Buttermints Or Wedding Mints

Saturday, June 5, 2021
Buttermints also known as Wedding Mints are creamy, melt in your mouth deliciousness. With just 5 ingredients they are a fun and easy Christmas candy to make.

A crystal bowl full of Buttermints with a Christmas Tree in the background.

Buttermints are incredible, lovely, and fantastic! So simple to make and creamy!

Are you ready?

I present you with Buttermints aka Wedding Mints! My favorite part about any wedding or holiday growing up was the Buttermints left out next to the cake after dinner!

I love the minty, light, airy texture of these mints as they melt in your mouth! Pure deliciousness!

These are soo easy to make and a wonderful addition to you Christmas candy! 

Now go make these and then make some more to share! Your friends will be glad you did! 

A tablespoon of heavy cream held over a stainless steel mixing bowl with creamed butter.

Cream 1/2 cup Butter slightly colder than room temperature in a mixer fitted with a whisk attachment on high speed until light and fluffy.

Scrape sides of bowl and add:
  • 2 tablespoons Heavy Cream
  • 3/4 teaspoon Peppermint Extract or more to taste
  • 1 pinch of Salt
Beat until well combined.

Creamed Butter and Cream with Peppermint Extract in a stainless steel mixing bowl.

Scrape sides of bowl. Mixture should look like this. Light, fluffy, and creamy.

Creamed Butter in a mixing bowl with a whisk attachment with powdered sugar added on top.

Add about 1 1/2 cups of the Sifted Powdered Sugar. Beat on low until incorporated to keep powdered sugar from flying all over your kitchen! 

Creamed Butter and Powdered Sugar for Buttermints in a stainless steel mixing bowl.

When  the mixture looks like this add remaining Sifted Powdered Sugar and beat on low until blended.

Scrape sides of bowl as needed.

Once blended crank that baby up to high speed and beat mixture until fluffy about 4 minutes.

Buttermint or Wedding Mints are ready to roll when mixture is light and fluffy from Serena Bakes Simply From Scratch.

Mixture will look like this when done. Keep mixture covered with plastic wrap while working to keep from drying out.

Buttermint dough rolled into a log and being sliced.

There are numerous ways you can shape your mints but I will go over two.

 The first is to make a long rope between your hands about as thick as your pinkie for smaller mints or thumb for larger  mints, and cut mints to desired length.

I like to shape and cut Buttermints on Parchment Paper for easy clean up.

Tip: If dough sticks to hands add additional powdered sugar to hands to prevent sticking.

Sliced Buttermints on a piece of parchment paper.

Place on a cookie sheet lined with parchment paper and allow to sit at room temperature for 12 hours to dry.

Then place in an air tight container and refrigerate.

A hand holding a rolled Buttermint.

Option 2: Shape a small piece of dough into a 1/2 inch long rope about as thick as your thumb.

Buttermint Dough being rolled down the back of fork tines.

Roll Buttermint dough down the back of a fork to make an imprint.

Fork print from being rolled down fork tines on Buttermint.
It will look like this. Very pretty but a bit more time consuming!

I promise I won't judge if you go the easier route.

Place mints on a cookie sheet and allow to dry for 12 hours at room temperature. Place in a airtight container and refrigerate until ready to use.

A down shot of a crystal bowl full of Buttermints.

I told you no judgement here I went the easier route also but I think they are still very lovely! 

Sometimes simpler is better right?

Note: Make sure to refrigerate these after 12 hours in a air tight container to keep fresh.

Other favorite Candy recipes you might love are:

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American, Southern, Creole, Cajun
Yield: 30
Author: Serena Bakes Simply From Scratch


Buttermints also known as Wedding Mints recipe are a favorite sweet treat at Christmas time and for wedding dessert tables from Serena Bakes Simply From Scratch.
Prep time: 40 MinInactive time: 12 HourTotal time: 12 H & 40 M


  • 1/2 cup Butter, Slightly Colder Then Room Temperature
  • 2 tablespoons Heavy Cream
  • 3/4 teaspoon Peppermint Extract Or More To Taste
  • 1 pinch Sea Salt
  • 1 pound Sifted Powdered Sugar about 3 3/4 cups, Plus More For Hands


  1. In a mixer fitted with a whisk attachment beat butter on high speed, until light and fluffy.
  2. Scrape sides of bowl. Add heavy cream, peppermint extract, and sea salt. Beat until well combined.
  3. Add powdered sugar about 1 1/2 cups at a time mixing on low until well combined. Repeat until all powdered sugar has been added. At this point you can taste the mint mixture and add additional mint flavor if not strong enough.
  4. Turn speed up to high. Beat for approximately 4 minutes or until very light and fluffy.
  5. To shape mints: roll dough between hands into a snake about the size of pinkie for small mints and thumb for larger mints. Cut into desired lengths. Tip: If dough sticks to hands coat hands in additional powdered sugar.
  6. Place mints on a cookie sheet lined with parchment paper, and allow to dry at room temperature for 12 hours.
  7. Store mints in a airtight container in the refrigerator.

