Easy Christmas Cookie Fudge Recipe

Combine two of the best holiday desserts into one festive treat with this Christmas cookie fudge recipe.

It’s simple, oh-so-creamy, and great for gifts.

If you love fudge but crave the sweet simplicity of a Christmas cookie, this is the recipe for you. 

It’s a no-bake, no-fuss, and no-holds barred holiday fudge recipe that tastes just like your favorite sugar cookie.

And it’ll melt in your mouth right before it knocks those Christmas socks off. 

Save some for Santa, though. You know he’s always watching!

Sugar Cookie Christmas Fudge Recipe

It’s the most wonderful time of year.

The time for dessert, that is! And if you don’t already have a favorite, this Christmas cookie fudge will soon be it!

Not only is it quick, but it’s so easy to jazz up with festive sprinkles.

Serve it at your next holiday party or give it out as work gifts. Either way, you’ll want to make extra!

Ingredients

The last thing you want during the holidays is more items on your shopping list. So luckily, these ingredients are pantry staples and easy to find.

• White Chocolate Chips –  They’re sweet and creamy, and add just the right flavor. They also give it that signature chewy texture. I like Ghirardelli melting wafers, but you can use any white chocolate you prefer.
  • One caveat: don’t use candy melts because the flavor isn’t great. And try to find decent white chocolate since the cheap stuff doesn’t melt quite right.

• Sugar Cookie Mix – This is what gives the fudge that recognizable sugar cookie flavor and texture.  Use any brand you like, and most boxes will have enough for two batches of fudge. 

• Sweetened Condensed Milk – It’s sweet and thick, making the fudge perfectly chewy. Think of it as the glue – without it, the fudge will fall apart. 

• Sprinkles – Although these aren’t required, they add fun, festive flair. So have some fun with it! You can use any sprinkles you like and modify them for different holidays, too.

How to Make Christmas Cookie Fudge 

Although this recipe is simple, take your time and make sure everything is thoroughly combined.

It only takes ten minutes, but if you take it off the heat early, you might have lumps in the finished product.

1. Mix the ingredients in a tall pot before turning on the heat. Mix the sugar cookie mix with the condensed milk until you no longer see crumbs, then add the chocolate.
2. Melt everything on low until smooth. You’ll need to stir continuously so nothing burns. Remove it from the heat as soon as everything is melted and combined.  
3. Sprinkle in some fun. Add the sprinkles and mix until they’re well incorporated.   
4. Pour it into a lined baking pan. Wax or parchment paper works best. Transfer the pan to the fridge to cool.
5. When the fudge is firm, remove it from the dish and cut it into squares. Serve or gift and enjoy! 

How to Store, Freeze and Thaw Christmas Cookie Fudge

Trust me, you won’t have leftovers.

But just in case, here’s how you can store, freeze, and thaw your Christmas cookie fudge.

To Store:

If you somehow have leftovers, transfer them to an airtight container and store them in the fridge.

They’ll be fresh for about three weeks. 

To Freeze:

If you want them to last longer, you can freeze the fudge squares.

Line a freezer-safe container with parchment paper, then lay the fudge in a single layer. Cover that with parchment and add another single layer.

Repeat until all the fudge is in the box and close the lid tightly.

Christmas cookie fudge will last about six months in the freezer. 

To Thaw:

To thaw frozen fudge, transfer the desired number of pieces to the fridge and let it thaw overnight.

Once it has its fudgy texture again, enjoy it straight out of the refrigerator. 

Tips for the Best Christmas Cookie Fudge

Making fudge is a quick and easy process. However, preparing everything beforehand will make the process a breeze. So:

• Stir the cookie mix and condensed milk well before adding the white chocolate. This will ensure everything gets really evenly combined and that there are no lumps of dry cookie mix left. 

• Stir the fudge the entire time it’s over the heat. If the mixture is left to sit while the heat is on, it might burn.

• Let the mixture get super smooth before pouring it into the pan. If you can accomplish velvety perfection, you’ll have the most delectable fudge ever!

• Depending on the sprinkles you use, your fudge will have a slightly crunchy texture. If you want them to be less crunchy, use softer, smaller sprinkles.

• Add the sprinkle right at the end, just before pouring it into the dish. If you add colored sprinkles, mix it, then let it sit before pouring, the heat from the fudge will melt the sprinkles and cause bleeding. So instead of nice pops of fun color, you’ll have a mess of streaks.

Note: Depending on the brands you choose, the calories for this recipe will vary. But in general, one whole batch is around 3375 calories.

(725 calories for the cookie mix, 1375 for the chocolate, and 1,275 for the condensed milk)

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