Sugar cookie fudge is a creamy, festive treat that combines the flavors of classic sugar cookies with the smooth texture of fudge. Perfect for holidays, parties, or gift-giving, this easy no-bake dessert comes together quickly and adds a colorful touch to any dessert table.
Why You’ll Love This Recipe
- Quick and Simple: Ready in under 15 minutes, with no baking required.
- Festive and Fun: Customizable with sprinkles to match any holiday or occasion.
- Rich and Creamy: A melt-in-your-mouth treat that’s irresistibly sweet.
- Perfect for Gifting: Package it in decorative boxes or bags for a thoughtful homemade gift.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 can (14 ounces) sweetened condensed milk
- 2 cups white chocolate chips
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, for sugar cookie flavor)
- 1/2 cup sugar cookie crumbs (store-bought or homemade cookies)
- Sprinkles for decoration
Directions
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Melt the Base: In a medium saucepan over low heat, combine the sweetened condensed milk, white chocolate chips, and butter. Stir constantly until melted and smooth.
- Add Flavorings: Remove from heat and stir in the vanilla extract, almond extract (if using), and sugar cookie crumbs. Mix until fully combined.
- Pour and Decorate: Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Top with sprinkles for a festive touch.
- Chill: Refrigerate the fudge for at least 2-3 hours, or until set.
- Slice and Serve: Remove the fudge from the pan using the parchment overhang, slice into squares, and serve.
Servings and Timing
- Servings: 16-20 squares
- Preparation Time: 10 minutes
- Chilling Time: 2-3 hours
- Total Time: 2 hours 10 minutes
Variations
- Holiday Themes: Use red and green sprinkles for Christmas, pastel for Easter, or hearts for Valentine’s Day.
- Chocolate Twist: Add a drizzle of dark chocolate or milk chocolate on top.
- Nutty Addition: Mix in chopped almonds, pecans, or pistachios for extra crunch.
- Cookie Layers: Add a layer of crushed sugar cookies on the bottom of the pan before pouring in the fudge.
- Flavored Extracts: Substitute vanilla with peppermint, lemon, or coconut extract for a unique twist.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.
- Freezing: Freeze fudge in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
FAQs
1. Can I use a different type of chocolate?
Yes, white chocolate is ideal for the sugar cookie flavor, but milk or dark chocolate can create a unique variation.
2. How do I make sugar cookie crumbs?
Crush sugar cookies in a food processor or place them in a sealed plastic bag and crush with a rolling pin.
3. Can I skip the sprinkles?
Yes, the sprinkles are optional, but they add a festive and decorative touch.
4. What’s the best way to slice fudge cleanly?
Use a sharp knife, warm it under hot water, and wipe it clean between cuts for neat squares.
5. Can I add food coloring?
Absolutely! Add a few drops of gel food coloring to the fudge mixture for a fun, colorful treat.
6. What if my fudge doesn’t set?
Ensure you used sweetened condensed milk (not evaporated milk) and allow enough time to chill thoroughly.
7. Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch pan to make a larger batch.
8. How can I make the fudge less sweet?
Reduce the amount of white chocolate slightly or mix in a pinch of salt to balance the sweetness.
9. Can I use homemade sugar cookies?
Yes, homemade cookies work wonderfully for a more personal touch.
10. Is this fudge gluten-free?
It can be, as long as you use gluten-free sugar cookies and check that all other ingredients are gluten-free.
Conclusion
Sugar cookie fudge is an easy, festive dessert that brings the charm of sugar cookies into a creamy, no-bake treat. Whether you’re making it for a holiday gathering or as a sweet gift, this fudge is guaranteed to delight. Try it today and enjoy a bite of this indulgent, colorful treat!
PrintSugar Cookie Fudge
This sugar cookie fudge is rich, creamy, and full of nostalgic sugar cookie flavor. Made with white chocolate, sugar cookie mix, and colorful sprinkles, it’s an easy-to-make dessert that’s great for gifting or holiday parties.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Total Time: 2 hours 10 minutes
- Yield: 16–20 pieces 1x
- Category: Dessert, Candy
- Method: No-Bake
- Cuisine: American
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 3 cups white chocolate chips
- 1/2 cup dry sugar cookie mix (store-bought or homemade)
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional, for a classic cookie flavor)
- 1/4 cup sprinkles (plus extra for topping)
Instructions
- Prepare the Pan:
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Melt the White Chocolate:
- In a medium saucepan over low heat, combine the sweetened condensed milk and white chocolate chips.
- Stir constantly until the chocolate is fully melted and the mixture is smooth.
- Add the Sugar Cookie Flavor:
- Remove from heat and stir in the sugar cookie mix, vanilla extract, and almond extract (if using). Mix until fully incorporated.
- Add Sprinkles:
- Fold in 1/4 cup sprinkles, being careful not to overmix, so the colors don’t bleed.
- Pour and Decorate:
- Pour the fudge mixture into the prepared pan and spread it evenly.
- Sprinkle extra sprinkles on top, pressing them lightly into the fudge.
- Chill and Set:
- Refrigerate for at least 2-3 hours, or until firm.
- Slice and Serve:
- Once set, lift the fudge out of the pan using the parchment paper. Cut into small squares and serve.
Notes
- Use festive sprinkles for a holiday theme or customize colors for other occasions.
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
- For a fun variation, add crushed sugar cookies or white chocolate chips into the fudge before setting.