A perfect appetizer or gift, these melt-in-your-mouth homemade buttermints are surprisingly easy to make at home and customize with your favorite colors!

This post contains affiliate links. Read the disclosure policy.

Side view o blue and pink homemade buttermints pictured in wine glasses with a blurred window scene in the background.

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!

About Homemade Buttermints

Buttermints are easily made at home with just a few ingredients like butter, powdered sugar, and peppermint oil, creating mints that are soft and smooth in texture. They can be customized in color and shape to suit various occasions, adding an elegant touch to any gathering. This homemade version offers a unique experience, with mints that are creamy and subtly flavored, perfect for sharing or enjoying alone.

What ingredients are in homemade buttermints?

To begin crafting these nostalgic candies, you’ll need to ensure you have the following ingredients on hand:

  • Unsalted Butter: The star of the show in buttermints! This creamy, unsalted variety brings all the rich, smooth goodness without any added saltiness. It’s perfect for ensuring your buttermints have that melt-in-your-mouth quality.
  • Powdered Sugar: With its fine and fluffy texture, powdered sugar not only sweetens up the mints but also helps create that signature, velvety smooth texture.
  • Pure Peppermint Oil: This is the essence of your buttermints, providing that refreshing zing! A little goes a long way with peppermint oil, infusing each candy with a burst of cool, minty flavor that’s sure to awaken the senses.
  • Food Coloring (Optional): Here’s where you can let your creativity shine! Add a pop of color to your buttermints, making them as visually delightful as they are tasty. Whether it’s a subtle pastel hue or a vibrant burst of color, it’s all about adding a personal touch to your mints.
Close up side view of blue homemade buttermints scattered across a piece of parchment paper.

Buttermints vs Cream Cheese Mints

While both cream cheese mints and buttermints offer a delightful minty flavor, they differ in their ingredients, texture, and preparation methods.

  • Ingredients: Buttermints are crafted with a simple yet classic combination of butter, powdered sugar, and pure peppermint oil, which delivers a sharper mint flavor than peppermint extract. In contrast, cream cheese mints include cream cheese along with butter, peppermint extract, and powdered sugar, resulting in a different flavor profile.
  • Texture: The texture of buttermints is firmer and slightly crumbly, resembling traditional butter-based candies. This contrasts with cream cheese mints, which are smoother and creamier due to the inclusion of cream cheese.
  • Flavor Profile: While both mints have a prominent minty taste, buttermints offer a lighter, distinctly buttery flavor with the peppermint oil bringing in a clear, refreshing mintiness. Cream cheese mints, on the other hand, tend to be richer, blending the flavors of cream cheese and butter.
  • Appearance: Buttermints can be rolled and cut into various shapes, providing a uniform and classic mint candy appearance. Cream cheese mints typically feature a pattern from being shaped with a fork, giving them a distinct look.

Do you have to use pure peppermint oil?

While pure peppermint oil is the classic choice for buttermints for a potent and refreshing minty flavor, it’s not the only option. You can experiment with various other flavor oils to add a unique twist to your mints. Each type of oil has its distinct characteristics and potency, so you may need to adjust the quantity to suit your taste.

Different Flavors

  • Spearmint Oil: A milder alternative to peppermint, spearmint oil offers a sweeter and less intense mint flavor. Use the same amount as peppermint oil to start, then adjust according to taste.
  • Wintergreen Oil: Known for its sweet, minty flavor, wintergreen can be a delightful twist. Start with half the amount you’d use for peppermint oil, as it can be quite potent.
  • Lemon Oil: For a zesty, citrusy take on your buttermints, lemon oil is a great choice. Begin with a bit less than the amount of peppermint oil, then adjust for the desired intensity.
  • Orange Oil: Orange oil can add a lovely, fruity undertone to your mints. Start with using slightly less than peppermint oil and increase to taste.
  • Cinnamon Oil: For a warm, spicy note, cinnamon oil is a bold option. It’s very potent, so start with just a few drops and adjust as needed.

Using Extract

If you’d prefer to use an extract instead of an oil, keep in mind that extracts are less concentrated than oils. This means you’ll need to use more extract to achieve the same level of flavor intensity. Extracts are a great way to infuse flavor if you have sensitivity to the strength of essential oils or are just more likely to already have extracts on hand.

