Sugar Cookie Fudge is a fun a Christmas recipe that brings the classic flavors of a sugar cookie into a creamy, decadent fudge form. With the sweet richness of white chocolate combined with the vanilla-goodness of sugar cookies, this is a perfect sweet treat for the holiday season. Whether you’re making it for Christmas cookie trays, a holiday party, or just a great edible gift, this fudge is going to knock your socks off!

Sugar Cookie Fudge is not only delicious but also very easy to make. You only need a few simple ingredients, and it comes together in no time, making it a great choice for busy folks (like me) who love easy recipes. The rich, creamy texture paired with the fun burst of holiday sprinkles makes such a pretty addition to your holiday baking. Plus, it stores well, so you can make it ahead of time for your Christmas party!

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Making Sugar Cookie Fudge is a breeze! With just a few basic steps, you can have your fudge chilling in the fridge in no time. You start by melting the sweetened condensed milk and white chocolate, mix in the rest of the ingredients, and let it set in the refrigerator. This easy fudge recipe results in a delicious sugar cookie flavor with a soft, creamy texture. Here are the ingredients you’ll need to have on hand.

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Ingredients

Sweetened Condensed Milk: The base of most fudge recipes, sweetened condensed milk brings a rich sweetness and ensures the fudge stays smooth.
White Chocolate Chips: These add a creamy, sweet flavor to the fudge and help give it the perfect fudge texture.
Sugar Cookie Mix: Adds the classic sugar cookie flavor to the fudge. Be sure to heat-treat it first to avoid any risks from raw flour.
Unsalted Butter: Adds richness and helps bind the ingredients together.
Kosher Salt: A small amount of salt balances the sweetness and enhances the flavors in the fudge.
Vanilla Extract: Vanilla brings out the flavor of the sugar cookie mix and adds warmth to the overall taste.
Christmas Sprinkles: These are for decoration and a fun, festive touch, but you can skip or substitute with any type of sprinkles you prefer.

Step-by-Step Instructions

Step One: Prepare your baking pan. Spray a 9×9 square pan with cooking spray and line it with parchment paper, leaving extra on the sides to easily lift the fudge out when it’s ready. This step ensures your fudge doesn’t stick and makes removing it from the pan much easier.

Step Two: In a medium saucepan, heat the sweetened condensed milk over medium heat, stirring it continuously. This prevents the milk from burning and helps it heat evenly. Once it’s warm, add the white chocolate chips, sugar cookie mix (heat-treated as noted below), butter, and kosher salt. Continue stirring the fudge mixture until everything is melted and smooth.

Step Three: Once the mixture is fully melted and combined, remove it from the heat and stir in the vanilla extract. If you’d like to see sprinkles inside the fudge, add 2 tablespoons. The vanilla adds a depth of flavor, while the sprinkles give the fudge a festive touch.

Step Four: Pour the fudge mixture into the prepared pan. Spread it evenly, then sprinkle the remaining sprinkles on top of the fudge. You can add as much or as little as you like.

Step Five: Let the fudge chill in the refrigerator for at least two hours, or overnight if you prefer. This allows the fudge to firm up so you can easily cut it into bite-size pieces.

Step Six: Once the fudge has set, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and use a sharp knife to cut the fudge into 36 bite-size squares. Serve and enjoy!

Substitutions and Variations

Sprinkles: You can use any type of sprinkles for this recipe. Red and green sprinkles for Christmas, pink sprinkles for Valentine’s Day, or even multi-colored sprinkles for a birthday party. You can also omit the sprinkles if you prefer a more classic look.
Sugar Cookie Mix: If you don’t have sugar cookie mix on hand, you can substitute with another type of cookie mix. Just make sure to heat-treat mixes with raw flour. See my notes below for detailed information about how to heat treat the cookie mix.
White Chocolate Chips: For a different flavor, you could swap some or all of the white chocolate for chocolate chips.
Flavor Extracts: For a twist on flavor, try substituting almond extract for vanilla extract, which pairs beautifully with the sugar cookie flavor.

