Sugar Cookie Fudge for Cookie Exchange

Why Bring Sugar Cookie Fudge to a Cookie Exchange?

Cookie exchanges are a staple of holiday gatherings: trays full of classic cookies, family favorites, and joyful treats. But if you want to stand out—or offer something slightly different—this sugar cookie fudge is your secret weapon. Here’s why:

• It still fits the theme. While it’s fudge and not a traditional drop or cut cookie, it tastes like a sugar cookie and is loaded with sprinkles, so it still blends into the cookie tray.

• Bold visual appeal. Squares of fudge with festively colorful sprinkles catch the eye and invite conversation.

• Easy to make in large batches. Just one tray often yields enough to share, meaning you won’t be up all night baking dozens of individual cookies.

• Make‑ahead friendly. You can make it a day or two ahead, wrap it nicely, and bring it to the event without stress.

• Great for gifting or sharing. Whether you take individual wrapped pieces or a big tray, people will love the fudge and remember you for something a little different.

If you’re participating in a cookie exchange, or even putting together a holiday dessert platter or gift box, this sugar cookie fudge gives you something unique and memorable.

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Ingredient List & Notes

Here’s everything you’ll need to make a batch of sugar cookie fudge geared for sharing at a cookie exchange—about 24 squares.

Ingredients

• 12 oz (≈340 g) white chocolate chips or finely chopped white chocolate

• 1 (14 oz) can sweetened condensed milk

• ¼ cup (56 g) unsalted butter

• 2 teaspoons pure vanilla extract

• ¼ teaspoon almond extract (optional, enhances sugar‑cookie flavor)

• ½ teaspoon salt

• 1 cup finely crushed sugar cookies (roughly 8‑10 cookies)

• 1 cup holiday sprinkles (red, green, white non‑pareils or festive shapes)

• Optional topping: extra sprinkles or extra crushed sugar cookies

Ingredient Notes & Tips

• White chocolate: Choose a good quality version for smooth texture; avoid low‑end “candy melts” if you want better taste and texture.

• Sweetened condensed milk: Provides richness and is the base that lets you skip candy‑thermometer steps—ideal for an easy, reliable fudge.

• Butter: Adds richness and buttery sugar‑cookie flavor.

• Vanilla & Almond extracts: Vanilla is essential; almond is optional but gives a subtle sugar‑cookie dough nuance.

• Salt: Just a pinch balances out the sweetness and brings out the vanilla flavor.

• Crushed sugar cookies: Adds texture and reinforces the sugar‑cookie theme; use any plain sugar cookie variety.

• Sprinkles: For fun, visual appeal, and making the fudge fit right into a cookie‑exchange tray. Choose sprinkles that hold their color and shape.

• Optional topping: Adds extra festivity; you might press extra crushed cookies or sprinkles on top before setting for a layered look.

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Tools & Prep Essentials

• 8″×8″ or 9″×9″ square baking pan (for tray of fudge)

• Parchment paper or foil to line the pan with overhang (for easy removal)

• Medium saucepan for melting

• Heat‑proof rubber spatula or wooden spoon

• Sharp knife for cutting squares

• Measuring cups and spoons

• Optional: cellophane bags or small holiday boxes if you’re packaging squares for the cookie exchange

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Step‑by‑Step Instructions

Follow this process to create sugar cookie fudge that displays beautifully and tastes amazing at your holiday event.

Step 1: Prepare the Pan

Line your baking pan with parchment paper or foil, leaving an overhang on two sides to make lifting out the fudge easier. Lightly grease the paper with a small amount of butter or non‑stick spray.

Step 2: Melt the Base Ingredients

In a medium saucepan over low to medium‑low heat:

1. Add the butter and allow it to melt gently.

2. Add the sweetened condensed milk and stir until warm and starting to steam slightly around the edges (but not boiling vigorously).

3. Add the white chocolate chips or chopped white chocolate. Stir continuously until fully melted and smooth.

4. Remove from heat promptly when smooth to avoid overheating, which can make white chocolate grainy.

Step 3: Flavoring and Mix‑Ins

1. Stir in the vanilla extract and optional almond extract.

2. Add the salt and stir to combine.

3. Gently fold in the crushed sugar cookies so they are distributed evenly.

4. Fold in about half of the holiday sprinkles (⅓ to ½ cup), reserving the rest for the topping.

Step 4: Pour & Top

1. Pour the fudge mixture into your prepared pan, smoothing the surface with a spatula.

2. Sprinkle the remaining sprinkles (and extra crushed cookies, if using) evenly across the top of the fudge, pressing lightly so they adhere.

