface with powdered sugar.

You can shape the mints several ways:

Classic Ropes:

1. Roll small portions into thin ropes (about 1/2 inch thick).

2. Cut into small pillow-shaped pieces.

Pressed Mints:

1. Roll dough into small balls.

2. Press gently with a fork to flatten.

Candy Mold:

1. Press dough into silicone candy molds.

2. Gently pop out.

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Step 5: Dry

1. Place shaped mints on parchment paper.

2. Let sit uncovered at room temperature 12–24 hours.
   They will firm up on the outside while staying soft inside.

If you prefer softer mints, allow only 6–8 hours drying time.

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Step 6: Store

• Store in an airtight container at room temperature up to 2 weeks.

• Separate layers with parchment paper.

• Do not refrigerate, as moisture can make them sticky.

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Tips for Best Results

• Use pure peppermint extract, not mint flavoring.

• Do not overuse extract; peppermint is strong.

• Work quickly, as the dough can dry out.

• Keep dough covered with plastic wrap while shaping.

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Optional Variations

Chocolate-Dipped:

• Dip half of each mint in melted dark chocolate.

• Let set on parchment paper.

Cream Cheese Version:

• Replace butter with 4 oz softened cream cheese for a tangier flavor.

Pastel Holiday Mix:

• Make small batches in red, green, and white for festive presentation.