Buttermint Twists

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These melt-in-your mouth buttery mints are best made ahead and stored in your refrigerator.

Printable Recipe

Buttermint Twists

Course Dessert
Keyword buttermint, candy, mints


  • 1/2 cup butter softened
  • 5-1/4 cups powdered sugar
  • 3 tablespoons heavy whipping cream or half and half
  • 1 teaspoon peppermint extract
  • 2-3 drops red food coloring
  • 1-2 drops green food coloring
  • powdered sugar


  1. Beat butter in large bowl at low speed, scraping bowl often, until creamy.
  2. Add powdered sugar, whipping cream and peppermint extract.
  3. Continue beating until mixture forms a soft dough.
  4. Divide dough in half. Beat red food coloring into half of dough until a light pink. Beat green food coloring into the other half of dough and beat until light green in color.
  5. Place dough (one color at a time), onto a flat surface lightly sprinkled with powdered sugar; knead until smooth.
  6. Cover with plastic wrap to prevent drying out.
  7. Roll 1 tablespoon of each dough into 4-inch rope. Gently twist pink and green ropes together.
  8. Carefully continue rolling and twisting rope to 10-inch legnth.
  9. Add more powdered sugar while rolling, if necessary.
  10. Cut diagonally into 1-inch pieces.
  11. Place mints onto wax paper lined baking sheet.
  12. Repeat with remaining dough.
  13. Let stand at room temperature until surface is dry(6-8 hrs).

Recipe Notes

Mints can be stored in the refrigerator between sheets of waxed paper, in an air-tight container for up to a month.

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