Sugar Cookie Fudge

Sugar Cookie Fudge combines the nostalgic flavor of sugar cookies with a creamy fudge texture, topped with festive holiday sprinkles. This easy-to-make recipe starts with a sugar cookie mix for all of the flavor with none of the hard work.

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Table of Contents

Sugar Cookie Fudge Ingredients
Sugar Cookie Fudge Substitutions and Additions
How To Make This Sugar Cookie Fudge Recipe
Troubleshooting
How To Serve Sugar Cookie Fudge With Sprinkles
How To Store Christmas Cookie Fudge
Why This Sugar Cookie Fudge Is The Best
Frequently Asked Questions
More Sugar Cookie Recipes You’ll Love
JUMP TO RECIPE

Our Sugar Cookie Fudge recipe is deliciously sweet and perfect for any time of year. Everyone loves sugar cookies, and this easy recipe lets you enjoy the holiday favorite in fudge form!

This sweet and creamy fudge is topped with holiday sprinkles for a fun treat that’s ideal for parties and cookie exchanges. And, it’s easy to switch up the decoration to make this recipe fit any celebration.

We tested this recipe repeatedly to make sure it would only take a few minutes to prepare, and that it would set perfectly every time. Our expert food specialists guarantee easy recipes that can be made in your home kitchen, so just like our dozens of other fudge recipes (like grasshopper, Oreo, or Rolo Fudge), you can count on this Sugar Cookie Fudge to be a recipe you’ll be proud to serve to your friends and family.

Sugar Cookie Fudge raw ingredients that are labeled

You’ll love the simple ingredients list for sugar cookie Christmas fudge, and the best part is we start with a sugar cookie mix to add all the sugar cookie flavor with none of the hard work. Blend it with condensed milk and melted white chocolate chips, and your fudge will be ready in no time.

You’ll Need:

1 ½ cups pre-packaged sugar cookie mix (We used a 17.5 ounce Betty Crocker brand packet – you will have leftover mix)
1 (14 ounce -or- 396g) sweetened condensed milk (We used Great Value brand)
2 tablespoons salted butter, softened
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
2 ½ cups white chocolate chips (We used Nestle brand)
3 tablespoons red, green, and white nonpareil holiday sprinkles for topping

Customizing your Sugar Cookie Fudge is easy with these simple substitutions and additions.

Sugar Cookie Mix: You can use any brand of pre-packaged sugar cookie mix. For a gluten-free version, substitute with a gluten-free sugar cookie mix. This may slightly change the texture but will keep the flavor consistent.

Sweetened Condensed Milk: If you prefer, you can use a low-fat or fat-free version of sweetened condensed milk. The fudge will be less creamy, but it will still taste great.

Make sure you don’t confuse condensed milk with evaporated milk, as evaporated milk will not work for this recipe.

Salted Butter: Unsalted butter can be used instead, but you might want to add a pinch of salt to the mixture. You can also try using margarine or a vegan butter substitute if you need a dairy-free option.

Pure Vanilla Extract: If you’re out of vanilla extract, you can use an equal amount of vanilla bean paste or vanilla powder.

Almond Extract: If almond extract isn’t your favorite, you can swap it for an equal amount of any other extract like coconut, lemon, or orange, or omit it altogether.

White Chocolate Chips: You can substitute with milk chocolate or dark chocolate chips, but it will create quite a different flavor. Alternatively, use sugar-free or keto-friendly white chocolate chips for a lower-carb option.

Holiday Sprinkles: Feel free to use any type of sprinkles or edible decorations that you prefer. Nonpareils, jimmies, or even small candy pieces can add a fun and festive touch to your fudge.

Like all our melt-in-your-mouth no bake fudge recipes, we’ve designed our Sugar Cookie Fudge to be simple to make so you have time to do more important things, especially around the holidays.

You’ll need about 20 minutes of time in the kitchen, then you can allow your fudge to set. Slice and enjoy! Here are the easy-to-follow instructions:

STEP ONE: Add the sugar cookie mix to a microwave-safe bowl. Heat on 50% power for 30-second intervals, stirring after each interval, for a total of 1 minute 30 seconds.

PRO TIP: This step is crucial to kill any pathogens in the raw flour. Since this is a no-bake recipe, this process is very important. Let the sugar cookie mix cool completely. Pour onto a cookie sheet to spread the cookie mix out to help it cool quickly. If needed, sift the mix to eliminate any lumps.

STEP TWO: Line an 8×8 baking dish with parchment paper, leaving an overhang on the sides to help lift the finished fudge out of the pan. Secure the parchment paper with small binder clips to prevent it from folding over onto the fudge. Lightly spray the parchment paper with nonstick cooking spray.

