Description
These soft, melt-in-your-mouth Christmas peppermints are a delightful old-fashioned treat! Made with butter, powdered sugar, and a hint of peppermint, these creamy, buttery mints are easy to make and perfect for holiday gatherings. They’re lightly colored in festive shades to add holiday charm to your dessert table.
Ingredients
Units
Scale
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tbsp heavy cream (plus extra if needed)
- 1/2 tsp peppermint extract (adjust to taste)
- Food coloring (optional, red and green for festive colors)
Instructions
- In a large mixing bowl, beat the softened butter with an electric mixer until creamy.
- Gradually add the powdered sugar, mixing well after each addition until the mixture is crumbly.
- Add the heavy cream and peppermint extract, and beat until a smooth dough forms. If the dough is too stiff, add a bit more cream, 1 teaspoon at a time, until you reach a workable consistency.
- Divide the dough into sections and add a drop or two of food coloring to each, kneading until evenly colored. (Use red and green for a festive look, or leave plain for a traditional white mint.)
- Roll small amounts of dough into small balls, about ½ inch in diameter, and place on a parchment-lined baking sheet.
- Use a fork to press each ball down slightly, creating a pattern on top.
- Let the mints air-dry on the baking sheet at room temperature for at least 8 hours or overnight until firm to the touch.
- Store in an airtight container for up to two weeks.
Notes
- Adjust the peppermint extract based on your preference for minty flavor.
- Air-drying time may vary based on humidity. Ensure they’re fully dry before storing.