Gingerbread Buttermints

Gingerbread Buttermints

Ah, the holidays. Time for cheer (stress), gifts (more stress), music (uh yeah, stress), family (STRESS!) and, of course, holiday goodies (Stre… wait, YUM!) My favorite part about the holidays are the goodies – my mother’s fruitcake, pretty decorated cookies, peppermint candies and gingerbread. It is so fun to give (and receive) handmade edible treats this time of year.

Gingerbread Buttermints

My usual favorites include chocolate covered pretzels, shortbread cookies and thumbprints but this year I decided to change things up a bit. My husband loves gingerbread men, and for good reason! They are spicy, sweet and comforting and the most iconic of the holiday cookies. I love the taste as well and since Kerrygold provided me with some of their delicious butter, I used the flavors of this famed cookie to transform buttermint candies.

Gingerbread Buttermints

Buttermints are melt-in-your-mouth goodness and a perfect sweet treat to end a heavy meal. Usually they are made with peppermint extract, hence butter “mint”. My gingerbread buttermints are spiced up with cinnamon, ginger, and molasses and are unlike any you’ve had before. Since no cooking is required, these are quick to pull together and they make a lovely gift.

I highly recommend using high quality butter like Kerrygold in this recipe as it is one of the two main ingredients (heck, it’s in the name!) You will get a much better flavor and texture from your candies. Do you like to make treats to give away during the holidays? I’d love to hear what is famous in your house.

Gingerbread Buttermints

*Disclaimer: I received free product from Kerrygold to use in this recipe. I received no other compensation and any opinions are my own.

Gingerbread Buttermints

Servings: 50 • Size: 4 pieces • Weight Watcher Points+: 2

Calories: 58 • Fat: 2g • Carbs: 10g • Fiber: 0g • Protein: 0g

Sugars: 10g • Sodium: 1mg • Cholesterol: 5mg


  • ½ cup Kerrygold unsalted butter, slightly softened and cut into pieces
  • 4 cups confectioner’s sugar plus up to 1 cup extra as needed
  • 1 ¼ teaspoon ground ginger
  • 1 ¼ teaspoon ground cinnamon
  • ¾ teaspoon ground allspice
  • ¾ teaspoon ground nutmeg
  • 2 Tablespoons molasses


With a hand or stand mixer on medium speed, beat the butter in a large bowl until creamy. In a separate bowl, sift the sugar, ginger, cinnamon, allspice and nutmeg together. Add to the butter in batches continuing to beat on medium until incorporated. Add the molasses and continue beating until incorporated into the dough. Dough will be slightly crumbly but should come together when pinched with your fingers and formed into a ball (like play-doh). If dough is too wet, add additional confectioner’s sugar.

Divide the dough into four pieces. On a work surface dusted with confectioner’s sugar, roll out each piece into ½ inch wide log. Cut the log into ½ inch pieces and place them on parchment paper to dry. Let sit uncovered at least 8 hours. Can be stored in an airtight container for several weeks. Makes approximately 200 pieces.

Gingerbread Buttermints

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Hi! I'm Barbara and yes, I cook! Welcome to my world of mouth-watering delicious food that you don't have to feel guilty about.
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