Easy Sugar Cookie Christmas Fudge Recipe

If you’re looking to bring the magic of Christmas into the kitchen without spending all day baking, this easy sugar cookie Christmas fudge is exactly what you need. It’s rich, creamy, and full of festive cheer, with just the right balance of sweet white chocolate and the nostalgic flavor of sugar cookies. Plus, it’s so simple that you don’t need to be a baking pro to whip it up—and trust me, once you try it, you’ll be making it for every holiday gathering.

As soon as I made my first batch of this sugar cookie Christmas fudge, I knew I had to share it. The combination of white chocolate and sugar cookie mix was so unexpected but perfectly delicious. I had been craving something that felt like a holiday cookie but in a totally different form—and this fudge was exactly that. Each bite is like getting the best parts of a sugar cookie, but with the creamy, melt-in-your-mouth goodness of fudge. And the sprinkles? Oh, they just scream “Christmas!” and take this treat from delicious to festive in seconds.

So let’s dive in and talk about how you can make this super easy, no-fuss fudge in your own kitchen.

this RECIPE

The origin story (or, how I stumbled upon sugar cookie fudge)

You know how, sometimes, you stumble upon something in the kitchen and it just clicks? Well, that’s how I felt when I first tried this sugar cookie fudge recipe. I’d been making all sorts of cookies and treats for the holidays, but this was the perfect shortcut. I was looking for something that tasted like Christmas without taking too much effort—and after a few experiments, this fudge was born.

The idea of turning sugar cookies into fudge might sound a little wacky at first, but it works like a charm. The sweetness of the condensed milk, the creaminess of white chocolate, and the sugar cookie flavor meld together beautifully, giving you that iconic sugar cookie taste in fudge form. Over the years, I’ve refined it into this easy version that you can whip up in less than an hour. It’s become a holiday tradition, and I bet it’ll be one in your house too.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

This recipe is super forgiving when it comes to ingredients. You probably have most of them sitting in your pantry already. But, just in case, let’s take a closer look at what you’ll need—and what you can swap out if you’re missing something.

• Sweetened condensed milk: This is the base for the fudge, giving it that smooth, creamy texture. If you can’t find condensed milk, evaporated milk with a bit of sugar can work in a pinch (though the texture won’t be quite as rich).
• White chocolate chips: I love using white chocolate chips because they melt so beautifully into the fudge, giving it a rich and creamy base. If you’re not a fan of white chocolate, you could swap in milk chocolate chips, but keep in mind the flavor will change a bit.
• Sugar cookie mix: This is the secret ingredient that makes this fudge so easy to make! You can totally use a store-bought sugar cookie mix. I recommend heat-treating it first by microwaving it for 30 seconds to kill any potential bacteria (a tip I learned the hard way). If you’re out of sugar cookie mix, you could try making your own from scratch with flour, sugar, and a pinch of vanilla extract.
• Butter: Always use real butter if you can. It adds a depth of flavor that you just can’t replicate with margarine or other substitutes. Plus, butter helps give the fudge that nice, soft texture.
• Christmas sprinkles: These are totally optional, but honestly, can you even make holiday treats without sprinkles? They add a festive touch that makes the fudge pop. You can use any sprinkles you have on hand or go for a mix of red, green, and white to really get into the Christmas spirit.

Kitchen gear: what you need (and what you can totally skip)

You don’t need a ton of fancy equipment to make this sugar cookie Christmas fudge. Here’s what I use:

• 9×9 baking dish: This is the dish I recommend for setting your fudge. It’s the perfect size for getting those nice, bite-sized pieces. If you don’t have a 9×9 dish, any similar-sized pan will do, just keep in mind that a larger pan might give you thinner fudge.
• Parchment paper: This makes it so much easier to remove the fudge once it’s set. If you don’t have parchment paper, a bit of wax paper will work, or you can simply grease the pan.
• Medium pot: You’ll need a pot to melt the ingredients together. A heavy-bottomed pot is best so the mixture doesn’t burn. If you’re not into pots, you could also do this in a microwave-safe bowl, heating in 30-second bursts.

There’s no need for any fancy gadgets here—just the basics!

Step-by-step: my foolproof method (and a few hard-learned lessons)

Making this fudge couldn’t be simpler, but there are a few things to keep in mind to get it just right.

