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There is nothing better than nostalgic treats at Christmas – and my Peppermint Buttercreams Candy are one of my favorite sweets because they are so easy to make, and taste just like at Grandma’s as a kid!
These candies are really easy to make, and decorate – plus they make a fantastic Christmas gift for friends and teachers!
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Christmas Buttercream Candies
Do you love the flavor of buttercream frosting?
We do so much, we love making buttercream candies – dipped in chocolate – that melt in your mouth and are loaded with classic nostalgic dessert flavor.
These easy Christmas buttercream candies are just like our Easy Buttercreams recipe – but loaded with peppermint flavor and are great for neighbor gifts and cookie exchanges!
If you love this delicious easy recipe, be sure to visit our dessert archives and check out some of our Christmas Cookie Party suggestions below!
How To Make Buttercreams
Buttercreams are incredibly easy to make – but they do require a bit of chilling and proper prep work for a perfect texture.
Follow the steps below to get perfect easy candies!
This recipe uses common kitchen tools , so you won’t need too worry about finding a bunch of random items to make these buttercreams.
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- Large Bowl
- Stand mixer, hand mixer, or mixing spoon
- Cookie Scooper
- Baking Sheet
- Parchment Paper
- Dipping Tool (for a whole dipping tool set click here.)
- Sprinkles
To make this recipe, we will need the following ingredients:
- Unsalted Butter (½ cup, softened): Provides a rich, creamy base and smooth texture. Softened butter ensures the mixture blends evenly.
- Cream Cheese (4 ounces, softened): Adds tanginess and extra creaminess, balancing the sweetness of the sugar. It also helps stabilize the filling.
- Salt (¼ teaspoon): Enhances the flavors and counteracts the sweetness, making the taste more balanced and vibrant.
- Peppermint Extract (1 ½ teaspoons): Delivers a refreshing, minty flavor that’s perfect for holiday treats or a cool contrast to the chocolate.
- Vanilla Extract (2 teaspoons): Adds warmth and depth, enhancing the overall flavor of the buttercream.
- Powdered Sugar (4 cups): Sweetens the mixture while providing structure and a smooth, velvety consistency.
- Chocolate Melting Wafers (4 cups): Used for coating, creating a glossy, firm chocolate shell that complements the creamy filling.
- Sprinkles (optional): Adds a decorative and festive touch, perfect for customizing the buttercreams for special occasions.
Once you’ve gathered your ingredients, we will use the following process:
- Prep. In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter, cream cheese, peppermint, extract, vanilla, and salt until smooth.Add in the powdered sugar 1 cup at a time mixing until smooth between each addition.
- Chill. Cover the mixing bowl and place it in the refrigerator to chill for 1 hour.After chilling, use a medium cookie scoop to measure out even balls of the buttercream mixture and place them on the prepared baking pan. Refrigerate the balls for 2 additional hours.
- Melt. Melt the melting wafers (I usually do this in two rounds to keep the chocolate fresh) in a glass.
- Dip. Dip the buttercreams in the chocolate with a spiral dipping tool, toothpick, or fork until fully coated and place back on the baking sheet.
- Sprinkles. Add sprinkles after every few you dip because they will begin to harden and won’t stick after a couple of minutes.
- Chill. Allow the buttercreams to sit at room temperature for about 15 minutes then transfer back to the refrigerator to chill for an additional 30 minutes to harden.
- Enjoy! Enjoy or store in the refrigerator in an airtight container.
Tips to Perfect Buttercreams
Use room temperature ingredients. For easier creaming, use room temperature ingredients – but do not let cream cheese and butter become melted, or your candies will be oily and could separate giving you a weird texture.
Chill. Let mixture refrigerate before rolling out with cookie scooper (or your hands). If candy mixture is too soft, you will have blobs instead of perfect candy balls. Let candies chill again after forming into candy truffle shape so they can dip and retain a perfect shape.
Dip with a toothpick or fork. Melt chocolate and dip candies into chocolate. You can use a toothpick, fork, or a dipping tool.
Chill to set. Let buttercreams set in the refrigerator after dipping in chocolate to firm them and keep their perfect shape!
