Introduction to Sugar Cookie Fudge
Sugar Cookie Fudge is a simple, creamy candy made with white chocolate chips, vanilla frosting, sugar cookie mix, and Christmas sprinkles. It has the familiar sweetness of a frosted sugar cookie, but you can cut it into neat squares without rolling, baking, or decorating individual cookies.
This recipe is part of The Best Christmas Fudge collection, and it is a useful one to keep on hand during the holidays. The fudge needs time to chill and set, but the active work is brief. Make it a day ahead, keep it refrigerated, and cut it into small pieces when you are ready to serve it.
Why You'll Love This Sugar Cookie Fudge
- This fudge uses only four listed ingredients, so it is easy to shop for and quick to assemble.
- The mixture sets in the refrigerator instead of requiring a candy thermometer or stovetop cooking.
- Christmas sprinkle mix gives every square a festive appearance with very little decorating work.
- The pieces can be made ahead and stored in the refrigerator for several days.
- The soft, creamy texture and sugar cookie flavor make this a good addition to a holiday dessert tray.
Ingredients for Sugar Cookie Fudge
- 2 cups white chocolate chips
- 16 oz vanilla frosting
- 1/4 cup sugar cookie mix
- Christmas sprinkle mix
Use a dry sugar cookie mix that is intended for baking, and heat-treat it before adding it to the fudge. Heating the mix to 160°F helps address the food-safety concern associated with uncooked flour. Choose fresh white chocolate chips and a smooth, shelf-stable vanilla frosting for the most even texture.
How to Make Sugar Cookie Fudge
Step 1: Prepare the Pan
Line an 8-inch square pan with parchment paper, leaving enough paper hanging over two sides to act as handles. Lightly press the parchment into the corners so the fudge will have an even shape. Set the pan aside while you prepare the sugar cookie mix.
Step 2: Heat-Treat the Cookie Mix
Place the 1/4 cup sugar cookie mix in a microwave-safe bowl. Microwave it in 30-second intervals, stirring well after each interval, until the mixture reaches 160°F when checked with an instant-read thermometer. Let it cool for a few minutes. If the mix becomes lumpy, press the lumps through a fine-mesh strainer before using it.
Step 3: Melt the White Chocolate
Put the 2 cups white chocolate chips in a large microwave-safe bowl. Microwave at 50 percent power for 30 seconds, then stir. Continue heating in 15- to 20-second intervals, stirring thoroughly each time, until the chips are almost melted. Stir until the remaining chips melt from the heat of the bowl, taking care not to overheat the chocolate.
Step 4: Add the Frosting and Cookie Mix
Add the 16 oz vanilla frosting and the cooled sugar cookie mix to the melted white chocolate. Stir slowly but thoroughly until the mixture is smooth and the cookie mix is evenly distributed. If the frosting is cold and the mixture becomes too thick to stir, microwave it at 50 percent power for 10 seconds and stir again.
Step 5: Fill and Decorate the Pan
Scrape the fudge mixture into the parchment-lined pan and spread it into an even layer with a spatula. Sprinkle the Christmas sprinkle mix over the surface while the fudge is still soft. Press the sprinkles very lightly into the top so they stay in place without becoming buried.
Step 6: Chill, Cut, and Serve
Refrigerate the pan for at least 2 hours, or until the fudge is firm all the way through. For the cleanest cuts, chill it overnight. Lift the fudge from the pan using the parchment handles, place it on a cutting board, and cut it into 16 small squares with a sharp knife. Store the pieces in a covered container in the refrigerator.
Tips for Success
- Use a microwave-safe bowl large enough to hold the melted chocolate, frosting, and cookie mix so you can mix everything without transferring it.
- White chocolate can scorch easily, so use reduced microwave power and short heating intervals. Stirring between intervals is as important as the heating time.
- Let the heat-treated cookie mix cool before adding it to the chocolate mixture. A very hot mix can make the fudge thicker or less smooth.
- For straighter cuts, chill the fudge completely and wipe the knife clean between cuts. A knife warmed under hot water and dried well can also help.
