I enjoy this recipe because it’s quick to prepare, fun to shape, and perfect for gifting. I can make a big batch ahead of time, and once dried, these little mints store beautifully for weeks. I like how easy it is to add color or change the flavor with just a few tweaks. Whether I serve them at parties, tuck them into holiday tins, or keep a bowl out for guests, they always bring a bit of Christmas cheer.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup unsalted butter, softened ¼ cup sweetened condensed milk 4 cups powdered sugar 1 teaspoon peppermint extract A pinch of salt Red food coloring (optional) Granulated sugar (for coating)
Directions
I start by creaming the butter until it’s light and fluffy—it’s key for that smooth texture. Then I slowly mix in the sweetened condensed milk and peppermint extract until it becomes silky.
I add the powdered sugar gradually, one cup at a time, along with a pinch of salt. Once the dough is soft but firm enough to handle, I divide it and knead in a few drops of red food coloring to half, leaving the other half white for contrast.
On a surface dusted with powdered sugar, I roll each portion into ½-inch ropes and cut them into bite-sized pieces. I roll each piece in granulated sugar, then lay them on a parchment-lined tray to dry for at least 12 hours until they’re firm to the touch.
Servings and Timing
Yield: Approximately 40 mints Prep time: 20 minutes Cook time: 0 minutes (no baking) Total time: 12+ hours (includes drying time)
Variations
I love experimenting with colors—besides the traditional red and white, I sometimes make green or gently blend two colors for a swirled look. When I want a twist on flavor, I swap peppermint for almond, vanilla, or citrus extracts. I’ve also added crushed peppermint or sparkly sugar crystals on top for an extra festive finish.
Storage/Reheating
I store these mints in an airtight container at room temperature. They stay fresh for several weeks, making them ideal for gifting or prepping in advance. No reheating is needed—just pop one in and let it melt.
FAQs
Why is my dough too sticky?
If the dough is sticking to my hands, I add a bit more powdered sugar and knead until it firms up.
Can I use margarine instead of butter?
I prefer butter for flavor and texture, but margarine can work in a pinch. The final texture may be slightly different.
Do I have to dry them overnight?
Yes, I let them dry at least 12 hours so they firm up properly. Otherwise, they stay too soft and sticky.
Can I freeze these mints?
I don’t usually freeze them, as they store well at room temperature, but they can be frozen in a sealed container with layers of wax paper between.
How do I package these for gifts?
I like placing them in holiday tins or small glass jars with ribbon. They make charming, homemade presents that feel personal and thoughtful.
Conclusion
I love making these soft Christmas peppermints because they’re festive, nostalgic, and so easy to prepare. With their meltaway texture and sweet peppermint flavor, they always bring smiles to anyone I share them with. Whether I’m making them for the family or gifting a homemade holiday treat, these little mints never go out of style.
