Looking for a festive fudge recipe to make for the holiday season? This Christmas sugar cookie fudge recipe is so fun & easy to make! It’s the perfect sweet treat to bring to any Christmas party or to make as an edible gift.
Once I learned how easy it was to make homemade fudge, I’ve gone crazy with different flavor combos! This delicious sugar cookie fudge is so fun to make and perfect for Christmastime!
Here’s what you’ll love about this Christmas sugar cookie fudge recipe:
- It’s SO easy to make. You only need basic ingredients, and the process for making it is so simple – no need for a candy thermometer, special techniques, or fancy equipment. This really is SUCH an easy holiday fudge recipe!
- It’s made with REAL sugar cookies! (And no, you don’t have to bake a batch of sugar cookies to make this fudge!). You can easily use leftover Christmas sugar cookies or store-bought sugar cookies. Because they get chopped & crumbled into the mixture, you’ll never know!
- You can easily halve this recipe if you want to make smaller batches of two kinds of fudge instead of one huge batch. See my notes at the bottom of the page.
- I mean, it’s just plain pretty. Just look at that gorgeous fudge!
Ingredients you’ll need:
You just need a few simple ingredients and you’re on your way to some delicious fudge!
- Unsalted butter
- Sweetened condensed milk – make sure you use Eagle Brand! This helps produce such a creamy fudge, and I’ve found that all sweetened condensed milks aren’t the same. I typically buy store brand of almost everything, but the Eagle Brand SCM is thicker and produces a better fudge.
- Mini marshmallows – you don’t taste them in the fudge, but they give it some texture and lift, as well as a wonderfully soft bite
- White chocolate chips – you’ll need three cups of white chocolate chips for this recipe, BUT, if you want to halve this recipe and make a 2nd kind of fudge, you can very easily do that! (See my notes at the bottom!)
- Sugar cookies (finely chopped) – yes, this recipe calls for REAL sugar cookies! No sugar cookie mix in this fudge, friends – the real, crumbled up sugar cookies help add so much flavor AND texture to this fudge. You can use any kind – leftover from a batch that you’ve recently made, store-bought sugar cookies, etc. They get chopped up finely enough that it doesn’t matter. 😉
- Vanilla extract – to drive home part of that sugar cookie flavor
- Pinch of salt – just a little bit helps bring out the flavor
- Christmas sprinkles – whatever kind you’d like. I used red & green jimmies for this recipe, but you could easily use any other kind of red & green sprinkles. I’d just stay away from the granular sugar sprinkles, simply because they won’t show up as much.
How to make Christmas Sugar Cookie Fudge:
Just a few simple steps to follow!
Step one: Cook the butter, sweetened condensed milk, and white chocolate chips in a saucepan
Add those three ingredients to a saucepan over medium heat. Stir somewhat regularly until the chocolate chips completely dissolve into the liquid mixture. This will take about 5 minutes.
Step two: Stir in the marshmallows
Add the marshmallows, and stir them into the creamy mixture until they completely dissolve – just a couple of minutes.
Step three: Add the vanilla, pinch of salt, and part of the sugar cookies & sprinkles
**Make sure to reserve a couple of tablespoons of sugar cookies and some of the sprinkles for sprinkling on top of the fudge.** Stir these in, just until combined.
Step four: Pour fudge mixture into prepared pan
Line a square pan with foil & lightly grease with cooking spray. Pour the fudge mixture into the pan, and then sprinkle the remaining cookie crumbles & sprinkles on top.
Step five: refrigerate
Put the pan in the fridge for at least 3-4 hours, or even just overnight, to let the fudge set. If you make a half batch, it really should be good to go after about 3 hours in the fridge.
Step six: Remove from pan and slice!
Gently lift the foil + the fudge out of the baking dish and set on a cutting board. Peel the foil pieces away from the edges, and then use a sharp knife to cut fudge into squares.
Display on pretty plate next to some other christmas cookies, and you’ve got yourself a beautiful Christmas treat display!
Tips for making this easy Christmas cookie fudge recipe:
- Store in an airtight container in the fridge. You can easily keep it in the fridge for a couple of weeks and it’ll still taste just fine.
- Bring it up to room temperature before you serve it – the flavor comes out more!
- You can EASILY cut this recipe in half & make 2 different kinds of fudge instead of just the one! (This is actually what I almost always do!) It’s easy to halve everything except for the sweetened condensed milk since that comes in a standard can, so I just split the can in half (a little more than 1/2 c) and use it for another batch of fudge of a different flavor. (I’ve got a couple ideas for you below!)
Other delicious fudge recipes perfect for Christmas:
- Peppermint mocha fudge – a classic chocolate fudge…just made with dark chocolate chips + spruced up with a Christmasy flavor! No fuss and super easy prep!
- Spiced cranberry & pistachio white chocolate fudge – a GORGEOUS Christmas fudge recipe! It’s not only beautiful, it tastes AMAZING.
More easy recipes you’ll love for Christmastime:
- White chocolate Christmas popcorn – doesn’t get much simpler than this! Perfect for making in bulk for Christmas parties or making mason jar/bagged edible gifts.
- Nutcracker toffee – a fun Christmas spin on an easy saltine toffee recipe.
Christmas Sugar Cookie Fudge Recipe
- 4 tbsp unsalted butter (1/2 stick)
- 1 14 oz can sweetened condensed milk**
- 3 c white chocolate chips (I used Nestle brand; you'll need 2 bags)
- 2 c mini marshmallows
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 c Christmas sprinkles + extra for sprinkling
- 2 c chopped sugar cookies (see note) (about 8-10 sugar cookies + extra for sprinkling)
- Line square baking dish (8x8" or 9x9") with aluminum foil. Spray the foil with cooking spray.
- Add butter, sweetened condensed milk, and white chocolate chips to a saucepan over medium heat. Stir occasionally until chips are melted - about 5 minutes.
- Add in mini marshmallows, stir occasionally until they dissolve into the mixture - about another 2 minutes - and then remove from heat. Stir in vanilla, sugar cookie crumbs, and sprinkles.
- Pour the mixture into prepared pan, ensuring you get it to spread as evenly as you can across the pan.
- Immediately sprinkle extra sugar cookie crumbs and sprinkles on top.
- Chill for at least 3-4 hours or overnight.
- Remove pan from fridge, lift fudge out with foil, and then use a sharp knife to slice fudge into about 32 smaller pieces. You can make fewer cuts than this to produce larger pieces of fudge, but because this is such a decadent and sweet treat, I like to make smaller pieces.
- Store in an airtight container at room temperature for several days. It'll stay moist & delicious for quite a while!
- *Fudge is SO decadent, so I gave such a wide range in serving sizes because you may want to cut really small pieces!
- **In order to make sure others would achieve the same outcome, I used Eagle Brand sweetened condensed milk since it's widely available. I noticed it's much thicker than my store brand, so if you use something other than Eagle Brand, it could potentially affect the recipe. I really don't know that it'd make THAT much of a difference, but because texture is key to this recipe, you might want to use Eagle Brand just because you know it'll work!
- Sugar cookies: No need to bake fresh ones for this recipe! You can easily use leftover Christmas sugar cookies or store-bought sugar cookies. Because they get chopped & crumbled into the mixture, you'll seriously never know!
- If you want to halve this recipe: It's easy to halve everything except for the sweetened condensed milk since that comes in a standard can, so I just split the can in half (a little more than 1/2 c) and use it for another batch of fudge of a different flavor. Try this peppermint mocha fudge or this spiced cranberry & pistachio white chocolate fudge. Both are delish and perfect for Christmastime, too!