I love butter mints. Most call for Peppermint extract. This recipe uses doTERRA CPTG Essential Oil which is safe for internal use. Learn more about cooking with Essential Oils here.

Ingredients

• ½ cup unsalted butter, softened
• 4 cups powdered sugar, sifted (plus extra for dusting)
• 1–2 tablespoons heavy cream or milk
• 10-15 drops doTERRA Essential Oil (Peppermint, Supermint, Wild Orange, or Madagascar Vanilla)
• Pinch of salt (optional)
• Food coloring (optional, gel recommended for vibrant colors) 

Instructions

1. Cream the butter: In a large mixing bowl, beat the softened butter until it is smooth and creamy.
2. Mix in flavorings: Add the heavy cream, essential oil, and salt (if using), mixing until fully combined.
3. Add sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until a thick, smooth, and pliable dough forms. The consistency should resemble playdough. If the dough is too dry, add a few drops of heavy cream; if too sticky, add a tablespoon of powdered sugar.
4. Color the dough (optional): If using food coloring, divide the dough into separate portions for different colors. Knead a few drops of gel food coloring into each portion until the color is evenly distributed.
5. Shape the mints: On a surface lightly dusted with powdered sugar, roll small portions of the dough into ropes about ½ inch thick. Use a sharp knife or bench scraper to cut the ropes into small, bite-sized pieces.
6. Dry the mints: Arrange the cut pieces in a single layer on a baking sheet lined with parchment or wax paper, ensuring they do not touch.
7. Set the mints: Allow the mints to air-dry, uncovered, at room temperature for 24 to 72 hours. The outside should become firm while the inside remains soft and creamy.
8. Store: Once dried, transfer the mints to an airtight container. Layer the mints between sheets of parchment paper and store them in a cool, dry place for up to a month. May be stored in the refrigerator up to 3 months.