1. Prep your pan: Line your 9×9 baking dish with parchment paper, then lightly spray it with non-stick spray. This helps your fudge come out easily and keeps everything from sticking to the sides.
2. Heat the sweetened condensed milk: In a large pot over medium heat, add the sweetened condensed milk. Stir it frequently—don’t just let it sit there, or it could burn. You want it to warm up, but not to boil.
3. Melt the chocolate and butter: Once the milk is heated, stir in the white chocolate chips and butter. Keep stirring until the chocolate melts into the milk and the mixture becomes smooth. If it feels a bit thick or chunky, don’t worry—it’ll come together with some patience!
4. Add the sugar cookie mix: Now it’s time to mix in the sugar cookie mix. Stir it in slowly, making sure it blends evenly into the fudge. It’ll start to thicken up a bit at this stage, but that’s a good thing!
5. Sprinkles and set: Remove the pot from the heat, then stir in some festive sprinkles. Pour the mixture into your prepared baking dish, spreading it evenly. Top it with even more sprinkles for that extra holiday flair. Pop it in the fridge and let it set for at least 2 hours (overnight is best for a firmer fudge).
6. Cut and serve: Once the fudge is set, it’s time to cut it into squares or bite-sized pieces. Serve, share, and enjoy!

Easy variations to try: switch it up!

I love how versatile this recipe is. You can mix it up in so many ways to fit your personal tastes or dietary needs.

• Gluten-free: Swap out the sugar cookie mix for a gluten-free version, or use a gluten-free sugar cookie recipe. The fudge will still have that classic sugar cookie flavor!
• Dairy-free: If you need a dairy-free version, use a plant-based butter and dairy-free white chocolate chips (these are easier to find than you might think!).
• Add-ins: Experiment with different mix-ins like crushed peppermint, toffee bits, or chopped nuts. I’ve tried adding crushed candy canes before, and the minty crunch was absolutely divine.
• Flavor twists: Want to go beyond vanilla? Add a splash of almond extract, cinnamon, or even a bit of orange zest to give the fudge a unique twist.

Each of these variations turns out delicious in its own way, and I promise you’ll have fun testing them!

Serving and presentation: make it a holiday showstopper

When I make this fudge for holiday parties, I love presenting it on a cute little holiday tray with some fresh greenery or wrapped up in festive gift bags for easy gifting. It’s the perfect treat for anyone with a sweet tooth, and the sprinkles really make it pop on the plate.

Serve it alongside other holiday favorites, like a warm mug of cocoa or some gingerbread cookies. It’s a great addition to a dessert table and makes for a fun, easy-to-serve treat that everyone will love.

Drink pairings: what to serve with sugar cookie fudge

If you’re serving this fudge at a holiday gathering, why not pair it with a drink that complements its sweetness? Here are a few ideas based on my own preferences:

• Hot chocolate: You can never go wrong with a classic cup of hot chocolate. Add some whipped cream and a sprinkle of cocoa powder for extra indulgence.
• Coffee: A nice, rich coffee balances the sweetness of the fudge and makes for a cozy pairing, especially if you add a little cinnamon or flavored syrup to the coffee.
• Spiked eggnog: For an adult twist, try serving the fudge with a little spiked eggnog. The creamy sweetness of the eggnog is a match made in heaven with the fudge.

Storing and reheating tips

This fudge keeps really well in the fridge for about a week, though it rarely lasts that long in my house! I recommend storing it in an airtight container to keep it fresh. If you have leftovers (lucky you!), just pop them back in the fridge, and they’ll firm up nicely.

To reheat, simply let the fudge sit at room temperature for a bit. It softens quickly without needing a microwave or stove, which is one of the things I love about it.

Adjusting for different serving sizes

This recipe makes about 16 piece of fudge, but you can easily double it for a bigger crowd or halve it if you’re just making it for yourself. When scaling up, use a larger pan (like a 9×13) to keep the thickness consistent.

A little holiday magic in every bite

I hope this sugar cookie Christmas fudge brings a little extra cheer to your holidays. It’s easy to make, endlessly customizable, and just plain fun. Whether you’re making it for a party, gifting it to friends, or sneaking a bite while decorating the tree, it’s sure to become a favorite.

FAQs

1. Can I freeze sugar cookie fudge?
Yes, you can freeze it! Wrap the pieces tightly in plastic wrap, then store them in a freezer-safe container. They’ll keep for up to 2 months.

2. Do I have to use sprinkles?
Not at all! They’re just for decoration. If you don’t have sprinkles, you could use crushed candy canes or leave it plain.

3. My fudge didn’t set. What went wrong?
Make sure you measured the ingredients correctly and let it chill long enough. If it still doesn’t set, it might need more time in the fridge.

4. Can I use milk chocolate instead of white chocolate?
You can, but the flavor will be very different. White chocolate gives it that classic sugar cookie vibe.

5. How long does this fudge last?
It’ll stay fresh in the fridge for up to a week or in the freezer for up to 2 months.

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