Christmas Buttermints
Christmas Buttermints
Ingredients
For the Buttermints
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, plus more for dusting
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract
- 2-3 drops red food coloring
- 2-3 drops green food coloring
Instructions
- 1
In a large mixing bowl, cream together the softened unsalted butter and 1 cup of the powdered sugar until light and fluffy. This can be done with an electric mixer or by hand.
⏱️ 5 min
- 2
Gradually add the remaining 3 cups of powdered sugar, 1 cup at a time, mixing well after each addition until fully incorporated. The mixture will become very thick.
⏱️ 5 min
- 3
Stir in the heavy cream and peppermint extract until a smooth, pliable dough forms. If the dough is too sticky, add a little more powdered sugar, 1 tablespoon at a time, until it's easy to handle.
⏱️ 5 min
- 4
Divide the dough into three equal portions. Leave one portion white. To the second portion, add 2-3 drops of red food coloring and knead until the color is evenly distributed. To the third portion, add 2-3 drops of green food coloring and knead until the color is evenly distributed.
⏱️ 5 min
- 5
Lightly dust a clean work surface with powdered sugar. Take each colored dough portion and roll it into a long rope, about 1/2 inch in diameter. Using a sharp knife or bench scraper, cut the ropes into small, 1/2-inch pieces, forming small cubes.
⏱️ 5 min
- 6
Arrange the cut buttermints in a single layer on a parchment-lined baking sheet. Allow them to air dry at room temperature for at least 2 hours, or overnight, until they are firm to the touch. This drying process helps them develop their characteristic melt-in-your-mouth texture.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Christmas Buttermints
Ingredients
For the Buttermints
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, plus more for dusting
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract
- 2-3 drops red food coloring
- 2-3 drops green food coloring
Instructions
- 1
In a large mixing bowl, cream together the softened unsalted butter and 1 cup of the powdered sugar until light and fluffy. This can be done with an electric mixer or by hand.
⏱️ 5 min - 2
Gradually add the remaining 3 cups of powdered sugar, 1 cup at a time, mixing well after each addition until fully incorporated. The mixture will become very thick.
⏱️ 5 min - 3
Stir in the heavy cream and peppermint extract until a smooth, pliable dough forms. If the dough is too sticky, add a little more powdered sugar, 1 tablespoon at a time, until it's easy to handle.
⏱️ 5 min - 4
Divide the dough into three equal portions. Leave one portion white. To the second portion, add 2-3 drops of red food coloring and knead until the color is evenly distributed. To the third portion, add 2-3 drops of green food coloring and knead until the color is evenly distributed.
⏱️ 5 min - 5
Lightly dust a clean work surface with powdered sugar. Take each colored dough portion and roll it into a long rope, about 1/2 inch in diameter. Using a sharp knife or bench scraper, cut the ropes into small, 1/2-inch pieces, forming small cubes.
⏱️ 5 min - 6
Arrange the cut buttermints in a single layer on a parchment-lined baking sheet. Allow them to air dry at room temperature for at least 2 hours, or overnight, until they are firm to the touch. This drying process helps them develop their characteristic melt-in-your-mouth texture.
⏱️ 120 min