Description
Creamy, buttery peppermint candies shaped into festive red, green, and white buttons. No cooking required.
Prep time: 25–35 minutes
Chill time: 2–3 hours
Total time: Approximately 2 hours 25 minutes to 3 hours 35 minutes
Yield: About 40–50 larger mints, or more smaller pieces
Ingredients
Scale
- 4 tablespoons unsalted butter, softened
- 4 ounces full-fat block cream cheese, softened
- 4 cups powdered sugar, plus a little extra if needed
- ½ teaspoon peppermint extract
- Red gel food coloring, optional
- Green gel food coloring, optional
Instructions
- Beat the butter and cream cheese until completely smooth, about 1–2 minutes. Scrape the bowl.
- Mix in the peppermint extract.
- Add powdered sugar about 1 cup at a time on low speed. Finish mixing with a sturdy spatula or clean hands when the dough becomes stiff.
- Check the texture. If warm and sticky, chill for 10–15 minutes before adding extra sugar. If still needed, add sugar 1 tablespoon at a time until pliable and manageable.
- Divide into three portions. Leave one white and knead a little red or green gel into the other portions.
- Roll into small, evenly sized balls. Arrange on parchment and gently flatten with a fork or glass.
- Refrigerate uncovered for approximately 2–3 hours, until firm enough to lift cleanly. Centers should remain soft.
- Transfer to an airtight container with parchment between layers. Keep refrigerated until serving.
Storage: Refrigerate at 40°F or below; the suggested quality window is up to 1 week with proper handling. Freeze for up to 2 months for best quality. Thaw in the refrigerator.
Serving: Bring out small portions. Limit room-temperature time to 2 hours, or 1 hour above 90°F.
Little tip: If the dough becomes sticky, try a short chill before adding more sugar. That simple pause helps keep the finished peppermints soft rather than dry.