This Christmas sugar cookie fudge is the kind of festive, no-fuss treat I reach for when the holidays get busy but I still want something pretty and delicious to share. I first made this during a snowed-in December when oven time was precious and I wanted a cheerful plate of sweets to drop off for neighbors. The combination of creamy white chocolate, sweet vanilla frosting, and the nostalgic crunch of sugar cookie mix yields a soft, sliceable confection that tastes like a butter cookie hugged by velvet chocolate. It’s bright, slightly chewy, and topped with joyful sprinkles that make every bite feel like a celebration.

What makes this version special is its simplicity: four ingredients, a microwave, and an 8-inch pan. The texture is forgiving — smooth and creamy from the melted white chocolate and frosting, with a gentle crumb from the cookie mix to give it body. I love that it’s forgiving for newcomers to candy-making: there’s no tempering, no candy thermometer, and no lengthy cooking. It’s a brilliant recipe for cookie exchanges, last-minute hostess gifts, or a quick addition to a holiday dessert tray. The kids adore sprinkling the top, and my elderly neighbor asked for the recipe after biting into her first square.

Ingredients

• White Chocolate Chips (2 cups): Choose a good-quality brand like Ghirardelli or Nestlé for a smooth melt and clean flavor; avoid candy melts that contain too many stabilizers. Chips melt evenly and provide the silky base for the fudge.
• Vanilla Frosting (16 ounces / 1 can): Use a thick, creamy canned vanilla frosting such as Betty Crocker or Pillsbury. Remove the lid and any foil seal completely before microwaving; the frosting adds sweetness and a spreadable fat that keeps the squares soft.
• Sugar Cookie Mix (1/4 cup): Any boxed sugar cookie dry mix works (Pillsbury, Duncan Hines). The dry mix adds texture, a hint of leavening flavor, and that nostalgic sugar-cookie taste without baking.
• Christmas Sprinkle Mix (to taste): Use a colorful, nonpareil or confetti blend for visual impact. Sturdier sprinkles hold up better during handling and make the top look festive.

Instructions

Line the Pan: Line an 8-inch square pan with parchment paper, leaving an overhang on two sides for easy removal. Press the paper into the corners so the mixture will spread evenly and release cleanly when set. Melt the White Chocolate: Place 2 cups white chocolate chips in a medium microwave-safe bowl. Microwave on high in 10- to 15-second bursts, stirring thoroughly between each interval until smooth and glossy. Short intervals prevent scorching; if the mixture seems grainy, stir off heat — residual warmth finishes the melt. Liquefy the Frosting: Remove the lid and any foil from the frosting can. Transfer frosting to a microwave-safe bowl if preferred, then microwave on high for 45 seconds, stopping to stir once. The goal is a pourable, smooth liquid — avoid boiling. If still thick, heat in additional 10-second intervals. Combine and Flavor: Pour the warm frosting into the melted white chocolate and stir until fully combined. Add 1/4 cup sugar cookie mix and fold gently until a uniform, spreadable batter forms. Scrape the bowl sides to incorporate every bit; the cookie mix will thicken the mass slightly and add subtle texture. Transfer and Top: Pour the mixture into the prepared pan and use an offset spatula or the back of a spoon to smooth to an even layer. Immediately sprinkle generously with Christmas sprinkle mix so they adhere while the surface is still tacky. Chill to Set: Refrigerate the pan uncovered for at least 2 hours, or until the fudge is firm to the touch. For faster setting, pop it into the freezer for 30–45 minutes, but check frequently to avoid a hard, icy texture. Slice and Serve: Lift the set block from the pan using the parchment overhang. Slice into 1/2-inch or 1-inch squares using a sharp chef’s knife warmed under hot water and dried between cuts for the cleanest edges.

Storage Tips

Store squares in an airtight container with layers separated by parchment to prevent sticking. Keep refrigerated for up to one week; for longer storage, wrap individual squares tightly in plastic wrap and place in a freezer bag for up to three months. To thaw, transfer frozen squares to the refrigerator overnight; avoid thawing at room temperature to prevent condensation and softening of the surface. When ready to serve, let sit at room temperature 10–15 minutes for a softer mouthfeel.

Ingredient Substitutions

If you prefer a less sweet base, substitute half the white chocolate for high-quality white chocolate with lower sugar content or use white chocolate with almond for a subtle nutty note. For a dairy-free version, use vegan white chocolate chips and a dairy-free vanilla frosting — results will be slightly firmer. Swap the sugar cookie mix for 1/4 cup finely crushed vanilla sandwich cookies for a crunchier texture, or add 1/4 teaspoon almond extract to boost the cookie profile.

Serving Suggestions

Serve as bite-sized squares on a holiday dessert board alongside peppermint bark, gingerbread cookies, and spiced nuts for contrast. Garnish with a few extra sprinkles or a light dusting of edible glitter for special occasions. These also make excellent homemade gifts — pack 6–12 squares in a decorative box with tissue paper, or stack in a clear cellophane bag tied with a ribbon for a thoughtful neighborly gift.

Cultural Background

While not tied to a singular culinary tradition, this confection draws on classic American holiday flavors: sugar cookies and white chocolate, both staples of seasonal baking. No-bake fudge variations have long been part of midwestern and southern holiday traditions where stovetop fudge and microwave-set confections are common for their speed and shareability. This recipe modernizes those approaches for hustle-filled contemporary holidays.

Seasonal Adaptations

For winter, swap sprinkles for crushed candy canes for a peppermint twist, or fold in 1/3 cup finely chopped dried cherries for a festive red contrast. In warmer months, top with toasted coconut and lime zest to lighten the flavor profile. For Valentine’s Day, use pink and red sprinkles and a few hearts; for Easter, pastel confetti makes the squares feel seasonal without changing the method.

Meal Prep Tips

Double the batch in a 9x13 pan and slice into smaller pieces for grab-and-go treats. Prepare the mix up to the point of chilling, press into pans, then cover and refrigerate until ready to top with sprinkles and slice. Label containers with the date, and keep stacked layers separated with parchment. When transporting, pack chilled in a cooler or insulated bag with ice packs to maintain firmness.

These simple squares are one of my favorite holiday shortcuts: fast to make, easy to adapt, and always welcomed by friends and family. Try the base once, then experiment with toppings and mix-ins to make it your own — this is a recipe meant for celebration.