STEP THREE: Add the sweetened condensed milk to a 2-3 quart heavy-bottomed saucepan over medium-low heat. Stir continuously to heat the milk evenly and prevent scorching.

PRO TIP: Use a silicone spatula to stir the milk. It can scrape the sides and bottom of the pan effectively, preventing any milk from burning.

STEP FOUR: Once the sweetened condensed milk is heated through, add the softened butter, pure vanilla extract, and almond extract. Continue stirring until the butter is completely melted and the extracts are well incorporated.

softened butter, pure vanilla extract, and almond extract stirred into the pan

STEP FIVE: Stir in the white chocolate chips, mixing constantly until they are completely melted and the mixture is smooth. Remove the pan from the heat once the chocolate is fully melted.

white chocolate chips stirred into the pan

STEP SIX: Add the cooled sugar cookie mix to the saucepan. Stir until the mix is completely incorporated and no visible lumps remain. This ensures the fudge has a smooth, even texture.

sugar cookie mixture stirred into the pan

STEP SEVEN: Pour the fudge mixture into the prepared baking pan. Use a spatula to spread it evenly, reaching all corners of the dish.

STEP EIGHT: Sprinkle the 3 tablespoons of holiday sprinkles evenly over the top of the fudge. Use a small piece of wax paper to gently press the sprinkles into the top layer of the fudge, ensuring they adhere well.

PRO TIP: It’s important to apply the sprinkles immediately, before the fudge begins to set. Otherwise, the sprinkles won’t stick to the top of the fudge.

STEP NINE: Loosely cover the fudge with parchment paper and place it in the refrigerator. Chill for at least 4 hours, or until the fudge is firmly set.

STEP TEN: Once the fudge is set, remove the binder clips and lift the fudge out of the pan using the parchment paper overhang. Use a sharp kitchen knife to cut the fudge into 36 slices. Your fudge is ready to enjoy!

Troubleshooting

We’ve tested our easy Christmas fudge recipe repeatedly to make sure it works perfectly in your home kitchen. We’ve ensured it’s going to be simple to make, but like all recipes, there are variations that can cause minor issues.

Here are our best tips and advice:

If the sugar cookie mix forms lumps after heat-treating, make sure you sift it. Otherwise, your fudge might end up lumpy, too.
It’s possible for the sweetened condensed milk to scald while it’s heating, so we recommend stirring it constantly while it’s over the heat.
This fudge will begin to set pretty quickly. Spread it in the pan as soon as you pour it, and apply the sprinkles right away.
Four hours is the minimum time for the fudge to set, but all refrigerators are different, so your fudge may need a little more time.
One of the best ways to get clean cuts with this holiday fudge is to wet the knife with hot water, then wipe it dry between each cut.
If you don’t mix well enough, you could end up with fudge that’s a bit grainy. Take your time and make sure your mixture is well incorporated, so your fudge ends up nice and smooth.

This festive fudge recipe is the perfect treat for Christmas time, but it’s easy to adapt for all kinds of celebrations. Use red and pink sprinkles for Valentine’s Day, white and green sprinkles for St. Patrick’s Day, or red white and blue sprinkles for the 4th of July. Use your imagination and make this fudge for any special occasion.

You can serve the sliced homemade fudge on a platter with extra sprinkles for a fun presentation. It’s the perfect treat on its own, but you can also serve it with other delicious fudge recipes, like Gingerbread Fudge, Eggnog Fudge, or our exceptionally fun, green Grinch Fudge.

This easy Sugar Cookie Fudge is a welcomed addition to your Christmas cookie trays, and makes a great edible gift. Make along with Christmas Bar Cookies, Christmas Pinwheel Cookies, or Peppermint Bark, all popular recipes your friends will love to receive as gifts or part of your cookie exchanges.

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Whether you’re taking this white chocolate fudge to a Christmas party or getting a jump on your holiday baking, you’ll need to know the best way to keep it fresh. Here’s what to do:

MAKE AHEAD: If you need to store your fudge for longer than a day or two store it in the freezer. Prepare as directed, let it set, and then wrap the pieces in plastic wrap to prevent freezer burn. Store them in an airtight container and freeze for up to three months. This fudge is perfect for holiday prep or any event where you want to have desserts ready in advance.

IN THE FRIDGE: Store your Sugar Cookie Fudge in the refrigerator in an airtight container. It will stay fresh for up to two weeks. To keep the pieces from sticking together, place wax paper between the layers.

IN THE FREEZER: For longer storage, you can freeze the fudge. Wrap the fudge pieces in wax paper and place them in a freezer-safe bag or container. The fudge will last up to three months in the freezer. When ready to eat, let it thaw in the refrigerator overnight.

Sugar Cookie Fudge will become a new holiday (and everyday) favorite, and it’s not hard to see why.

