Sugar Cookie Fudge
*This post may contain affiliate links. See our affiliate policy here.
Creamy sugar cookie fudge topped with sprinkles is a fun holiday treat perfect for Christmas time! Add this easy to make Christmas cookie fudge to your party trays, gift bags and share with all of your holiday treats.
Table of Contents
Why We Love Sugar Cookie Fudge
- Quick And Easy Holiday Treat– This easy fudge recipe is always welcome at holiday parties or on cookie trays, no candy thermometer needed.
- Festive Fun– Perfect for Christmas and the holiday season, this sugar cookie fudge recipe is a fun twist that combines two holiday favorites into the perfect sweet treat.
- Great For Small Gifts– I like giving delicious sugar cookie fudge for a small holiday edible gift. A batch will usually make 3-4 small gifts. Sometimes I’ll make a double batch or you can combine this creamy fudge with other easy recipes like homemade mints, Oreo balls or Christmas sugar cookies for gifting.
Ingredients For Sugar Cookie Fudge
You only need five simple ingredients for this Christmas cookie fudge recipe.
Find the full printable recipe with specific measurements and directions below in the recipe card.
- sweetened condensed milk canned
- butter salted or unsalted
- white chocolate chips
- sugar cookie mix – premade packaged mix, this helps to give it more of a sugar cookie flavor rather than just white chocolate fudge.
- Sprinkles optional, I usually pick the most festive sprinkles I can find.
An extra teaspoon or two of vanilla extract can also make a delicious fudge, but it’s not something you have to add because there is already some flavoring in the sugar cookie mix.
Sugar Cookie Mix Size
A 17.5 ounce bag of sugar cookie mix like I used in the picture uses about half of the mix for the 1 1/2 cups needed in this recipe. Use the other half of the mix to make a half batch of cookies or make a double batch of fudge in either a 8 1/2 by 11 or 9 by 12 size pan.
How To Make Sugar Cookie Fudge
- Line a square 8×8 pan with parchment paper or aluminum foil. If using aluminum foil, coat the foil in butter so the fudge releases from the foil.
- Place the sugar cookie mix in a heat proof bowl. Heat the sugar cookie mix in the microwave for thirty seconds, then stir. Repeat for 1 1/2 to 2 minutes or until the mixture reaches 160 degrees. This ensures our flour is safe to consume, as raw flour without being heated should not be eaten.
Clumping Sugar Cookie Mix
When I heated my sugar cookie mix it did clump a little bit. Breaking up any clumps with a fork or the back of a spoon before adding it to your fudge can help make sure you have a smooth, well-blended fudge.
- Pour sweetened condensed milk in a medium pot. Turn the stove to medium heat and stir frequently. Gently heat the sweetened condensed milk until just warm, not boiling.
- Turn the heat to medium low. Place the butter in the pan and let it melt, stirring well. Turn the heat on the stove off.
- Pour the white chocolate chips into a large heat safe bowl. Place the bowl in the microwave and heat the white chocolate chips at half power, stirring about every thirty seconds. Continue heating and stirring at half power until a smooth white chocolate sauce forms, about 2-3 minutes.
- With a large whisk, mix the sugar cookie mixture into the sweetened condensed milk mixture and blend well. Add the melted white chocolate and stir until fully blended. Pour the mixture into your prepared pan. Immediately add sprinkles to the top of the fudge if desired.
- Chill the fudge in the refrigerator for at least 4 hours for best results or until fully set. Remove the fudge from the refrigerator about 30 minutes before cutting, letting it sit on the counter. Slice with a sharp knife and enjoy the homemade fudge!
Variations For This Christmas Cookie Fudge Recipe
Change The Sprinkles– You can use any kind of sprinkle you prefer! You can use any kind of sprinkle you have! I think this Christmas fudge recipe is fun to add all kinds of holiday sprinkles on top. Sometimes I’ll use up the last bits of all of my jars of holiday sprinkles for a mix on top, it’s a great way to use up those odds and ends.
Add Peppermint– Broken candy canes or peppermint pieces are delicious on top of this fudge with or without the Christmas sprinkles.
Swirl In Color– Remove about 1/4 cup of the fudge mixture before adding it to the pan. Quickly add a little food coloring, then swirl the color through the fudge in the pan to create a pretty look.
How Long Does Sugar Cookie Fudge Last?
Sugar cookie fudge will last about a week if stored in an airtight container on the counter. If the fudge is placed in an airtight container in the refrigerator it can last 3-4 weeks but will taste it’s best if eaten within a week.
Can You Freeze Fudge?
Yes you can freeze fudge. Most fudge defrosts beautifully and will taste best for about 2-3 months in the freezer. I recommend freezing in an airtight container or zip-top freezer bag in a single layer.
Wrapping the fudge slices in freezer paper or wax paper before putting it in your container can also help protect the fudge from freezer burn or drying out. Here are some great tips for freezing and defrosting fudge.
More Holiday Recipes
The Best Cutout Sugar Cookies (No Spread, No Chill)
Christmas Frosted Sugar Cookie Bars
Santa’s Favorite Cookies (M&M Pudding Cookies)
Copycat Little Debbie Christmas Tree Cakes
Sugar Cookie Fudge
Ingredients
- 14 ounces sweetened condensed milk canned
- 2 tablespoons butter salted or unsalted
- 2 ½ cups white chocolate chips
- 1 ½ cups sugar cookie mix
- Sprinkles optional
Instructions
- Line a square 8×8 pan with parchment paper or aluminum foil. If using aluminum foil, coat the foil in butter so the fudge releases from the foil.
- Place the sugar cookie mix in a heat-proof bowl. Heat the sugar cookie mix in the microwave for thirty seconds, then stir. Repeat for 1 1/2 to 2 minutes or until the mixture reaches 160 degrees. This ensures our flour is safe to consume, as raw flour without being heated should not be eaten. (see notes)
- Pour sweetened condensed milk in a medium pot. Turn the stove to medium heat and stir frequently. Gently heat the sweetened condensed milk until just warm, not boiling.
- Turn the heat to medium low. Place the butter in the pan and let it melt, stirring well. Turn the heat on the stove off.
- Pour the white chocolate chips into a large heat safe bowl. Place the bowl in the microwave and heat the white chocolate chips at half power, stirring about every thirty seconds. Continue heating and stirring at half power until a smooth white chocolate sauce forms, about 2-3 minutes.
- With a large whisk, mix the sugar cookie mixture into the sweetened condensed milk mixture and blend well. Add the melted white chocolate and stir until fully blended. Pour the mixture into your prepared pan. Immediately top with sprinkles if desired.
- Chill in the refrigerator for at least 4 hours to fully set. Remove the fudge from the refrigerator about 30 minutes before cutting, letting it sit on the counter. Slice the fudge and enjoy!
Notes
Sugar Cookie Mix Tips
When I heated my sugar cookie mix up in the microwave, mine did clump a little bit. Breaking up the clumps before you add it to your fudge will help to make sure you have a smoother fudge. Using a large whisk to blend the sugar cookie mix into the fudge mixture can also help a lot to make sure you don’t have any dry clumps in your fudge. A 17.5 ounce bag of sugar cookie mix like I used in the picture uses about half of the mix for the 1 1/2 cups needed in this recipe. Use the other half of the mix to make a half batch of cookies or make a double batch of fudge in either a 8 1/2 by 11 or 9 by 12 size pan.Storage
Store the fudge in an airtight container for about a week on the counter or 2-3 weeks in the refrigerator.Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
