If you love sugar cookies and fudge, combine them into one decadent dessert: sugar cookie fudge. Creamy, buttery, and festive — this fudge brings the nostalgic flavor of a sugar cookie into a soft, melt-in-your-mouth square. Made with white chocolate chips, sugar cookie mix, and a sprinkle of color, it’s perfect for holiday cookie trays, edible gifts, or a standout sweet treat for any occasion.
In this guide, you’ll find:
Full ingredient list and step-by-step instructions
Tips for texture, flavor, and appearance
Ideas for variations and decorations
Storage recommendations and shelf life
Troubleshooting common fudge issues
FAQ
Let’s get started!
Why Sugar Cookie Fudge Works
Sugar cookie fudge combines creamy sugary richness with the familiar taste of a sugar cookie in a compact, sliceable form. You get:
A soft, buttery texture that melts on the tongue
The nostalgic flavor of sugar cookies (plus vanilla)
Easy customization with mix-ins (sprinkles, nuts, citrus zest)
A dessert that’s easier to transfer and gift than cookies
Because it’s fudge (not baked), it’s quicker and less messy — great for holiday crunch times.
Ingredients
To make a classic batch:
2 cups white chocolate chips
1 (15 oz) can sweetened condensed milk
1 tablespoon unsalted butter
1 teaspoon vanilla extract
½ cup sugar cookie mix (dry mix, just flour/sugar/vanilla base)
Pinch of salt
Festive sprinkles or edible glitter for topping
These ingredients yield a smooth, creamy fudge with that sugar cookie essence.
Equipment & Tools
8×8 or 9×9 inch square baking pan
Parchment paper or foil for lining
Heatproof bowl for melting
Spatula
Knife or bench scraper for cutting
Airtight container for storage
Step‑by‑Step Instructions
1. Prep the Pan
Line your baking pan with parchment paper or foil, leaving overhang on two sides (for easy removal). Lightly grease or spray with nonstick.
2. Melt White Chocolate & Butter
In a heatproof bowl, combine white chocolate chips and butter. Use a double boiler or gentle microwave (in 20‑second bursts, stirring between) to melt until smooth. Be careful not to scorch.
3. Stir in Condensed Milk & Vanilla
Remove from heat. Stir in the sweetened condensed milk and vanilla extract until fully blended.
4. Add Sugar Cookie Mix & Salt
Fold in the dry sugar cookie mix and a pinch of salt. Mix gently until the dry mix is fully incorporated and the texture is smooth.
5. Pour & Smooth
Pour the fudge batter into the lined pan, smoothing the top with a spatula.
6. Top with Sprinkles
Immediately sprinkle festive colored sprinkles or edible glitter on top, gently pressing so they adhere.
7. Chill Until Firm
Refrigerate for at least 4 hours or overnight until firm.
8. Cut & Serve
Lift the fudge from the pan using the overhanging paper/foil. Use a sharp knife or bench scraper to cut into squares or rectangles.
Texture & Flavor Tips
Use good-quality white chocolate to avoid waxy texture
If fudge seems too soft, refrigerate longer
For firmer texture, you can refrigerate before cutting and use a warm knife
The sugar cookie mix should be a dry mix (flour/sugar base), not wet dough
Don’t skip the pinch of salt — it balances the sweetness
Variations & Mix‑Ins
Citrus twist: Add finely grated orange or lemon zest
Cookie crumb: Fold in crushed sugar cookie or graham cracker bits
Nutty crunch: Add chopped pistachios, almonds, or pecans
Chocolate swirl: Melt a bit of dark chocolate and swirl on top before setting
Spiced version: Add a tiny pinch of cinnamon or cardamom to evoke holiday warmth
Feel free to get creative — the base is very forgiving.
Pairing & Presentation Ideas
Place fudge squares on a decorative holiday platter
Add a mint leaf or small edible flower on each piece
Serve with tea, coffee, or a festive mock‑cider
Wrap small stacks in parchment and tie with ribbon for edible gifts
Layer in clear jars with shredded paper and a recipe tag
Storage & Shelf Life
Store in an airtight container at room temperature for up to 1 week
To extend, refrigerate for 2 to 3 weeks (bring to room temp before serving)
Do not freeze — freezing can alter texture and cause separation
Use parchment between layers to prevent sticky messes
Troubleshooting Common Issues
| Problem | Cause | Solution |
|---|---|---|
| Grainy texture | Overheating or chocolate seizing | Melt gently at low heat, stir slowly |
| Too soft or runny | Not chilled long enough or too much liquid | Refrigerate longer; reduce condensed milk slightly |
| Sprinkles sink | Adding too early or batter too fluid | Sprinkle just before top sets |
| Difficult to cut | Lack of refrigeration before cutting | Chill well; warm knife in hot water between cuts |
Frequently Asked Questions (FAQ)
Q: Can I use milk chocolate instead?
A: Yes — it will produce a sweeter, softer fudge with more chocolate flavor.
Q: Is the sugar cookie mix necessary?
A: It adds the distinct cookie flavor. If you omit, you’ll have plain white chocolate fudge.
Q: Can this fudge be shelf stable without refrigeration?
A: In a cool, dry environment, yes for about a week. Beyond that, refrigeration helps.
Q: Can I make it a day ahead?
A: Absolutely — in fact, chilling overnight helps the flavors develop.
Q: Are there gluten concerns with sugar cookie mix?
A: Yes — if you need it gluten-free, use a certified gluten-free cookie mix.
Why This Recipe Stands Out
Sugar cookie fudge is a clever hybrid: it captures the essence of two beloved treats in one. The buttery‑sweet fudge base combined with cookie flavor and the visual appeal of a classic cookie makes this recipe special. It’s approachable, flexible, and perfect for holidays, gifts, or just lovely everyday indulgence.
Final Thoughts
If you want a dessert that’s simple to make but feels luxurious, sugar cookie fudge delivers. It’s creamy, it’s festive, and it’s customizable. Use it to top cookie trays, tuck into gift boxes, or display on your dessert table — your friends and family will be impressed.
Why not make a batch now and let your kitchen smell of sweet vanilla and citrus, while creating something beautiful and delicious?
