Soft, creamy and sweet, this easy-to-make Sugar Cookie Fudge is so pretty topped with holiday sprinkles! You’ll love how simple this no-fail fudge is to throw together, and how wonderful it looks on your Christmas dessert spread.
Everyone makes sugar cookies for Christmas, but you can be different and unique this year by making Sugar Cookie Fudge instead!
This Christmas fudge recipe uses a bag of sugar cookie mix and white chocolate chips to give the fudge the classic vanilla sugar cookie flavor, and a can of sweetened condensed milk so that you don’t need to mess around with cooking sugar perfectly.
It’s rich and sweet, with a soft texture and a wonderful crunch from festive nonpareils
Want to try a few other types of fudge this year? You’ll love my Peppermint Hot Chocolate Fudge made in the microwave, gently spiced Eggnog Fudge, and classic Fantasy Fudge made with marshmallow creme.
Sugar Cookie Fudge Recipe Highlights
- Fail-Proof Fudge Method – Using sweetened condensed milk to make fudge is a great shortcut to the classic method of cooking sugar and milk together. It makes the process much more simple and much less easy to mess up.
- Sugar Cookie Flavor – All you need is a bag of sugar cookie mix to give this fudge the flavor of freshly baked cookies! We will enhance that sugar cookie flavor with vanilla and almond extracts too.
- Wonderful as Gifts – Everyone loves edible, handmade gifts for the holidays! This holiday season, wrap up squares of this fudge in cute boxes with pretty ribbons and pass out delicious gifts to all of your favorite people this year.
Key Ingredients
Here’s what you need to make this Christmas sprinkle fudge:
Complete list of ingredients and amounts can be found in the recipe card below.
- Butter: A few tablespoons of butter make this sweet fudge recipe extra rich. Be sure to use unsalted butter here.
- Sugar Cookie Mix: You will need a cup of dry sugar cookie mix. Don’t pay any attention to the instructions on the back of the package, we’re using just the mix as an ingredient in this fudge.
- Sweetened Condensed Milk: One 14-ounce can is the perfect amount! This is a shortcut ingredient that replaces the sugar and evaporated milk in most classic fudge recipes. Be sure to watch the labels when you’re shopping, as sweetened condensed milk and evaporated milk are often next to each other, and look the same.
- White Chocolate Chips: Sweet and creamy, these are perfect for this cookie dough fudge recipe.
- Vanilla Extract and Almond Extract: To enhance the flavor! Leave out the almond extract if you need to make this recipe nut-free.
- Sprinkles: While you can technically add whatever kind of sprinkles you want to, I really like to crunch that little round nonpareils add.
How To Make Homemade Sugar Cookie Fudge
Tip!
Cut the fudge into as few as 16 pieces or as many as 36. It all depends on how you’re serving it! This fudge is quite sweet, so I think smaller bite-size pieces are ideal.
Christmas Cookie Fudge Recipe Tips
- Don’t Stop Stirring. It’s very important to stir continuously while the condensed milk mixture is cooking. If you stop stirring, the mixture is likely to burn. If for some reason that happens, you’ll need to start again with fresh ingredients.
- Using an electric mixer to mix the fudge is not entirely required, but I think it’s the best way to get a super smooth texture.
- Line the pan with parchment paper or aluminum foil so that it is super simple to remove the fudge from the pan and cut it into squares.
- Choose your pan. An 8-inch pan will give your fudge a good height, but this recipe will work in a 9-inch pan as well.
- Add some color. Since this fudge is a creamy white color, it can easily be tinted with a little bit of food coloring! Adjust the sprinkles and the colors to fit your occasion. Make pink fudge for Valentine’s Day, or your child’s favorite color for birthdays.
Storing Tips
Fudge is best served at room temperature, and it’s safe to store at room temperature too! Keep your sugar cookie fudge in an airtight container for up to a week.
If you need to stack pieces, separate them with parchment paper so that they don’t stick together.
For longer storage, you can keep it in the fridge, covered, for up to 2 weeks.
More Holiday Treats to Make!
Small pieces of this sugar cookie fudge will look so good among your favorite cookies on your Christmas cookie platter. You’ll love these easy Christmas cookie recipes:
- Rum Balls
- Gingersnap Cookies
- Peanut Butter Blossoms
- Christmas Tree Meringue Cookies
- Chocolate Crinkle Cookies
- Rocky Road Fudge
Recipe FAQs
Can Fudge be Frozen?
Yes, fudge recipes like this one are perfect for the freezer. Place cut squares in a freezer container or freezer bag, separated with layers of parchment paper if needed. Store in the freezer for up to 3 months.
How do I harden fudge?
The best way to harden fudge is to place it in the refrigerator. Once it cools, it will firm up and be ready to slice.
Can I make this with other toppings?
Of course! Swap out the Christmas sprinkles for some that match the current occasion. You can also top sugar cookie fudge with crushed candy canes, mini marshmallows, chopped nuts, or mini chocolate chips.
Sugar Cookie Fudge is great for Christmas, but it’s a fun recipe that you can make all year long too. Save this recipe for the next time you need an easy dessert recipe!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Sugar Cookie Fudge
Equipment
- Electric Hand Mixer
Ingredients
- 3 cups (510 g) white chocolate chips
- 14 oz (415 g) sweetened condensed milk
- 4 tablespoons (52 g) salted butter
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup dry sugar cookie mix
- ¼ cup Christmas blend nonpareils
Instructions
- Prepare an 8” square baking dish by lining with parchment paper. Set aside.
- In a sauce pot combine the sweetened condensed milk, butter, vanilla extract, and almond extract. Heat over medium heat, stir continuously to prevent burning.
- Once the butter has melted and the mixture is hot, turn off the heat but leave the pot on the burner. Add in the white chocolate chips and sugar cookie mix.
- Use a spatula to begin mixing everything together. Once the white chocolate chips are about half melted, carefully but quickly use an electric hand mixer to mix until smooth. This mixture will be very thick and dough-like.
- Press the fudge into the prepared baking dish. Immediately top with the sprinkles, be sure to tap the sprinkles down into the fudge to ensure that they stick.
- Cover the fudge and place in the refrigerator for at least 1 hour to harden.
- When hardened, lift the fudge out of the baking dish and place it onto a cutting board. Slice the fudge into small squares. Store in an airtight container in the refrigerator.
Notes:
- Cut the fudge into as few as 16 pieces or as many as 36. It all depends on how you’re serving it! This fudge is quite sweet, so I think smaller pieces are ideal.
- Don’t Stop Stirring. It’s very important to stir continuously while the condensed milk mixture is cooking. If you stop stirring, it’s likely to burn.
- Using an electric mixer is not entirely required, but I think it’s the best way to get a super smooth texture.
- Line the pan with parchment paper or aluminum foil so that it is super simple to remove the fudge from the pan and cut it into squares.
- Choose your pan. An 8-inch pan will give you a good height, but this recipe will work in a 9-inch pan as well.
- Add some color. Since this fudge is a creamy white color, it can easily be tinted with a little bit of food coloring!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Renee says
I have a question. If we leave out the 1/2 teaspoon of almond extract, do we add an extra half teaspoon of vanilla extract? Thx.
Little Sunny Kitchen says
Hi Renee. It will be fine without the extra 1/2 teaspoon, but you can add it for extra flavor.