When the holidays arrive, we all want a dessert that tastes like magic but doesn’t demand hours of baking. Enter Christmas Sugar Cookie Fudge — creamy, buttery, melt‑in‑your-mouth, adorned with red and green sprinkles, and made without turning on the oven. It’s the perfect edible gift, the holiday tray must-have, and the cozy kitchen treat you’ll make year after year.
In this article, you’ll find:
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A clear ingredients list and no‑bake instructions
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Tips for texture, flavor, and presentation
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Seasonal variations to make this fudge your own
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Creative ways to gift or display
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Storage advice and shelf life
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Troubleshooting & FAQ
Let’s bring festive joy into your kitchen—with fudge.
Why Christmas Sugar Cookie Fudge Works for the Holidays
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No‑bake — saves oven space and effort
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Instantly festive — red & green sprinkles make it holiday-ready
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Flavor of sugar cookies in fudge form
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Perfect for gifting, swaps, or dessert platters
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Flexible and easy to customize
Ingredients
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2 cups white chocolate chips
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1 (14–15 oz) can sweetened condensed milk
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2 tablespoons unsalted butter
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½ cup sugar cookie dry mix (flour/sugar/vanilla base)
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1 teaspoon vanilla extract
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Pinch of salt
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Red and green holiday sprinkles
Optional additions: citrus zest (orange or lemon), a drop of almond extract, edible glitter dust
Equipment & Tools
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8×8 or 9×9 square pan
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Parchment paper or foil liner
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Heatproof bowl or double boiler setup
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Spatula or rubber scraper
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Sharp knife or bench scraper
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Airtight containers or gift packaging
Instructions
Step 1: Line the Pan
Line your pan with parchment paper or foil, allowing overhang on two sides for easy lifting. Lightly grease for clean removal.
Step 2: Melt Chocolate & Butter
In a double boiler or microwave (short bursts, stirring in between), melt the white chocolate chips and butter until completely smooth.
Step 3: Add Condensed Milk & Flavor
Remove from heat. Stir in the sweetened condensed milk and vanilla extract (plus zest or almond if using). Mix to a silky consistency.
Step 4: Fold in Sugar Cookie Mix
Gently fold in the sugar cookie dry mix and a pinch of salt. Mix until smooth, taking care not to overwork the batter.
Step 5: Pour & Top with Sprinkles
Pour the fudge mixture into the lined pan, smoothing the top. Immediately scatter red and green sprinkles, pressing lightly so they stick.
Step 6: Chill Until Firm
Refrigerate for at least 4 hours or ideally overnight, until the fudge is fully set.
Step 7: Slice & Serve
Lift the fudge from the pan using the parchment overhang. Use a warm, sharp knife to slice into festive squares. Wipe the blade between cuts.
Tips for Best Results
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Use quality white chocolate—cheap chips may separate
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Melt gently over low heat to avoid scorching
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Don’t skip the pinch of salt—it balances the sweetness
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Add sprinkles right after pouring while surface is still soft
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Chill thoroughly before slicing for crisp edges
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Warm your knife under hot water between cuts for clean slices
Variations & Holiday Twists
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Citrus sparkle: Add finely grated orange or lemon zest for brightness
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Double layer: Pour half the fudge, let set slightly, swirl in colored layer for contrast
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Cookie crumb mix: Fold in bits of sugar cookie or shortbread
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Chocolate drizzle: After slicing, drizzle dark or milk chocolate over each square
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Edible glitter: Dust with slight shimmer for festive shine
Presentation & Gift Ideas
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Stack fudge squares in clear cellophane bags and tie with ribbon
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Fill mini tins or gift boxes lined with parchment
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Place on holiday dessert boards alongside cookies and candies
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Wrap small bundles with twine and include a holiday tag
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Bundle with a bottle of syrup or hot cocoa mix for a dessert gift set
Storage & Shelf Life
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Store in an airtight container in the refrigerator — lasts up to 2–3 weeks
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At room temperature in a cool, dry location — around 1 week (if environment allows)
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Let fudge sit a few minutes at room temp before serving so it softens slightly
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Use parchment between layers to prevent sticking
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Avoid freezing — white chocolate sometimes separates after thawing
Troubleshooting
| Problem | Likely Cause | Fix |
|---|---|---|
| Fudge is too soft | Insufficient chilling or too much liquid | Chill longer, reduce condensed milk slightly |
| Gritty or grainy texture | Overheating chocolate or rapid cooling | Melt slowly, stir carefully, allow gentle cooling |
| Sprinkles sink or melt in | Added too late or base too fluid | Add sprinkles immediately when top is soft, don’t stir |
| Cuts are messy or crumbled | Fudge not cold enough or dull knife | Chill longer, warm knife between cuts, wipe blade |
| Bitter taste | Too much dry mix or poor ingredients | Use fewer dry mix, use good quality ingredients |
Frequently Asked Questions
Q: Can I omit sprinkles?
A: Yes — the flavor remains delightful; sprinkles are for appearance and festive flair.
Q: Is it gluten-free?
A: Only if your sugar cookie mix and other ingredients are certified gluten-free.
Q: Can I swap white chocolate for colored candy melts?
A: You can — but texture and flavor may differ slightly.
Q: How far in advance can I make it?
A: You can make it several days ahead if stored properly in airtight containers.
Q: Will the sprinkles bleed color?
A: If the surface is too wet or sprinkles are too moist, some color may run — add them just as pouring completes.
Final Thoughts
This Christmas Sugar Cookie Fudge brings holiday cheer with minimal effort. It captures the classic flavors of sugar cookies wrapped in creamy fudge and coated in festive colors. Whether for gift exchanges, holiday parties, or sweet surprises, it’s a treat designed to delight.
Make a batch, slice it prettily, wrap it prettily, and share the sweetness (and sparkle!) of your best holiday dessert. You’ll find this fudge becoming a yearly tradition, one that tastes as joyful as it looks.
Happy fudge-making and happy holidays!