Step 5: Chill & Set

Cover the pan loosely with foil or plastic wrap. Place in the refrigerator and chill for at least 2–3 hours, or preferably overnight, until the fudge is firm to the touch.

Step 6: Cut, Package & Share

1. Use the parchment overhang to lift the fudge block from the pan.

2. Use a sharp knife—warm the blade under hot water, dry it—for cleaner cuts. Cut into approximately 1½‑inch squares (you should yield about 20‑24 squares).

3. Arrange squares on your cookie‑exchange tray, or package individually in small cellophane bags tied with ribbon. You can also stack in holiday tins layered with parchment between layers if you’re gifting.

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Pro Tips for Maximum Impact at a Cookie Exchange

• Plan the portion size. Cookie exchanges often give each person one or two pieces of many treats—making 20‑24 squares gives you plenty.

• Focus on appearance. The sprinkles and crushed cookie topping make the fudge look festive and distinct from other cookies on the table.

• Package a few early. If you’re bringing fudge in boxes or bags, pre‑label or tag them: “Sugar Cookie Fudge – Homemade.” People appreciate knowing it’s handmade.

• Keep textures clean. Ensure the fudge is well chilled before cutting so squares hold their shape on the tray and don’t smudge.

• Consider flavors wisely. Instead of wild flavors that might clash, this sugar‑cookie version appeals to many palates—safe for gatherings.

• Serve with purpose. On your cookie exchange tray, place a small sign or tag so guests identify it as “Fudge” rather than a traditional cookie—it helps manage expectations and highlights its uniqueness.

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Customization & Variations

• Candy‑cane variation: Add peppermint extract (½ teaspoon) and top with crushed candy canes instead of sprinkles.

• Cookies & cream twist: Use crushed chocolate‑sandwich cookies in place of sugar cookies and add mini chocolate chips.

• Nutty version: Stir in ½‑cup chopped toasted pecans or salted almonds (skip if allergy concern).

• Layered look: After pouring half the fudge base and letting it set slightly, add a thin layer of tinted white‑chocolate fudge on top for a two‑tone effect.

• Color‑theme version: Use sprinkles in one or two colours matching your holiday theme (e.g., silver & blue, gold & white).

• Gluten‑free edition: Ensure crushed cookies and sprinkles are certified gluten‑free.

• Vegan alternative: Use vegan white chocolate, a plant‑based version of condensed milk, vegan butter and vegan sprinkles.

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Frequently Asked Questions (FAQs)

Is this fudge better than baking dozens of cookies for a cookie exchange?
It’s not a matter of better—but it offers a fresh, unique option. While traditional cookies are great, this fudge gives you a standout item that demands attention and compliments. It’s especially helpful if your baking schedule is tight.

How long will this fudge stay fresh?
Stored in an airtight container in the refrigerator, it stays fresh for up to 7 days. At room temperature in a cool room, it may last 2–3 days. For best texture, chill until serving.

Can I freeze this fudge?
Yes. Wrap the block in plastic wrap and then foil. Freeze for up to 2–3 months. When ready to use, thaw in the refrigerator a few hours before packaging or serving.

Why did my white chocolate fudge look gritty?
White chocolate is sensitive to heat and moisture. Ensure your equipment is dry, use low heat, stir constantly, and remove from heat once smooth. Overheating can cause grainy texture.

Can I skip the sprinkles or topping?
Yes—but you might lose the festive visual impact. On a crowded cookie exchange table, sprinkles help the fudge look special and holiday‑appropriate.

What size should I cut the squares?
1‑inch to 1½‑inch squares are typical for cookie exchanges. This size gives guests a little bite without overwhelming them. A 9″×9″ pan cut this way yields about 20‑24 pieces.

Is the use of sweetened condensed milk safe/easy?
Yes—it’s a common ingredient in fudge that makes the process simpler because you don’t need to reach a specific temperature. Just be sure to chill the fudge properly for best results.

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Why This Recipe Will Be a Hit at Your Cookie Exchange

When you walk into a cookie exchange with tray after tray of similar cookies, the sugar cookie fudge shows up and says: here’s something special. Creamy instead of crunchy, fudge instead of baked cookie. Yet still sweet, fun, and indulgent. You’ll pull people in with appearance, then win them over with flavour and texture.

It offers:

• A break from tradition: everyone expects cookies—give fudge.

• Striking presentation: sprinkles, squares, gift‑friendly format.

• Ease for the baker: fewer steps than many decorated cookies.

• Make‑ahead convenience: make a day in advance and simply bring.

• Wide appeal: sugar‑cookie taste is universally loved, making it safe for group events.

In short: this sugar cookie fudge is your strategic cookie exchange card—it works, it impresses, and it spreads joy.