Soft Christmas Peppermints (Old-Fashioned Butter Mints)

You know how some recipes just feel like home before you even start mixing anything? This one does that for me. I can’t even think about Christmas without remembering that big old glass candy jar that sat on my grandmother’s sideboard. It was always filled with these soft, buttery little mints — half pink, half white — and you could smell the peppermint the second you lifted the lid. She made them every December, no shortcuts, no fancy gadgets, just her wooden spoon and a mixing bowl that had seen more Christmases than I had.
I used to sit on a chair by the counter and watch her hands work — those hands that always smelled faintly of sugar and butter. She’d hum along to whatever old Christmas record was spinning in the background, the air warm from the oven and full of that soft, sweet smell. And when she finished rolling the little ropes of dough, she’d let me twist them together — a little red, a little white — and I’d feel like I’d just made magic.

They weren’t perfect. Some were crooked, some too thick, a few broke when we tried to move them. But that was never the point. The point was standing there together, making something sweet just because it was Christmas, and love always showed up in the form of sugar and but
Now, every year, I make these same mints. Usually late at night, when the world’s quiet and the lights from the tree are the only thing glowing. There’s something so comforting about it — about bringing a bit of the past into the present. About remembering the way things felt. Maybe that’s what Christmas really is — not the presents or the plans, but those small, soft moments that taste like peppermint and memory.
If you decide to make these, don’t worry about perfection. Don’t rush. Just take your time and let it be what it is — a slow, sweet little tradition that smells like joy.

Instructions

Mix: In a large bowl, beat your butter until soft and creamy. Add in the condensed milk and peppermint extract. The smell alone will start to feel like Christmas.

Combine: Add the powdered sugar a bit at a time, mixing until it comes together into a thick dough. It should be soft but not sticky. Add a little extra sugar if needed.

Divide: Split the dough in half. Leave one half white, and tint the other half with red food coloring. Go easy — a little goes a long way.

Shape: Roll each color into thin ropes, twist them together gently, then cut into small cubes or little pillow shapes.

Dry: Lay them on parchment paper and let them sit out for about 6 hours, or overnight if you can wait that long.

Finish: Once they’ve dried, roll them lightly in granulated sugar so they sparkle.

Store: Keep them in an airtight jar or tin at room temperature. They’ll stay soft for a good while — though they rarely last that long.

Recipe FAQs

1: Mine turned out too sticky. What did I do wrong?
That just means there’s too much moisture or not quite enough powdered sugar. It happens. Don’t stress it — just knead in a bit more sugar until it feels like soft dough that doesn’t cling to your fingers.

2: Can I skip the food coloring?
Of course. They’re just as lovely plain white, honestly — kind of old-fashioned in the best way. You could also use green instead of red if you want something different.

3: How long do these really last?
If you keep them sealed up, they can stay soft and sweet for up to two weeks. Around here, they never make it past day five. People keep “just tasting one more.”

4: Can I use something besides peppermint?
Absolutely. Try almond extract for something a little more delicate, or even lemon if you want a bright, fresh twist. It won’t be traditional, but it’ll still taste wonderful.

5: How do I make these look nice for gifting?
I like to pile them into a little jar or tin, tie a ribbon around it, and maybe tuck in a candy cane or sprig of pine. Nothing fancy. They’re the kind of gift that says, “I made this for you because I care,” and that’s more than enough.

Soft Christmas Peppermints (Old-Fashioned Butter Mints)

Recipe by Salma Recipe

Course: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• ¼ teaspoon peppermint extract (adjust to taste)

• 3 cups powdered sugar

• ½ cup butter, softened

• 2 tablespoons heavy whipping cream

• Red gel food coloring

Directions

• Mix: In a large bowl, beat your butter until soft and creamy. Add in the condensed milk and peppermint extract. The smell alone will start to feel like Christmas.
• Combine: Add the powdered sugar a bit at a time, mixing until it comes together into a thick dough. It should be soft but not sticky. Add a little extra sugar if needed.
• Divide: Split the dough in half. Leave one half white, and tint the other half with red food coloring. Go easy — a little goes a long way.
• Shape: Roll each color into thin ropes, twist them together gently, then cut into small cubes or little pillow shapes.
• Dry: Lay them on parchment paper and let them sit out for about 6 hours, or overnight if you can wait that long.
• Finish: Once they’ve dried, roll them lightly in granulated sugar so they sparkle.
• Store: Keep them in an airtight jar or tin at room temperature. They’ll stay soft for a good while — though they rarely last that long.