Filled and topped with festive holiday sprinkles, Sugar Cookie Fudge is easy to make and is a delicious spin off of classic sugar cookies. With the sweet taste of white chocolate, vanilla, and condensed milk, this rich, creamy, Christmas cookie fudge is a decadent dessert that you will absolutely love.
Sugar Cookie Fudge
A holiday dessert that I can’t go without each year is Christmas cookie fudge.
It brings together two beloved recipes – sugar cookies and fudge – and turns them into one delicious treat that will melt in your mouth!
My sugar cookie fudge recipe is easy to make, too! It’s ready in just over an hour and requires only 10 minutes of prep time and cook time combined.
Simply melt and mix your ingredients, pour them into a pan, and pop into the refrigerator to let it chill. It’s as easy as can be!
If you’re craving the sugar cookies that inspired this fudge, try my Christmas Sugar Cookies with my easy homemade icing.
Or, if you want another Christmas fudge recipe that is as good as this one, try my Hot Cocoa Fudge or Candy Cane Fudge next.
Sugar Cookie Fudge Ingredient Notes
- White Chocolate Chips – These are essential to give your fudge its creaminess, as well as its white color. In a pinch, you can substitute an equal amount of almond bark.
- Sugar Cookie Mix – I used the Betty Crocker sugar cookie mix, but feel free to use your favorite!
- Unsalted Butter – Since the cookie mix already contains salt, unsalted butter is recommended.
This way, you have control over how much salt is going into the recipe.
- Condensed Milk – Use sweetened condensed milk to give the fudge mixture its rich taste and creamy consistency.
- Vanilla Extract – Add a little bit for flavor.
- Holiday Sprinkles – You can use any holiday sprinkles that you like. There are so many fun shapes and colors to choose from, so have fun with it!
Christmas Fudge Recipe Tips and Tricks
- Line Your Pan With Parchment. Parchment guarantees a mess-free process and makes it easy to lift the fudge from the pan before cutting.
You’ll want to use enough paper so that there is some hanging over the edges of the pan.
- Watch Your Temperature. It’s important to melt your chocolate over medium heat — and no higher! Not all stoves have consistent temperatures, so if your fudge mixture starts to burn at medium heat, reduce the heat to low.
- Cut With A Hot Knife. My trick for getting clean edges is cutting the fudge with a hot, sharp knife.
Simply dip the knife in boiling water, let it dry fully, then press down in one smooth motion.
Although the metal will retain heat from the water, you don’t need to worry about it affecting the texture of the dessert.
- Swap Out The Sprinkles. Chopped nuts, dried fruit, pretzel bits, or mini marshmallows are excellent choices and are just a few ideas that you can choose from!
Or, simply leave off the sprinkles and enjoy the fudge on its own.
Kitchen Tools You Will Need
- 9×9 Pan lined with parchment paper.
- Medium Saucepan – Heats evenly and is easy to clean too.
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing your fudge mixture and is easy to clean too!
Sugar Cookie Fudge FAQ
No – sweetened condensed milk is the best choice for Christmas cookie fudge since it’s much sweeter and thicker than evaporated milk. You won’t get the right consistency without it!
You can store fudge for 2-3 weeks in an airtight container. It will keep at room temperature, but it’s important to store it somewhere that’s cool and not exposed to direct sunlight so that it doesn’t melt.
I recommend wrapping your sugar cookie fudge in wax paper before placing it in a container. This will prevent the pieces from sticking together.
Yes – fudge can be frozen for up to 3 months, so it’s a great dessert to prepare in advance and enjoy all holiday season long!
For best results, wrap your fudge in wax paper before freezing it in an airtight container. Then, let the frozen fudge thaw in the refrigerator for 2-3 hours before eating.
With love, from our simple kitchen to yours.
Other Delicious Fudge Recipes
Sugar Cookie Fudge
- 3 cups white chocolate chips
- 1 1/4 cups sugar cookie mix, (I used Betty Crocker sugar cookie mix)
- 1 tablespoon unsalted butter
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 3/4 cup holiday sprinkles, divided
- Line a 9-inch square baking pan (or you could use 8-inch) with parchment paper and spray with non-stick cooking spray.
- To a medium-sized saucepan set over medium heat, add chocolate chips, sugar cookie mix, butter, and sweetened condensed milk. Using a wooden spoon or heat-proof silicone spatula, stir well to combine.
- Cook for about 5 minutes, until the chocolate is melted and the mixture is smooth. Then, remove the pan from the heat. Add the vanilla and ½ cup holiday sprinkles to the pan, and stir to combine.
- Pour mixture into the prepared pan and sprinkle remaining holiday sprinkles over the top.
- Refrigerate for about an hour, or until the fudge is firm. Using a sharp knife or bench scraper, cut the fudge into 16 squares.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2022
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