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–+ servings
yellow lemon butter mints on parchment paper
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Lemon Butter Mints

Lemon butter mints are the perfect combination of sweet and tangy. Made with simple ingredients they are easy to make and fun to eat!
Course Dessert
Cuisine American
Keyword butter mints, lemon, soft mints
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 portions
Calories 178kcal

Equipment

  • mixing bowl
  • electric mixer
  • Pizza Cutter or 1A Frosting Tip (to use as a tiny cookie cutter)
  • cutting board
  • measuring cups and spoons

Ingredients

  • 1/4 cup butter softened
  • 1/3 cup sweetened condensed milk
  • 1/2 teaspoon lemon extract or flavoring
  • 1/2 teaspoon vanilla
  • a few drops yellow food coloring
  • 3 1/4 cups powdered sugar

Instructions

  • Beat butter using electric mixer until smooth, 30-45 seconds.
  • Add powdered sugar, milk, lemon extract, and vanilla, a couple of drops of food coloring, and mix until a dough forms.
    Note: You probably won't need to, but if the dough is too sticky you can add an additional 1/4 cup of powdered sugar.
  • Dust your work surface with a small amount of powdered sugar.
    Use a rolling pin and roll the butter mint dough until it is about 1/2" thick.
  • Cut into tiny dots using a frosting tip (1A size is perfect).
    Alternate method: Pinch dough off into 2" balls. Roll each ball into a long rope and slice it into tiny bite-sized pieces using a pizza cutter.
  • Let candy dry on parchment paper-lined baking sheets for 24 hours (can also be eaten right away).

Video

Notes

Finished mints can be refrigerated for several weeks or in the freezer for up to 2 months.

Nutrition

Calories: 178kcal