Published: Last Updated: by Marye 1484 words. | About 8 minutes to read this article.
Creamy Christmas cookie fudge recipe is a festive treat adorned with sprinkles. It's so easy and perfect for holiday sharing and gifting
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Chilling time 8 hours hrs
Total Time 8 hours hrs 10 minutes mins
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Homemade candy is a big part of the holiday traditions for many families. Making those old family recipes is warm and cozy but there's no reason not to add new flavors once in a while!
Table of Contents
- 🗝️ Key takeaways
- 🧾 Ingredients
- 📖Variations
- 🔪 Instructions
- 🍴 Equipment
- 🥫 How to store leftover Christmas cookie fudge
- 💭 Things to know
- 👩🍳 FAQs
- 📚 Related recipes
- 📞 The last word
- 📖 Recipe
- 💬 Comments
🗝️ Key takeaways
- Christmas cookie fudge is an easy fudge recipe that combines rich white chocolate with delicious sugar cookie flavor.
- Creamy fudge is the perfect sweet treat for Christmas cookie trays and a great edible gift this holiday season!
- Since the sugar cookie mix contains raw flour, we'll heat-treat it in the oven before adding it to the fudge mixture—don't worry, it's easy!
Nothing says Christmas time quite like delicious sugar cookies and fudge.
To make this delicious treat, all you need are a few simple ingredients, lots of festive sprinkles, and some holiday cheer!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖Variations
- You can stir the holiday sprinkles into the fudge mixture or scatter them on top of the fudge—or get wild and do both!
- If you don’t like the flavor of almond extract, use extra vanilla extract.
- Use your favorite red and green sprinkles (jimmies) or switch up the colors to adapt this recipe for other holidays, like Valentine's Day.
- On the other hand, make your festive fudge extra cute with Christmas sprinkles shaped like tiny snowflakes, snowmen, or candy canes!
- Swirl in a few drops of food coloring to give your Christmas cookie fudge a merry pop of red, a pretty pink hue, or anything else!
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Bake the sugar cookie mix until it reaches 165 degrees F.
- Heat the sweetened condensed milk in the microwave.
- Stir in the white chocolate chips, heat-treated sugar cookie mix, butter, vanilla, and almond extract.
- Spoon the fudge mixture into a prepared pan, add sprinkles, and refrigerate to set.
🍴 Equipment
You’ll need a 9x9 inch square pan or baking dish to make this Christmas fudge recipe.
Using an 8x8 inch pan will make thicker fudge pieces, and using anything larger will make your fudge pieces thinner.
You'll also need -
- measuring cups and spoons
- heavy cookie sheet
- parchment paper
- microwave safe bowl
🥫 How to store leftover Christmas cookie fudge
Store your leftover sugar cookie Christmas fudge in an airtight container, on a platter covered tightly in plastic wrap, or in a sealable bag. It'll keep at room temperature for up to a week.
Not going to finish the rich treat in that time? No worries—homemade fudge lasts up to three weeks in the fridge, tightly covered.
Want to store the Christmas cookie fudge for even longer? It freezes well! Place it in an airtight container or freezer bag and freeze for up to three months.
Thaw your frozen fudge in the fridge until it’s soft enough to chew. Then, let it come to room temperature, or enjoy it chilled—whatever you like!
💭 Things to know
Expert Tip: For the best results, use white chocolate chips in this Christmas sugar cookie fudge recipe—not candy melts. The flavor and texture are much better this way.
- I prefer Eagle Brand’s sweetened condensed milk because it only contains real milk and sugar—no preservatives or artificial ingredients.
- We heat-treat the sugar cookie mix to 165 degrees F to kill any potentially harmful bacteria in the raw flour. Better safe than sorry!
- The sugar cookie mix may clump up a bit after being heated. Whisk it thoroughly into the melted ingredients for smooth ‘n creamy fudge.
- Line the pan with parchment paper and spray it with non-stick cooking spray. This makes it much easier to get the fudge out after it sets!
- Resist the urge to dig into your fudge before it’s fully set! Slicing warm, melty fudge makes a mess, even with a sharp knife.
- It’s best to store leftover cookie dough fudge in a single layer with a sheet of wax paper in between so the pieces don’t stick together.
👩🍳 FAQs
How do I heat-treat sugar cookie mix?
You can microwave it in a bowl in 30-second bursts, stirring it in between each. Or, bake it in a 350-degree F oven for 5 minutes. The sugar cookie mix is ready and safe to add to your fudge once an instant-read thermometer measures 165 degrees F.
Can't I eat sugar cookie mix raw, without the eggs?
Nope! Most people think you shouldn't eat raw cookie dough just because of the eggs. Turns out, uncooked flour can cause food poisoning, too.
