Sugar Cookie Fudge with Crushed Sugar Cookies

Why This Sugar Cookie Fudge Recipe Is a Must-Make

There are countless fudge recipes out there, but this version centers on one clever upgrade: crushed sugar cookies both mixed into and topped on the fudge. The result is a dessert that bridges the smooth richness of fudge with the crisp, nostalgic feel of sugar cookies. Here’s what makes it special:

• Rolls together two favorites: rich, creamy fudge + the texture and flavor of sugar cookies.

• Tactile crunch and contrast: the crushed cookies give each bite a little surprise texture, while the fudge remains velvety.

• Holiday‑ready visual appeal: topping with cookie crumbs and sprinkles gives this treat a festive look that stands out on dessert tables, in gift tins, or at bake sales.

• Simple to make, big impact: While it looks and tastes gourmet, the ingredients are pantry‑friendly and the steps approachable.

• Flexible for packaging and sharing: whether you’re prepping for holiday platters, gifting or fundraising, this dessert adapts beautifully.

If you’re looking for a fudge that feels elevated and unmistakably festive, this sugar cookie fudge with crushed sugar cookies delivers on flavour, texture and appearance.

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Ingredient List & Notes

Here’s the full ingredient list for a standard 8″×8″ pan yielding approximately 20–24 squares, along with notes to optimize results.

Ingredients

• 12 oz (about 340 g) white chocolate chips or finely chopped white chocolate

• 1 (14 oz) can sweetened condensed milk

• ¼ cup (56 g) unsalted butter

• 2 teaspoons pure vanilla extract

• ¼ teaspoon almond extract (optional but adds sugar‑cookie bakery nuance)

• ½ teaspoon salt

• 1 cup finely crushed plain sugar cookies (about 8–10 cookies)

• ½ cup additional crushed sugar cookies for topping

• ¾ cup holiday sprinkles (red, green, white) for topping

• Optional: ½ teaspoon maple extract or cookie‑flavored extract for variation

Ingredient Notes

• White chocolate: Use a good quality white chocolate for smooth texture and rich flavor. Lower‑grade “candy melts” may affect texture.

• Sweetened condensed milk: This gives the fudge its creamy base and simplifies preparation (no candy thermometer needed).

• Butter: Adds richness and supports that buttery sugar‑cookie taste.

• Vanilla & almond extracts: Vanilla is essential; almond extract is optional but highly recommended for that “bakery” vibe.

• Salt: Enhances flavor balance, especially in very sweet desserts.

• Crushed sugar cookies (base): Integrates texture and theme—use plain sugar cookies (not heavily frosted or flavored) for consistent texture.

• Crushed sugar cookies (topping): Adds a visual and flavor layer on top—tiny crumbs spread across make a difference.

• Sprinkles: Add festivity, color and draw attention on dessert tables—choose ones that hold up when chilled.

• Optional extracts: For slight flavour variation (maple, cookie, etc) if you wish to deviate from plain vanilla.

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Tools & Prep You’ll Want

• 8″×8″ (or 9″×9″) square baking pan

• Parchment paper or foil to line the pan with overhang (makes removal easier)

• Medium saucepan

• Heat‑proof rubber spatula or wooden spoon

• Sharp knife for cutting squares (or bench scraper)

• Measuring cups and spoons

• Mixing bowl for crushed cookie topping and sprinkles

• Airtight container for storage/gifting

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Step‑by‑Step Instructions

Follow these detailed steps to make your sugar cookie fudge topped with crushed sugar cookies.

Step 1: Prepare Your Pan and Toppings

1. Line your baking pan with parchment paper or foil, leaving an overhang on two sides so you can lift out the fudge block later.

2. Lightly grease the lined surface with a bit of butter or non‑stick spray.

3. In a small bowl, combine the ½ cup crushed sugar cookies (for topping) and the sprinkles. Set aside.

Step 2: Melt the Fudge Base

1. In a medium saucepan over low to medium‑low heat: melt the ¼ cup butter completely.

2. Add the sweetened condensed milk and stir until the mixture is warmed (edges begin to shimmer, but avoid a full boil).

3. Turn off heat momentarily and add the white chocolate chips or chopped white chocolate. Stir until fully melted and smooth.

4. Immediately stir in the vanilla extract, optional almond extract, and salt.

Step 3: Mix in Crushed Cookies

1. Fold in the 1 cup of crushed sugar cookies until evenly distributed.

2. At this point, you may choose to fold in half of the sprinkles (about ⅓ cup) into the mixture for internal color and texture. Save the rest for topping.

Step 4: Transfer and Top

1. Pour the fudge mixture into the prepared pan, using the spatula to smooth the surface.

2. Immediately sprinkle the bowl of topping mix (crushed cookies + sprinkles) evenly across the top. Press gently so they adhere slightly.

3. Give the surface a light tap on the countertop to level out and remove air bubbles.

Step 5: Chill and Set

1. Cover the pan loosely with foil or plastic wrap.

2. Refrigerate for at least 2–3 hours, or ideally overnight, until the fudge is firm to the touch and set.

3. For best slicing results, chill a bit longer (4–6 hours) if you have time.

Step 6: Cut and Serve

1. Use the parchment overhang to lift the fudge block out of the pan.

2. Use a sharp knife (you can warm the blade briefly under hot water then dry it) to cut into squares—1½‑inch squares will yield about 20–24 pieces.

