How to Make Sugar Cookie Fudge

Decadent, creamy, and easy, Sugar Cookie Fudge is a no-bake holiday favorite. With just a handful of ingredients, this white chocolate fudge comes together quickly and makes a thoughtful homemade gift or a festive addition to any cookie tray.

If you enjoy easy holiday sweets, try this alongside other favorites like a classic Christmas crack or marshmallow treats for a variety platter.

All of these condensed-milk-based fudges are rich, smooth, and wonderfully creamy. Using sweetened condensed milk makes the texture reliably silky and keeps the process simple—no candy thermometer or double boiler required. This recipe is economical, quick, and perfect for last-minute gifts or an office treat.

Ingredient Notes

These simple ingredients create the best sugar cookie white chocolate fudge. Use quality chocolate for the creamiest result and be sure to use sweetened condensed milk—not evaporated milk.

• 14-ounce can sweetened condensed milk — this provides sweetness and a creamy base.
• 2½ cups white chocolate chips — higher-quality chocolate gives a smoother, more flavorful fudge.
• 2 tablespoons butter — salted or unsalted both work.
• ½ teaspoon pure vanilla extract — brightens and balances the sweetness.
• 1¼ cups sugar cookie mix — adds the cookie-like flavor and texture.
• ⅓ cup Christmas sprinkles (or sprinkles of your choice) — for festive color and crunch.

Full ingredient amounts and step-by-step instructions are included below in the recipe card.

Variations and Substitutions

• For a nutty crunch, fold in ¾ cup toasted nuts such as walnuts, pecans, or peanuts.
• For a peppermint twist, add ½ teaspoon peppermint extract or top the fudge with 5–6 crushed candy canes.
• Swap the sprinkles for colored sugar or small chocolate chips to match different occasions.

Step-by-Step Instructions

Follow these steps for smooth, sliceable fudge.

Prepare the pan: Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang to lift the fudge out easily once set. Set aside.

Melt the chocolate mixture: Combine the sweetened condensed milk, white chocolate chips, and butter in a medium saucepan over low heat. Stir constantly until completely melted and smooth. Alternatively, you can melt these ingredients in a microwave-safe bowl in 20–30 second intervals, stirring between each interval until smooth.

Add vanilla and cookie mix: Remove from heat and quickly stir in the vanilla extract and sugar cookie mix until fully combined and lump-free.

Add sprinkles: Gently fold in about half of the sprinkles, saving the remainder for the top.

Pour and decorate: Pour the mixture into the prepared pan and spread it evenly with a spatula. Sprinkle the remaining sprinkles on top, pressing lightly so they stick.

Chill: Refrigerate for at least 2 hours, or until the fudge is firm enough to cut cleanly.

Cut and serve: Lift the fudge from the pan using the parchment overhang, trim edges if desired, and cut into squares.

PRO TIP: Let the fudge chill fully before cutting. Use a sharp knife dipped in warm water and wiped dry between cuts for neat, even slices.

Cutting Your Sugar Cookie Fudge

1. Remove the fudge from the pan and peel off the parchment. Trim rounded or uneven edges for clean pieces.
2. Cut the fudge in half lengthwise and then crosswise to make four equal sections. Cut each section into thirds both directions to create uniform pieces.
3. This method yields 36 equal pieces from an 8×8 pan.

Recipe Tips and Tricks

• Easy Cleanup: Line the pan with parchment or foil for effortless removal and cleaning.
• Quality Matters: Use good-quality white chocolate for a smoother, richer flavor, though standard baking chips will work in a pinch.
• Flavor Experiments: Try extracts such as almond, orange, or mint, or swirl in caramel or peanut butter for variety.
• Mix-ins: Add chopped nuts, dried fruit like cranberries or cherries, or chocolate chips for extra texture.

Use a sharp knife dipped in warm water (then wiped off) to cut your fudge into even pieces.

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How to Store

At room temperature: Store the fudge in an airtight container for 1–2 weeks.

Refrigerator: To extend shelf life, keep fudge in an airtight container in the fridge for 3–4 weeks. For longer storage, freeze individual pieces wrapped tightly and placed in an airtight container for up to 3–4 months.

Recipe FAQs

More Christmas Dessert Ideas

This Sugar Cookie Fudge fits perfectly on a holiday dessert table with other no-bake treats and cookies. Mix and match colors, flavors, and toppings to create a festive selection for gifting or entertaining.

Merry Christmas! If you make this Sugar Cookie Fudge for gifts or for yourself, consider leaving a rating or a short note about how you served it.

Did you make this recipe? Tag the creator on social media (for example, @suburbansimplicity) or use a relevant hashtag to share your photos.

Printable Recipe Card