Sugar Cookie Fudge Christmas Treats

Why This Sugar Cookie Fudge Will Be Your Holiday Star

When the holidays roll around, we all crave treats that are fun, vibrant, and easy to share. This sugar cookie fudge delivers:

• No baking required — ideal when oven space is at a premium.

• Simple ingredients that evoke the taste of classic sugar cookies: buttery, vanilla‑rich, and chewy.

• Festive look — red and green sprinkles make it perfect for dessert trays, cookie swaps, gift boxes.

• Make‑ahead friendly — you can prep this fudge in advance and slice when ready to serve.

• Gift‑worthy — makes beautiful edible gifts wrapped in cellophane or set in decorative tins.

Forget fussing with rolled and cut sugar cookies that require refrigeration, decorating, and baking. With this fudge, you get sugar‑cookie flavour in a rich, smooth form that’s just as pretty and far simpler.

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Ingredient List & Ingredient Notes

Here’s exactly what you’ll need—and some notes to make sure your batch comes out perfectly.

Ingredients

• 2 cups white chocolate chips (or finely chopped white chocolate)

• 1 (14 oz) can sweetened condensed milk

• ¼ cup unsalted butter

• 2 teaspoons pure vanilla extract

• Pinch of salt (½ teaspoon)

• 1½ cups festive red & green non‑pareil sprinkles (plus extra for topping)

• Optional: ½ teaspoon almond extract for a subtle cookie‑house twist

Ingredient Notes

• White chocolate: Choose good quality chips or chocolate—avoid “white candy melts” if you want a smoother, richer texture.

• Sweetened condensed milk: This provides sweetness, creaminess, and helps the fudge set without needing complicated tempering.

• Unsalted butter: Adds richness and helps create that sugar‑cookie‑buttery flavour.

• Vanilla extract: Key to sugar cookie flavour. Use pure vanilla if possible.

• Salt: A small amount helps balance the sweetness and elevate flavours.

• Sprinkles: Choose heat‑stable non‑pareils (small, round sprinkles) in red and green for festive contrast.

• Almond extract: Totally optional—but reminiscent of sugar cookie dough and adds a subtle layer of flavour.

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Tools & Prep You’ll Want

• 8″×8″ or 9″×9″ square baking pan

• Parchment paper or foil to line and overhang for easy removal

• Medium saucepan

• Heat‑proof spatula or wooden spoon

• Measuring cups & spoons

• Sharp knife for cutting or a straight‑edge for slices

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Step‑by‑Step Instructions

Follow these steps for smooth, creamy sugar cookie fudge with festive flair.

Step 1: Line and Prep the Pan

Line your baking pan with parchment paper or foil, leaving an overhang on the sides so you can lift the fudge block out easily later. Lightly grease the paper with a little butter or non‑stick spray.

Step 2: Melt the Base

In a medium saucepan over medium‑low heat:

• Add the butter and allow it to melt.

• Add the sweetened condensed milk and stir gently until warmed.

• Add the white chocolate chips and stir until fully melted and smooth. Keep the heat gentle—don’t scorch the white chocolate.

• Remove from heat once smooth.

Step 3: Flavor and Mix

• Stir in the vanilla extract, the pinch of salt, and almond extract if using.

• Immediately fold in 1¼ cups of the red & green sprinkles (reserve the rest for topping).

• Make sure the mixture is fully combined and smooth.

Step 4: Transfer to Pan & Top

• Pour the fudge mixture into the prepared pan, smoothing the top with a spatula.

• Sprinkle the remaining ¼‑cup sprinkles evenly over the top for a festive finish.

• Press gently so the sprinkles sink slightly but remain visible on top.

Step 5: Chill & Set

• Cover loosely with plastic wrap or foil and refrigerate for at least 2‑3 hours, or until the fudge is firm to the touch. For best texture, chilling overnight works well.

Step 6: Cut & Serve

• Once set, use the parchment overhang to lift the fudge from the pan.

