Oh my gosh, you have to try this Sugar Cookie Fudge! It’s like Christmas morning and birthday parties had a delicious baby. I stumbled upon this recipe when I desperately needed a last-minute treat for my niece’s bake sale – you know how those school events sneak up on you! The moment that sweet, creamy fudge hit my tongue with its sugar cookie crunch and those cheerful rainbow sprinkles, I was hooked. Now it’s my go-to for potlucks, gifts, and those “I need something sweet NOW” emergencies. Best part? It comes together faster than you can say “second helping” with just a handful of simple ingredients. Trust me, one bite and you’ll understand why this fudge disappears faster than cookies at a sleepover!
Why You’ll Love This Sugar Cookie Fudge
Let me count the ways this fudge will steal your heart (and your snack drawer):
- It’s foolproof – no oven, no baking disasters, just stir and chill!
- Those rainbow sprinkles? Instant party in every bite (my kids go nuts for them)
- Perfect for gifting – I wrap squares in cute boxes and watch friends’ eyes light up
- Ready in under 15 minutes active time (hello, last-minute cravings!)
- Tastes like childhood nostalgia with that sugar cookie crunch
Seriously, it’s happiness you can eat with a spoon.
Ingredients for Sugar Cookie Fudge
Here’s what you’ll need to make magic happen – I promise your pantry probably has most of this already! The beauty of this recipe is how simple the ingredients are, but oh boy do they come together beautifully:
- 3 cups white chocolate chips – the good quality kind melt smoother (I learned this the hard way after a grainy batch!)
- 1 can (14 oz) sweetened condensed milk – that sticky-sweet nectar of the baking gods
- 1 tsp vanilla extract – pure, not imitation, makes all the difference
- 1/2 tsp almond extract – my secret weapon for that bakery-style flavor
- 1/2 cup crushed sugar cookies – I use store-bought for convenience, but homemade works too
- 1/4 cup rainbow sprinkles – because everything’s better with sprinkles, right?
See? Nothing fancy – just pantry staples that create pure magic when combined. Now let’s get mixing!
Equipment You’ll Need
Gather these trusty kitchen tools – nothing fancy, just the basics:
- Medium saucepan – for melting that dreamy chocolate mixture (nonstick is my best friend here)
- 8×8-inch baking pan – the perfect fudge thickness every time
- Parchment paper – lifesaver for easy removal (no stuck-on fudge disasters!)
- Spatula – my silicone one scrapes every last bit of goodness into the pan
That’s it! No mixer, no fancy gadgets – just simple tools for simple deliciousness.
How to Make Sugar Cookie Fudge
Okay, let me walk you through this step-by-step – it’s so easy you’ll wonder why you haven’t been making this weekly like I do! My first attempt turned into a sticky mess (oops), but now I’ve perfected the method after many delicious “experiments.”
Step 1: Prepare the Pan
First things first – line that 8×8-inch pan with parchment paper like you’re wrapping a present. Leave some overhang on the sides – these will be your “handles” later to lift the fudge out. I learned the hard way that skipping this step leads to fudge that plays hide-and-seek with your spatula!
Step 2: Melt the Chocolate Mixture
Now the fun part! Combine white chocolate chips and sweetened condensed milk in your saucepan over low heat (I can’t stress “low” enough – burnt chocolate is sad chocolate). Stir constantly with your spatula until it’s smooth as silk, about 3-5 minutes. If you see any lumps, just keep stirring – patience is key here!
Step 3: Add Flavor and Mix-Ins
Remove from heat and stir in those magical extracts – the vanilla and almond combo makes people ask “what IS that amazing flavor?” Then gently fold in the crushed cookies and sprinkles. Don’t overmix here – we want those pretty cookie chunks visible! The batter will thicken slightly as it cools.
Step 4: Chill and Serve
Pour your fudge mixture into the prepared pan and smooth the top. Now the hardest part – waiting! Refrigerate for at least 2 hours (I know, torture). When it’s firm, use those parchment handles to lift it out. Pro tip: run a sharp knife under hot water, dry it, then cut clean squares – perfect edges every time!
See? Simple as can be. Now try not to eat the whole pan in one sitting (no judgment if you do – been there!).
Tips for Perfect Sugar Cookie Fudge
After making this fudge more times than I can count, here are my hard-won secrets:
- Hot knife trick: Dip your knife in hot water before each cut – those edges will be cleaner than my kitchen counters after baking day!
