Old-Fashioned Buttercream Mints

These buttery-sweet mints resemble the ones served at Grandma’s house during the holidays. Package some in festive containers to give away or keep some to share with your special guests this holiday season!



  • ½ cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon peppermint extract, or to taste
  • If desired, Food coloring
  • 2 large baking sheets lined with waxed paper

In a large mixing bowl, stir the butter until creamy in texture. Blend in the powdered sugar 1 cup at a time, adding the heavy cream and extract with the final cup of sugar. When the mixture becomes too difficult to stir with a spoon, dig your hands into the bowl and knead the mixture until it’s smooth. If you’re making multiple colors, divide the dough as needed and add food coloring drop by drop to each batch, kneading well to blend the color. (As the mints dry they will darken in overall color).

You can either a) Transfer the sugar mixture to a pastry bag fitted with the star tip and pipe stars about the size of a nickel onto a sheet of waxed paper,  or b) Dust a work surface lightly with powdered sugar, divide the dough into golf-ball-sized pieces, and roll each ball into a long rope about 1/2 inch thick. Use a sharp knife to cut the rope into small pillows, then transfer them to the baking sheets.

Let the mints dry in a cool, dry place overnight. Store in an airtight container in a cool place for up to 2 weeks.

Makes approximately “30” dozen tiny pillow mints or about “16” dozen star-shaped mints.

Credit goes to several  professional candy makers for the creation of this recipe