  • Peppermint Extract: Substitute peppermint oil with peppermint extract at a ratio of 1:4. So, if the recipe calls for 1/4 teaspoon of peppermint oil, use 1 teaspoon of peppermint extract.
  • Vanilla Extract: A classic and versatile option, vanilla extract adds a sweet and cozy flavor. Use about double the amount of peppermint oil to start, then adjust to taste.
  • Almond Extract: For a nutty, sweet flavor, almond extract is a great choice. Use it in the same quantity as vanilla extract.
  • Lemon Extract: If opting for a citrusy flavor, lemon extract can be used in a slightly larger amount than peppermint oil, around 1.5 times the quantity.
  • Orange Extract: Similar to lemon, use a bit more orange extract than peppermint oil to get a noticeable citrus flavor.
Close up top down view of pink buttermint candies in a wine glass.

What type of food coloring should you use?

For buttermints, the best type of food coloring to use is gel food coloring. Here’s why:

  • Gel food coloring is more concentrated than liquid food coloring, meaning you’ll need less to achieve a vibrant color.
  • Since gel food coloring is thicker, it won’t thin out your mint dough as liquid food coloring might.
  • The gel form allows for better control over the color intensity. You can start with a small amount and gradually increase it until you reach the desired shade.

As for the amount, it’s best to start with just a drop or two and then add more as needed. Keep in mind that the color often deepens a bit as it sets. You can always add more coloring, but it’s impossible to remove it once added. Be mindful of achieving the right balance – vibrant enough to be visually appealing, but not so much that it overwhelms the mint’s delicate appearance.

How long are they good for?

Buttermints are best stored in an airtight container to maintain their texture and flavor. At room temperature, ideally in a cool and dry place, they can be enjoyed for up to 2 weeks. If you prefer to refrigerate them, they’ll stay fresh for about a month. If needed, separate any layers of mints with parchment paper to keep them from sticking together.

Can you freeze buttermints?

Yes, buttermints can be frozen. Here’s how to do it:

  • Place the candies in a single layer on a baking sheet lined with parchment paper and freeze them for about an hour. This prevents them from sticking together.
  • Once they are individually frozen, transfer them to an airtight container or a freezer bag. Again, use parchment paper between layers.
  • They can be stored in the freezer for up to 3 months.

When ready to eat, thaw the candies in the refrigerator or at room temperature. Avoid exposing them to heat or direct sunlight while thawing.

notes & tips for this buttermint recipe

Top down view of blue buttermint candies in a wine glass, pictured on a piece of brown parchment paper, surrounded by more candies.

More FUn Candy Recipes

Recipe Details

Easy Homemade Buttermints! A perfect appetizer or gift, this melt-in-your-mouth buttermint recipe is surprisingly easy to make at home. Customize them with different colors! | HomemadeHooplah.com
4.49 from 25 votes

Homemade Buttermints

45 minutes prep + 2 hours Drying Time
54 kcal
Yields: 50 buttermints
A perfect appetizer or gift, these melt-in-your-mouth homemade buttermints are surprisingly easy to make at home and customize with your favorite colors!

Ingredients 

  • 1/2 cup unsalted butter, cold, cut into 1-inch pieces
  • 2 tablespoons whole milk
  • 1/4 teaspoon pure peppermint oil
  • 4 cups powdered sugar, plus more for working dough
  • gel food coloring, optional

Instructions

  • Line two baking sheets with parchment paper, then set aside.
  • Using a stand mixer (or hand mixer + large bowl), mix together butter, milk, and pure peppermint oil on medium speed until smooth, about 2-4 minutes.
    1/2 cup unsalted butter, 2 tablespoons whole milk, 1/4 teaspoon pure peppermint oil
  • Reduce mixer speed to low and blend in powdered sugar, scooping in about 1/3 to 1/2 cup at a time. Keep mixing until sugar is incorporated and consistency is smooth.
    4 cups powdered sugar
  • If using food coloring, divide dough into 1 bowl for per color. For each bowl, mix in a few drops of food coloring, stirring until color is consistent. Repeat as needed with other bowls.
    gel food coloring
  • Dust your hands and a clean workspace with powdered sugar. Scoop out a golfball-sized piece of dough and roll it into a log, roughly 1/2 inch in diameter. Dust with more powdered sugar as necessary to reduce any stickiness. Use a pizza cutter or sharp knife to cut log into mints, roughly 1/2 inch in length. Transfer cut candies to prepared baking sheets. Repeat this step until all candies are formed. Dust formed candies with more powdered sugar (optional).
  • Allow buttermints to completely air dry, about 2-4 hours or until firm.
  • Serve as desired.

Nutrition

Serving: 1buttermint | Calories: 54kcal | Carbohydrates: 10g | Protein: 0.04g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 1mg | Potassium: 2mg | Sugar: 9g | Vitamin A: 58IU | Calcium: 1mg | Iron: 0.01mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

Made this recipe?

Tag @homemadehooplah on Facebook or Instagram and hashtag it #homemadehooplah so I can see what you whipped up!

