This no-bake soft peppermint balls recipe is my go-to during the holidays when I want something festive, quick, and wonderfully nostalgic. I first stumbled onto this combination one December evening while rummaging through the pantry trying to create a last-minute edible gift. The result tasted like the inside of a peppermint candy but without the hard crunch — creamy, tender, and pleasantly minty. Friends and family kept asking me for the recipe after trying them at a cookie swap, and since then they've become a tradition for stockings and small hostess presents.

The texture is what makes these candies special: soft but holding their shape, like a tender sugar cookie turned into a bite-sized sweet. The peppermint extract gives a clean, classic mint flavor while the butter and a touch of milk create just enough richness to keep the confection pliable and satisfying. Coloring them in red and green ropes adds that holiday cheer; kids love helping twist the ropes into striped patterns. This is a forgiving, creative treat — simple enough for beginners and customizable enough for seasoned bakers who want to add a personal twist.

Ingredients

• Powdered sugar (2 cups, sifted): Sifting removes lumps for a silky texture and makes the dough smooth. I use Domino or C&H when available; organic brands work fine too. The powdered sugar is the bulk and sweet base, so measure by level cups for consistent results.
• Light corn syrup (1 tablespoon): Adds chewiness and helps the mixture set without becoming brittle. You can substitute mild-flavored honey or maple syrup if you prefer a different sweetness profile.
• Unsalted butter, softened (2 tablespoons): Provides richness and a pliable feel. For a dairy-free option, swap vegan butter (brands like Earth Balance work well).
• Peppermint extract (1/2 teaspoon): Use pure peppermint extract for a bright, classic mint flavor; adjust slightly if you prefer a subtler profile. Avoid mint oils that can be overly strong.
• Milk (1 tablespoon, plus more if needed): Whole milk gives the smoothest mouthfeel; almond or oat milk are excellent plant-based options that keep the mixture soft.
• Red and green gel food coloring: Gel colors are concentrated and won’t change the texture like liquid dyes do. Brands like AmeriColor or Wilton give vivid hues with a little product.
• Optional edible glitter or luster dust: Adds a festive sheen; dust lightly so it doesn’t affect texture.

Instructions

Combine the base: In a medium mixing bowl, stir together the sifted powdered sugar, light corn syrup, softened butter, peppermint extract, and 1 tablespoon of milk. Use a rubber spatula at first, then switch to your hands if needed. Aim for a smooth, pliable dough — like soft cookie dough — that holds together without sticking heavily to your fingers. If it feels tacky, add powdered sugar one tablespoon at a time until the texture improves. This step takes 5–8 minutes and benefits from warm hands to help the butter incorporate evenly. Divide and color: Split the dough into three equal portions. Keep one portion plain to provide contrast. Add a small dab of red gel to the second portion and a dab of green gel to the third. Knead each piece on a lightly sugared surface until color is uniform; gel colors need gentle pressure to disperse. If the dough softens too much while kneading, pop it into the fridge for 5 minutes to firm up. Form ropes and twist: Dust your work surface with powdered sugar to prevent sticking. Roll each colored portion into ropes about 1/2 inch thick using your palms. For a striped effect, place the three ropes side by side, gently press them together, then twist and roll to create a smooth, swirled rope. Keep your movements gentle to preserve the pattern. If you prefer single-color balls, skip the twisting and work with each color separately. Shape the candies: Cut the twisted rope into 1-inch pieces and roll each piece between your palms into a smooth ball. Place finished candies on a parchment-lined tray. If you want a flatter look, gently press each ball to a small disc. At this stage, sprinkle edible glitter or dust with luster dust for a festive finish — a little goes a long way. Chill to set: Transfer the tray into the refrigerator for about 30 minutes to firm the candies. Chilling helps them hold their shape and develop a slightly denser bite. After chilling, store in an airtight container with parchment layers between layers to prevent sticking. These keep well at cool room temperature for a short time but refrigerate for longer storage.

Storage Tips

Keep the candies in an airtight container layered with parchment paper to prevent sticking. At cool room temperature they stay pleasant for a day or two, but refrigeration extends freshness to about two weeks. For longer storage, flash-freeze the tray with candies spaced apart for 30 minutes, then transfer to a freezer-safe bag for up to three months. Thaw in the refrigerator before serving to avoid condensation forming on the surface. Use shallow tins with tight lids for gifting — line with wax paper and pack gently to avoid crushing the shapes.

Ingredient Substitutions

If you need dairy-free options, replace the unsalted butter with an equal amount of solid vegan butter and use almond or oat milk instead of dairy. Swap the light corn syrup for mild honey or maple syrup, though honey will add a floral note and change the final sweetness slightly. If peppermint extract is too strong, reduce to 1/4 teaspoon or blend peppermint with 1/4 teaspoon vanilla extract for a softer finish. Use gel food color sparingly; liquid dye can affect consistency if overused.

Serving Suggestions

Arrange the candies on a small holiday platter with sprigs of fresh rosemary or holly for a festive presentation. They pair beautifully with strong coffee or peppermint tea. For parties, place them in small paper candy cups or clear cellophane bags tied with ribbon for gifting. For an elegant platter, alternate plain, red, and green balls or dust some with edible gold luster for contrast.

Cultural Background

Mint-flavored confections are rooted in many culinary traditions, often linked to winter holidays when bright flavors and festive colors lift the season. Soft mint centers take inspiration from fondant-style sweets and European butter candies but are adapted here into an American no-bake, pantry-friendly format. The red-and-green motif is a holiday classic in North America, while peppermint itself evokes both Victorian-era confectionery and modern candy-cane imagery.

Seasonal Adaptations

In summer, skip the chill time and shape chilled dough so candies aren’t too firm in warm kitchens. For winter gatherings, dip half of each ball in melted dark chocolate and immediately press crushed candy cane on top for a textured contrast. For St. Patrick’s Day, use green and white only and add a drop of crème de menthe flavoring if you like. Subtle cinnamon or orange zest can add warmth for Thanksgiving-era variations.

Meal Prep Tips

Make a double batch and portion into small airtight containers for hostess gifts or quick dessert fixes. Pre-measure powdered sugar into a bowl and have color gels ready for a streamlined assembly-line process. Store frozen batches in single-layer sheets separated by parchment so you can pull out exactly how many you need without thawing the whole batch. Label containers with the date for best-use guidance.

These soft peppermint balls are simple, adaptable, and delightfully festive — perfect for sharing, gifting, and keeping in the fridge for a quick minty pick-me-up. Give them a try with friends or family and make them your own with a personal finishing touch.