Buttermint Twists
1 hr
06 hrs 20 min


1/2 cup Land O Lakes® Butter

5 1/4 cups powdered sugar

3 tablespoons Land O Lakes® Half & Half

1 teaspoon peppermint extract

2 to 3 drops red food color

1 to 2 drops green food color

How to make

  1. STEP 1

    Place butter in bowl. Beat at low speed, scraping bowl often, until creamy. Add powdered sugar, whipping cream and peppermint extract. Continue beating 2-5 minutes or until mixture forms a soft dough.

  2. STEP 2

    Divide dough in half. Beat red food color into one-half of dough. Continue beating until dough is pink. Beat green food color into other half of dough; beat until dough is light green.

  3. STEP 3

    Place dough, 1 color at a time, on surface lightly sprinkled with powdered sugar; knead until smooth. Cover with plastic food wrap to prevent drying out. Roll 1 tablespoon of each tinted dough into 4-inch rope. Gently twist green and pink ropes together. Carefully continue rolling and twisting rope to a 10-inch rope. Add more powdered sugar when rolling, if necessary. Cut diagonally into 1-inch pieces. Place twists onto waxed paper-lined baking sheet. Repeat with remaining dough. Let mints stand uncovered at room temperature 6-8 hours or until surface is dry.

  4. STEP 4

    Store layered between sheets of waxed paper in container with tight-fitting lid. Refrigerate up to 1 month. For longer storage, store in freezer up to 2 months.  

Tip #1

Shape Variations:
Snowmen: Omit food color. Roll dough into 3/4 to 1 1/4-inch balls. Stack 3 different sized balls together. Decorate as desired.

Cut-Outs: Tint dough as desired. Roll out on surface lightly sprinkled with powdered sugar to 1/4-inch thickness. Cut with 1-inch cookie or canapé cutters.

Candy Molds: Tint dough as desired. Press into soft rubber candy molds; refrigerate 3-5 minutes. Release.

Candy Canes: Tint dough as desired. Roll 1 tablespoon of each tinted dough into 4-inch rope. Gently twist ropes together. Shape twisted rope into candy cane.

Marbled Mints: Tint dough as desired. Press together 1/2 teaspoon of each dough. Shape into rectangular, square or round candy shapes.


1.5Fat (mg)
<5Cholesterol (mg)
10Sodium (mg)
8Carbohydrates (g)
0Dietary Fiber
<1Protein (g)


Explore reviews from
our online community

  July 21, 2017

Has anyone ever made these without adding any flavoring and if so how did the taste turn out? I'm going to make for a baby shower.

— says Dionne
Test Kitchen Comment August 03, 2017

Hi Dionne, while we have never made this recipe without flavoring, you could swap out the mint for another flavor if you wish. Vanilla or almond would work nicely. If you leave it out completely, it may taste a bit bland. Hope this helps! 

— says Mallory
  December 03, 2016

I remember making these in the early 1970's and they were called Sugar Plum candies at that time. I experimented with different extracts and gave to my paper route customers at Christmas. I have one customer who remembered me and asks for "my" Sugar Plum recipe all the time now.

— says Dorothy
  August 13, 2016

Good and pretty easy to make! They are slightly time consuming however if you choose to do the 2 color twists. These taste good and store well in an air tight container. Great for the holidays! (Especially Christmas)

— says Brittanie
  October 13, 2012

Perfect wedding/butter mint. I took one other commentator's recommendation,and did not sift the sugar. My only complaint is the temptation to eat them! Perfect!

— says Donna
  August 18, 2012

yum yum yum yum yum! the dough is super sticky but just add sugar and its perfect. I made this because I'm obsessed with butter mints and well... this recipe looked easy. and it was! I died them all green with food dye and i made them into little cubes. i would recommend stretching out the dough: not rolling it. I cut it with a butcher knife! :) Only problem i had was I had a hard time waiting 8 hours to eat them! I made them at night so I had six or seven as part of my breakfast! YUM!!!!!!!

— says Helena
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