Explore more: 5 ingredients or less, Candy, Desserts, Finger Food, Giftable, No Bake, Recipes

Leave a comment

Recipe Rating




27 comments

    • Triskit
    • 5 stars

    I tried the recipe. My powdered sugar is organic and I used pure essential oil but more was needed 2 get mint flavor strong. Yummy!

    • Hallie

    Hey Chrisy,

    In the instructions, it says “This recipe calls for peppermint extract, which is not the same thing as peppermint extract. ” When I clicked on the links they appear to be the exact same link to pure mint extract. Should one of these be peppermint oil? Just looking for some clarification :). Thank you!

    Hallie

      • Chrisy

      Hey Hallie, thanks for catching that! I totally talked myself in circles 😀 This recipe uses pure peppermint oil, not the extract. I’ve updated the text and the links should work now. Sorry about that!

    • Diane

    About how much does this recipe make?

      • Chrisy

      Hey Diane! The recipe makes about 4 cups finished buttermints.

    • JosieQ

    I’ve been searching for ages for a recipe that’s like the butter mints you get at Chick-Fil-A or Zaxby’s, and what I keep getting is recipes that are kinda mushy inside. (Some call it “creamy”, but yeah.)

    The flavor is good but I just don’t like that soft give on the inside. I want it to be firmer.

    Can anyone tell me what I can do to make them more dry? Not super hard and brittle, just not… you know… mushy inside. XD

    (One person commented somewhere: “Add more sugar”, and naturally that was utterly unhelpful. How MUCH more sugar? A tablespoon? A cup, a pound, a truckload?)

    • Patti Crandall

    Chrisy,
    I found your recipe today and am going to make with my 4 ya old Grandson, today. I won’t be blaming you if they don’t turn out. Lola recipe I had many yes ago you used your hands to mix the ingredients. Thank you for sharing.

    • I appreciate that Patti! Though I do hope they turned out great and that your grandson liked them 🙂

    • Jean

    These look yummy. Can they be frozen and brought out when company stops by?
    I live alone and if I don’t freeze them, I’m liable to eat them all. Yikes!

    • Hey Jean! I’m so sorry I missed your comment until now. I think these would be safe to freeze, but it would probably be best to keep it under 1 month if you can.

    • Leslie

    Is they were tested to have large amounts of bacteria on them as patrons went to bathroom prior to leaving, then pick out the mints they want with their unwashed hands. Some restaurants came up with clever dispensers that drop mints into patrons hands but other restaurants switched to wrapped mints to be safe. This makes homemade much more appealing!

    • Leslie

    The reason you don’t see these mints out near registers in restaurants

    • Abigail
    • 5 stars

    I didn’t realize they were pretty easy to make! Looks delicious and love the colors. Pinned. 🙂

    • Thank you Abigail! I was surprised how easy it was, too.

    • Jenna Johnson
    • 5 stars

    I can’t seem to recall a memory of buttermints but I love them! I just see them out on tables at certain businesses all the time.

    • That’s usually where I see them these days, too. Either I’m too old or restaurants don’t hand them out like they used to 🙂

    • Anna @annaDishes
    • 5 stars

    I never would have thought to make these at home! How cool. Lovely colors.

    • Thank you Anna 😀 I saw the recipe a few months back – there’s a couple different methods, but this seemed the easiest to start out with. Nice for a quick fix.

    • Rachael {La Fuji Mama}
    • 5 stars

    I have memories of sneaking handfuls of individually wrapped buttermints into my pockets at some restaurant when I was little and then gorging on them later on. Mmmmm… I’ve made buttermints before using a method where you have to pull the dough, like taffy, and it’s super hard when it’s finished, but softens up overnight when it’s in an airtight container. Weird right? This method looks much simpler!

    • Interesting method! Kind of has me curious to try it. The buttermints in this recipe come out very soft, but it means they don’t keep as long as a standard hard candy. Just have to eat them fast I guess!

    • Heather // girlichef
    • 5 stars

    I have always wanted to make homemade buttermints, I had no idea how easy it was. These look awesome! I happen to have everything on hand to make them, too – squee!

    • 😀 If you make them, I hope you like them! The batch I made for this post is already gone.

    • Rachel Cooks
    • 5 stars

    I’ve always wanted to try these! Yours look amazing!

    • Thanks! They take a little time, but totally worth it 😀

    • Shannon @ Dinner from the Heart
    • 5 stars

    I love buttermints! These look so fun and I love the colors. I’ve never made these before – they are now going on my list of things to make. 🙂

    • Thank you Shannon 😀 Hope you like them!

        • Ella

        Is it possible to make a vegan version of these using coconut oil, dextrose and non dairy milk I wonder….