Description
Make these soft Christmas peppermints—velvety, swirl candies with peppermint flavor. Perfect holiday confection.
Ingredients
Scale
- ½ cup (about 113 g) butter, softened to room temperature
- 3 cups powdered sugar (approx. 360 g)
- 2 tablespoons heavy whipping cream
- ¼ teaspoon peppermint extract
- Red gel food coloring (a few drops)
Instructions
- Prepare your workspace.
Line a baking sheet or tray with parchment paper. Have a small bowl ready for red‑colored dough, and a clean surface or silicone mat for rolling and shaping. - Cream butter and part of powdered sugar.
In a mixing bowl, beat the softened butter until smooth and fluffy. Gradually add about 2 cups of the powdered sugar, beating until well combined. At this stage, the mixture may be thick and crumbly—but that’s okay. - Add cream and peppermint extract.
Pour in the 2 tablespoons of heavy cream and ¼ teaspoon peppermint extract. Beat again until the mixture loosens into a smoother, more pliable consistency. - Incorporate remaining powdered sugar.
Add the remaining 1 cup powdered sugar, mixing until the dough is firm but workable. If the mixture is too sticky, you can add a tablespoon more powdered sugar; if too dry, add just a little more cream (½ teaspoon at a time). - Divide and color half the dough.
Divide the dough into two portions: about two‑thirds plain (white) and one‑third for coloring. Place the smaller portion in a separate bowl, and knead in a few drops of red gel food coloring until you have a vibrant, uniform red hue. Be careful not to overmix and make it too soft. - Form the swirl log.
On your work surface or silicone mat, roll each portion into flat rectangles or logs of similar shape (same length). Place the red log alongside the white, then gently press them together lengthwise. Lightly roll them together with a rolling pin or by hand to merge and create a swirl effect, being careful not to distort the individual colors too much. - Chill slightly for easier slicing.
If the log feels too soft to slice cleanly, wrap it in plastic and chill in the refrigerator for 15–20 minutes until it firms up just enough. - Slice into mints.
Using a sharp knife (or a bench scraper), slice the log into ¼‑inch to ⅜‑inch thick pieces. Arrange the pieces on the parchment‑lined tray. - Let rest or lightly firm.
Let the mints rest at cool room temperature for 30 minutes to set and firm slightly. If your room is warm, you may refrigerate them for 10 minutes before serving, but don’t leave them too cold or they can lose that soft “melt” texture. - Store or serve.
Once set, transfer to an airtight tin or container. See the storage section below for tips.
Notes
Use pure peppermint extract, not imitation, for a clean mint bite.
Softening the butter correctly is essential—if too cold, you’ll get lumps; if too warm, the dough will be too loose.
Gel coloring is better than liquid so you don’t disturb the moisture balance.
Don’t overwork the dough once combined; gentle kneading preserves the swirl lines.
If slices are sticky when fresh, place parchment between layers in storage to prevent sticking.