Here’s why we know you’ll love this recipe:

Easy to Make: This fudge recipe is straightforward and quick, so it’s ideal for school nights and around busy holidays.

Festive and Fun: Use holiday red and green sprinkles, or easily trade them for colors that match the holiday you’re celebrating.

Nostalgic Sugar Cookie Flavor: Everyone loves Christmas sugar cookies, so the sweet flavor is sure to please!

Make-Ahead Friendly: This fudge stores really well, so it’s perfect for making ahead of holidays or special occasions.

Frequently Asked Questions

How long does it take for the fudge to set in the fridge?

The fudge needs to chill for at least 4 hours to set properly.

Can I use milk chocolate chips instead of white chocolate chips?

Yes, you can substitute milk chocolate or dark chocolate chips, but the flavor will be very different.

Do I need to sift the sugar cookie mix?

Sifting the mix is recommended if it forms lumps after heat-treating.

Can I add food coloring to the fudge?

Yes, you can tint the fudge with gel food coloring for a fun, festive look.

How do I keep the sprinkles from falling off the fudge?

Press the sprinkles gently into the fudge with a small piece of wax paper to help them stick.

Is there a way to prevent the fudge from sticking to the knife when cutting?

Yes, wiping the knife with a damp cloth between cuts can help achieve clean slices.

Sugar Cookie Fudge is a fun and festive treat made with a sugar cookie mix. Easy to make and full of the nostalgic flavor of sugar cookies in a creamy, delicious fudge.

Sugar Cookie Fudge topped with christmas sprinkles

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Prep Time 5

Cook Time 15

Total Time 4 20

Servings

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Ingredients

1 ½ cups pre-packaged sugar cookie mix, we used a 17.5 ounce Betty Crocker brand. (you will have leftover mix)
14 ounces sweetened condensed milk, we used Great Value brand (396g)
2 tablespoons salted butter, softened
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
2 ½ cups white chocolate chips, We used Nestle brand
3 tablespoons red, green and white nonpareil holiday sprinkles, for toppings

Instructions

Add the sugar cookie mix to a microwave-safe bowl. Heat on ½ power in 30-second intervals, stirring after each interval, for 1 minute 30 seconds. It is important to heat treat any dry ingredients that contain raw flour to kill any pathogens that the manufacturing process may miss. Be sure to allow the sugar cookie mix to completely cool. (You may need to sift the mix before adding it to the fudge to eliminate any lumps.)
Line an 8×8 baking dish with parchment paper, leaving an overhang to help lift the finished fudge out of the pan for slicing. (You can use small binder clips to fasten the top edge of the parchment paper to the baking dish. That will help ensure the parchment paper does not fold over on top of the fudge and stick to the top) Lightly spray the parchment paper with nonstick cooking spray.
Next, add the sweetened condensed milk to a 2-3 quart heavy-bottomed saucepan over medium-low heat. Stir to ensure the sweetened condensed milk heats through evenly and does not scorch. (2-3 minutes)
Once the sweetened condensed milk is heated, add the butter, vanilla, and almond extract. Continue stirring constantly until the butter is completely melted. (1½-2 minutes)
Stir in the white chocolate chips, stirring constantly until the white chocolate chips are completely melted and the mixture is smooth. (2-3 minutes) Remove the pan from the heat.
Stir in the heated treated sugar cookie mix. Keep stirring until the mix is completely incorporated and no visible lumps remain.
Sprinkle the 3 tablespoons of holiday sprinkles over the top of the fudge. (You can use a small piece of wax paper to gently press the top layer of sprinkles into the top of the fudge) Loosely cover the fudge with parchment paper and chill in the refrigerator for 4 hours, or until the fudge is firmly set.
Once the fudge is set, remove the binder clips and use the parchment paper overhang to remove the fudge from the pan.
Carefully use a sharp kitchen knife to cut the fudge into 6 slices x 6 slices. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks. To help keep the fudge from sticking together, layer wax paper between the layers of fudge.

Notes

If the sugar cookie mix forms lumps after heat-treating, make sure you sift it. Otherwise, your fudge might end up lumpy, too.
It’s possible for the sweetened condensed milk to scald while it’s heating, so we recommend stirring it constantly while it’s over the heat.
This fudge will begin to set pretty quickly. Spread it in the pan as soon as you pour it, and apply the sprinkles right away.
Four hours is the minimum time for the fudge to set, but all refrigerators are different, so your fudge may need a little more time.
One of the best ways to get clean cuts with this holiday fudge is to wet the knife with hot water, and then wipe it dry between each cut.
If you don’t mix well enough, you could end up with fudge that’s a bit grainy. Take your time and make sure your mixture is well incorporated, so your fudge ends up nice and smooth.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lenore Ortyl Editorial Director
Lexus Monroe Editorial Assistant

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