I came across this Christmas Cookie Fudge recipe from another blogger, and I knew I had to try it. Although I changed the name from Sugar Cookie Christmas Fudge to Christmas Cookie Fudge, the original inspiration is all hers! I had only made fudge with chocolate—or cream cheese and chocolate—so this version sounded wonderfully different. It did not disappoint: every bite tastes like a soft sugar cookie and creamy white chocolate fudge got together for the holidays.
The only change I made was using a 13-by-9-inch pan, which produced slightly thinner, bite-size pieces. That size is especially handy for cookie trays because the fudge is rich, so a little square goes a long way.
If you get a chance, pop over to Crayons & Cravings and browse the recipes, crafts, and other fun ideas. Be sure to see the original Sugar Cookie Christmas Fudge too.
What You Need
You only need white chocolate chips, dry sugar cookie mix, sweetened condensed milk, and Christmas sprinkles. That’s it! Use sweetened condensed milk—not evaporated milk—because it provides the sweetness and thick, creamy body that helps the fudge set. A good-quality white chocolate tends to melt more smoothly, and any festive sprinkle blend will make the top look party-ready.
While I was making this, I started thinking about all the other cookie-inspired flavors you could try. Peanut butter, white chocolate macadamia nut, oatmeal, or even snickerdoodle would be fun starting points. Keep the base creamy and choose mix-ins that are dry and finely chopped so the finished fudge still slices neatly. What cookie flavor would you use?
You can also change the sprinkles to match almost any occasion: red and pink for Valentine’s Day, pastels for spring, team colors for game day, or a single color for a themed party. Fudge may be most popular at Christmastime, but this easy version works all year long.
Fun Fudge Facts
- Traditional fudge depends on careful sugar cooking and often a candy thermometer, but white-chocolate-and-condensed-milk versions use melted chocolate for structure, making them beginner-friendly.
- White chocolate contains cocoa butter but no cocoa solids, which explains its pale color and sweet, buttery flavor.
- Sprinkles are not just decoration: pressing them on while the mixture is still warm helps them stay put when the fudge is sliced.
- A larger pan makes thinner fudge and more small pieces; a smaller pan creates taller, extra-rich squares.
Tips and Tricks for Smooth, Creamy Fudge
- Line the pan first. Leave enough parchment paper hanging over two sides to create handles. Once the fudge is firm, you can lift out the whole slab instead of digging pieces from the pan.
- Use gentle heat. White chocolate can become grainy or seize if it gets too hot. Stir over low heat and remove the pan as soon as the mixture is smooth.
- Check the cookie-mix package. Because the dry mix contains flour, follow the manufacturer’s directions and use a product labeled safe for no-bake use. If the label calls for cooking before eating, heat-treat the mix according to its instructions and cool it completely before adding it.
- Work quickly. Once everything is melted and blended, spread the mixture in the prepared pan before it begins to set. Add the sprinkles immediately and press them down very gently.
- Give it time. Chill until completely firm before cutting. If the center is still soft, let it set longer rather than adding more dry mix.
- Cut cleanly. Lift the slab from the pan, use a sharp knife, and wipe the blade between cuts. For especially tidy edges, warm the knife under hot water, dry it thoroughly, and then slice.
Serving and Gifting Suggestions
Serve small squares on a mixed holiday cookie tray with something salty—such as roasted nuts or pretzels—to balance the sweetness. For dessert, pair a piece with hot coffee, cocoa, or cold milk. You can also add a square beside a scoop of vanilla ice cream, chop a few pieces as an ice-cream topping, or arrange them on a tiered platter for a party.
For gifting, tuck the squares into a parchment-lined tin or treat box, separating layers with parchment or waxed paper so the pieces do not stick together. Keep the package cool, add a tag with the flavor and common allergens, and include a “keep refrigerated” note if that is how you stored it. These little squares are perfect for neighbors, teachers, office parties, hostess gifts, and holiday dessert swaps.
More Christmas Goodies to Make
Brownies with Peppermint Icing
Easy Flavor Variations
- Birthday cake: Use rainbow sprinkles and a tiny splash of vanilla.
- Chocolate drizzle: Drizzle the chilled slab with melted chocolate before slicing.
- Nutty: Fold in finely chopped toasted pecans, walnuts, or macadamia nuts.
- Warm and cozy: Add a small pinch of cinnamon or a little almond extract for a bakery-style flavor.
- Sweet and salty: Top with crushed pretzels or a very light sprinkle of flaky salt.
How to Store Christmas Cookie Fudge
Store the fudge in an airtight container with parchment or waxed paper between layers. In a cool, dry kitchen, it generally keeps well at room temperature for about one week, but refrigeration is the better choice in warm or humid weather and helps maintain firm, neat squares. Refrigerated fudge can keep for about two weeks when tightly covered. Let it sit at room temperature for 10 to 15 minutes before serving if you prefer a softer bite.
To freeze, wrap the uncut slab or individual pieces snugly, place them in a freezer-safe airtight container, and freeze for up to three months. Thaw the covered fudge in the refrigerator overnight; keeping it wrapped while it thaws helps prevent condensation from forming on the surface. For the best texture and appearance, add delicate decorations after thawing whenever possible.
Items and Ingredients Used in This Recipe
If you are interested in any of the items I used—or similar ones—I have listed a few below. Note: These are affiliate links, which means I may receive a small commission from qualifying purchases. This does not affect your price.
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If you make this Christmas Cookie Fudge, let me know which sprinkles or cookie-inspired flavor you chose. And if you have a question or spot a blooper, please do not hesitate to contact us. We’re all human!
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Rock on!
~Bobbi
Christmas Cookie Fudge
Ingredients
- 2 12 oz bags White Chocolate Chips
- 1 1/4 Cup Sugar Cookie Mix
- 1 14 oz Can Sweetened Condensed Milk
- 1/2 Cup Christmas Sprinkles or 3/4 cup. 1/2 c for the fudge and 1/4 for the top.
Instructions
- Place parchment paper in a 13 x 9 baking dish. Spray the parchment paper. Set aside.
- Place the white chocolate chips, sugar cookie mix and sweetened condensed milk in a medium to large sauce pan.
- Melt the ingredients on medium heat. Stir constantly until smooth.
- Once the mixture has melted, fold in 1/2 cup of sprinkles. Be careful not to over stir/fold. The colors from your sprinkles will start turning the fudge colors. 😉
- Pour into the baking dish. Evenly spread the fudge.
- Layer the remaining 1/4 cup of sprinkles on top of the fudge. Place in the refrigerator to set. **I always let my fudge set overnight.
- The next day, remove the fudge from the fridge and let sit for about 30 minutes. Trim the edges (unless you don't need perfectly cut sides). Cut into small squares. Serve!!
Notes
Nutrition
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This recipe seems pretty straightforward and the finished product looks amazing. I’ll have to give this a go. Thanks for sharing!
I think so 🙂 Thanks so much for stopping by and checking it out!
Have a great day.