This rich Christmas Cookie Fudge brings sugar cookie flavor to creamy, decadent fudge. Holiday sprinkles make these super festive for a Christmas dessert tray.
Making colorful sweet treats around the holidays is so fun—you might also enjoy our Christmas Puppy Chow and Christmas Gumdrops.
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Why Make This Recipe
- Great texture: creamy but with a hint of soft sugar cookie
- Delicious taste: if you love white chocolate, these are for you!
- Shelf life winners: these last a long time at room temperature, and can be frozen too
- Easy holiday fudge recipe: Only a few simple ingredients
🥗 Ingredients
- White Chocolate Chips: There is a LOT of white chocolate in this fudge, so make sure to choose a high-quality option. We love Ghirardelli brand white chocolate chips.
- Sweetened Condensed Milk: A standard can is the right amount for this recipe—make sure to scrape out all of it with a spatula.
- Flour: Regular all-purpose flour is the way to go.
- Sugar: We used granulated sugar in our testing—it gives you that sugar cookie flavor, and also keeps the fudge bright white.
- Butter: Salted or unsalted are both fine for this recipe.
- Sprinkles: Tiny round nonpareils are the prettiest for this fudge. We found a Wilton Holiday Sprinkle set that had the perfect holiday nonpareils. Of course, regular red or green sprinkles work too.
🥣 Step-by-Step Instructions
Step 1: Line an 8x8-inch square baking dish with parchment paper so that the parchment goes up around two sides of the pan.
Spray parchment with cooking spray.
Step 2: Put 2 ½ cups white chocolate chips, 14 ounces sweetened condensed milk, ⅓ cup flour, ⅓ cup sugar, 2 tablespoons butter, 1 teaspoon vanilla extract, and 1 teaspoon kosher salt into a medium nonstick saucepan.
Turn the heat to medium low, and stir until smooth and creamy.
Continue to cook, stirring frequently, until mixture reaches 160 degrees on a quick-read or candy thermometer. (This will take about 5 minutes.)
Step 3: Stir in 2 tablespoons of holiday sprinkles, then pour the fudge mixture into the prepared pan.
Sprinkle with another tablespoon of sprinkles on top of the fudge.
Put in the refrigerator to set and chill for at least 2 hours.
Step 4: Use a knife to cut the fudge free from the pan on the two sides without parchment, then use the parchment as a sling to remove the fudge entirely.
Place on a cutting board, and slice into small cubes.
Christmas Cookie Fudge will last for at least 3 weeks in an airtight container at room temperature. Put a sheet of wax paper in between each layer. You can also freeze fudge for up to 3 months, either in a freezer bag or airtight container.
🧐 Recipe FAQs for Christmas Cookie Fudge
The reason you need to cook the fudge for several minutes (to a temperature of 160 degrees) is because this recipe contains raw flour. Flour should always be cooked before you consume it (unless you have purchased heat-treated flour). Unfortunately, cooking the fudge just until all the ingredients melt together is not hot enough to cook the flour.
You really need only white chocolate chips, evaporated milk, and a little bit of butter. For the taste of Christmas sugar cookies, we add flour and sugar to this holiday fudge recipe, but they aren’t required.
👩🍳 Expert Tips
For best results with this easy fudge recipe, make sure to prep your pan before you start cooking, as the fudge will thicken up as soon as you take it off the heat.
Using a large, sharp knife is the best way to cut this delicious sugar cookie fudge into crisp squares. You can also trim the edges so that each piece is a perfect square (chef’s treat to eat!).
This Christmas cookie dough fudge is the perfect sweet treat, but it is very rich! Make sure to cut into small squares—a little goes a long way.
For a super-creamy fudge, leave out the sugar and flour, and just combine the rest of the ingredients. You can also add a little peanut butter or Nutella to create different flavors for your fudge. Once you're hooked on making your own fudge, try this Marshmallow Fluff Fudge, this Original Fantasy Fudge, or this festive Candy Cane Fudge next.
Have an extra bag of sugar cookie mix around? Replace the flour and sugar with ⅔ cup of sugar cookie mix and proceed!
This homemade fudge makes a delicious edible gift, especially when packaged with a pretty ribbon.
Got extra holiday sprinkles? Treat yourself to a Christmas mug cake topped with sprinkles to celebrate all your hard work this holiday season.
Want to make this fudge for other holidays or celebrations?—try pink and red sprinkles for Valentine’s day or pastel colors for Easter. If you can find red/white/blue festive sprinkles, these would be super cute for a 4th of July party.
Other Christmas Recipes
If you love this sugar cookie Christmas fudge, you might want to try out some other holiday season treats. These Snowman Cupcakes are adorable, and easy to make. Or try one of these favorites:
If you try this Christmas Cookie Fudge recipe, we would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to us.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to our newsletter. We’d love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
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Christmas Cookie Fudge
Equipment
Ingredients
- 2 ½ cups white chocolate chips (15 ounces)
- 14 ounces sweetened condensed milk
- ⅓ cup flour (1.4 ounces)
- ⅓ cup sugar (2.6 ounces)
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 3 tablespoons Christmas sprinkles divided
Instructions
- Line an 8x8-inch pan with parchment paper so that the parchment goes up around two sides of the pan. Spray parchment with cooking spray.
- Put all of the ingredients except the sprinkles into a medium nonstick saucepan.
- Turn the heat to medium low, and stir until smooth and creamy.
- Continue to cook, stirring frequently, until mixture reaches 160 degrees on a quick-read thermometer. (This will take about 5 minutes.)
- Stir in 2 tablespoons of holiday sprinkles, then pour mixture into the prepared pan.
- Sprinkle with another tablespoon of sprinkles on top.
- Put in the refrigerator to set and chill for at least 2 hours.
- Use a knife to cut the fudge free from the pan on the two sides without parchment, then use the parchment as a sling to remove the fudge entirely.
- Place on a cutting board, and slice into small cubes.
Notes
Christmas Cookie Fudge will last for at least 3 weeks in an airtight container at room temperature. Put a sheet of wax paper in between each layer. You can also freeze fudge for up to 3 months, either in a freezer bag or airtight container. Expert Tips:
The reason you need to cook the fudge for several minutes (to a temperature of 160 degrees) is because this recipe contains raw flour. Flour should always be cooked before you consume it (unless you have purchased heat-treated flour). Unfortunately, cooking the fudge just until all the ingredients melt together is not hot enough to cook the flour. For best results with this easy fudge recipe, make sure to prep your pan before you start cooking, as the fudge will thicken up as soon as you take it off the heat. Using a large, sharp knife is the best way to cut this delicious sugar cookie fudge into crisp squares. You can also trim the edges so that each piece is a perfect square (chef’s treat to eat!). Make sure to cut into small squares—a little goes a long way.
Nutrition
Instagram Users: Now that you've made this Christmas Sugar Cookie Fudge recipe, tag us @vanillabeancuisine or #vanillabeancuisine because we’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
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