Ingredients
Equipment
Instructions
- In a stand mixer with a paddle attachment, beat the softened butter until creamy. On low speed, gradually add half the powdered sugar, followed by the heavy cream, peppermint extract, and salt. Mix until combined.
- Add the remaining powdered sugar and mix on low speed until a stiff, pliable dough forms.
- Divide the dough into four equal portions. Leave one white. Knead a tiny drop of pink, yellow, and green gel food coloring into the other three portions respectively, until you achieve pastel colors.
- Working with one color at a time, roll the dough into a 1/2-inch (1.25 cm) thick rope. Use a bench scraper or sharp knife to cut the rope into 1/2-inch (1.25 cm) pieces, creating a pillow shape.
- Place the cut mints in a single layer on a parchment-lined baking sheet. Let them air dry at room temperature for 12-24 hours, or until the exterior is firm to the touch.
- Once dried, lightly toss the mints with a little extra powdered sugar for a matte finish before serving.
Notes
Don't Over-Soften the Butter: The butter should be at room temperature, but not melty or greasy.
Sift Your Powdered Sugar: For the absolute smoothest texture, sift your powdered sugar before adding it to the butter.
Patience is Key: Do not skip the 12-24 hour drying time! This step is essential for the mints to set properly.
Start with Less Color: You can always add more food coloring, but you can't take it away.
Sift Your Powdered Sugar: For the absolute smoothest texture, sift your powdered sugar before adding it to the butter.
Patience is Key: Do not skip the 12-24 hour drying time! This step is essential for the mints to set properly.
Start with Less Color: You can always add more food coloring, but you can't take it away.
