Crunchy on the outside and creamy in the centers, these buttermints taste like the ones you remember from the store, but are creamier and more buttery. So very good!
My version contains more butter than other versions I've seen--it makes them super creamy and beautifully buttery, meaning you can add a touch more mint without overpowering the butter flavor. This also makes the dough a bit softer than others, which is why you may need to refrigerate it for a bit before rolling it out.
6ozsalted butter (1 1/2 sticks or 3/4 an 8 oz block of butter)I used Kerry Gold at cool room temperature
1poundconfectioners sugar
1TablespoonmilkI used almond milk. Use what you have.
4-6dropspeppermint oil*to taste
food coloring of choice1-2 drops per color
extra confectioners sugar, for rolling
Instructions
Place the butter and powdered sugar in the bowl of your stand mixer and mix on medium speed until smooth and creamy. This could take a few minutes, so be patient.
Add the tablespoon of milk and the peppermint oil. Be very sparing with the oil, because it is super strong. Mix in a couple of drops and then taste before adding more. (See notes)
Divide the mixture into as many portions as colors you want to make and stir/knead in the color evenly. Note that the colors will deepen some as the mints dry, so go easy if you want pastel colors.
How To Shape the Mints
If the mint dough seems too soft, wrap each color in a different sheet of plastic wrap, form into a tube about 1" thick and refrigerate for an hour or so. Otherwise, just go for it. Liberally dust your work surface with powdered sugar and use your hands to roll the "dough" into long snakes. Sprinkle them with some powdered sugar and then use a pizza cutter or a knife to cut the ropes into 1/4" to 1/2" pieces. Use your bench knife to scoop onto parchment lined baking sheets and allow to harden for 24 hours.
Notes
If you use peppermint extract rather than oil, you may need 1/2-1 teaspoon. Peppermint oil is extremely concentrated, so do not confuse the two. If you accidentally use 1/2 teaspoon of peppermint oil, your mints will pretty much be inedible.Nutritional Information is calculated for roughly 19 mints, or 30 servings.