Mint Butter Cookies
These mint butter cookies are soft, buttery, and packed with refreshing mint flavor. Perfect for holidays, cookie exchanges, or anytime you crave a minty treat.
The delicate crumb melts in your mouth while the hint of peppermint leaves you wanting more. These cookies come together quickly with simple ingredients you likely already have in your pantry.
Why You’ll Love This Recipe
These cookies strike the perfect balance between buttery richness and cool mint freshness. They’re not overly sweet, making them ideal for pairing with coffee or tea.
The dough is incredibly easy to work with and requires no chilling time. You can have fresh baked cookies ready in under 30 minutes from start to finish.
They stay soft for days when stored properly, and the mint flavor actually intensifies slightly as they sit. These are excellent for making ahead for parties or gift giving.
Read More: Maple Harvest Sugar Cookies
Ingredients You’ll Need
The ingredient list is refreshingly short and straightforward. Quality butter is key here since it’s the star of the show alongside the mint.
Use pure peppermint extract rather than mint extract for the cleanest, most authentic flavor. If you want a subtle green tint, add just a drop or two of food coloring.
For the cookies:
For rolling:
How to Make Mint Butter Cookies
Start by creaming the softened butter and sugar together until light and fluffy, about 3 minutes. This incorporates air and creates that signature tender texture.
Beat in the egg yolk and peppermint extract until fully combined. Add the food coloring now if using, mixing until the color is evenly distributed.
Whisk together the flour and salt in a separate bowl, then gradually add to the butter mixture. Mix on low speed just until the dough comes together and no flour streaks remain.
Roll the dough into 1 inch balls and roll each ball in sugar. Place them 2 inches apart on parchment lined baking sheets.
Use a fork to gently press a crisscross pattern into each cookie, flattening them slightly. Bake at 350°F for 10 to 12 minutes until the edges are just set but centers still look soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they cool while staying wonderfully soft inside.
Mint Butter Cookies
Course: DessertCuisine: AmericanDifficulty: Easy4
servings15
minutes12
minutes27
minutesSoft, buttery cookies with refreshing peppermint flavor that melt in your mouth. Simple to make with pantry staples.
Ingredients
1 cup unsalted butter, softened
¾ cup granulated sugar
1 large egg yolk
1½ teaspoons pure peppermint extract
2 cups all purpose flour
¼ teaspoon salt
1 to 2 drops green food coloring (optional)
¼ cup granulated sugar for rolling
Directions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, cream together softened butter and ¾ cup sugar with an electric mixer for 3 minutes until light and fluffy.
- Beat in egg yolk, peppermint extract, and food coloring if using until well combined.
- In a separate bowl, whisk together flour and salt. Gradually add to butter mixture, mixing on low until just combined.
- Roll dough into 1 inch balls. Roll each ball in the ¼ cup sugar to coat.
- Place balls 2 inches apart on prepared baking sheets. Use a fork to press a crisscross pattern into each cookie, flattening slightly.
- Bake for 10 to 12 minutes until edges are set but centers still look soft. Do not overbake.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Butter temperature matters: Butter should be soft enough to indent easily but not melted or greasy.
Peppermint extract: Use pure extract, not imitation, for best flavor. Start with 1 teaspoon if you prefer milder mint.
Storage: Keep in an airtight container at room temperature for up to 1 week.
Freezing: Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 1 to 2 minutes to bake time.
Color: The green food coloring is completely optional and doesn’t affect taste.
Nutrition Information (per cookie)
| Nutrient | Amount |
|---|---|
| Calories | 118 |
| Total Fat | 8g |
| Sugars | 8g |
| Protein | 1g |
Tips for Perfect Cookies
Make sure your butter is truly softened to room temperature, not melted. It should indent easily when pressed but still hold its shape.
Don’t overbake these cookies or they’ll become dry. Remove them when they still look slightly underdone in the center for the softest result.
For uniform cookies, use a cookie scoop to portion the dough. This ensures even baking and a professional appearance.
Storage and Freezing
Store cooled cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking.
The dough freezes beautifully for up to 3 months. Roll into balls, freeze on a baking sheet, then transfer to a freezer bag once solid.
Bake frozen dough balls directly from the freezer, adding 1 to 2 minutes to the baking time. No thawing needed for fresh cookies anytime.
Variations to Try
Dip cooled cookies halfway in melted dark chocolate for an elegant peppermint bark inspired treat. Let the chocolate set completely before storing.
Add ½ cup of mini chocolate chips to the dough for mint chocolate chip cookies. The combo is always a winner.
For a more subtle mint flavor, reduce the peppermint extract to 1 teaspoon. You can also substitute vanilla extract for half the peppermint for a mellower taste.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, but omit the added salt in the recipe. Salted butter can make the cookies taste slightly saltier, so unsalted gives you better control over the final flavor.
Why are my cookies spreading too much?
This usually happens when the butter is too warm or melted. Make sure your butter is softened but still holds its shape, and ensure your dough isn’t too warm before baking.
Can I make these without peppermint extract?
Absolutely. Substitute vanilla extract, almond extract, or lemon extract for a completely different but equally delicious cookie. Use the same amount as called for in the recipe.