Nutrition Facts




3.43 g

Sat. Fat

2.17 g


15.13 g


0.00 g

Net carbs

15.13 g


14.83 g


0.06 g


29.31 mg


9.26 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

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Wedding Mints in a crystal bowl with white text at the top Wedding Mints.


  1. I love after dinner mints! Can this be made with a hand mixer? I don't own a stand mixer...I keep trying to win one in the Pioneer Woman's giveaways! This is a great post!

    1. Hi Lillian,
      Great question a hand mixer should work well you might just need to add the powdered sugar in smaller batches and make sure to beat until light and fluffy.
      Merry Christmas,

    2. Hi Lillian,
      Great question a hand mixer should work well you might just need to add the powdered sugar in smaller batches and make sure to beat until light and fluffy.
      Merry Christmas,

  2. At first glance, I thought they were marshmallows. Never tasted this. Wish I could pop some into my mouth right now. Merry Christmas, Serena!

  3. These are a favorite here too! Have a wonderful and sweet Christmas, Serena! xoxo

  4. I remember my grandmother making these. I had forgotten all about them! Thanks for the reminder. Yours look delicious!

  5. Hi I'm going to make these for Christmas but wondered if they can be made ahead & frozen in an air tight container?

    1. Hi Christine, I haven't tried it but it seems like it should work.They hold up really well in the fridge so I think it should work! Merry Christmas

  6. I've never made candy like this, but think I will now!

  7. This is the coolest! I've never tried these, I'll need to now.

  8. I've been searching for ages for a recipe that's like the butter mints you get at Chick-Fil-A or Zaxby's, and what I keep getting is recipes that are kinda mushy inside. (Some call it "creamy", but yeah.)

    The flavor is good but I just don't like that soft give on the inside. I want it to be firmer.

    Can anyone tell me what I can do to make them more dry? Not super hard and brittle, just not... you know... mushy inside. XD

    (One person commented somewhere: "Add more sugar", and naturally that was utterly unhelpful. How MUCH more sugar? A tablespoon? A cup, a pound, a truckload?)

    1. They shouldn't be mushy. I would try drying them a bit longer. I usually make mine small so they dry easily, but if your rolling them thicker they might not be drying out enough. You could try cutting back to 1 tablespoon of cream, and only add any additional to make a pliable dough. Do you live in a humid place?

  9. FutureMrsStocker5/30/2017 02:44:00 PM

    How much does this recipe make? I have 300 ppl coming to my wedding

    1. Hi! It makes a pound. It will fill a normal sized candy dish.

  10. Hi, just curious if I could put these in a mold? I'm worried they might stick. I bake a lot, but I've never made this type of candy. I want to make them for my wedding in September. We have 120 people coming, so I would definitely need to make multiple batches. I want to serve them in little tulle circles, will they hold up this way instead of being served in a dish? Thanks for your help and the great recipe!

    1. Hi Mary! I haven't tried it! The shape will hold up as long as you give them plenty of time to dry. You might have to do a few trial runs to figure out the easiest way to get them to release, but I'm thinking a light dusting of powdered sugar in the molds should work. Let me know how it goes, Serena

    2. You can put them in a mold. Just be sure to dust them with sugar or cornstarch so they will release easily.

  11. I need to mail these to a friend, will they keep without refrigeration?

    1. Hi Lisa, I haven't tried it, so I'm not sure. Thanks, Serena

  12. Serena, can you freeze these mints. Thanks, Elaine

    1. Hi Elaine! I haven't tried it that I can remember the only thing I worry about is if they sweat when they start to come to room temperature. But they would probably be delicious frozen. It might be worth just freezing a few and seeing how they react as they come to room temperature before freezing a batch! Let me know if you try it! Thanks, Serena

  13. How long will these last in the fridge? Excited to try them!

  14. Can you add color to this recipe?


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