This Christmas Sugar Cookie Fudge recipe combines the taste of Christmas sugar cookies with creamy white chocolate fudge and red, white, and green Christmas sprinkles! It’s the perfect sweet treat for Christmas parties or cookie exchanges, and makes a great edible gift!
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This holiday fudge recipe combines classic flavors in a new and fun way. It’s great for sharing with friends at any Christmas party or festive gathering. And really you could make it year-round just by switching out the Christmas sprinkles for different colors to match the holiday or occasion you are celebrating.
Our delicious sugar cookie fudge is a great for those looking to add a unique, creamy fudge to their Christmas cookie trays. It has a great creamy texture with that classic sweet sugar cookie taste.
For more easy, no-bake treats to make during the holidays, check out my recipes for Peppermint Bark Fudge, Small Batch Muddy Buddies, Homemade Peppermint Patties, Easy Peanut Butter Buckeyes, and Church Window Cookies!
Why We Love This Recipe
- This no-bake fudge uses a simple ingredients list, making it an easy fudge recipe that anyone can whip up in no time, whether you’re a seasoned baker or new to the kitchen.
- The combination of sweetened condensed milk, white chocolate, and sugar cookie mix gives this fudge its signature creamy texture and sugar cookie flavor.
- It’s not only perfect for Christmas time but the holiday sprinkles can can be customized to fit any occasion or time of year, from a homemade fudge gift for Valentine’s Day to the perfect sweet treat for a birthday party.
What You’ll Need
Scroll down to the printable recipe card below this post for ingredient quantities and full recipe instructions.
- Sweetened Condensed Milk – The backbone of this fudge when mixed with the chocolate, providing sweetness and a creamy texture.
- Salted Butter – Adds richness and depth to the flavor, enhancing the fudge’s overall taste.
- White Chocolate Chips or Chopped White Chocolate – The base of the fudge, offering a smooth, creamy texture and sweet, vanilla flavor.
- Sugar Cookie Mix – Provides the sugar cookie flavor, making this fudge taste like your favorite holiday cookies in a denser form.
- Nonpareils – These small, festive sprinkles add a colorful touch to the fudge, making it visually appealing and fun.
How to Make Sugar Cookie Christmas Fudge
- Melt ingredients. Begin by setting up a double boiler to gently melt the white chocolate chips, butter, and sweetened condensed milk together without scorching them. If you don’t have a double boiler, you can make one by placing a heat-safe bowl over a pot of simmering water. Make sure the bowl does not touch the water. Stir the mixture occasionally until the chips are completely melted.
- Add cookie mix and sprinkles. Stir in the sugar cookie mix and the nonpareils, reserving 2-3 teaspoons to sprinkle on top.
- Quickly combine. Mix together quickly and avoid over-mixing, as this can cause the colors to bleed into the fudge mixture, making it less visually appealing.
- Prepare and pour. Line your chosen pan — either a 9×5 inch loaf pan for thicker pieces or an 8×8 inch pan for a more traditional fudge thickness — with plastic wrap or parchment paper. This makes removing the set fudge much easier. Pour the mixture into the prepared pan, spreading it evenly. Sprinkle the reserved nonpareils on top for a festive look.
- Chill fudge. Refrigerate the fudge for at least three hours, or until it’s completely set. This resting period is crucial for achieving the perfect fudge consistency.
- Slice into squares. Once set, remove the fudge from the refrigerator, turn it onto a cutting board, peel away the plastic wrap or parchment, and cut it into roughly one-inch pieces with a sharp knife.
Recipe FAQ’s
Yes, you can use a microwave-safe bowl and heat the mixture in short bursts, stirring between each, until the chocolate is fully melted and the mixture is smooth.
No, a candy thermometer is not necessary for this recipe. The gentle melting process of the double boiler and the no-bake nature of this fudge make it simple and straightforward without the need for precise temperatures.
No, this recipe is naturally nut-free, making it a great option for those with nut allergies. However, always check the labels on your ingredients to ensure they were processed in a nut-free facility if cross-contamination is a concern.
No, regular milk cannot be substituted for sweetened condensed milk in this recipe. Sweetened condensed milk is thicker and sweeter, and it is a key ingredient for the texture and sweetness of the fudge.
Store Sugar Cookie Fudge in an airtight container in the refrigerator for up to 2 weeks. For the best texture and flavor, consume within the first week.
