This Christmas Sugar Cookie Fudge began as a playful experiment the week before a big family cookie swap. I wanted something that captured the buttery, sweet nostalgia of a frosted sugar cookie without rolling dough or firing up the oven. The result is a creamy, dense confection that combines melted white chocolate, smooth vanilla frosting, and a hint of sugar cookie mix to recreate that familiar flavor and texture in a sliceable treat. The first time I brought a pan to my mother's holiday tea, everyone asked for the recipe; even my uncle, who rarely praises sweets, declared it "dangerously addictive."

What makes this version special is its simplicity and the way each ingredient plays a specific role. The white chocolate provides the milky, creamy body, the vanilla frosting adds the soft, familiar frosting flavor along with structure, and the sugar cookie mix brings notes of vanilla and butter that make each bite unmistakably sugar-cookie-like. I love how the festive sprinkle mix on top adds a crunchy, colorful contrast to the smooth fudge, turning a simple sweet into something celebratory and perfect for holiday sharing.

Ingredients

• White chocolate chips (2 cups / about 12 ounces): Use high-quality white chocolate chips such as Ghirardelli or Nestlé Toll House for a smooth melt. Avoid low-quality "white coating" chips that have excessive vegetable oils; look for cocoa butter on the label for best flavor and texture.
• Vanilla frosting (16 ounces / 1 can): A full-fat, creamy vanilla frosting works best — store-brand can be fine, but a premium brand yields a richer end product. If you prefer, use homemade vanilla buttercream thinned slightly (see substitutions).
• Sugar cookie mix (1/4 cup): Use any boxed sugar cookie mix or 1/4 cup of your favorite dry cookie mix. This adds the cookie flavor and a small amount of structure; do not add the wet ingredients from the box.
• Christmas sprinkle mix: Choose a mix with nonpareils and small shapes for visual contrast. If serving to children or guests with allergies, select nut-free and gluten-free sprinkle varieties.

Instructions

Prepare the pan and lining: Line an 8-inch square pan with parchment paper, allowing an overhang on two opposite sides for easy removal. Lightly grease the parchment so the fudge releases cleanly. Chill the lined pan briefly while you melt the chocolate to help the fudge set more evenly. Melt the white chocolate: Place 2 cups of white chocolate chips in a medium microwave-safe bowl. Microwave on high in 3-second increments, stirring thoroughly between each burst until completely smooth. White chocolate can seize quickly if overheated; stop heating when small lumps remain and use the residual heat while stirring to finish melting. If needed, add 1 teaspoon of neutral oil to smooth out if the chips seem grainy. Heat the frosting: Remove the lid and any foil seal from the frosting can. Microwave on high for 45 seconds to 1 minute until the frosting becomes fully liquid. Stir to break up any air pockets and ensure a pourable consistency. If the frosting appears too thick, heat in additional 10-second intervals, stirring between each until smooth but not boiling. Combine ingredients: Pour the warmed frosting into the melted white chocolate and stir gently to combine. Fold in 1/4 cup of sugar cookie mix until evenly distributed. Mix just until homogenous; over-mixing can incorporate air and alter the texture slightly. The mixture should be glossy and pourable but hold some body. Assemble and top: Pour the mixture into the prepared pan, using an offset spatula to spread it into an even layer about 1/2 to 3/4 inch thick. Immediately top liberally with the Christmas sprinkle mix, pressing gently so the sprinkles adhere to the surface but do not sink into the fudge. Chill and set: Refrigerate the pan for about 2 hours or until the fudge is fully set. For a firmer texture, chill up to 3 hours. When set, use the parchment overhang to lift the slab from the pan and place it on a cutting board. Slice into 1/2-inch or 1-inch squares with a sharp knife warmed briefly under hot water and dried for clean cuts.

Storage Tips

Keep the pieces in a single layer in an airtight container, separating layers with parchment to prevent sticking. Refrigerate for up to 2 weeks; if you’d like to freeze, wrap the slab tightly in plastic wrap and foil, then place in a sealable freezer bag. Thaw overnight in the refrigerator before slicing for neater edges. If frost forms during freezing, blot gently with a paper towel after thawing to remove excess moisture.

Ingredient Substitutions

To adapt this for different diets: swap the white chocolate for dairy-free white chocolate chips and choose a vegan vanilla frosting to make a vegan-friendly version. For a less sweet option, use a reduced-sugar frosting and a white chocolate with higher cocoa butter content but less sugar. If you don’t have sugar cookie mix, substitute 1/4 cup of finely ground shortbread cookies or graham cracker crumbs for a similar texture and buttery note.

Serving Suggestions

Serve these squares on a holiday platter alongside gingerbread cookies and peppermint bark for a colorful spread. They pair beautifully with black coffee or a cup of robust tea to balance the sweetness. For gifting, stack pieces in a decorative box with parchment separators and add a ribbon; include refrigeration instructions so recipients know to keep them chilled.

Cultural Background

While fudge is a classic confection with roots in 19th-century American kitchens, this variation borrows the flavor profile of the sugar cookie, a staple of North American holiday baking. The idea of combining cookie flavors into a no-bake block reflects modern shortcuts in festive cooking: keeping traditional tastes while saving time and avoiding heavy oven use during busy seasons.

Seasonal Adaptations

In winter, use red and green sprinkles or edible gold dust for an elegant touch. For Valentine’s Day, swap sprinkles for pink and red nonpareils and add a teaspoon of freeze-dried strawberry powder for a fruity twist. In summer, try citrus zest added to the melted mixture and tropical sprinkle colors to brighten presentations.

Meal Prep Tips

Prepare multiple pans at once and stack them in the refrigerator if space allows — using shallow pans speeds chilling. Portion into single-serving baggies or small containers for grab-and-go treats. Label with the date and consume within two weeks for best texture. If you plan to freeze, portion before freezing so you can thaw only what you need.

End with a final thought: this festive, forgiving confection is one of my favorite shortcuts for holiday hosting — it’s quick, cheerful, and reliably loved by a crowd. Make it in bulk, customize the toppings, and share it with friends to spread some easy, edible joy.