Step 1: Cream the Butter

In a large mixing bowl, use an electric mixer or a sturdy whisk to beat the softened butter until light and fluffy, about 2 minutes. This step ensures the butter mints have a silky, melt-in-your-mouth texture.

Step 2: Add the Powdered Sugar

Gradually add the sifted powdered sugar to the butter, about 1 cup at a time, mixing well after each addition. The mixture will become crumbly as the sugar incorporates, but don’t worry—this is normal.

Step 3: Incorporate the Peppermint Extract

Add the peppermint extract to the mixture and continue mixing. If you prefer a milder mint flavor, use 1/8 teaspoon instead, and taste as you go.

Step 4: Add the Cream

Begin adding the heavy cream, one tablespoon at a time, mixing thoroughly after each addition. The dough should come together into a smooth, pliable consistency, similar to modeling clay. If it’s too dry, add a little more cream, one teaspoon at a time.

Step 5: Divide and Color the Dough (Optional)

Divide the dough into separate portions if you’d like to make multiple colors. Add a small amount of gel food coloring to each portion and knead it in until evenly distributed. Gel food coloring works best as it doesn’t alter the consistency of the dough.

Step 6: Shape the Mints

Dust a clean surface with powdered sugar to prevent sticking. Roll each portion of dough into long ropes, about 1/2-inch in diameter. Use a sharp knife or pastry cutter to slice the ropes into small pieces, about 1/2-inch long.

Step 7: Dry the Mints

Arrange the mints on a parchment-lined baking sheet in a single layer. Let them air dry at room temperature for 4–6 hours or until firm to the touch. Drying ensures the mints hold their shape but remain soft inside.

Step 8: Store and Serve

Once dry, transfer the mints to an airtight container. Store at room temperature for up to 2 weeks. Serve them as a festive treat, or package them in decorative jars or tins for gifting.