- Sprinkle strategy: Match sprinkles to holidays – red/green for Christmas, pastels for Easter (my niece loves helping with this part)
- Cookie crunch: Don’t crush cookies too fine – we want those satisfying little bites of texture
- Chill time: If you can wait 4 hours instead of 2, the fudge firms up even more beautifully
- Storage hack: Layer squares between parchment in your container to prevent sticking
Trust me, these little tricks take your fudge from “yum” to “OH MY GOSH WHAT IS THIS MAGIC?”
Variations for Sugar Cookie Fudge
This recipe is like a blank canvas for your sweet tooth! Here are some of my favorite twists:
- Peanut butter paradise: Swap almond extract for peanut butter extract and use crushed Nutter Butters instead of sugar cookies
- Chocolate chip cookie edition: Chocolate chips and crushed Chips Ahoy? Yes please! (I add 1/4 tsp extra vanilla too)
- Birthday cake blast: Use cake batter extract and rainbow chip cookies for ultimate celebration vibes
- Eggnog special: Around the holidays, I use rum extract and crushed ginger snaps – tastes just like Christmas!
The possibilities are endless – make it your own!
Storing and Serving Sugar Cookie Fudge
Here’s the scoop on keeping your fudge fresh and fabulous! I store mine in an airtight container in the fridge – it stays perfect for up to a week (if it lasts that long!). For serving, I love arranging squares on a vintage cake stand at parties or wrapping them in cute cellophane bags with ribbon for gifts. Room temperature is fine for an hour or two when serving, but trust me – that cool, creamy texture straight from the fridge is absolute magic!
Sugar Cookie Fudge Nutrition
Now let’s talk nutrition – but not too seriously, okay? Each fudgy square (if you can stop at just one!) contains about 180 calories of pure joy. These are estimates, of course – your exact numbers might dance a bit depending on your cookie brand or how generous you are with those sprinkles. The important thing? Every bite delivers happiness, and that’s the best kind of nutrition!
Frequently Asked Questions
Q1. Can I use milk chocolate instead of white chocolate chips?
While you can, the flavor will be totally different – more like chocolate fudge with cookie pieces. White chocolate lets the sugar cookie flavor shine. If you do swap, reduce the sweetened condensed milk slightly since milk chocolate is softer.
Q2. How long does this fudge last in the fridge?
In an airtight container, it stays fresh for about a week – if you can resist eating it that long! The texture actually improves after a day as the flavors meld. I once hid a batch behind the veggies (shh!) and it was still perfect on day seven.
Q3. Can I freeze sugar cookie fudge?
Absolutely! Layer squares between parchment paper in a freezer bag for up to 3 months. Thaw overnight in the fridge – the sprinkles might bleed a tiny bit, but the taste is still amazing. Perfect for holiday prep!
Q4. My fudge turned out too soft – what went wrong?
Probably needed more chill time or the chocolate wasn’t fully melted. Next time, make sure your mixture is completely smooth before pouring, and don’t skimp on refrigeration. If it’s still soft, pop it in the freezer for an hour before cutting.
Q5. Can I make this without nuts or nut extracts?
Of course! Just skip the almond extract and use all vanilla. The sugar cookies and sprinkles give plenty of flavor. My nephew has allergies, so this is how I make his special “safe” batches.
Did you make this fudge? I’d love to hear how it turned out! Leave a comment or snap a photo of your creation – happy baking, friends!
Print
15-Minute Sugar Cookie Fudge That’s Irresistibly Tasty
- Total Time: 2 hrs 15 mins
- Yield: 16 pieces 1x
- Diet: Vegetarian
Description
A sweet and creamy fudge with the taste of sugar cookies. Easy to make with simple ingredients.
Ingredients
- 3 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup crushed sugar cookies
- 1/4 cup rainbow sprinkles
Instructions
- Line an 8×8-inch pan with parchment paper.
- Melt white chocolate chips and sweetened condensed milk in a saucepan over low heat, stirring until smooth.
- Remove from heat and stir in vanilla and almond extracts.
- Fold in crushed sugar cookies and sprinkles.
- Pour mixture into the prepared pan and smooth the top.
- Refrigerate for 2 hours or until firm.
- Cut into squares and serve.
Notes
- Store in an airtight container in the fridge for up to 1 week.
- Use a sharp knife to cut clean slices.
- Adjust sprinkles for festive occasions.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 18g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg
Keywords: sugar cookie fudge, easy fudge recipe, no-bake dessert