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Buttermint Twists

Buttermint Twists

These delicate buttermints are a perfect easy-to-make gift.

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1 hr
Prep Time
06 hrs 20 min
Total Time


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.

Tip #2

-To measure powdered sugar, lightly spoon sugar into dry measuring cup; level with knife or spatula.

Tip #3

- For gift giving, wrap individual mints in taffy paper or waxed paper squares; twist ends.

Tip #4

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition (2 candies)

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