Sugar Cookie Fudge combines two of the best holiday treats into one. This is will a crowd pleaser at your next holiday event or gathering.
This Sugar Cookie Fudge recipe is bursting with flavor that will make your tastebuds light up. This is the perfect Christmas fudge recipe to make this is holiday season. These would also make for a great edible gift to make for co-workers or for you kid’s teachers.
For more holiday fudge recipes, check out this recipe collection of 45 Easy Fudge Recipes.
MORE SUGAR COOKIE RECIPES YOU MIGHT LIKE
Sugar Cookies with Hershey Kisses | Pumpkin Spice Sugar Cookies | Soft Frosted Cookies
What We Love About This Christmas Cookie Fudge Recipe
- 15 Minute Prep: This easy fudge recipe takes less than 15 minutes to make.
- Easy Ingredients: All you need is 4 simple ingredients to make this recipe, all of which happen to be pantry friendly.
- Family Friendly: This fudge recipe will be a hit will your family at you holiday celebration.
- Different holidays: Make a fun old fashioned fudge version for Easter or Halloween.
Ingredient Notes
- Condensed Milk: It is important that you use sweetened condensed milk, not evaporated milk. You can also make your own sweetened condensed using this recipe from Add A Pinch.
Variations and Substitutions
- Cookie Crumble – You can top with crumbled sugar cookies or golden oreos.
- Microwave – You can make this recipe in the microwave as well, to a glass or microwave-safe bowl add white chocolate chips and sweetened condensed milk. Microwave on HIGH for 2 minutes, make sure to stir every 30 seconds. If chocolate chips still not melted, continue to microwave and stir in 30 second intervals until completely smooth.
- Sprinkles – You can use Christmas sprinkles, nonpareil, or use pink and red sprinkles to make these for valentine’s day.
- Extract: Vanilla Extract, Almond Extract or peppermint extract add gret flavor to the fudge.
How to Make Cookie Dough Fudge
These are the basic steps for making this Easy Fudge recipe. Please refer to the recipe card below for more detailed instructions in the printable recipe card. Check out Pinterest, Facebook and Instagram for more.
STEP 1: PREPARE PAN
First prepare an 8×8 inch square baking sheet by lining it with aluminum foil, wax paper or parchment paper and grease with butter or cooking spray.
STEP 2: HEAT ON STOVETOP
Add the sweetened condensed milk to a medium pot or saucepan over medium heat stirring until heated, be careful not to bring to a boil. Once heated thoroughly add the white chocolate chips and continue mix until the chips are melted and no clumps remain.
STEP 3: ADD SUGAR MIX
Then take off the heat, add in butter and sugar cookie mix. Whisk together until smooth.
STEP 4: SET AND CUT
Pour the melted fudge mixture into the prepared baking dish then top with sprinkles. Refrigerator for at least 4 hours. Remove from the fridge, allow to soften slightly at room temperature for 30 minutes to easily cut the fudge. Cut into 16 even bite size pieces.
Prep and Storage Tips for this Christmas Fudge Recipe
HOW TO MAKE THIS RECIPE AHEAD OF TIME
This recipe is perfect to make ahead of time as you will need at least 4 hours for the fudge to set completely. I recommend making this recipe 1-3 days ahead of time.
HOW TO STORE THIS RECIPE
Store Christmas fudge in an airtight container or plastic wrap for up to 2 weeks in the refrigerator.
HOW TO FREEZE THIS RECIPE
You can freeze this easy fudge recipe, by storing in an freezer bag for up to 3 months in the freezer. Allow to thaw completely before enjoying for the best taste.
Frequently Asked Questions
Evaporated milk will not work in place of sweetened condensed milk, the evaporated milk will not results in the creamy, decadent texture that traditional fudge is known for.
I would not recommend using almond bark in place of white chocolate as it may in impact the texture of the fudge.
This recipe can be doubled or halved, if doubling use a 16 x 9-inch pan and if you are halving use a 9×5 inch loaf pan. Proportionally increase or decrease ingredients.
No, sugar cookie mix is not the same as cookie dough, the mix is dry which is different from the pre-made cookie dough that you’ll find in the refridgerated section of the grocery store. You can find cookie mix in a box or bag in the baking needs aisle in the store.
Expert Tips for Making This Recipe
- Warm Knife: Using a warm sharp knife will help you easily slice into the fudge when cutting. Simply fill a glass up with hot water and allow your knife to sit in the hot water for 30 seconds to a minutes, remove wipe off the water and slice the fudge.
- Even Fudge Slices: To get the perfect even squares, start by cutting in half vertically, then those halves in half, repeat on horizontally and you will have 16 perfect 2×2 inch fudge squares.
- Grease Edges Well: Ensure you grease the edges of pan down well so the fudge will slide right out of the pan.
- High Altitude Directions: If you live at a higher altitude, for the best fudge results, you should lower the temperature when cooking. To be more precise, reduce the temperature 2 degrees for every 1,000 feet above sea level.
- Fitted Parchment Paper: Use this hack for fuss-free lining the pan with parchment paper to make it fit perfectly.
What to Serve with Sugar Cookie Fudge
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Sugar Cookie Fudge
Ingredients
- 14 ounces Sweetened Condensed Milk, 1 can
- 2 ½ Cups White Chocolate Chips
- 1 ½ Cup Sugar Cookie Mix
- 2 tablespoons Butter
- Sprinkles
Instructions
- First prepare an 8×8 inch square pan by lining it with aluminum foil or parchment paper and grease with butter or cooking spray.
- Add the sweetened condensed milk to a medium pot or saucepan over medium heat stirring until heated, be careful not to bring to a boil.
- Once heated thoroughly add the white chocolate chips and continue mix until the chips are melted and no clumps remain.
- Then take off the heat, add in butter and sugar cookie mix. Whisk together until smooth.
- Pour the melted fudge mixture into the prepared pan then top with sprinkles.
- Refrigerator for at least 4 hours.
- Remove from the refrigerator, allow to soften slightly for 30 minutes to easily cut the fudge. Cut into 16 even squares.
- Store in an airtight container.
Expert Tips
- Warm Knife: Using a warm sharp knife will help you easily slice into the fudge when cutting. Simply fill a glass up with hot water and allow your knife to sit in the hot water for 30 seconds to a minutes, remove wipe off the water and slice the fudge.
- Even Fudge Slices: To get the perfect even squares, start by cutting in half vertically, then those halves in half, repeat on horizontally and you will have 16 perfect 2×2 inch fudge squares.
- Grease Edges Well: Ensure you grease the edges of pan down well so the fudge will slide right out of the pan.
- High Altitude Directions: If you live at a higher altitude, for the best fudge results, you should lower the temperature when cooking. To be more precise, reduce the temperature 2 degrees for every 1,000 feet above sea level.
- Fitted Parchment Paper: Use this hack for fuss-free lining the pan with parchment paper to make it fit perfectly.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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