When the holiday season gets busy but your sweet tooth stays strong, you need a no-fuss, no-oven dessert that still feels festive. Enter No-Bake Sugar Cookie Fudge — creamy, buttery, full of sugar-cookie charm, and ready in minutes. This is the kind of recipe you’ll turn to again and again for gift boxes, dessert trays, or last-minute celebrations.
Below is a complete guide: ingredients, method, tips, variations, presentation ideas, storage, and a helpful FAQ section to ensure your fudge is perfect every time.
Why This Recipe Shines for the Holidays
No baking means less fuss, less risk, and no turning on the oven.
Combines the flavor and nostalgia of sugar cookies with the decadence of fudge.
Perfect for gifts — sturdy, sweet, and sliceable.
Flexible to adapt with mix-ins, swirls, or flavor tweaks.
Great for beginners and experienced bakers alike.
Ingredients Needed
2 cups white chocolate chips (or high-quality white baking chocolate)
1 (14–15 oz) can sweetened condensed milk
3 tablespoons butter, unsalted
½ cup sugar cookie mix (dry mix with flour/sugar/vanilla base)
Holiday sprinkles or colored sugar for topping
Optional extras:
½ teaspoon vanilla extract
Pinch of salt to balance sweetness
These five core ingredients deliver the foundation; the rest is flair.
Equipment & Tools
8×8 inch or 9×9 inch square pan
Parchment paper or foil lining
Heatproof bowl or double boiler
Spatula
Sharp knife or bench scraper
Airtight container or gift packaging supplies
Step‑by‑Step Instructions
Prepare the Pan
Line your pan with parchment paper or foil, leaving overhang for easy removal. Lightly grease the liner to ensure the fudge lifts cleanly.
Melt the Base Ingredients
In a double boiler or gently in the microwave (short bursts), melt the white chocolate chips with the butter until smooth. Avoid overheating.
Add Condensed Milk & Optional Flavoring
Stir in the sweetened condensed milk until well combined. If using vanilla extract or a pinch of salt, fold them in now for depth.
Incorporate the Sugar Cookie Mix
Gently fold the dry sugar cookie mix into the melted base. Mix just until there are no streaks and the batter is uniform.
Transfer & Top
Pour the fudge batter into the lined pan, smoothing the top. Immediately scatter sprinkles or colored sugar, pressing lightly so they adhere.
Chill Until Set
Refrigerate for at least 3–4 hours, ideally overnight, until firm enough to lift and cut cleanly.
Slice & Serve
Use the parchment/foil overhang to lift the fudge out. Use a sharp, warmed knife to slice into squares. Wipe the knife between cuts for clean edges.
Tips for Outstanding No‑Bake Sugar Cookie Fudge
Use a good-quality white chocolate — inferior ones can separate or become gritty.
Melt slowly on low heat to prevent scorching.
Don’t overmix when adding dry mix — preserve a smooth texture.
Chill thoroughly before slicing for best clean cuts.
Warm your knife under hot water (then dry) before each cut to reduce crumbles.
Store chilled to avoid softness in warmer kitchens.
Flavor Variations & Mix‑Ins
Citrus twist: Add orange or lemon zest for freshness
Cookie bits: Fold in tiny bits of sugar cookie or shortbread pieces
Nutty crunch: Add finely chopped nuts like pecans or pistachios
Chocolate swirl: Drop melted milk or dark chocolate on top and swirl with a toothpick
Spiced holiday: Add a pinch of cinnamon or nutmeg for warmth
Presentation & Packaging for Gifts
Stack squares in clear cellophane bags tied with festive ribbon
Use small kraft boxes lined with parchment and add a sprinkle or cinnamon stick
Arrange fudge on a decorative plate with other holiday treats
Label the package with “No-Bake Sugar Cookie Fudge” and storage suggestions
Storage & Shelf Life
In an airtight container in the refrigerator, fudge stays fresh for 2–3 weeks
At room temperature in a cool, dry area: up to 1 week, depending on climate
Use parchment between layers to prevent sticking
Avoid freezing: the texture can degrade and separate
Troubleshooting Common Problems
Fudge too soft → Chill longer or reduce slightly the condensed milk
Gritty texture / grainy → Overheating or rapid cooling — melt gently
Sprinkles sinking → Add just as the top is still soft, don’t mix them in
Cracking edges when cutting → Warm knife before cutting, chill thoroughly
Frequently Asked Questions (FAQ)
Q: Can I omit the sugar cookie mix?
A: You’ll lose the “cookie” flavor; the fudge will lean toward plain white chocolate, but it still works.
Q: Can I make this ahead for Christmas gifts?
A: Yes — you can make it up to a week or more in advance if stored properly.
Q: Is this fudge vegan or gluten-free?
A: It’s not vegan (contains dairy), and for gluten-free, use certified gluten-free sugar cookie mix and chocolate.
Q: Can I make smaller batches?
A: Absolutely — scale the ingredients proportionally for a smaller pan.
Q: Why does the top sometimes get streaks?
A: That can happen if the sugar cookie mix isn’t fully folded or the mixture cools unevenly. Mix gently and uniformly.
Why This No‑Bake Recipe Belongs in Your Holiday Repertoire
When holiday time is tight, desserts that don’t require the oven are a game-changer. This no-bake fudge is fast, yet elegant. It captures the essence of sugar cookies while being easier to package, transport, and gift. Whether you’re putting together gift boxes or a dessert table, it fits beautifully.
Each bite offers creamy sweetness, a hint of vanilla and cookie flavor, and the sparkle of festive sprinkles — all without turning on the oven or fussing with multiple steps. It’s a holiday hack that feels luxurious.
Final Thoughts
If you seek a holiday dessert that feels impressive but is effortless, this no-bake sugar cookie fudge is your answer. Whip it up, chill it down, slice and gift — you’ve got a beautiful, heartfelt treat ready to share.
Go ahead, make a batch tonight and let your kitchen smell like Christmas, while your guests bite into something creamy, crunchy, and absolutely festive.
