Sugar Cookie Fudge
You only need 7 simple ingredients for this ultra creamy sugar cookie fudge recipe! It’s the perfect easy make-ahead treat for the holidays.
If you love Christmas cookies, you are going to be obsessed with this easy Sugar Cookie Fudge! It is sweet, creamy, and full of that cozy holiday flavor we all crave this time of year. It’s a quick no-bake recipe that just takes 10 minutes of prep work and a few hours in the fridge! Your guests will absolutely love this addition to the dessert tray at your next party or potluck.
Can’t get enough sugar cookie flavor? Try our Gluten-Free Sugar Cookies or Keto Sugar Cookies!
Why you will love this holiday fudge recipe:
- Quick and Easy – This recipe only requires 7 simple ingredients and 10 minutes of work. Even if you are a beginner cook, be prepared for everyone to think you’re an expert after they taste this!
- Make Ahead Friendly – The holidays can be so hectic, so making this fudge is really doing yourself a favor. It will last up to 2-3 weeks covered in the fridge, so you can make several batches in one weekend, then have the perfect holiday treat to take to every party. Need a last minute gift? This is perfect!!
- The Flavor is SPOT ON – I didn’t name this “sugar cookie fudge” for nothing. The cookie mix included in the recipe ensures that you get that nostalgic vanilla and almond flavor the instant you take a bite.
Sugar Cookie Fudge Ingredients
Here is a quick overview of what you will need. Scroll to the printable recipe card at the bottom of the page for exact measurements.
- White Chocolate Chips, Sweetened Condensed Milk, and Unsalted Butter – This mixture ensure the fudge is beautifully creamy. I have not tried any substitutions.
- Heat-Treated Sugar Cookie Mix – I used the gluten-free Betty Crocker sugar cookie mix. You will need to heat treat this to prevent any food borne illnesses. It’s simple, takes less then 5 minutes, and only requires a bowl, a microwave, and a food thermometer.
- Vanilla Extract, Almond Extract, and Sprinkles – The two extracts give you the perfect flavor you would normally get from a classic sugar cookie! I used red, green, and white sprinkles for Christmas, but you could easily choose sprinkle colors to fit any color scheme you like.
How to heat treat cookie mix
Cookie mix generally has flour in it, and there is a chance that you can contract a food borne illness by eating raw flour. When you are baking cookies, you don’t have to worry… The cooking process eliminates this risk. However, we are not cooking the mixture once the cookie mix is added into our fudge mixture. For food safety, this means we must heat treat the cookie mix first.
This is a super simple process. Start by pouring your cup of cookie mix to a microwave-safe bowl and then microwave it for 30 seconds. Stir, then continue this process again and again until your food thermometer shows that the mixture has reached 165 degrees. Different microwaves and bowls will require different amounts of time, so using a thermometer is the best way to be safe.
How to Make Sugar Cookie Fudge
Here is a quick step-by-step guide to making this delicious no-bake fudge. You will need a microwave-safe bowl (to heat treat the cookie mix) as well as a saucepan, 8″ x 8″ pan, parchment paper.
Make the fudge mixture
Warm a medium-sized saucepan over medium-low heat, then pour in the white chocolate chips, sweetened condensed milk, and butter. Stir frequently until smooth, then add the heat-treated sugar cookie mix, almond extract, and vanilla extract. Remove from heat.
Pour, set, and slice
Line a baking dish (8″ x 8″) with parchment paper. Once the fudge mixture is smooth, pour it into the lined pan. Sprinkle evenly with your sprinkles, then cover the pan and refrigerate for at least four hours. Once it is nice and firm, cut into squares and serve.
Storage
You can store this fudge at room temperature for up to 7 days, in the fridge up to 2-3 weeks, or in the freezer for up to 3 months. I recommend wrapping each slice in wax paper, then storing in an airtight container. This helps prevent the edges from drying out, keeping the fudge melt-in-your-mouth smooth.
Tips and Variations
- Do not skip the heat treating step. There have been reports of illness outbreaks linked back to raw flour, so it is important to get the cookie mix to 165 degrees F as measured with a food thermometer.
- Switch up the sprinkles if you like. I prefer the sprinkles on top because it adds a beautiful pop of color, and I like the texture. If you prefer the sprinkles throughout the fudge, you could instead stir the sprinkles in when you are adding the cookie mix and extracts.
- Customize for different holidays and events! This is a great Valentine’s Day treat with red and pink sprinkles, green ones for St. Patrick’s day, red, white, and blue sprinkles for 4th of July, etc. It’s also fantastic for bridal showers, baby showers, and birthdays because you can make it fit your color scheme!
- Try different cookie mixes. Cookie mixes come in a variety of flavors (peanut butter, oatmeal, gingerbread, snickerdoodle, etc.), so there are tons of different directions you can go with this recipe! You may want to adjust or substitute extracts to fit the new flavor profile, too.
More festive treats you will love:
- Turtle Cheesecake
- Easy Christmas Punch
- Keto Red Velvet Cookies
- Mint Chocolate Chip Cookies
- No Bake Peppermint Mocha Pie
Get the Recipe: Sugar Cookie Fudge Recipe
Ingredients
- 2 ½ cups white chocolate chips
- 1 14-oz can sweetened condensed milk
- 2 tbsp unsalted butter, cubed
- 1 cup sugar cookie mix, heat treated* I used gluten-free Betty Crocker's
- 2 tsp vanilla extract
- ⅛ tsp almond extract
- 2 tbsp sprinkles
Instructions
- Line an 8×8 pan with parchment and set aside.
- Add the white chocolate chips, sweetened condensed milk, and butter to a medium saucepan and heat over medium-low heat until melted and smooth, stirring frequently.
- Stir in the heat treated sugar cookie mix and extracts and remove from heat.
- Pour the fudge mixture into the prepared pan and sprinkle evenly with sprinkles. Cover and refrigerate for at least 4 hours.
- Cut into squares and serve!
Notes
- * Heat treat the sugar cookie mix in the microwave. Pour it into a microwave safe bowl and heat in 30 second increments, stirring after each 30 second increment until it reached 165 degrees. This is for food safety and to avoid food borne illness.
- You can stir in the sprinkles if desired after stirring in the sugar cookie mix and extracts. I prefer them on top, though.
- Store at room temperature wrapped in wax paper and an airtight container for up to 7 days.