Heat-Treat the Cookie Mix: Always heat-treat your sugar cookie mix before using it. Raw flour can contain bacteria, and heating it kills any harmful germs. The best way to do this is by microwaving it in a safe bowl in 30-second increments, stirring each time, until it reaches 165°F.
Use a Double Boiler: If you’re worried about burning your chocolate or sweetened condensed milk, try using a double boiler to melt your fudge mixture over low heat. This is the best way to ensure smooth, creamy fudge. This is not an essential step, and not one that I usually follow, but if you are experienced working with a double boiler you can certainly do it this way!
Chill Completely Before Cutting: For best results, chill your fudge for at least two hours, preferably overnight. This makes it easier to cut the fudge into neat squares.
Use a Sharp Knife: When cutting the fudge, use a sharp knife to get clean edges. If the knife sticks, you can wipe it off between cuts for the smoothest results.
Store in an Airtight Container: To keep your fudge fresh, store it in an airtight container, either at room temperature for a couple of days or in the refrigerator for longer.

Storage Instructions

Sugar Cookie Fudge stores well in both the refrigerator and freezer. To store it in the refrigerator, place the cut pieces in an airtight container with layers of wax paper or parchment paper between them to prevent sticking. This holiday fudge recipe will last up to two weeks refrigerated.

If you want to store your homemade fudge longer, you can freeze it. Wrap the individual pieces in plastic wrap or wax paper and place them in a freezer bag or airtight container to prevent freezer burn. Your fudge will stay fresh for up to three months in the freezer.

Frequently Asked Questions

Can I make this fudge without sprinkles?

Yes, you can make this fudge without sprinkles! You can leave them out of the fudge mixture and off the top if you prefer a simpler look. You can also use different sprinkles based on the occasion. While I love the look of Christmas sprinkles, I don’t love the texture in my fudge, so I often omit this myself.

To heat-treat the sugar cookie mix, place it in a microwave-safe bowl and heat it in 30-second increments, stirring after each time, until it reaches 165°F. This helps kill any bacteria that might be in the raw flour.

How long does the fudge need to set?

The fudge should set in the refrigerator for at least two hours, or up to overnight, to ensure it firms up completely and is easier to slice into clean pieces. I have found that it’s pretty much good to go after the two hours in the fridge.

Yes! Sugar Cookie Fudge freezes well. Wrap each piece in wax paper or plastic wrap, then place the pieces in an airtight container or freezer bag to prevent freezer burn. It will keep for up to three months in the freezer.

This Christmas fudge recipe is such a fun holiday treat. Whether you’re making it for a birthday party, Christmas party, or simply to share with family, it’s sure to be a hit. Be sure to print the recipe card at the bottom of the post for quick reference. Hope you love making this delicious fudge at Christmas time!

More Delicious Christmas Treats

Ingredients

1 14 ounce can sweetened condensed milk
2 ½ cups white chocolate chips
1 ¼ cup sugar cookie mix heat treated (see notes)
2 tbsp unsalted butter
¼ tsp kosher salt
2 tsp vanilla extract
1/8 cup Christmas sprinkles (see notes)

Instructions

Spray a 9×9 pan with cooking spray. Next, line with parchment paper, leaving overhang on both sides so you can easily lift the fudge out when it’s done.
Add sweetened condensed milk to a large pot and heat over medium heat, stirring continually. When hot, stir in the white chocolate chips, sugar cookie mix, and butter, and kosher salt. Stir the mixture until it is fully melted and smooth. Remove from heat.
Fold in the vanilla and 2 tablespoons of the sprinkles.
Pour fudge mixture into the prepared dish and top with desired amount of remaining sprinkles.
Chill fudge in the refrigerator to set, at least two hours, or up to overnight. Slice into 36 pieces and serve.

Notes

It is generally recommended these days to heat treat cookie or cake mixes, because they contain raw flour, which can contain bacteria. To heat treat your sugar cookie mix, place it in a large microwave-safe bowl. Heat in 30-second increments, stirring the mixture each time. The desired temperature is 165°F, or about two minutes total cook time.
I used 1/8 cup of sprinkles on the top of my fudge. If you would like to have sprinkles inside the fudge, you can stir-in an additional 2 tablespoons at the same time you add the vanilla. Sprinkles are to be used (or omitted) at your preference!

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Nutrition

Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Dessert

Cuisine: American

Keyword: christmas fudge, fudge, sugar cookie fudge

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Sugar Cookie Fudge

Email This Recipe?

Ingredients

Step-by-Step Instructions

Substitutions and Variations

Storage Instructions