This sugar cookie fudge has all that buttery, vanilla Christmas sugar cookie flavor in rich, creamy squares of white chocolate fudge. The sugar cookie mix gives the fudge its actual cookie flavor, so it’s more than just white chocolate with festive sprinkles on top. It’s a fun one to cut into little squares for Christmas candy trays, holiday gifts, or keeping in the fridge for something sweet throughout December.
When I’m making Christmas candy, I want a good mix of treats, and I definitely don’t want every single one to require rolling dough, cutting shapes, and turning the oven on. Fudge is great for that because you can make a batch ahead of time and cut it whenever you’re ready to put your trays together.
What I like about this sugar cookie fudge recipe is that the cookie flavor is actually mixed into the fudge. The shite chocolate and sweetened condensed milk make the creamy base, but the sugar cookie mix is what gives it that familiar Christmas cookie taste. I don’t want something that only looks like a sugar cookie because it has sprinkles on it.
The other thing worth paying attention to is the texture. You want the chocolate completely melted, and the cookie mix whisked in until everything is smooth. After a few hours in the refrigerator, the fudge will be firm enough to cut into squares. Giving it a little time on the counter before slicing makes cutting easier, too.
Why You’ll Love This Sugar Cookie Fudge
- It actually tastes like sugar cookies. The sugar cookie mix gives the fudge that buttery, vanilla cookie flavor throughout.
- It’s creamy and rich. Sweetened condensed milk and white chocolate make a smooth fudge that firms up nicely in the refrigerator.
- You can make it ahead of time. There’s no need to make Christmas candy the same day you’re putting together your holiday trays.
- It’s easy to dress up for Christmas. Red and green sprinkles make it festive without needing frosting, decorating bags, or cookie cutters.
Ingredients for Sugar Cookie Fudge
You only need a handful of ingredients to make this Christmas sugar cookie fudge.
- Sweetened condensed milk: Make sure you’re using sweetened condensed milk, not evaporated milk. It gives the fudge its creamy texture and sweetness.
- Butter: Salted or unsalted butter will work. I like using salted butter here since white chocolate and sugar cookie mix are both sweet.
- White chocolate chips: These make up the base of the fudge and give it that rich, creamy white chocolate flavor.
- Heat-treated sugar cookie dry mix: This is what gives the fudge its sugar cookie flavor. Use a commercially heat-treated dry mix specifically labeled safe to eat without baking.
- Sprinkles: Optional, but I love using Christmas sprinkles for this one. Jimmies are a good choice because they’re less likely to bleed their color into the fudge than nonpareils.
For exact measurements, scroll down to the recipe card.
How to Make Sugar Cookie Fudge
Making sugar cookie fudge on the stovetop only takes a few steps. Most of the time involved is letting it set in the refrigerator.
Prepare your pan.
- Line an 8×8 inch baking pan with parchment paper, leaving some hanging over the edges so you can lift the fudge out once it’s set.
- Add the sweetened condensed milk to a saucepan over medium heat. Stir frequently as it heats.
- Reduce the heat to low and add the butter and white chocolate chips. Whisk until the chocolate and butter are completely melted and the mixture is smooth.
- Remove the saucepan from the heat and whisk in the commercially heat-treated sugar cookie dry mix until completely incorporated and smooth. If you’re using sprinkles in the fudge, whisk those in as well.
- Pour the fudge into your prepared baking pan and spread it evenly. Add additional Christmas sprinkles over the top.
- Refrigerate for 4 hours or until the fudge is firm. Remove it from the refrigerator and let it sit at room temperature for about 30 minutes before cutting into squares.
Kara’s Tips
- Watch the heat when melting the white chocolate. White chocolate can scorch or become grainy if it gets too hot. Once the condensed milk is heated, keep the burner on low and whisk until everything is melted.
- Use parchment paper with an overhang. Being able to lift the entire block of fudge out of the pan makes cutting it a lot easier than trying to slice it inside the dish.
- Be careful with your sprinkles. Some sprinkles bleed color when mixed into warm fudge. If you’re concerned about the colors streaking, you can keep the sprinkles on top instead.
- Cut smaller squares than you think you need. This is a rich fudge, especially with the white chocolate and sugar cookie mix. Small pieces work really well on Christmas candy trays.
Serving Ideas for Christmas Sugar Cookie Fudge
I love having a variety of homemade treats for Christmas, especially ones that can be made ahead and kept in the refrigerator until it’s time to put everything together.
A few ways to serve this fudge:
- Christmas candy trays: Cut the fudge into small squares and arrange it alongside homemade cookies, candies, and chocolate treats.
- Holiday treat boxes: Add a few pieces to a Christmas treat box with other homemade goodies. Keep the fudge chilled until you’re ready to give it away.
- Christmas parties: Put out a plate of fudge with the other desserts so guests can grab a small piece without needing a fork or plate.
Make Ahead and Storage
Make Ahead
Sugar cookie fudge is a good recipe to plan ahead for since it needs at least 4 hours in the refrigerator to set. You can make it the day before you need it and leave it chilled until you’re ready to cut and serve.
Refrigerator
Store the fudge in an airtight container in the refrigerator for up to 1 week. If you’re stacking the pieces, place a sheet of parchment paper between layers to keep them from sticking together.
For the best texture, let the fudge sit at room temperature briefly before serving if it’s particularly firm straight from the refrigerator.
Freezer
I haven’t confirmed how this particular fudge holds up after freezing and thawing, so I recommend refrigerating it rather than freezing it.
Frequently Asked Questions
First, make sure it has had the full 4 hours in the refrigerator. If it’s still unusually soft after chilling, double check that you used sweetened condensed milk rather than evaporated milk and measured the white chocolate correctly. The ratio of chocolate to condensed milk is important for getting fudge that firms up.
White chocolate can become grainy when it gets overheated. Keep the heat low once you add the chips, and don’t continue cooking after they’re completely melted.
This recipe calls for heat treated sugar cookie mix that is labeled safe to eat without baking.
More Christmas Treats
If you’re putting together a Christmas dessert tray, here are a few more recipes to add to it:
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Sugar Cookie Fudge
Equipment
Ingredients
- 14 ounces sweetened condensed milk
- 2 tablespoons butter salted or unsalted
- 2½ cups white chocolate chips
- 1½ cups dry sugar cookie mix (recommend heat treated)
- sprinkles optional
Instructions
- Line an 8×8-inch square baking pan with parchment paper, leaving enough overhang to lift out the fudge after chilling.
- Add the sweetened condensed milk to a saucepan over medium heat, stirring frequently as it heats.
- Reduce the heat to low and add the butter and white chocolate chips. Whisk until completely melted and smooth.
- Remove the saucepan from the heat. Whisk in the sugar cookie mix until completely incorporated and smooth. Add sprinkles, if using, and whisk to combine.
- Pour the fudge into the prepared pan and spread evenly. Top with additional sprinkles, if desired.
- Refrigerate for 4 hours or until set. Remove from the refrigerator and let sit at room temperature for approximately 30 minutes before cutting into squares.
Video
Notes
- White chocolate: Keep the heat low when melting the white chocolate chips. Overheating can cause white chocolate to become grainy.
- Sprinkles: Jimmies work best for mixing into the fudge since some smaller sprinkles can bleed their color into the warm mixture.
- Storage: Store the fudge in an airtight container in the refrigerator for up to 1 week. Place parchment paper between layers if stacking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
