How to Make Delicious Sugar Cookie Fudge at Home

If you love the flavor of classic sugar cookies but want something richer and creamier, this sugar cookie fudge is your new go-to treat. It’s smooth, perfectly sweet, and studded with sprinkles for a festive touch. The best part?

It comes together on the stovetop in minutes with simple ingredients you probably already have. This is the kind of dessert that makes a quick gift, a holiday highlight, or just a cozy afternoon pick-me-up. One small square goes a long way, but it’s hard to stop at just one.

What Makes This Recipe So Good

• Quick and easy: No candy thermometer needed and no special skills required.If you can stir, you can make this fudge.
• Classic cookie flavor: Almond extract and vanilla echo the taste of sugar cookie dough in a creamy, melt-in-your-mouth texture.
• Perfect for gifting: It sets cleanly, slices neatly, and holds up well in treat boxes and tins.
• Customizable: Change the sprinkles, add crushed cookies, or swirl in white chocolate for a new twist every time.
• Make-ahead friendly: Keeps well in the fridge or freezer, so you can prep it days before you need it.

Ingredients

• 3 cups white chocolate chips (about 18 ounces)
• 1 (14-ounce) can sweetened condensed milk
• 4 tablespoons unsalted butter, cut into pieces
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract (optional but recommended)
• 1/4 teaspoon fine sea salt
• 1/3 cup rainbow sprinkles or holiday sprinkles, plus more for topping
• 2 tablespoons powdered sugar (optional, for a slightly drier, cookie-like finish)

How to Make It

1. Prep your pan: Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on two sides to lift the fudge out later. Lightly spray the paper with nonstick spray if your parchment tends to stick.
2. Set up your mix-ins: Measure out your sprinkles and keep them nearby. If your kitchen is warm, store them in the fridge so they don’t melt too quickly when mixed in.
3. Melt low and slow: In a medium, heavy-bottomed saucepan, add the white chocolate chips, sweetened condensed milk, and butter.Warm over low heat, stirring constantly with a rubber spatula, until the mixture is smooth and glossy. Don’t rush this—white chocolate scorches easily.
4. Flavor it: Remove from heat and stir in the vanilla, almond extract, and salt. If using powdered sugar, sift it in and stir well to avoid lumps.The fudge will thicken as you stir.
5. Fold in sprinkles: Let the mixture cool for 1–2 minutes so it’s warm but not hot. Gently fold in the sprinkles so they don’t bleed color.
6. Spread and top: Scrape the fudge into the prepared pan and smooth the top. Add a light sprinkle of extra sprinkles over the surface and press them gently so they adhere.
7. Set the fudge: Chill in the refrigerator for 2–3 hours, or until firm enough to slice cleanly.For a softer set, let it rest at cool room temperature for 4–6 hours instead.
8. Slice and serve: Use the parchment to lift the slab onto a cutting board. Warm a sharp knife under hot water, wipe dry, and cut into 25–36 squares. Wipe the knife between cuts for neat edges.

Keeping It Fresh

Store the fudge in an airtight container with parchment between layers to prevent sticking.

At cool room temperature, it lasts about 4–5 days. In the fridge, it keeps for up to 2 weeks and stays nicely firm.

For longer storage, freeze the cut pieces in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, then let them sit at room temperature for 10–15 minutes before serving for the best texture.

Why This is Good for You

This is a treat, not a salad—but there are still some perks. Portion control is built in since fudge is rich and satisfying in small amounts.

You get steady energy from a mix of fats and carbs, which can be helpful at busy gatherings when meals are spread out.

It also offers a gluten-free option as written, as long as your sprinkles and extracts are certified gluten-free. And making treats at home lets you skip artificial flavors or unwanted additives often found in store-bought candy.

What Not to Do

• Don’t overheat the chocolate. High heat or boiling will cause the mixture to seize and turn grainy. Keep the heat low and stir constantly.
• Don’t add sprinkles too soon. Stirring them into very hot fudge will make colors run and can soften the candy shells.
• Don’t skip the salt. A pinch of salt keeps the sweetness balanced and boosts flavor.
• Don’t rush the set. Cutting before it’s firm leads to smearing and uneven pieces.
• Don’t use old white chocolate chips. Stale or chalky chips melt poorly and can make the texture gritty.

Variations You Can Try

• Confetti cookie: Add 1/2 cup crushed vanilla wafer cookies or golden sandwich cookies for a cookie-dough vibe.
• Lemon sugar: Stir in 1 teaspoon lemon zest and swap almond extract for 1/4 teaspoon lemon extract.
• Birthday cake swirl: Reserve 1/4 cup melted fudge, tint it with a drop of pink gel food coloring, and swirl it over the top before chilling.
• Peppermint holiday: Replace almond extract with 1/4 teaspoon peppermint extract and top with crushed peppermint candies.
• Toasted sprinkle crunch: Gently toast 1/4 cup nonpareils or jimmies in a dry skillet for 30–60 seconds to deepen flavor (cool before folding in).
• Brown butter boost: Brown the butter first, let it cool slightly, then add to the pan for a nutty, bakery-style note.

FAQ

Can I make this without almond extract?

Yes.

Use an extra 1/2 teaspoon of vanilla instead. Almond extract adds that nostalgic sugar cookie taste, but vanilla alone still makes great fudge.

My fudge is too soft. What happened?

It may not have chilled long enough or your measurements were off.

Chill it longer, or add 2–3 tablespoons powdered sugar, gently knead it in, and press it back into the pan. Next time, make sure you use the full 3 cups of chips.

Can I use baking bars instead of chips?

Absolutely. Good-quality white chocolate bars melt smoothly and often taste better.

Chop them finely so they melt evenly.

Are all sprinkles safe for melting?

Look for jimmies (the long, rod-shaped sprinkles). Nonpareils tend to bleed color more. If you use nonpareils, fold them in when the mixture is just warm, not hot, and work quickly.

How do I get super clean slices?

Use a hot, dry knife and wipe between each cut.

Press straight down instead of sawing to avoid dragging sprinkles through the fudge.

Can I double the recipe?

Yes. Use a 9×13-inch pan and add a few extra minutes to the chill time. Stir well to keep the melt even, since larger batches hold heat longer.

Is this recipe microwave-friendly?

It can be.

Combine chips, condensed milk, and butter in a microwave-safe bowl. Heat at 50% power in 30-second bursts, stirring between each, until melted. Add extracts, salt, and sprinkles as directed.

What if I don’t have parchment paper?

Use foil sprayed with nonstick spray.

It’s not as easy to lift, but it works. Avoid wax paper—it can melt.

Can I reduce the sweetness?

White chocolate fudge is naturally sweet. A small pinch more salt helps.

You can also fold in 1/2 cup toasted nuts or crushed, lightly salted pretzels to balance the flavor.

Final Thoughts

Sugar cookie fudge brings everything you love about holiday baking into a quick, creamy square. It’s easy to customize, easy to share, and easy to make ahead. Keep the heat gentle, let it set fully, and you’ll have a batch that looks and tastes bakery-worthy.

Whether it’s for a party tray or a quiet treat with coffee, this simple recipe earns a spot in your yearly rotation.