Sugar Cookie Fudge Recipe
Alright, Let Me Tell You About This Sugar Cookie Fudge
Okay, so imagine it’s Sunday afternoon. Rain is ping-ponging off the windows, my kids are darting in and out of the kitchen like I’m passing out concert tickets, and the only thing on my to-do list that sounds remotely fun is making something sweet. Enter my trusty old Sugar Cookie Fudge Recipe. This thing started out as a last-resort holiday experiment (I may have dropped a tray of cookies, don’t ask) and—what do you know—it’s now the treat everyone requests when cousin Josh or Aunt Ruth swoops in around the holidays. Or, honestly, whenever. Even my neighbor Jean once knocked on my door for a square or two, and she barely talks to anyone!
Why I Keep Coming Back to This
I make this when I’m too tired to roll out dough and cut perfect little cookies. (You know, when you wanna be fun but also…not that fun?) My family goes nuts for it because, well, it basically tastes like if a sugar cookie and fudge had a fantastically sweet baby. It’s fast, and you can pretty much throw it together if you’ve got five minutes, a sweet tooth, and decent aim for the microwave. Sometimes the fudge sets a bit weird if it’s humid, but honestly it’s fudge. If it’s sticky, it’s just extra gooey—nobody’s thrown it out yet.
Gather Up Some Ingredients (Swaps Are Welcome!)
- 12 oz (about 2 heaping cups) white chocolate chips – I use Ghirardelli when I’m feeling posh, but store brand’s truly fine.
- 1 can (14 oz) sweetened condensed milk – My grandma always swore by Eagle Brand, but after trying half a dozen, I actually think generic is just as tasty.
- 1/2 cup unsalted butter (melted) – Sometimes I only have salted on hand, and honestly it’s not deal-breaking. Just skip the added pinch of salt.
- 1 teaspoon vanilla extract – Or almond extract, especially if you want that birthday cake vibe.
- 1 cup dry sugar cookie mix – The classic Betty Crocker pouch is ideal, but I’ve swapped in other brands when in a pinch and it still works.
- A handful of sprinkles (optional, but is it really optional?) – My kids insist on rainbow jimmies, but holiday shapes are fun too, if you hoard those little jars like me.
- Pinch of salt (see butter note above)
Here’s How You Do It (No Need for Perfection)
- Line an 8×8 pan with parchment, or foil in a pinch. Give it a quick grease if you don’t want to chase fudge with a spatula later.
- In a big-ish microwave safe bowl, toss in your white chocolate chips and sweetened condensed milk. Microwave in 30 second bursts, stirring after each, until melted and smooth. Usually takes about 1m 30s but seriously, go slow—it turns from melty to scorched in a snap.
- Stir in the butter until glossy, then add the vanilla (or almond—your call) and dry sugar cookie mix. Now stir like you mean it. This is where I usually sneak a taste, and on second thought, maybe let it cool half a minute first.
- Work fastish: spread the thick, gloriously gooey mess into your lined pan. I use a spatula or sometimes just a buttered hand; it’s a fudge free-for-all.
- Scatter sprinkles across the top. If you’re using the tiny scented ones, fair warning—sometimes they run, but I kind of dig the technicolor swirls.
- Chill in the fridge for at least 2 hours. I say ‘at least’ like I don’t check every 25 minutes. Don’t worry if it seems fudgy at first—it’ll firm up. Probably.
- Lift from pan (is there anything more satisfying?) and slice into squares.
Some Notes from the Occasional Kitchen Catastrophe
- If the fudge looks a bit greasy halfway through, don’t panic—just keep stirring, it tends to sort itself out.
- The first time I tried, I over-microwaved and scorched the chocolate. If you smell burny sugar, just start over … trust me.
- Sugar cookie mix brands do taste a bit different, but I honestly can’t remember which batch was best.
Stuff I’ve Tried (Not All Winners!)
- Added crushed freeze dried strawberries: Pretty, but tasted a bit like astronaut food. Not my fave, but maybe you’ll love it?
- Salted caramel chips instead of white chocolate: Actually, pretty tasty! Sweeter than a bag of Halloween loot, though.
- No sprinkles: Once, never again. It looked sad. My teenager actually frowned at it.
Equipment You’ll Need (Or Improvise Like I Do)
- 8×8 inch (20cm) baking pan – But go ahead and use a loaf tin if that’s all you’ve got, the fudge won’t mind.
- Microwave safe mixing bowl – Glass bowls seem to work best, but if you’ve only got plastic, just keep an eye out for overheating.
- Parchment paper – Or foil, or honestly just a lot of nonstick spray.
- Knife or pizza cutter for slicing – Pizza cutter, believe it or not, makes the neatest lines. Who knew?
How (Not) to Store It
Here’s the official answer: covered in the fridge, for up to a week. Here’s the real answer: I’ve never seen a batch make it past day two. If yours does—congrats, you’ve got more willpower than my entire household. Freeze leftovers in little squares (if you don’t eat them first).
My Favorite Ways to Serve It
I love cutting the fudge into tiny cubes and serving it with a strong cup of coffee—personally, I think the fudge is even tastier the next day (leftovers are a myth, but just in case).
For a little extra, pile them up on a pretty plate with crushed peppermint or even a grating of lemon zest. Sometimes I skip the plate altogether and eat one right from the fridge—don’t judge.
Pro Tips I Learned the Hard Way
- If you try to slice it before it’s properly cold, it’ll be like wrangling a sticky blob. I once rushed this step and regretted it because I ended up with fudge-crumbs instead of squares.
- Resist the urge to keep microwaving past melty stage—the chocolate goes from magic to mud real quick.
- Don’t stress about perfect lines. Actually, it looks more homemade with a few wonky pieces. Plus, people eat the ugliest ones first anyway.
FAQ (Real Questions—and Real Answers!)
Q: Can I make this dairy-free?
A: Oof, I haven’t nailed that one yet. I tried coconut condensed milk once; it was a little odd, sweet in a different way. But go for it if you’re adventurous!
Q: Why does my fudge look greasy on top?
A: Don’t stress! It usually sets up fine after a couple hours in the fridge. If not, just blot it gently with a paper towel (that’s what I do, anyway).
Q: Can I double this for a crowd?
A: Absolutely. Use a 9×13 pan, don’t forget to increase the fridge time though, or it’ll be a gooey mess (been there).
If you’re keen on more fudge or easy treat ideas, Sally’s Baking Addiction has great inspiration. For those who want a homemade sugar cookie mix, King Arthur’s sugar cookies work in a pinch—just use the dry mix stage.
And before I forget (see, easily distracted), if you ever drop sprinkles all over the place while making this, just call it your “kitchen confetti”. Happens to me every. single. time. Happy fudge making—let me know what you try!
Ingredients
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup sugar cookie mix
- 1/4 teaspoon salt
- 1/3 cup festive sprinkles
- 1/4 cup sugar cookie crumbs (optional, for topping)
Instructions
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1Line an 8×8-inch square baking dish with parchment paper and set aside.
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2In a medium saucepan, combine white chocolate chips, sweetened condensed milk, and butter.
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3Heat over medium-low heat, stirring constantly until the chocolate is melted and the mixture is smooth.
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4Remove from heat. Stir in vanilla extract, sugar cookie mix, and salt until fully incorporated.
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5Pour the fudge mixture evenly into the prepared dish. Top with sprinkles and optional sugar cookie crumbs.
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6Refrigerate for at least 40 minutes, or until set. Cut into squares and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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