Absolutely. Wrap the fudge pieces in plastic wrap and then in aluminum foil or place them in a freezer-safe bag or container to prevent freezer burn. Frozen, the fudge will last for up to 3 months. Thaw in the refrigerator overnight before serving.
Tips for Success
- Ensure your butter is at room temperature before mixing to achieve a smoother blend.
- When melting the chocolate and condensed milk, use a low heat to prevent the mixture from scorching. Stir constantly for an even melt.
- Once you add the sugar cookie mix and nonpareils, mix quickly and efficiently to prevent the colors from the sprinkles from bleeding too much into the mixture.
- Use a sharp knife to cut the fudge into pieces. For cleaner slices, dip the knife in hot water and wipe it dry between cuts.
- Allow the fudge to sit at room temperature for a few minutes before serving. This slight softening enhances the texture and flavor.
- Don’t be afraid to get creative with your toppings. Beyond nonpareils, consider using crushed cookies, candy pieces, or even a drizzle of caramel or chocolate.
- If giving as a gift, consider wrapping individual pieces in candy wrappers or placing them in a decorative box for a personal touch.
Chilling and Setting
For a professionally finished look, smooth the top of the fudge with a spatula or the back of a spoon before chilling.
Allow the fudge to set in the refrigerator for at least 3 hours, or until firm, to ensure it cuts cleanly. If it’s still too soft, extend the chilling time. Patience is key!
If your fudge doesn’t set, it might be due to undermixing or incorrect measurements of ingredients. Rather than starting over, you can try melting it down again over low heat, ensuring everything is well combined, then chill it again.
Substitutions and Variations
- While white chocolate provides a sweet, creamy base, experimenting with milk or dark chocolate can offer a richer, deeper flavor profile. Remember, this will change the final taste significantly.
- Vanilla extract is a classic choice, but don’t hesitate to try almond extract or peppermint extract for a different twist on the traditional sugar cookie flavor. Or amp up the sugar cookie flavor with a sugar cookie emulsion.
- If sugar cookie mix is not available, you can use vanilla cake mix with a touch of flour added. This substitution still captures the essence of sugar cookies while offering a slight variation in flavor.
- Customize your fudge with different sprinkles for various occasions—use red and green sprinkles for Christmas, pastel colors for Easter, and even themed sprinkles for an anniversary or birthday party. Crushed candies, nuts, or cookie pieces can also add texture and flavor.
More Delicious Fudge Recipes
- Easy & Creamy Classic Chocolate Fudge
- Oatmeal Fudge Bars
- Halloween Candy Corn & Peanut Fudge
- White Chocolate Cranberry Pecan Fudge
- Grandpa Johnson’s Easy Homemade Rocky Road Fudge
- Peppermint Bark Fudge
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Sugar Cookie Fudge Recipe
Ingredients
- 1 (12-ounce) can sweetened condensed milk
- 2 tablespoons salted butter
- 2 ¾ cups white chocolate chips or chopped white chocolate
- 1 cup sugar cookie mix
- ⅓ cup nonpareils
Instructions
- Set up a double boiler and heat to a gentle simmer.
- Combine sweetened condensed milk, butter, and white chocolate chips in the top of the double boiler. Stir mixture occasionally until chips are completely melted.1 (12-ounce) can sweetened condensed milk, 2 tablespoons salted butter, 2 ¾ cups white chocolate chips
- Remove the melted white chocolate mixture from the heat. Add sugar cookie mix, and nonpareils, reserving 2-3 teaspoons of the sprinkles to sprinkle on top. Mix together quickly (the sprinkles will bleed more into the fudge mixture the longer it takes to mix).1 cup sugar cookie mix, ⅓ cup nonpareils
- Pour into a plastic wrap, or parchment paper lined 9×5 inch loaf pan for thick fudge, or 8×8 in pan for thinner fudge. Sprinkle with reserved nonpareils.
- Place in refrigerator for at least three hours, until fudge is set.
- Remove from refrigerator, and turn onto a cutting board, remove plastic wrap, and cut into roughly one inch pieces.
Notes
- Store: Store in an airtight container in the refrigerator, for up to 2 weeks. For the best texture and flavor, consume within one week.
- Freeze: Wrap in plastic wrap and then aluminum foil or place in a freezer-safe bag or container, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
