A creamy, festive fudge that captures the buttery sweetness of sugar cookies! This Easy Sugar Cookie Fudge recipe is perfect for the holidays or whenever you want a delightful, simple treat to share with family and friends.
Why You’ll Love This Recipe
I love how this sugar cookie fudge combines the classic flavor of cookies with the smooth texture of fudge. It’s easy to prepare, requires minimal ingredients, and looks so festive with colorful sprinkles. The almond extract adds a subtle, nutty flavor, but it’s optional if you prefer to keep it simple. This recipe is a great make-ahead dessert for parties or gifting.
Ingredients
2 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1/2 cup sugar cookie crumbs (from baked cookies)
Sprinkles, for topping
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Line an 8×8-inch baking dish with parchment paper, leaving enough overhang for easy removal.
In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and butter. Heat over low, stirring constantly, until the mixture is smooth and melted.
Remove from heat and stir in the vanilla extract, almond extract (if using), and sugar cookie crumbs until evenly incorporated.
Pour the mixture into the prepared baking dish, spreading it into an even layer.
Sprinkle the top with your choice of sprinkles and gently press them into the surface.
Refrigerate for 2-3 hours, or until the fudge is firm.
Use the parchment paper overhang to lift the fudge out of the dish, then cut it into small squares to serve.
Servings and Timing
Servings: 16 pieces
Prep Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 10 minutes
Variations
Add zest: Incorporate a teaspoon of lemon or orange zest for a citrusy twist.
Use cookie crumbles: Replace sugar cookie crumbs with shortbread or gingersnap crumbs for a new flavor profile.
Festive colors: Choose seasonal sprinkles to match the holiday or occasion.
Nutty flair: Mix in 1/4 cup of chopped pecans or walnuts for added texture.
Gluten-free: Use gluten-free sugar cookies to make this dessert gluten-free.
Storage/Reheating
I store leftover fudge in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the fudge in a sealed container with parchment paper between the layers for up to 3 months. Thaw it in the fridge before serving. No reheating is necessary, as this fudge is best enjoyed cold or at room temperature.
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FAQs
How do I prevent the fudge from sticking to the pan?
I use parchment paper with an overhang to make lifting the fudge out of the dish hassle-free. It also helps to lightly grease the parchment paper for extra insurance.
Can I use milk chocolate instead of white chocolate?
Milk chocolate will work, but it will alter the flavor significantly. White chocolate complements the sugar cookie taste best.
Can I make this fudge ahead of time?
Yes, this fudge is great for making ahead. I prepare it up to 3 days in advance and store it in the fridge until ready to serve.
What can I use instead of almond extract?
If you don’t have almond extract, just omit it or replace it with extra vanilla extract. The fudge will still taste delicious.
Can I double this recipe?
Absolutely! Just use a 9×13-inch baking dish and double all the ingredients.
Conclusion
This easy sugar cookie fudge is a delightful treat that’s sure to be a hit at any gathering. With its creamy texture, festive sprinkles, and sweet, buttery flavor, it’s impossible to resist. Whether you’re making it for a holiday party or simply indulging your sweet tooth, this recipe is a winner every time.
📖 Recipe:
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Easy Sugar Cookie Fudge
- Total Time: 2 hours 10 minutes
- Yield: 16 pieces
- Diet: Vegetarian
Description
Creamy and festive, this easy sugar cookie fudge combines the buttery sweetness of sugar cookies with the smooth texture of fudge. Perfect for holidays or gifting, it’s a simple, no-bake treat made with minimal ingredients like white chocolate, sweetened condensed milk, and sprinkles.
Ingredients
2 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1/2 cup sugar cookie crumbs (from baked cookies)
Sprinkles, for topping
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan, combine white chocolate chips, sweetened condensed milk, and butter. Heat over low, stirring constantly, until smooth.
- Remove from heat and stir in vanilla extract, almond extract (if using), and sugar cookie crumbs.
- Pour the mixture into the prepared baking dish, spreading evenly.
- Sprinkle the top with sprinkles, pressing them gently into the surface.
- Refrigerate for 2-3 hours or until firm.
- Use the parchment overhang to lift the fudge from the dish and cut into squares.
Notes
For a gluten-free option, use gluten-free sugar cookies.
To vary the flavor, consider adding citrus zest, nuts, or swapping sugar cookie crumbs with shortbread or gingersnap crumbs.
Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 16 pieces
- Calories: 140 kcal
