Sugar Cookie Fudge is a soft and creamy fudge that is full of classic sugar cookie flavor and topped with sprinkles. This fudge recipe is simple to put together and is sure to be a hit at your next Christmas party. Be sure to try my eggnog fudge for another festive, no-bake dessert recipe!

Pieces of Sugar Cookie Fudge that has green and red sprinkles in a dish.

With sugar cookies being all the rage over the holidays, it’s fun to add some variations to the popular cookie. This sugar cookie fudge is super simple to make, and with the added sprinkles, it can be transformed into a colorful holiday treat. Add a few squares to your Christmas dessert charcuterie board, serve it at a New Year’s Eve party, or simply enjoy it as a sweet treat.

Mixing ingredients for Sugar Cookie Fudge over heat.

Ingredients

Sweetened Condensed Milk: This is not a traditional fudge recipe, so sweetened condensed milk is important in this treat. Check the labels carefully when buying it; you do not want to accidentally use evaporated milk!

Sugar Cookie Mix: I used 2, 6.25-ounce bags of the dry sugar cookie mix. It will give the fudge its sugar cookie flavor.

White Chocolate Chips: Yes, you read the recipe correctly; it calls for 5 cups of white chocolate chips. Look for high-quality baking chips to use.

Sprinkles: With the holidays here, I chose to use colorful, Christmas sprinkles. Of course, you could use your preferred sprinkles, if adding them at all.

Pieces of Sugar Cookie Fudge on a White COunter with Green and Red Spinkles.

How to Harden Fudge

If you have the patience, let the fudge harden at room temperature. To speed up the process, you can place the fudge in the refrigerator. Or, you can even let it chill in the freezer for about 30 minutes if needed.

Stack of Pieces of Sugar Cookie Fudge on a White Counter.

Can I Use a Different Sized Pan?

Sure! If you don’t have an 8×8-inch baking dish available, a 9×9-inch dish would also work for this recipe. You could even get by using a 7×11-inch dish. If you use a 9×13-inch pan, the fudge will be super thin, so I wouldn’t recommend using that size.

Just like fudge is best served at room temperature, it can also be stored in an airtight container at room temperature. It will last about a week. If you want a little longer shelf-life, store the fudge in the refrigerator, covered, for up to 2 weeks.

Hand Holding a Piece of Sugar Cookie Fudge with a Bite Taken Out.

Can I Freeze Fudge?

Yes! If you can’t finish off a batch of fudge, freeze it! I like to separate the layers with parchment paper before storing the fudge in a freezer-safe container. Be sure to label and date the packaging; it will last up to 3 months. Let it thaw in the refrigerator when ready to enjoy.

More Fudge Recipes

Pieces of Sugar Cookie Fudge on a White COunter with Green and Red Spinkles.
5 from 2 votes

Sugar Cookie Fudge

Prep Time 15 mins
Cooling Time 4 hrs
Total Time 4 hrs 15 mins

Ingredients

  • 2 cans (14 ounces each) sweetened condensed milk
  • 2 packages (6.25 ounces each) sugar cookie mix
  • 5 cups (850 g) white chocolate chips
  • ¼ cup (½ stick / 57 g) unsalted butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons Christmas sprinkles, for topping

Instructions

  • Line an 8×8-inch baking dish with parchment paper.
  • In a medium saucepan over medium-low heat, add sweetened condensed milk.
  • Once the sweetened condensed milk is heated through, add the sugar cookie mix. Stir to combine.
  • Add the white chocolate chips, butter, and vanilla. Stir until smooth.
  • Remove from heat. Transfer the mixture to the prepared baking dish. Top with sprinkles.
  • Allow the fudge to set at room temperature (about 4 hours). To speed up the setting process, you can let it chill in the refrigerator to set.
  • Serve at room temperature.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. This is cooling as I type. Holy crap this sets up fast so watch out! Also I used a larger sized pot to give myself room to stir. That was better. It’s yummy. I took a taste from what was left in pot. A little gritty but maybe just needed to stir more before I put butter, chips and vanilla in. I think you could also make it in large pan like a 13×9 but the pieces will not have as much height. Just be careful because like I said it starts to set quickly. Can’t wait to cut it and give it as gifts. It looks so pretty!!

    1. I thought this was the worst fudge recipe I’ve ever made. The directions were not very clear. I agree with you-it set up WAY too fast and was too much for even an 11×7 fudge pan. Not to mention the COST!!!!

      1. The directions are clear and concise. I am not responsible for you liking the flavor or not. Most fudge sets up fast. And it fits perfectly in an 11×7 pan. So basically, you just don’t like the flavor.

    1. I had the same issue, just measure out 1 3/4 cups of the mix for the recipe. That’s what I did, it turned out great! Just make sure to keep stirring until the powder is completely mixed in or it’ll be gritty.

  2. I loved this! It was smooth and creamy and delicious. It turned out perfectly!
    Tip- I could only find the 17+ oz package of the cookie mix, you will only need 1 3/4 cups of this mix for the recipe, any more and it’ll be gritty.

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