Can I make Christmas cookie fudge on the stovetop?
Yep, and you don’t even need a double boiler or candy thermometer to do it. First, add the sweetened condensed milk to a medium saucepan over medium heat. Once it’s hot, remove from heat and stir in the rest of the ingredients. Mix thoroughly until smooth and creamy.
Can I freeze sugar cookie Christmas fudge?
Yes! This easy holiday fudge recipe is a perfect make-ahead sweet treat. Once the fudge has set, slice it into squares and store the pieces in an airtight container or freezer bag for up to three months!
- Oh-so-creamy, this Old-Fashioned Fudge Recipe is a classic chocolate fudge without sweetened condensed milk or any special equipment!
- My Rolled Sugar Cookie recipe makes the best Christmas cookies. They're sweet and buttery with crisp edges and a chewy center!
- Fancy and fun, White Chocolate Truffles with Condensed Milk are rich and decadent with a touch of lavender-lemon flavor.
- Easy-Peasy Red Velvet Fudge
- Cream Cheese Butter Mints
- Buckeyes
- Egg Nog Truffles
📞 The last word
I like to fill a pretty candy dish with this and the red velvet fudge. The red and white is beautiful together!
While we do love this easy fudge recipe for Christmas it's just as good any other time of the year!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!⭐️⭐️⭐️⭐️⭐️
📖 Recipe
5 from 1 vote
Christmas Cookie Fudge
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Creamy Christmas cookie fudge recipe is a festive treat adorned with sprinkles. It's so easy and perfect for holiday sharing and gifting
Course Dessert
Cuisine American,Christmas,Holiday
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Chilling time: 8 hours hours
Total Time: 8 hours hours 10 minutes minutes
Servings:36
Calories:141
Author:Marye Audet-White
Ingredients
- 14 ounces sweetened condensed milk, I use Eagle Brand
- 2 ½ cups white chocolate chips, not candy melts
- 1 ¼ cup sugar cookie mix, heat-treated. *Instructions in notes
- 2 tablespoons butter
- ¼ teaspoon vanilla
- ⅛ teaspoon almond extract
- Christmas sprinkles
I earn a commission from Instacart from qualifying purchases.
Instructions
Press parchment paper evenly into a 9x9-inch baking dish.
Spray with non-stick cooking spray.
Set aside.
Add the sweetened condensed milk to a microwave safe bowl.
Heat in the microwave until it is very hot, about 2 minutes on high.
Stir in the white chocolate chips, heat-treated sugar cookie mix, butter, vanilla, and almond extract.
Stir until the white chocolate is melted and the mixture is very smooth.
Remove from heat.
**Pour into the prepared pan.
Top with sprinkles.
Cover with plastic wrap and refrigerate overnight.
Cut into squares and serve.
Notes
Storage:
Store in an airtight container, on a platter covered tightly in plastic wrap, or in a sealable bag. It'll keep at room temperature for up to a week.
Homemade fudge also lasts up to three weeks in the fridge, tightly covered. It freezes well, too. Place it in an airtight container or freezer bag and freeze for up to three months.
How to heat treat baking mix
Baking mixes contain raw flour which should be heat-treated before eating. Heating it to 165°F will kill any potentially harmful bacteria that may be present.
Heat-treat the mix in the oven by spreading it onto a baking sheet and baking the dry mix at 350°F for 5 minutes, or until it reaches 165°F on an instant-read thermometer.
- I prefer Eagle Brand’s sweetened condensed milk because it only contains real milk and sugar—no preservatives or artificial ingredients.
- We heat-treat the sugar cookie mix to 165 degrees F to kill any potentially harmful bacteria in the raw flour.
- The sugar cookie mix may clump up a bit after being heated. Whisk it thoroughly into the melted ingredients for smooth ‘n creamy fudge.
- Resist the urge to dig into your fudge before it’s fully set! Slicing warm, melty fudge makes a mess, even with a sharp knife.
- It’s best to store leftover cookie dough fudge in a single layer with a sheet of wax paper in between so the pieces don’t stick together.
- Some people like to stir the sprinkles into the fudge mixture before adding it to the pan to set. Either way is fine.
You'll find more helpful tips and variations in the body of the post.
Nutrition Facts
Calories: 141kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 54mg | Potassium: 77mg | Fiber: 0.03g | Sugar: 17g | Vitamin A: 53IU | Vitamin C: 0.3mg | Calcium: 56mg | Iron: 0.1mg
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
More Homemade Candy for Holidays and Every Day
- Chocolate Covered Cherries
- Old Fashioned Fudge Recipe
- Peanut Butter Pretzel Bites
- 2 Ingredient Fudge
About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
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