- Keep the finished fudge refrigerated. Do not leave it at room temperature for more than 2 hours, or more than 1 hour if the room is above 90°F.
Equipment Needed
- 8-inch square baking pan
- Microwave-safe mixing bowl
- Instant-read thermometer
Variations
- Use red, green, white, or gold Christmas sprinkle mix to match the rest of your holiday dessert table.
- For smaller treats, pour the mixture into a parchment-lined loaf pan and cut the chilled fudge into bite-size pieces.
- Add a thin layer of sprinkles only to the top for a more restrained look, or divide the sprinkle mix between the surface and the folded-in mixture.
- For a different holiday color scheme, use a seasonal sprinkle mix designed for winter, New Year's Eve, or Valentine's Day.
- Cut the fudge into narrow rectangles instead of squares and place each piece in a small candy cup for a party tray.
Serving Suggestions
Serve Sugar Cookie Fudge chilled or let it stand at room temperature for about 10 minutes before serving. The brief rest softens the texture slightly while keeping the pieces firm enough to handle. Arrange the squares on a dessert plate, add them to a cookie box, or package a few pieces in a small food-safe bag for sharing. Because the fudge contains frosting and white chocolate, keep any leftovers covered in the refrigerator.
FAQs about Sugar Cookie Fudge
Can I make Sugar Cookie Fudge without a microwave? Yes. Melt the white chocolate chips in a heat-safe bowl set over a saucepan of barely simmering water, stirring often and keeping water away from the chocolate. Warm the frosting gently in a separate pan or allow it to come to room temperature, then combine it with the melted chocolate and heat-treated cookie mix.
Why does the sugar cookie mix need to be heated first? Dry baking mixes can contain uncooked flour, and raw flour may carry harmful bacteria. Heating the mix to 160°F before adding it to the fudge is a practical food-safety step. Use an instant-read thermometer and stir the mix during heating so it warms as evenly as possible.
Why is my fudge too soft to cut? The fudge may need more chilling time, especially if the refrigerator is full or the mixture was poured into a deeper pan. Chill it for at least 2 hours, and use an overnight chill if needed. Also check that the full amount of white chocolate chips was used and that the frosting was not substituted with a thinner whipped topping.
How long does Sugar Cookie Fudge keep? Store it in a tightly covered container in the refrigerator for up to 5 days for the best texture and flavor. Place parchment between layers if you stack the pieces. Discard the fudge if it develops an off smell, unusual appearance, or has been left at room temperature for too long.
Can I freeze this fudge? Yes. Wrap the chilled pieces well, place them in an airtight freezer container, and freeze for up to 2 months. Thaw the fudge in the refrigerator while still covered to reduce condensation, then serve it chilled or let it stand briefly before cutting or arranging.
Final Thoughts
Sugar Cookie Fudge is a dependable holiday recipe when you want a festive sweet without making a batch of rolled cookies. Heat-treat the cookie mix, melt the chocolate slowly, and give the finished fudge enough time to chill. With those few details handled, you get neat, creamy squares ready for a Christmas dessert tray or a homemade gift box.
Looking for more? This recipe is part of our roundup of 6 Best Christmas Fudge Recipes for Easy Holiday Treat Trays.
Sugar Cookie Fudge
Ingredients
Equipment
Method
- Line an 8-inch square pan with parchment paper.
- Microwave the sugar cookie mix in 30-second intervals, stirring, until it reaches 160°F, then let it cool.
- Melt the white chocolate chips at 50 percent power in short intervals, stirring between each interval.
- Stir in the vanilla frosting and cooled sugar cookie mix until smooth.
- Spread the mixture in the prepared pan and top with Christmas sprinkle mix.
- Refrigerate for at least 2 hours, then cut into squares and serve.
Nutrition
Notes
- Use an instant-read thermometer to check that the sugar cookie mix reaches 160°F.
- Store covered in the refrigerator for up to 5 days.
- For cleaner cuts, chill the fudge overnight and wipe the knife between cuts.
