Christmas Cookie Fudge: This super smooth, no-bake white chocolate fudge tastes like a classic Christmas sugar cookie and is topped with festive, Christmas sprinkles!
You guys! Christmas time is just my favorite. And this type of holiday dessert recipe makes me so happy. It combines two of my very favorite things: sugar cookies and cookie dough fudge! It tastes like sugar cookie dough but I don’t have to heat up my oven. This sugar cookie fudge recipe will be on repeat all holiday season long.
Why you’ll love this recipe
Let’s all say it together: no bake! This no-bake sugar cookie Christmas fudge is made with one sauce pan and one baking sheet and just needs to chill in the fridge. It doesn’t get much easier than that. We love it as much as this no bake candy cane pie or these no-bake cornflake cookies!
Easy recipes like this one are perfect for edible gift giving and squares of creamy fudge make a great addition to those Christmas cookie trays.
Just by changing the colors of the festive sprinkles you add to the top of the fudge, you can make this fudge for any holiday. Red and pink sprinkles for Valentine’s Day, green jimmies for St. Patrick’s Day, pastel eggs and bunnies for Easter … there are so many holiday options!
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Ingredients
A quick trip to the grocery store will provide all of the simple ingredients for this cookie fudge recipe.
- 12 tablespoons of unsalted butter
- 1 cup of sugar cookie mix, sifted
- 3/4 cup evaporated milk
- 3 cups granulated sugar
- 11 oz. white chocolate chips (one bag)
- 7 oz. marshmallow fluff (one jar)
- 1 teaspoon vanilla extract
- 3 tablespoons holiday sprinkles
See the printable recipe card for this Christmas fudge recipe below with ingredients, nutrition information, and detailed recipe notes.
How to make Christmas cookie fudge
If you can stir and pour, you are already qualified to make this white chocolate cookie fudge. But, we’ve still got detailed instructions and step-by-step photos below to walk you through this easy fudge recipe.
- First, line a 9×13 baking sheet with parchment paper and set it aside.
- Next, melt the butter in a large saucepan over low heat.
- To the melted butter, add the sifted sugar cookie mix and whisk it until it is completely blended.
- Now, add the evaporated milk and continue to whisk and cook over medium heat until the mixture is hot.
- Then, add the granulated sugar and continue to whisk and cook over medium-high heat for about 5-7 minutes until the mixture comes to a rolling boil.
- Add the white chocolate chips and stir until the chips have melted and incorporated into the mixture in the saucepan.
- Now, add the marshmallow fluff and vanilla extract. Continue to whisk until all of the ingredients are melted and blended and the mixture is smooth.
- Pour the white chocolate fudge into the prepared baking sheet.
- Sprinkle the holiday sprinkles evenly over the top of the fudge.
- Refrigerate the fudge for 2 hours or up to overnight. Once the fudge has hardened completely, use a sharp knife to cut it into about 40 bite-sized pieces. Serve by itself or on a Christmas dessert board, and enjoy!
Variations
We have come up with a few different ways that you can make this white chocolate fudge even a little more festive!
- Add 1/2 cup of crumbled baked sugar cookies to really amp up the sugar cookie flavor of this holiday fudge recipe.
- Use a cookie cutter to cut festive shapes from the set fudge. (Bonus: You can nibble on all of the pieces left over after cutting!)
- Choose your favorite sprinkles! We used nonpareils but you can add jimmies (those long skinny sprinkles) or the fancy holiday shaped sprinkles like trees, santa faces, wreaths, etc.
- Change the flavor of the cookie mix. I think a snickerdoodle or gingerbread cookie mix would be absolutely delicious for the holidays!
Storage
To store this Christmas cookie fudge in the refrigerator, layer it between pieces of wax paper and place it in an airtight container.
To freeze this fudge, wrap it in a layer of waxed paper, then in a layer of plastic wrap or aluminum foil. Store the wrapped fudge in a freezer bag for up to 3 months. When you are ready to eat it, allow it to thaw for 2-3 hours at room temperature.
More No Bake Christmas Desserts
We have it on good authority that no bake desserts just might keep you on Santa’s nice list! Here are some of the most delicious ways to make that list:
- Christmas Popcorn Balls (with a free gift tag printable!)
- Cornflake Wreath Cookies
- Christmas Chocolate Chip Cheese Ball
- Christmas Tree Cake Dip
- Holiday Snack Mix
Or if you don’t have to have a no bake recipe, you’ll love this melted snowman dessert!
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
📖 Recipe
Christmas Cookie Fudge
Ingredients
- 12 tablespoon unsalted butter
- 1 cup sugar cookie mix sifted
- ¾ cup evaporated milk
- 3 cups granulated sugar
- 11 oz white chocolate chips
- 7 oz marshmallow fluff
- 1 teaspoon pure vanilla extract
- 3 tablespoon holiday sprinkles
Instructions
- First, line a 9×13 baking sheet with parchment paper and set it aside.
- Next, melt the butter in a large saucepan over low heat.
- To the melted butter, add the sugar cookie mix and whisk it until it is completely blended.
- Now, add the evaporated milk and continue to whisk and cook over medium heat until the mixture is hot.
- Then, add the granulated sugar and continue to whisk and cook over medium-high heat for about 5-7 minutes until the mixture comes to a roiling boil.
- Add the white chocolate chips and stir until the chips have melted and incorporated into the mixture in the saucepan.
- Now, add the marshmallow fluff and vanilla extract. Continue to whisk until all of the ingredients are melted and blended and the mixture is smooth.
- Finally, pour the white chocolate fudge into the prepared baking sheet and sprinkle the sprinkles over the top of the fudge.
- Refrigerate the fudge for 2 hours or up to overnight. Once the fudge has hardened completely, use a sharp knife to cut it into about 40 bite sized pieces. Serve and enjoy!
Notes
- Sifting the sugar cookie mix prevents lumps in the fudge.
- You can use any combination of holiday sprinkles to decorate the top of the fudge.
- Keep the fudge refrigerated until it is ready to eat. If the fudge gets too warm, it can get sticky.
- Use a clean, sharp knife to cut the fudge. You may want to wipe it between cuts to keep the edges of the pieces as sharp as possible.
- To store this Christmas cookie fudge in the refrigerator, layer it between pieces of waxed paper in an airtight container.
- To freeze this fudge, wrap it in a layer of waxed paper, then in a layer of plastic wrap or aluminum foil. Store the wrapped fudge in a ziploc freezer bag. When you are ready to eat it, allow it to thaw for 2-3 hours at room temperature.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
jess says
this fudge is the best christmas fudge I have ever tried! thank you so much for sharing this recipe
Erin says
This is so easy and pretty! I can’t wait to make it for Christmas cookie plates this year!
Journa Liz Ramirez says
We also love Christmas cookie fudge! And I’m excited to make them again this Christmas. Thanks for sharing this wonderful recipe Jessica!