This recipe began as a last-minute attempt to bring something bright and cheerful to a neighborhood cookie swap, and it instantly became a holiday staple. I first discovered the combination of silky confectioners sugar, a touch of butter, and peppermint extract when I wanted a softer, melt-in-your-mouth alternative to hard candy canes. The result is a tender, ribboned sweet that is lightly firm after chilling yet gives way on the tongue in a way that feels indulgent without being heavy. I remember my neighbor taking one bite, closing her eyes, and declaring them “perfect,” which turned them into a requested gift every December from then on.

What makes these treats special is the texture and the immediate seasonal association that peppermint delivers. They are not crunchy like traditional mints; instead they are soft, slightly creamy from the butter or vegan butter option, and intensely minty in a clean, refreshing way. The dough is forgiving, easy to work with, and perfect for anyone who wants a quick confection that still looks handmade and beautiful on a platter. I discovered a few technique tweaks along the way—sifting the powdered sugar, folding in the extract slowly, and chilling the shaped treats to firm them—each one makes a meaningful difference to the finished product.

Ingredients

• Powdered sugar (2 cups): Use sifted confectioners sugar for the smoothest texture. I prefer brands that are finely milled; sifting removes lumps and ensures a silky dough that is easier to shape.
• Light corn syrup (1 tablespoon): Adds a bit of chew and shine to the dough. If you prefer natural alternatives, honey or maple syrup can be used, though they will add a slight flavor change and may alter the set slightly.
• Unsalted butter (2 tablespoons), softened: For the creamiest mouthfeel use high-quality butter. Vegan butter gives a nearly identical result for a dairy-free option; bring it to room temperature so it folds in smoothly.
• Peppermint extract (1/2 teaspoon): Essential for the classic mint profile. Use pure peppermint extract rather than mint oil for balanced flavor—start with less and increase if you want more intensity.
• Milk (1 tablespoon): Whole milk adds richness; almond or oat milk are excellent non-dairy choices. Add a touch more only if the dough feels too stiff.
• Red and green gel food coloring: Gel colors provide vivid hues without thinning the dough. Use sparingly—a little goes a long way.
• Optional edible glitter or luster dust: For a festive shimmer. Lightly dust after chilling so the finish remains delicate and pretty.

Instructions

Combine dry and wet: In a medium mixing bowl, add 2 cups sifted confectioners sugar. Add 1 tablespoon light corn syrup, 2 tablespoons softened unsalted butter, 1/2 teaspoon peppermint extract, and 1 tablespoon milk. Use a rubber spatula to fold until a shaggy mass forms, then press and mix until a smooth, pliable dough develops. If the mixture seems too sticky, add powdered sugar 1 tablespoon at a time. You want a soft cookie-dough-like consistency that is not tacky to the touch. Adjust texture and rest: Once combined, turn the dough out onto a surface lightly dusted with powdered sugar. Knead gently for 30 to 60 seconds to make sure there are no dry pockets or streaks of butter. If the dough is too dry and crumbly, add a teaspoon of milk and knead again. Resting the dough for 5 minutes helps the powdered sugar hydrate and yields a smoother finish when rolling. Divide and color: Divide the dough into three equal portions. Leave one piece plain. Add a few drops of red gel coloring to the second portion and a few drops of green to the third. Knead each portion until the color is completely uniform. Use gloves if you want to avoid staining fingers. For vivid shades, start with a small amount of gel and build up—the color deepens slightly after chilling. Shape into ropes and twist: On a powdered-sugar-dusted work surface, roll each portion into 1/2-inch-thick ropes. Line them up and gently twist the three ropes together for a classic striped look. If you prefer marbled candy, stack the ropes and roll them together slightly to create soft swirls rather than distinct stripes. Use a light touch to avoid overworking the dough, which can warm it and make it sticky. Cut, chill, and finish: Cut the ropes into 1-inch pieces and shape each into a smooth ball between your palms. Place the balls on a parchment-lined sheet. For a subtle shine or shimmer, dust lightly with edible glitter or luster dust. Transfer the tray to the refrigerator and chill for about 30 minutes to firm up. Chilling ensures the balls hold their shape when handled and gives a clean snap to the outer surface.

Storage Tips

Store the peppermint balls in an airtight container lined with parchment paper in the refrigerator. Layer them with parchment to prevent sticking and condensation. Properly chilled and stored, they keep for up to three weeks; if you plan to keep them longer, freeze in a single layer on a tray until solid, then transfer to a freezer-safe container for up to three months. Thaw in the refrigerator overnight before serving so condensation does not form on the surface. When transporting as a gift, keep them in a cool bag or insulated box to avoid softening.

Ingredient Substitutions

If you need to avoid corn syrup, use light honey or mild-flavored maple syrup—expect a slightly different flavor profile and a touch less sheen. Replace butter with equal parts vegan butter to make the batch dairy-free; use almond or oat milk instead of dairy milk. You can swap peppermint extract for spearmint if you prefer a milder mint character, or use a blend of vanilla and peppermint extract for a softer background note. Be cautious with oil-based extracts; they can change the consistency, so reduce other liquids slightly if using potent mint oil.

Serving Suggestions

Present them in mini candy cups on a holiday platter, or pack a dozen in small cellophane bags tied with ribbon for gifts. They pair beautifully with strong coffee or rich hot chocolate—use the peppermint to cut through the richness of chocolate-based drinks. For a dessert board, include dark chocolate squares, shortbread, and candied nuts to complement the mint. Garnish with small sprigs of fresh mint for color contrast, though avoid placing fresh herbs directly on the candy to prevent moisture transfer.

Cultural Background

Mint confections have long been associated with winter celebrations and hospitality in many Western cultures. The bright peppermint flavor is often used to signal freshness after a meal and has been incorporated into both elaborate candy-making traditions and humble homemade treats. This soft, no-bake variation is a modern adaptation that takes inspiration from classic fondant-style mints and cookie dough–like confections, marrying the convenience of simple ingredients with the visual appeal of hand-crafted candy.

Seasonal Adaptations

For winter holidays keep the red and green theme; for Valentine’s Day use red and pink. In summer, swap peppermint for lemon or orange extract and use pastel colors for a lighter flavor profile. For an elegant winter party, coat half of each ball in melted white chocolate and sprinkle with crushed candy cane pieces for texture. Adjust chilling times as needed when ambient temperatures are higher to ensure they firm up properly.

Meal Prep Tips

Make a double batch and portion into gift boxes or small jars for easy grab-and-go treats. Shape the dough into longer ropes and wrap in plastic wrap to refrigerate; cut and shape into balls just before serving for the freshest look. Use portion scoops to maintain uniform size and bake-age look on platters. Label containers with date and ingredients if gifting to friends or coworkers with allergies.

These peppermint balls are a small, joyful labor that adds color and cheer to any gathering. Their ease, flavor, and adaptability make them a recipe I return to every season, and I hope you find them as satisfying to make and share as I do.