Sugar Cookie Fudge

Why You’ll Love This Recipe

I like how simple this fudge is to make, yet it looks and tastes so festive. The cookie crust gives it texture and structure, while the fudge layer melts in my mouth. The sprinkles add a fun holiday touch, and I can easily customize them for different seasons. I also enjoy how this recipe uses just a few ingredients and comes together quickly before chilling in the fridge.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

FOR THE CRUNCHY COOKIE BASE
1 1/2 cups crushed sugar cookies (store-bought or homemade)
5 tbsp unsalted butter, melted
1 tbsp granulated sugar (optional, for extra sweetness)

FOR THE FUDGE LAYER
2 cups white chocolate chips
1 (14 oz) can sweetened condensed milk
2 tbsp unsalted butter
1 tsp vanilla extract
1/4 tsp almond extract (optional, adds classic sugar cookie flavor)
1/4 tsp salt
1/2 cup chopped frosted sugar cookies
1/4 cup holiday sprinkles
Extra cookie bits and sprinkles for topping

Directions

1. I preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.

2. In a bowl, I mix crushed sugar cookies, melted butter, and sugar (if using) until it looks like wet sand. I press the mixture evenly into the prepared pan and bake for 8–10 minutes, until lightly golden. I let it cool completely.

3. In a saucepan over low heat (or in the microwave in 30-second bursts), I melt the white chocolate chips, sweetened condensed milk, and butter, stirring until smooth and glossy.

4. I remove it from the heat and stir in vanilla, almond extract (if using), and salt.

5. I fold in the chopped frosted sugar cookies and sprinkles, mixing gently so the colors don’t bleed.

6. I spread the fudge over the cooled crust and smooth it into an even layer.

7. I top it with extra cookie bits and sprinkles, pressing them lightly into the surface.

8. I chill the fudge in the refrigerator for at least 3 hours until firm, then cut it into neat squares.

Servings and Timing

This recipe makes about 25 small squares. Prep takes around 15 minutes, baking the crust about 10 minutes, plus at least 3 hours of chilling time, so the total time is about 3 hours 25 minutes.

Variations

I sometimes swap the sugar cookie crust for a graham cracker or shortbread crust. For a different flavor, I use chocolate chips instead of white chocolate. I can also change the sprinkles to fit different holidays — red and pink for Valentine’s Day, pastel for Easter, or red, white, and blue for the 4th of July.

Storage/Reheating

I store the fudge in an airtight container in the refrigerator for up to 1 week. For longer storage, I freeze it for up to 1 month. To serve, I let frozen pieces thaw in the fridge overnight. I clean my knife between cuts to keep the squares neat.

FAQs

Can I make this fudge without the cookie crust?

Yes, I can skip the crust and just pour the fudge mixture into a lined pan.

Can I use homemade cookies for the crust?

Yes, homemade sugar cookies work just as well as store-bought.

Do I need to use almond extract?

No, it’s optional, but I like how it adds a classic sugar cookie flavor.

Can I use milk or dark chocolate instead of white chocolate?

Yes, but the flavor will be more like chocolate fudge than sugar cookie fudge.

How do I keep the sprinkles from bleeding color?

I fold them in gently at the very end and avoid overmixing.

Can I freeze sugar cookie fudge?

Yes, it freezes well for up to a month if wrapped tightly.

What kind of sprinkles work best?

I prefer jimmies or confetti sprinkles since nonpareils sometimes bleed color.

Can I double the recipe?

Yes, I double it and use a 9×13-inch pan instead of an 8×8.

Can I use evaporated milk instead of sweetened condensed milk?

No, sweetened condensed milk is necessary for the right texture and sweetness.

How do I cut the fudge cleanly?

I use a sharp knife, wiping it clean between cuts for neat squares.

Conclusion

This sugar cookie fudge is one of my favorite festive treats to make for the holidays. I love how it’s smooth, creamy, and full of buttery cookie flavor with just the right amount of crunch and color. It’s simple enough to whip up last-minute but impressive enough to share as a gift or dessert centerpiece. Every bite tastes like a mix of sugar cookies and fudge, making it a holiday favorite I return to year after year.