3. Arrange the squares on a dessert platter, layer in gift boxes, or wrap individually for sharing or gifting.

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Tips & Tricks for Best Results

• Low, consistent heat is key during melting so you don’t overcook the white chocolate and avoid grainy texture.

• Make sure your saucepan and spatula are completely dry—white chocolate is sensitive to moisture.

• Use quality white chocolate for best melt and rich flavor—not all white chips perform equally.

• Don’t skip the salt—even a little helps balance sweetness and amplify vanilla.

• Chill thoroughly before cutting. Attempting to slice too early may result in squashed or crumbly pieces.

• For clean cuts, wipe your knife blade between cuts and optionally warm it under hot water before slicing.

• Store properly: keep fudge in an airtight container. At room temperature (if cool) it’s fine for 1–2 days, but in warm environments store in fridge up to 5–7 days.

• For gifting or sale: wrap squares between layers of parchment, use decorative boxes, ribbon or labels to elevate presentation.

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Customization & Variation Ideas

• Chocolate‑drizzle version: After pouring the fudge base, drizzle melted milk or dark chocolate over the top and then press the crushed cookie/sprinkle topping.

• Cookies & cream twist: Replace sugar cookies with crushed chocolate sandwich cookies and use black‑and‑white or cookie‑themed sprinkles on top.

• Maple sugar‑cookie version: Use ½ teaspoon maple extract instead of almond, fold in chopped toasted pecans (if nut‑friendly), and top with crushed pecan bits + sugar cookies.

• Gluten‑free version: Use certified gluten‑free sugar cookies and sprinkles to ensure the fudge is gluten‑free friendly.

• Vegan version: Use vegan white chocolate, a plant‑based condensed‑milk substitute, vegan butter and vegan‑friendly sprinkles.

• Mini fudge bites: Instead of an 8″ pan, dot tablespoonfuls of fudge into mini candy or muffin liners and top each with crushed cookies and sprinkles—ideal for party trays or school snacks.

• Layered color version: Pour half the base into the pan, chill for 15–20 minutes, then add a tinted (with gel food coloring) layer of fudge before topping for a two‑tone effect.

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Presentation & Serving Suggestions

• Display on a white or marble dessert board with a scatter of crushed cookie crumbs and sprinkles around the base for visual effect.

• Serve in clear cellophane bags tied with holiday ribbon—nice for giveaways, small gifts or cookie trays.

• Use small gift boxes or tins, layer squares with parchment between layers, add a decorative label/tag.

• For a holiday dessert buffet: place a stack of squares alongside other treats like cookies, truffles and candies for variety and contrast.

• Decorating tip: Place a single whole sugar cookie or a mini cookie crumb on top of some squares for a “cookie in fudge” look.

• Provide small sign or card: “Sugar Cookie Fudge — topped with crushed sugar cookies” so people know the difference from regular fudge or cookies.

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Frequently Asked Questions (FAQs)

Is this fudge difficult to make?
No—it’s straightforward. Melt, mix, pour and chill. No special equipment or candy‑thermometer required, making it accessible for bakers of all levels.

How long will the fudge stay fresh?
When stored in an airtight container, it remains good for up to 5–7 days in the refrigerator. At room temperature in a cool environment, expect 1–2 days.

Can it be frozen?
Yes. Wrap the set block in plastic wrap and foil. Freeze for up to 2–3 months. Thaw in the refrigerator for a few hours before slicing and serving.

Why did my fudge turn out too soft or too crumbly?
If it’s too soft, possibly not chilled long enough or the pan size was too large (making too thin a layer). If too crumbly, too much stirring or too fast cooling may cause texture break. Ensure proper chill time and pan size.

Can I omit the crushed sugar cookies in the base?
You can, but you’ll lose the texture contrast and the “cookie” theme. If omitted, you might add another mix‑in (mini chips, cookie crumbs, chopped nuts) for texture.

What size should I cut the squares?
1¼‑inch to 1½‑inch squares are common for yielding approximately 20–24 pieces from an 8″×8″ pan. Adjust based on your serving or packaging needs.

Does the almond extract make it taste strongly nutty?
When used at ¼ teaspoon, almond extract gives a subtle nuance—like sugar‑cookie bakery note—rather than overtly nutty. If you prefer no almond flavor or have nut‑allergy caution, omit it and rely solely on vanilla.

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Why This Recipe Deserves a Spot in Your Holiday Baking Repertoire

In holiday baking, standing out doesn’t have to mean complexity. This sugar cookie fudge with crushed sugar cookies is the kind of dessert that impresses without stressing you out in the kitchen. It turns a familiar concept (fudge) into something thematic (sugar cookies + festive topping) and easy to share, gift or display. It appeals to chocolate‑lovers and those who prefer vanilla or cookie flavors alike.

Whether you’re making it for a holiday party, a cookie swap, a dessert tray or gift tin, this recipe works beautifully. The topping of crushed cookies gives a texture and visual upgrade; the creamy base invites indulgence; and the presentation pops. You’ll find yourself reaching for it year after year when you want something extra special yet simple.