The very first time I made this Sugar Cookie Fudge, my whole kitchen smelled like a holiday bakery—the buttery sweetness of sugar cookies mixed with warm vanilla and just a hint of melted white chocolate. I remember stirring the pot and thinking how unbelievably nostalgic it felt, like being a kid again sneaking dough from the mixing bowl. When the fudge finally set and I cut into those soft, creamy squares topped with festive sprinkles, I knew this had instantly become one of my new favorite easy treats for the holidays.
Why You’ll Love This Recipe
You’ll love this Sugar Cookie Fudge because it captures everything magical about sugar cookies without any of the rolling, cutting, or baking. From my perspective, it’s one of those recipes that looks adorable on a holiday plate, tastes like pure Christmas joy, and yet comes together in just minutes. You get that smooth, melt-in-your-mouth fudge texture paired with the irresistible flavor of sweet cookie dough. And honestly, you won’t believe how only five simple ingredients can create something that feels this decadent and special.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 2 cups white chocolate chips
- 4 tablespoons butter
- 1 cup dry sugar cookie mix
- Holiday sprinkles (as much as you want!)
When choosing ingredients, I’ve learned a few simple tweaks make a big difference. Use a good-quality white chocolate chip—cheap brands sometimes separate or turn grainy when heated. The sugar cookie mix can be any brand, even generic; they all have that nostalgic cookie flavor that blends so nicely into the fudge. And when it comes to sprinkles, I always choose jimmies or nonpareils; avoid pearl-style sprinkles because they get too hard in the fudge. Trust me, the right type of sprinkle matters more than you think!
Equipment Needed
- Medium saucepan
- Silicone spatula
- 8×8 baking pan
- Parchment paper
- Measuring cups
- Mixing bowl
I love using a nonstick saucepan for this recipe because melted white chocolate can be a little finicky and sticks easily to the sides of regular pans. A silicone spatula makes stirring smoother and prevents the chocolate from scorching. Lining your baking pan with parchment paper is absolutely essential—I’ve tried skipping it before, and prying fudge out of the pan is not fun. With parchment, the whole slab lifts right out for easy slicing. Even though the recipe is simple, having the right tools really does make everything stress-free.
Step-by-Step Instructions
I always begin by preparing my pan. I line an 8×8 dish with parchment and leave little “handles” hanging over the sides so I can lift the fudge out easily once it sets. This small step saves so much frustration later. Then I measure out all of my ingredients before heating anything. White chocolate melts quickly, so having everything ready makes the whole process feel effortless.
Next, I set my saucepan over low heat and add the butter and sweetened condensed milk. As the mixture warms, the butter melts into the milk and creates a silky base. It’s always tempting to crank up the heat here, but don’t—white chocolate burns easily, and low and slow is the only way to keep it smooth. When the mixture is warm and combined, I pour in the white chocolate chips and stir continuously until they melt into a glossy, creamy mixture.
As soon as the chocolate melts completely, I remove the saucepan from the heat and immediately stir in the dry sugar cookie mix. This is my favorite part—the mixture thickens almost instantly and fills the air with that unmistakable sugar cookie aroma. I keep mixing until everything looks smooth and uniform. Then I pour the mixture into the prepared pan, spreading it evenly with my spatula.(See the next page below to continue…)