Ingredients:
1/2 cup butter, softened
3 cups powdered sugar
2 tablespoons heavy whipping cream
1/2 teaspoon peppermint extract (adjust to taste)
Food coloring (optional — red or green for Christmas)
Extra powdered sugar for rolling
Instructions:
1. Cream the butter: In a large bowl, beat the softened butter until smooth and fluffy.
2. Add peppermint and cream: Mix in the peppermint extract and heavy whipping cream until well combined.
3. Add powdered sugar gradually: Add the powdered sugar 1 cup at a time, beating well after each addition until a soft, dough-like consistency forms. The dough should be smooth and not sticky — add a little extra powdered sugar if needed.
4. Color the dough (optional): If using food coloring, divide the dough and knead in a few drops of food coloring until evenly tinted.
5. Shape the mints: Roll small pieces of dough into balls or shape into disks. You can flatten with a fork for a classic peppermint look.
6. Dry: Place the mints on a parchment-lined tray and let them dry at room temperature for 24–48 hours, until firm on the outside but still soft inside.
7. Store: Keep in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer storage.
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