
Tender, melt-in-your-mouth peppermint discs colored festive red and green — a simple no-bake candy that's perfect for gifting and holiday gatherings.

This soft peppermint confection has been a holiday staple in my kitchen for years. I first stumbled upon this no-bake method during a hectic December when I wanted a quick, homemade treat to tuck into neighborly gift tins. The texture is the star here: not the hard, brittle candy you get from boiled sugar, but a pillow-soft, slightly chewy disc that dissolves gently on the tongue. The peppermint flavor is bright and clean, the kind that makes your mouth tingle pleasantly without overpowering. I love how the red and green accents make each piece feel like a tiny edible ornament.
What makes this version special is how forgiving it is — the dough is simple to handle, and the sweetened condensed milk gives the candies a creamy bite and reliable binding. The granulated sugar coating adds a delicate crunch and a shimmer that catches the light in a gift tin. Whenever I make a batch, family members drift into the kitchen for a taste test and invariably ask when the next batch will be ready. These are perfect for holiday cookie swaps, last-minute hostess gifts, or a cheerful addition to a dessert board.
I remember taking a tray of these to a neighborhood holiday open house — they disappeared faster than the cookies. Neighbors complimented the softness and the balanced mint flavor, and several asked for the recipe. That kind of response convinced me this simple method belongs in every holiday repertoire.
My favorite thing about these is the ritual of slicing and shaping: children crowd around the table to cut small candies, and I love watching them choose which color goes where. One year my niece insisted on making an all-green batch for her classroom party — they vanished before the bus ride home.
Keep the candies in a single layer or separated by parchment between layers to prevent sticking. Use an airtight tin or container and store in a cool, dry place away from sunlight — a pantry shelf works well. If humidity is a concern where you live, include a small packet of silica gel in the gift tin (food-safe type) to maintain dryness. For longer storage, freeze on a sheet pan until solid, then transfer to a zip-top freezer bag; when ready to serve, thaw at room temperature for 30–60 minutes.
If peppermint isn’t your favorite, swap the peppermint extract for pure vanilla or almond extract at the same proportion for a different profile. To reduce sugar slightly, try replacing up to 1/4 cup of powdered sugar with finely ground powdered sucralose sweetener designed for baking, but expect slightly different texture. For a dairy-free option, use a commercially available dairy-free condensed milk substitute (check sweetness and thickness), but you may need to add a touch more powdered sugar for the correct consistency.
Arrange these on a festive platter alongside shortbread or chocolate truffles for contrast in texture and flavor. They’re lovely tucked into mini cellophane bags with a ribbon as hostess gifts, or placed in a decorative tin layered with parchment for mailing. Garnish the serving tray with fresh peppermint leaves or candy cane shards for a holiday touch. Pair with hot cocoa or a mild tea to balance the sweetness.
Mint-flavored confections have roots in European and North American holiday traditions where mint and sugar have long been associated with festive treats. The candy-cane pattern and peppermint flavor evoke classic seasonality, often linked to Victorian-era sweets and later commercial holiday candies. This soft version is a modern, home-kitchen adaptation that captures familiar flavors while offering a gentler texture than boiled candies.
For winter, stick to traditional red and green. For Valentine’s Day, swap green for pink and shape them into hearts. In summer, use citrus extract and pastel colors for a lighter feel. For a Halloween twist, color them orange and black and add a drop of vanilla for a “pumpkin spice” nod. Adjust the amount of extract to suit seasonal pairings with beverages or other desserts.
Make a double batch on a day when you’re already baking: the dough keeps well for a day wrapped tightly in plastic in the refrigerator, so you can shape and coat in stages. If preparing for gifts, portion into small containers or cellophane bags immediately after coating and let them firm up in those packages to save time. Label tins with date made and flavor notes if you make multiple variations.
These soft peppermint discs are a comforting, cheerful treat that’s easy to make and even easier to share. Enjoy the process as much as the final result — it’s the little hands and holiday chatter that make each batch memorable.
If dough is too sticky, add powdered sugar 1 tablespoon at a time until it holds shape without cracking.
Use gel food coloring to avoid adding liquid that would change the texture; a toothpick’s worth of gel is usually plenty.
Dry candies at room temperature on parchment; refrigeration can introduce moisture that softens them.
This nourishing soft christmas peppermints recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Soft Christmas Peppermints recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Sift 3 3/4 cups powdered sugar into a large bowl to remove lumps and ensure a smooth final texture. Reserve about 1/4 cup for dusting your work surface so the dough won’t stick.
Add 1/3 cup sweetened condensed milk and 1/2 teaspoon peppermint extract to the sifted sugar. Stir with a spatula until a sticky dough forms. If too wet, add powdered sugar 1 tablespoon at a time until pliable.
Divide the dough into three even portions. Leave one plain. Tint the other two with red and green gel coloring, kneading until the color is evenly distributed and the dough is smooth.
Dust your work surface with reserved powdered sugar. Roll each portion into ropes about 1/2 inch thick and equal in length for uniform pieces.
Lay the three ropes side by side and gently twist to combine the colors into a candy-cane effect. Cut the twisted ropes into 2-inch segments and press each into a round or disc.
Roll each disc in granulated sugar, place on parchment-lined baking sheet, and allow to dry at room temperature for several hours or overnight until firm.
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This recipe looks amazing! Can't wait to try it.
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