Last year, about halfway through December, I hit what I call “holiday burnout.” You know the feeling — the moment when all the cookies, lights, parties, and wrapping paper start blending together, and you begin questioning your life choices… usually while standing in a messy kitchen.
In the middle of that chaos, my friend dropped off a little tin of homemade fudge. I opened it expecting the usual chocolate kind, but instead, I found tiny pale squares covered in Christmas sprinkles. I took a bite and immediately thought, “Wait… why does this taste like a sugar cookie but melt like fudge?”
That tiny square flipped my entire mood. Suddenly, the holidays didn’t feel so overwhelming. They felt sweet again — literally. I asked for the recipe, and she laughed and said, “Ethan, it’s the easiest thing in the world.”
Challenge accepted.
I made my own batch the same night. And because I’m me, I dropped half the sprinkles, got white chocolate on the counter, and forgot to grease the pan. But somehow… it still came out perfect. Creamy, soft, sugary without being too much — basically a sugar cookie that decided to dress up for Christmas.
Now it’s one of my go-to holiday treats. Whenever I feel the season taking itself too seriously, I make a batch of this fudge to bring the joy back.
Why I Make This Every Single December?
- The Easiest Holiday Treat I Know: No baking, no stress, no praying to the cookie gods for perfectly shaped dough.
- Sugar Cookie Magic: It tastes like you turned your favorite sugar cookies into little melt-in-your-mouth squares.
- Festive Without Trying Too Hard: The sprinkles do all the decorating work. I’m grateful for that.
- Perfect for Gifting: Wrap these in a tiny box or bag, and suddenly you look like the thoughtful holiday friend.
- Kid-Friendly (and Adult-Approved): Everyone loves them — from toddlers to grandpas who pretend they don’t like sweets.
- Make-Ahead Win: These chill beautifully, which means you can make them days before you actually need them.
- Stupidly Satisfying Texture: Soft, chewy, creamy… everything a good fudge should be.
- A Break From Chocolate: Don’t get me wrong, I love chocolate. But in December? It’s everywhere. This is a fun change.
Things I Learned the Hard Way So You Don’t Have To!
- Heat-Treat the Cookie Mix: I know, it sounds weird, but raw flour isn’t safe to eat. I spread the mix on a baking sheet and bake it at 350°F for about 5 minutes. Easy.
- Low and Slow on the Chocolate: White chocolate burns faster than my patience on a grocery store line. Keep the heat low and stir constantly.
- Grease or Line Your Pan: I forgot once and spent five dramatic minutes trying to chisel fudge out with a spatula. Don’t be like me.
- Add Sprinkles at the Right Time: Stir them in when the fudge cools slightly, or they’ll melt and turn your fudge tie-dye. Unless that’s your vibe.
- Don’t Skip the Salt: A tiny pinch makes the sweetness taste richer, not overwhelming.
- Chill Completely: Two hours in the fridge gives you that clean cut and creamy set. Rushing it leads to sadness and sticky knives.
- Use Vanilla, Not Imitation: This is one of the rare moments where vanilla actually matters. Trust me.
- Cut Small Squares: It’s rich! A little goes a long way — and people feel fancy when they get “bite-size” desserts.
- 1 14 ounce can sweetened condensed milk
- 2 ½ cups white chocolate chips
- 1 ¼ cup sugar cookie mix heat treated see notes
- 2 tbsp unsalted butter
- ¼ tsp kosher salt
- 2 tsp vanilla extract
- 1/8 cup Christmas sprinkles
Prepare the pan: Spray a 9×9 pan with cooking spray, then line it with parchment, leaving enough overhang to lift the fudge out easily.
Heat the base: Pour the sweetened condensed milk into a large pot and warm over medium heat, stirring nonstop to prevent scorching.
Melt everything together: Add the white chocolate chips, sugar cookie mix, butter, and salt. Stir until the mixture melts completely and becomes smooth and glossy.
Add flavor and color: Remove from heat, then fold in the vanilla and about 2 tablespoons of sprinkles.
Transfer to pan: Pour the fudge mixture into your lined pan and smooth the top. Add the remaining sprinkles over the surface.
Chill to set: Refrigerate the fudge for at least 2 hours, or overnight, until firm.
Slice and serve: Lift the fudge out using the parchment, cut into 36 squares, and enjoy your Christmas treat.
More Colorful Desserts Like This!
- Best Monkey Bread
- Christmas Tree Cake
- Cranberry Orange Cookies
- Christmas Figgy Pudding
Storage, Leftovers & Make-Ahead Tips
- Store in an airtight container in the refrigerator
- Keeps well for up to 7 days
- Layer parchment paper between pieces to prevent sticking
- Let sit at room temperature for 10–15 minutes before serving for the best texture
- Not freezer-friendly — the texture changes once thawed
Easy Variations & Smart Substitutions
- Sprinkle Swap: Use pastel sprinkles for Easter, red and pink for Valentine’s Day, or skip them entirely for a clean look.
- Vanilla Bean Upgrade: Swap extract for vanilla bean paste for deeper flavor.
- Golden Oreo Version: Fold in crushed Golden Oreos for a cookies-and-cream vibe.
- Citrus Twist: Add a tiny pinch of orange zest for a bright holiday note (pairs beautifully with Cranberry Orange Cookies).
Sugar Cookie Fudge FAQs
- Is this safe to eat?
Yes — as long as you heat-treat the cookie mix.
- Can I make this ahead for gifting?
Absolutely. It’s actually better the next day.
- Does it need to stay refrigerated?
Yes, for storage. Let it soften slightly before serving.
- Why didn’t my fudge set?
Usually heat was too low or it wasn’t chilled long enough.
The Last Bite
If you’re looking for a holiday treat that brings joy without chaos, Sugar Cookie Fudge is your new best friend. It’s simple, festive, and surprisingly comforting — like the holiday version of a warm hug.
And if your fudge ends up crooked or messy-looking? Welcome to my world. The beauty of amateur cooking is that it still tastes amazing.
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