Mint Wafers

These no-bake mint wafers are one of those old-fashioned candies that feel fancy but take almost no skill to make. Three ingredients: powdered sugar, sweetened condensed milk, and peppermint extract. That’s it.

The technique is more like working with fondant than baking cookies. You knead the powdered sugar into the condensed milk until the mixture becomes smooth and pliable, then roll it into small balls and flatten each one with a fork. The fork tines leave those classic ridged lines across the top.

Air-drying is what transforms them from soft dough into firm, melt-in-your-mouth wafers. They need a full hour per side at room temperature to set up properly. Don’t rush this step or stack them before they’re firm, or they’ll stick together and lose their shape.

Chef Tips

• Knead until the mixture stops being sticky. If it’s still tacky, work in more powdered sugar a tablespoon at a time. The final dough should feel like smooth clay.
• Use peppermint extract, not mint extract. Peppermint gives that sharp, clean candy-cane flavor. Regular mint extract tastes milder and more herbal.
• Add food coloring sparingly. A single drop of green or pink gives a pastel tint that looks elegant. Too much dye makes them look artificial.
• Store in an airtight container between layers of wax paper. They keep for up to two weeks at room temperature.

Variations

• Chocolate-dipped: Once set, dip half of each wafer in melted dark or white chocolate for a fancier presentation.
• Wintergreen or cinnamon: Swap the peppermint extract for wintergreen or cinnamon oil. Use cinnamon sparingly as it’s much stronger.