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When you want a dessert that’s festive, adorable, and irresistibly sweet, this Sugar Cookie Fudge with Sprinkles delivers. Imagine creamy, buttery fudge infused with sugar cookie flavor and topped with colorful sprinkles — it’s holiday magic captured in every bite. Whether you’re gifting at a cookie swap, decorating a dessert board, or snuggling into a cozy winter night treat, this fudge is sure to be the star.
This article gives you:
A detailed recipe with ingredient ratios
Step‑by‑step instructions
Tips for texture, flavor, and visual appeal
Variations and sprinkle ideas
Storage and shelf life advice
Troubleshooting & FAQ
Let’s make the sweetest, sparkliest fudge you’ll ever gift (or devour)!
Why This Recipe Works
Cute & Instagrammable: The sprinkle topping gives a joyful, fun look.
No bake, minimal fuss: No oven, no complicated steps — but big payoff.
Sugar cookie essence: You get vanilla, butter, and just the right hint of cookie flavor.
Gift-worthy & sliceable: Clean squares show off the colorful topping beautifully.
Customizable: Change sprinkle themes per celebration (pastel for Easter, hearts for Valentine’s, etc.).
Ingredients
| Ingredient | Purpose |
|---|---|
| 2 cups white chocolate chips | Main creamy base |
| 1 (14–15 oz) can sweetened condensed milk | Sweet, binding liquid |
| 2 tablespoons unsalted butter | Adds richness and smoothness |
| ½ cup sugar cookie dry mix | Infuses sugar cookie flavor |
| 1 teaspoon vanilla extract | Brightens flavor |
| Pinch of salt | Balances sweetness |
| Festive sprinkles | Decorative and joyful top touch |
You’re working with about 6 ingredients total (excluding salt and vanilla as small amounts), so it’s still delightfully simple.
Equipment Needed
Square baking pan (8×8 or 9×9)
Parchment paper or foil for lining
Heatproof bowl or double boiler setup
Spatula or silicone scraper
Knife or bench scraper (for cutting)
Airtight container for storage
Instructions
1. Line Your Pan
Line the pan with parchment or foil, leaving overhang on two sides so you can lift the fudge cleanly later. Lightly grease or spray to prevent sticking.
2. Melt the Base
Combine white chocolate chips and butter in a heatproof bowl or double boiler. Melt gently over low heat, stirring until fully smooth.
3. Add Condensed Milk & Flavor
Remove from heat. Stir in the sweetened condensed milk until smooth. Then mix in vanilla extract and a pinch of salt for balance.
4. Fold in the Dry Mix
Gently fold in the sugar cookie dry mix until just combined. Avoid overmixing; you want a silky texture.
5. Pour & Add Sprinkles
Pour the batter into your lined pan and smooth the top. Immediately scatter festive sprinkles over the surface so they adhere. Press lightly if needed.
6. Chill Until Firm
Transfer to the refrigerator for at least 4 hours, ideally overnight, until the fudge is fully set.
7. Cut & Present
Using the overhanging parchment or foil, lift the fudge out of the pan. Use a warm, sharp knife (dip in hot water, dry) to cut into neat squares. Wipe the blade between cuts for clean edges.
Tips for the Perfect Fudge
Use high-quality white chocolate to avoid off textures
Melt slowly and gently — no scorching
Don’t skip the salt — it enhances sweetness
Add sprinkles right after pouring to avoid sinking
Chill long enough — under-chilling = squishy squares
Warm the knife between cuts to reduce crumbling
Sprinkle & Theme Variations
Classic Christmas: Red, green, white sprinkles or holiday shapes
Pastel or spring: Light pink, mint, baby blue sprinkles
Birthday: Rainbow nonpareils, confetti styles
Elegant: Gold or silver stars, edible glitter
You can also gently press larger shapes (like snowflakes) into the surface just after pouring.
Ways to Serve & Gift
Layer fudge squares in clear boxes or jars with parchment separators
Tie stacks in festive ribbon for edible gifts
Display on cookie trays alongside cookies and candies
Use as a dessert topper or plate accent
Bundle small portions for party favors
Storage & Shelf Life
Store in an airtight container at room temperature — keep away from heat — for up to one week
Refrigeration can extend life to 2–3 weeks — allow to come to room temperature before serving
Use parchment between layers to prevent sticking
Avoid freezing; white chocolate may separate when thawed
Troubleshooting Common Issues
| Issue | Cause | Fix |
|---|---|---|
| Fudge too soft | Insufficient chilling or over-wet mix | Chill longer or reduce condensed milk slightly |
| Grainy texture | Overheated chocolate or seizing | Stir gently over low heat, avoid overheating |
| Sprinkles sink | Top too fluid or sprinkles applied too late | Add sprinkles immediately after pouring |
| Hard to cut | Not chilled enough | Chill more, warm knife between cuts |
Frequently Asked Questions (FAQ)
Q: Can I omit sprinkles?
A: Yes, the fudge still tastes wonderful — sprinkles are optional but fun.
Q: Can I use dark chocolate or milk chocolate instead?
A: You can, but you’ll get a different flavor profile — more chocolate-forward than sugar cookie.
Q: Can I make this gluten-free?
A: Yes, use a certified gluten-free sugar cookie mix.
Q: How far ahead can I make it?
A: You can make it a few days ahead if stored well, though fresh is best.
Q: Will the sprinkles affect texture?
A: Not significantly if well dried and not overdone — just decorative.
Final Thoughts
Sugar Cookie Fudge with Sprinkles is a treat that smiles. It’s easy enough to make under holiday pressure, beautiful enough to gift, and flavorful enough to satisfy cookie lovers and fudge fans alike. Whether for a festive party, gift swap, or cozy family treat, this fudge is a winner.
Bake the batch (well, chill it mostly), wrap it beautifully, and share something sweet and cheerful this season!