How to store buttercreams. Buttercreams are made from both chocolate and icing, which can melt when hot. These easy candy treats will hold up for parties, but I like to chill them in the fridge before serving to keep them with a little bit of a chocolate crunch when you bite into them – this also keeps them from melting all over. Store buttercreams in an airtight container (I line mine in parchment paper to prevent sticking or to keep them from taking on a plastic flavor) in the refrigerator for up to one week.
Freeze buttercream candies. Buttercreams candies can be frozen for up to four months – pop one out next time you need a sweet treat, they naturally defrost quickly. These buttercreams are easy, but there are a few tricks to make them perfect, pretty, and out of this world delicious every time. Please check out my tips below for perfect results every time!
Roll them out. You can roll the buttercreams into balls, but I prefer to press the scoop up against the edge of the bowl to create a flat surface and let them be a half circle.
Temper chocolate. The chocolate needs to sit at room temperature for a few minutes after dipping because if you put them in the refrigerator too soon then the chocolate will start to get a white color to it.
Use a glass to dip. I like to use a wide mouth drinking glass to melt the chocolate because it makes the chocolate deeper which makes it easier to dip the buttercreams.
Recipe FAQ’s
Peppermint buttercream candies are small bite-sized candies made with a creamy buttercream filling that is flavored with peppermint extract and coated with chocolate or candy melts.
Yes, you can use other flavors of extracts such as vanilla, almond, or orange, to flavor the buttercream filling.
Can I use milk or dark chocolate instead of candy melts?
Yes, you can use milk or dark chocolate instead of candy melts to coat the candies. However, keep in mind that the texture and taste of the candies may be slightly different.
The candies can be stored in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months.
Yes, you can make the candies ahead of time and store them in the fridge or freezer until ready to serve.
Yes, you can decorate the candies with sprinkles, crushed candy canes, or other toppings to make them more festive and colorful.
To prevent the chocolate from melting when handling the candies, use a toothpick or fork to dip the candies into the chocolate and tap off any excess before placing them on a lined baking sheet to harden. You can also refrigerate the candies for a few minutes after dipping them in chocolate to help the chocolate set.
Other Holiday Treats
Buttercreams are one of our favorite easy holiday treats – I hope you love them as much as we do!
Try my other favorite cookie the chocolate crinkle cookie with a pumpkin spice white russian cocktail!
If you’re looking for even more sweet treats and cookie party ideas, please check out some of our following recipes:
- Air Fryer Pumpkin Butter Cookies Recipe
- The Best Easy Chewy Sugar Cookies Ever Recipe
- Easy Lofthouse Cookies Copycat Recipe
- Chewy Molasses Cookies
- The Best Easy Peanut Butter Bread Recipe
- Gooey Butter Red Velvet Cake Cookies
- Candy Cane Cake Batter Microwave Fudge
- Candy Cookie Dough Fudge
- Peanut Butter Chocolate Fudge
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Easy Peppermint Buttercreams Candy Recipe
Equipment
Ingredients
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- ¼ teaspoon salt
- 1 ½ teaspoons peppermint extract
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 4 cup chocolate melting wafers
- Sprinkles, optional
Instructions
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter, cream cheese, peppermint, extract, vanilla, and salt until smooth.
- Add in the powdered sugar 1 cup at a time mixing until smooth between each addition.
- Cover the mixing bowl and place it in the refrigerator to chill for 1 hour.
- After chilling, use a medium cookie scoop to measure out even balls of the buttercream mixture and place them on the prepared baking pan.
- Refrigerate the balls for 2 additional hours.
- Melt the melting wafers (I usually do this in two rounds to keep the chocolate fresh) in a glass.
- Dip the buttercreams in the chocolate with a spiral dipping tool, toothpick, or fork until fully coated and place back on the baking sheet.
- Add sprinkles after every few you dip because they will begin to harden and won’t stick after a couple of minutes.
- Allow the buttercreams to sit at room temperature for about 15 minutes then transfer back to the refrigerator to chill for an additional 30 minutes to harden.
- Enjoy or store in the refrigerator in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
