This Sugar Cookie Fudge recipe is the best of both fudge and cookie worlds. It’s packed full of sugar cookie flavor but is a super creamy and rich fudge.
If you want some more festive holiday fudge recipes to make for your family, try my Grinch Fudge and my easy Gingerbread Fudge.
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Why this Sugar Cookie Fudge Recipe is a Keeper
This easy Christmas sugar cookie fudge is unbelievably quick but with all the flavor. It’s a no-bake favorite. Just white chocolate chips and some festive sprinkles.
- No-Bake Simplicity: This no-bake recipe requires no oven time. This fudge is easy enough and accessible for novice bakers or kids, and freeing up oven space.
- Intense Flavor: It captures the classic buttery, vanilla flavor of a sugar cookie, often enhanced with almond extract (the signature sugar cookie secret), in a dense, decadent fudge format.
- Speed: The entire process, from mixing to setting, is relatively quick, needing only about 15-20 minutes of active prep time.
- Excellent Giftability: It slices cleanly, holds its shape well, and looks festive with sprinkles, making it an ideal, easy-to-package edible gift or addition to a Christmas time cookie platter.
Why is my Fudge Grainy/Crumbly?
If you end up with grainy fudge, it is due to the sugar crystals. Here is how to beat them. Brush down the sides of the pot with water or cover with a lid for 1–2 minutes to steam down crystals. Use a reliable thermometer. Don’t stir once it starts boiling.
Pro Tip for this Dessert Recipe
Flavor: Add peppermint extract and crushed candy canes on top for a holiday variation. Flavored sprinkles are tasty too.
Ingredient to Make This Christmas Treat
This white fudge recipes uses only a few simple ingredients you probably already have, or can grab in one quick trip to the store. If you love christmas sugar cookies this recipe for festive fudge is for you.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Sugar Cookie Mix: Use a Betty Crocker sugar cookie mix to give your fudge its flavor of sugar cookies. Or use your favorite sugar cookie cookie mix.
- Sweetened Condensed Milk: Be sure to use sweetened condensed milk, do not use evaporated milk for this holiday cookie fudge.
- White Chocolate Chips: Use high quality chocolate chips for the best possible texture and flavor.
Substitutions for Christmas Cookie Fudge Recipe
Easily customize this soft fudge by experimenting with ingredients and trying different flavors. You can use different colored sprinkles for special themes.
- Color Swirls: Divide the base fudge into two bowls. Color one half red and swirl it into the white half for a marbled effect.
- Base Flavor: Use light brown sugar instead of powdered sugar in the “flavoring mix” for a brown sugar cookie flavor.
- Mix-Ins: Stir in crushed, pre-baked sugar cookies (or Oreos/Nutter Butters) for added texture and a stronger cookie crunch.
- Sweetener: Stir in 1 cup of marshmallow fluff at the end for an extra-smooth, fluffier texture (less dense).
Special Equipment Needed for Christmas Dessert Recipe
Although there aren’t any special tools needed to make this creamy fudge, one thing is useful when it comes time to clean up. The parchment allows you to lift the fudge out easily.
- Parchment Paper or Aluminum Foil: Essential for lining the pan, leaving an overhang on two sides. This allows you to lift the entire block of fudge out easily for slicing. And so the fudge doesn’t stick.
How to Make Christmas Sugar Cookie Fudge
This new recipe for cookie dough fudge comes together in just 3 quick and easy steps. This Christmas fudge recipe is so good, it’s highly requested in my cookie boxes.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Line Pan: Line an 8×8 inch baking dish with parchment paper or foil and grease with cooking spray.
- Make Fudge: In a medium saucepan add sweetened condensed milk over medium heat. Add the white chocolate chips and heat until chocolate is melted and smooth. Stir the fudge often. Remove from heat, and add the sugar cookie mix and butter.
- Add Sprinkles and Chill: Pour the fudge mixture into the prepared pan and top with Christmas sprinkles. Place the fudge in the fridge to set. Give the fudge at least 4 hours to chill and let the fudge set before you cut the fudge.
Prep Ahead Suggestions for Christmas Party Fudge
Preparing steps for traditional fudge ahead of time can be the best way to go to be able to make it and enjoy it whenever I’m ready.
- Measure Ingredients: Measure out the condensed milk, white chocolate, butter, and flavor extracts ahead of time.
- Line the Pan: Line your pan with the parchment paper or foil, ensuring the overhang is ready to use.
- Pre-Bake “Cookie” Crumbles (Optional): If you plan to mix in actual sugar cookie crumbles for texture, bake and cool them ahead of time so they are ready to fold into the hot fudge mixture.
Alternate Cooking Methods for White Chocolate Fudge
This easy recipe for homemade fudge is best on the stove, but can also be made in the microwave.
- Microwave Method (Recommended): This is often the easiest and fastest way to make this type of fudge. Combine the white chocolate, condensed milk, and butter in a microwave-safe bowl.
- Double Boiler Method: Use a heatproof bowl set over a saucepan of simmering water (the water should not touch the bottom of the bowl). This offers the most gentle and controlled melting, virtually eliminating the risk of scorching or separation.
How to Store and Use Leftover Sugar Cookie Fudge
- Storing: Store fudge in an airtight container. The fudge will last in the refrigerator for 3 to 5 days. It’s better to store fudge in the refrigerator than in an airtight container at room temperature. The fudge freezes beautifully too.
- Use Leftovers: Use a splash of the thickened, chilled white hot chocolate base as a decadent creamer for your morning coffee.
- Frozen Dessert: Pour the cooled mixture into popsicles molds for a rich, frozen treat.
- Baking: Use the cooled, thickened mixture in place of some milk or cream in recipes like banana bread or muffins for a hint of white chocolate flavor.
Common Questions About This Sugar Cookie Fudge Recipe
You can use chips or melts for this easy fudge recipe.
Too high of heat can scorch your chocolate, instead of melting it. Also, any water added can make it seize and not melt correctly.
Expert Recipe Tips for Making This Recipe
- The Almond Secret: A little bit of almond extract (usually 1/4 to 1/2 tsp) is what gives baked sugar cookies their signature flavor. Don’t skip it, as it elevates the fudge from plain vanilla to “sugar cookie.”
- Press Firmly: When transferring the fudge to the lined pan, use the back of a spatula or a piece of parchment paper to press it down very firmly and evenly into all corners. This prevents air pockets and ensures a dense, smooth final product.
- Wait to Slice: Make sure the fudge is completely cold and firm before attempting to slice it. Use a large, sharp knife dipped in hot water and wiped dry between cuts to get the cleanest edges.
- Serve With: Serve classic sugar cookie flavor holiday fudge with Andes Chocolate Mint Cookies, Easy Peanut Butter Fudge or Gingerbread Sugar Cookies with Eggnog Frosting.
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Sugar Cookie Fudge
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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.
Christina’s Notes
- 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.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.