• Use a sharp knife to cut into 1‑inch squares (or desired size). Wiping the knife blade between cuts will give cleaner edges.

• Serve on a festive platter, or layer between parchment paper in a gift box.

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Tips for Best Results

• Avoid high heat when melting white chocolate—it can seize. Use gentle low heat and stir steadily.

• Don’t rush chilling. If the fudge isn’t fully firm, it may be too soft to cut cleanly.

• For straight edges, run the knife under hot water, dry it, then cut.

• Make ahead: You can prepare the fudge up to 3 days in advance, keeping it chilled until serving.

• Storage: Keep in an airtight container. If room temperature is cool (below 70°F) you can store at room level for 1‑2 days; otherwise, refrigerate for up to 1 week.

• Gift packaging: Line a decorative tin or box with parchment, layer fudge squares separated by small pieces of wax or parchment paper, tie with ribbon.

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Variation Ideas & Customizations

• Sugar‑cookie swirl: Melt a small amount (½ cup) of pastel‑coloured candy melts and swirl lightly on top for a decorative swirl effect.

• Dark‑chocolate base: Replace ½ cup white chocolate with dark chocolate for a contrast of flavours—still festive with sprinkles.

• Nut‑infused version: Stir in ½ cup chopped roasted pecans or walnuts for extra texture (if no nut allergies).

• Vegan version: Use vegan white chocolate, coconut cream in place of condensed milk, and plant‑based butter.

• Gluten‑free version: Ensure sprinkles and all ingredients are certified gluten‑free.

• Mini fudge bites: Line a mini‑muffin tin and pour fudge mixture into each cup for bite‑sized treats perfect for gatherings.

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Serving & Presentation Ideas

• Arrange fudge squares on a holiday dessert platter alongside gingerbread cookies and peppermint bark for variety.

• Use festive wrappers or parchment squares and place fudge in small boxes for edible gifts.

• Set up a fudge station at your holiday party: provide small clear bags, ribbons, and let guests pick up a handful to take home.

• Pair with coffee or hot cocoa during dessert time—this sweet fudge complements warm drinks beautifully.

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Frequently Asked Questions (FAQs)

Is this truly no‑bake?
Yes. The only heating involved is on the stovetop to melt and combine the ingredients. No oven baking is needed.

How long does this fudge last?
Properly stored in an airtight container, this fudge stays fresh for up to 1 week in the refrigerator. For best texture, consume within 5–7 days.

Can I freeze the fudge?
Yes. Wrap the set fudge block in plastic wrap, then foil, and freeze for up to 3 months. Thaw in refrigerator for a few hours before cutting.

Why did my white chocolate seize?
White chocolate is sensitive to heat and moisture. Make sure the pan is completely dry, use low heat, and avoid letting steam or water drop in.

Do I have to use sprinkles?
No—you could skip them or substitute with finely chopped dried cranberries, crushed peppermint bark, or festive coloured nuts for a different look.

Can I cut this fudge ahead of time?
Yes. Cut just before serving or gift‑wrapping for the cleanest edges and freshest appearance.

Is this suitable for kids/parties?
Absolutely! The playful sprinkles and sweet fudge make it ideal for kids, cookie swaps, classroom events, and casual holiday gatherings.

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Why This Recipe Fits the Holiday Season

This sugar cookie fudge with sprinkles captures the spirit of holiday baking—without the stress of rolling dough, chilling, cutting shapes and decorating. It’s festive, colourful, easy, and makes a big impression. Because it’s simple to make, easy to share, and visually inviting, it’s perfect for:

• Christmas dessert tables looking for variety

• Cookie swap events where you want something unexpected

• Edible gift ideas for friends, coworkers, teachers

• Family gatherings where you need a fast plating dessert

The flavour basis—white chocolate, vanilla, butter, festive sprinkles—makes you feel like you’re biting into the joy of sugar cookies, but in a rich fudge form.