Sugar Cookie Fudge

Sugar cookie fudge is a sweet, creamy treat I love making during the holidays—or anytime I’m craving something nostalgic and festive. It combines the smooth texture of classic fudge with the buttery vanilla flavor of a sugar cookie, all in a no-bake, easy-to-make square. Topped with colorful sprinkles, it looks just as cheerful as it tastes.

Why You’ll Love This Recipe

I love this recipe because it’s simple, quick, and perfect for gifting or sharing. It gives me the flavor of homemade sugar cookies without needing to roll out dough or turn on the oven. The fudge comes together in one pot, sets up beautifully in the fridge, and stays soft and creamy with every bite. Plus, it’s easy to customize with festive colors or fun toppings for any season or celebration.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White chocolate chips or chopped white chocolate

• Sweetened condensed milk

• Sugar cookie mix (dry, from a box)

• Vanilla extract

• Butter

• Pinch of salt

• Sprinkles (for topping)

Directions

1. I line an 8×8-inch pan with parchment paper, leaving a bit of overhang for easy lifting later.

2. In a saucepan over low heat, I melt the butter, then stir in the sweetened condensed milk.

3. I add the sugar cookie mix and whisk until smooth and fully incorporated.

4. I stir in the white chocolate and continue mixing until it’s melted and the mixture is thick and glossy.

5. I remove the pan from the heat and mix in vanilla extract and a pinch of salt.

6. I pour the fudge into the prepared pan, smoothing the top with a spatula.

7. I immediately add sprinkles on top and gently press them in.

8. I refrigerate the fudge for at least 3 hours, or until it’s firm enough to cut into squares.

Servings and timing

Serves: 16 squares
Prep time: 10 minutes
Chill time: 3 hours
Total time: 3 hours 10 minutes (mostly hands-off)

Variations

This sugar cookie fudge is super versatile, and I love trying different versions:

• I mix in almond extract instead of vanilla for a bakery-style twist

• I add food coloring to match a holiday or party theme

• I stir in crushed sugar cookies for extra texture

• I drizzle white or dark chocolate over the top for a decorative finish

• I use seasonal sprinkles to make it festive year-round

storage/reheating

I store the fudge in an airtight container in the fridge for up to 2 weeks. If I’m layering pieces, I place parchment paper in between to prevent sticking. It also freezes well—I wrap the squares tightly and store them in a freezer-safe bag for up to 2 months. I let them thaw in the fridge before serving. No reheating needed—just slice and enjoy.

FAQs

Can I use homemade sugar cookie mix?

Yes, I sometimes use a homemade dry mix if I don’t have boxed mix on hand. I just make sure it’s fully blended with the condensed milk and butter before adding the chocolate.

What kind of white chocolate works best?

I use high-quality white chocolate chips or baking bars. Some lower-end chips don’t melt smoothly, so I always check the label for real cocoa butter.

Do I need to bake the sugar cookie mix first?

No baking is needed—the fudge is fully cooked on the stove. The cookie mix gets heated enough in the process to be safe and smooth.

Can I make this fudge in the microwave?

Yes, I’ve made it by microwaving the butter and condensed milk in short bursts, stirring in the sugar cookie mix, and then melting the white chocolate. It’s a great option when I want to skip the stove.

Is this fudge very sweet?

It is sweet, like a classic sugar cookie. If I want to tone it down, I add a pinch more salt or cut smaller squares to serve.

Conclusion

Sugar cookie fudge is a fun, easy way to bring the flavor of my favorite cookies into a soft, creamy bite-sized treat. It’s festive, no-fuss, and perfect for parties, gifts, or snacking straight from the fridge. Whether I’m making it for a holiday platter or just because, this fudge always adds a little extra sweetness to my day.

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