This Christmas Sugar Cookie Fudge is my go-to holiday treat when I need something that looks festive, tastes indulgent, and comes together in minutes. I first made this during a last-minute cookie swap; I had just a few pantry ingredients and very little time, but I wanted something that tasted homemade and felt special. The combination of creamy white chocolate and sweet vanilla frosting mimics the soft, buttery flavor of sugar cookies, while the sprinkle mix adds that unmistakable holiday cheer. It’s the kind of candy that disappears from the platter faster than you can say "Happy Holidays."

What makes this version special is its simplicity and reliability. No candy thermometer, no tempering, and no complicated steps—just quality ingredients and a little patience while the fudge sets. The texture is rich and creamy with a melt-in-your-mouth finish, and the sprinkles give a fun crunchy contrast. I love making a pan to bring to parties because it travels well and can be sliced into different sizes depending on the crowd. Every holiday season, family members ask for this alongside our traditional cookies, and it has become a staple on my festive dessert table.

Ingredients

• White Chocolate Chips (2 cups): Choose good-quality chips such as Ghirardelli or Nestlé Toll House for smooth melting and a clean vanilla flavor. Chips are more stable than baking bars and give you that classic glossy finish when melted properly.
• Vanilla Frosting (16 ounces / 1 can): A generic canned vanilla buttercream or cream cheese-style frosting works. I prefer store-brand for consistency; remove the lid and foil to microwave safely. The frosting brings sweetness and a creamy binder that mimics the doughy sugar cookie taste.
• Sugar Cookie Mix (1/4 cup): Use a standard boxed mix—Pillsbury or Duncan Hines—measured by cup. This adds the characteristic sugar cookie flavors and a slight grain that softens the fudge’s sweetness.
• Christmas Sprinkle Mix (about 1/3 cup or to taste): Choose a mix with jimmies and nonpareils for variety in texture and color. Save a small portion to press on top after pouring so the sprinkles stick neatly to the surface.

Instructions

Prepare the Pan: Line an 8-inch square pan with parchment paper so the fudge can be lifted out easily. Trim parchment to fit snugly, leaving a little overhang on two sides to make removal easier. Lightly spray the parchment with nonstick spray if you’re nervous about sticking. Melt the White Chocolate: Place 2 cups white chocolate chips in a microwave-safe bowl. Microwave on high in 3-second bursts, stirring between each burst. White chocolate can seize quickly, so short bursts help you control the heat. Stop when the chips are almost melted and stir until fully smooth—this should take roughly 30–45 seconds of total microwave time depending on your microwave. Liquefy the Frosting: Remove any lid and every piece of foil from the frosting can. Place the can in the microwave and heat on high for 45 seconds, or until the contents are fully liquefied. Stir to ensure an even consistency. Be cautious removing from the microwave; the can or bowl can be hot. Combine Ingredients: Pour the melted chocolate into a mixing bowl and add the warmed vanilla frosting. Sprinkle in the 1/4 cup sugar cookie mix. Stir until everything is thoroughly combined and glossy. You’re aiming for a homogeneous mixture—no dry streaks—working quickly so the mixture stays pourable. Transfer and Top: Pour the mixture into the prepared pan and use a spatula to spread it into an even layer. While still warm, top liberally with the sprinkle mix, pressing gently so a few sprinkles sink in and adhere when set. This prevents excessive fallout when slicing. Chill to Set: Refrigerate the pan uncovered for at least 2 hours, or until the fudge is firm to the touch. For cleaner slices, chill longer—up to 4 hours—especially in warmer kitchens. When fully set, lift the fudge from the pan using the parchment overhang and place on a cutting board. Slice and Serve: Using a sharp knife warmed under hot water and wiped dry, slice into 1/2-inch or 1-inch squares depending on how bite-sized you want them. Wiping the knife between cuts gives the neatest edges.

Storage Tips

Store leftovers in a shallow airtight container in a single layer, or separate layers with parchment to prevent sticking. Keep refrigerated; at room temperature the texture softens and sprinkles may lose brightness. For gifting, place squares in waxed paper between layers in a tin—these last 3–5 days at cool room temperature if the environment is not warm. To freeze, flash-freeze single-layer squares on a tray for an hour, then transfer to a freezer-safe container with parchment between layers. Thaw in the refrigerator to avoid condensation making the fudge sticky.

Ingredient Substitutions

If you’re dairy-free, use a nondairy white chocolate alternative and a vegan vanilla frosting—be aware the texture will be slightly different and may be less firm. For gluten-free needs, choose a certified gluten-free sugar cookie mix or use 1/4 cup almond flour with 1 tablespoon sugar to mimic the dry ingredient’s texture, though the flavor will shift. If you prefer less sweetness, reduce the amount of frosting to 12 ounces and replace the omitted 4 ounces with an extra 1/4 cup melted white chocolate for balance.

Serving Suggestions

Serve on a festive platter with other small sweets like peppermint bark, spiced nuts, or thumbprint cookies. Garnish with a light dusting of edible glitter or extra sprinkles for parties. Pair with robust coffee or a simple black tea to cut through the sweetness, or offer alongside a milder dessert cheese for a contrasting savory bite.

Cultural Background

While not a traditional confection from any single culture, this recipe is a modern American holiday creation that leans on familiar sugar-cookie flavors. The idea of using frosting and white chocolate bypasses more technical candy-making traditions, creating an approachable confection rooted in 20th-century convenience baking—canned frostings and packaged mixes made festive treats more accessible for busy home cooks during holiday seasons.

Seasonal Adaptations

Adapt the colors to match any celebration: pastel sprinkles for spring, red-and-pink for Valentine’s, or orange-and-black for Halloween. Add a teaspoon of almond extract for a classic sugar-cookie twist, or fold in 1/2 cup finely chopped peppermint bark in winter for a minty variation. For summer, top with toasted coconut or freeze slices and serve chilled as a cool confection.

Meal Prep Tips

Make multiple pans at once and stack them in the refrigerator with cardboard between pans for efficient holiday prep. Portion into small candies and store in single-serving bags for grab-and-go hostess gifts. To speed up setting, place the pan in the coldest part of the refrigerator—but avoid the freezer unless you’ll thaw before serving to retain the fudgy texture.

This little tray of festive squares is proof that a few quality store-bought ingredients and a moment of care can create a memorable dessert. Whether you’re preparing for a party, gifting neighbors, or sneaking a square with your afternoon coffee, this sugar-cookie inspired confection brings holiday smiles every time.