Sugar cookie fudge is an easy, no bake recipe. Made with white chocolate and a homemade edible sugar cookie dough. This creamy fudge is perfect for birthdays, celebrations and your Christmas cookie boxes!
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Do you add fudge to your Christmas party trays? I seem to make at least a batch every year. But my family also loves fudge for celebrations like birthdays, Halloween and Valentine's Day. And as many of you know, I have a serious sugar cookie addiction!
My sugar cookie fudge recipe is different from many others you'll find. It's made without a cookie mix and without condensed milk. You'll make a homemade no bake sugar cookie dough that gets pressed into the creamy white fudge. As Big E said, "this is so good, Seattle Fudge should sell it"!
🍬why you will love this cookie dough fudge
- Easy ~ This creamy vanilla fudge takes about 15 - 20 minutes of active time.
- No bake ~ no need to use the oven when it's working overtime during the holiday season or when you need a treat in the heat of the summer.
- Great for gifts ~ perfect for adding to Christmas cookie boxes or for Valentine's Day. You could make a homemade candy gift box with this fudge, homemade caramels, cookie butter white chocolate bark and buckeye bars.
📝ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Granulated sugar ~ used for the edible sugar cookie dough.
- All-purpose flour ~ A commercially heat treated flour is recommended to make sure any harmful bacteria has been removed from the flour {dō sells one online}. You can also heat treat your flour at home, see the recipe card for instructions.
- Unsalted butter ~ although you could sub salted here and omit the kosher salt.
- White chocolate ~ I tested this recipe with Ghirardelli white chocolate chips, Private Selection white chocolate chips and Callebaut chocolate. White chocolate baking bars will also work. For the best results, use a kitchen scale to weigh your white chocolate.
- Vanilla and almond extract ~ I prefer pure vanilla extract and I like using vanilla bean paste in the edible sugar cookie dough {although you can use all vanilla extract too}. Cook's almond extract is my favorite!
- Heavy whipping cream ~ the cream really helps to add to the creamy texture of this no bake fudge. The cream may be labeled heavy cream or heavy whipping cream and should have a minimum of 36% fat.
- Kosher salt ~ helps to balance the sweetness.
- Sprinkles ~ get creative here and use your favorite jimmies or sprinkle mix.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
👩🏻🍳how to make edible sugar cookie dough
Start by using a stand mixer with the paddle attachment or a handheld mixer and beat together the unsalted butter, granulated sugar and a pinch of kosher salt until light and creamy.
Next beat in the vanilla and almond extract until combined. Then add the heat treated flour {see the recipe card for how to heat treat flour} and mix on low until the mixture gets clumpy and holds together when you grab a handful and squeeze it.
Now add in the sprinkles and use a spatula to fold them into the dough. Use a ½ teaspoon to portion the dough and roll into small balls. Place the sugar cookie dough balls on a plate and place in the freezer while you make the fudge.
video tutorial for no bake sugar cookie fudge
step by step instructions to make this creamy fudge
Line an 8x8 baking pan with parchment paper and set aside.
Cut the unsalted butter into small pieces and place in the bowl of a double boiler along with the salt and cream. Place over a saucepan of simmering water and stir until the butter is melted and the mixture is hot.
Carefully remove the bowl from the saucepan and add the white chocolate; let the heat of the liquid melt the chocolate. Once the chocolate has started to melt into the liquid add the vanilla and almond extract and continue stirring until the chocolate is completely melted and smooth.
Spread the white fudge into the prepared pan and take the sugar cookie dough balls out of the freezer and press the dough balls evenly over the top of the fudge. Sprinkle with sprinkles over the top and lightly press those into the fudge as well.
Let the sugar cookie dough fudge cool and firm up; you can speed this process up by placing the fudge into the refrigerator.
Use the parchment paper to pull the fudge out of the pan and place it on a cutting board. Cut into desired sizes.
variation ideas
Like my sugar cookie cake, it's easy to make this creamy white fudge your own.
- Christmas fudge ~ use red and green Christmas sprinkles.
- Peppermint fudge ~ add some crushed candy canes instead of sprinkles and replace the almond extract with peppermint.
- Holiday version ~ use pastel sprinkles for Easter. For Valentine's Day use a red, white and pink sprinkle mix. You can go green and white for St. Patrick's Day and use candy corn, orange and yellow for a Halloween theme.
- Sports ~ use a sprinkle mix from your favorite sports team.
- Brownie dough fudge ~ use the edible brownie batter from this ice cream recipe.
frequently asked questions
This sugar cookie fudge can be left on the counter for a few hours {or left out for a party}.
It will last for up to one week in an airtight container in the refrigerator.
Yes!! This cookie dough fudge freezes beautifully. Store in an airtight container in the freezer for up to three months. You can place a piece of parchment paper {or wax paper} between the layers, but I haven't found that necessary.
Yes! Please see the recipe card below with the microwave how-to.
If you are patient, you can leave it at room temperature for several hours. I'm usually impatient, so I place it in the refrigerator and it's firm within an hour or two.
Yes, you can use a 9x9 baking pan, but know that the fudge will be thinner.
how to store
Store this no bake fudge in an airtight container in the refrigerator for up to one week. The fudge can also be left out for a few hours, if serving at a party.
The sugar cookie fudge also freezes well; store in an airtight container in the freezer for up to three months.
Remember to snap a photo and tag me on Instagram if you make this Sugar Cookie Fudge. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more christmas candies to make
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Sugar Cookie Fudge
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
Sugar cookie dough
- 6 tablespoons unsalted butter room temperature (84g)
- ½ cup granulated sugar 100g
- pinch of kosher salt
- 1 ½ teaspoons vanilla bean paste OR pure vanilla extract
- ¼ teaspoon pure almond extract
- ¾ cup heat treated all-purpose flour* 94g
- 2 tablespoons sprinkles 22g
Sugar cookie fudge
- 2 tablespoons unsalted butter 28g
- ¼ teaspoon kosher salt
- ½ cup heavy whipping cream 120mL
- 2 ½ teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- 3 cups white chocolate chips** or baking bars (480g)
- 1 tablespoons sprinkles 11g
Instructions
for the edible sugar cookie dough
- Using a stand mixer with the paddle attachment or a handheld mixer, beat together the unsalted butter (6 tablespoons/84g), granulated sugar (½ cup/100g) and a pinch of kosher salt on medium-high until light and creamy, about 2-3 minutes. Then beat in the vanilla (1 ½ teaspoons) and almond extract (¼ teaspoon) until combined.
- Then add the heat treated flour (¾ cup/94g) and mix on low until the mixture gets clumpy and holds together when you grab a handful and squeeze it. Now add in the sprinkles (2 tablespoons/22g) and use a spatula to fold them into the dough.
- Use a ½ teaspoon to portion the dough and roll into small balls. Place the sugar cookie dough balls on a plate and place in the freezer while you make the fudge.
for the sugar cookie fudge
- Line an 8x8 baking pan with parchment paper and set aside.
- Cut the unsalted butter (2 tablespoons/28g) into small pieces and place in the bowl of a double boiler along with the salt (¼ teaspoon) and cream (½ cup/120mL). Place over a saucepan of simmering water and stir until the butter is melted and the mixture is hot.
- Carefully remove the bowl from the saucepan and add the white chocolate (approx 3 cups white chocolate chips/480g); let the heat of the liquid melt the chocolate. Once the chocolate has started to melt into the liquid add the vanilla (2½ teaspooons) and almond extract (½ teaspoon) and continue stirring until the chocolate is completely melted and smooth. If the chocolate doesn’t melt all the way, place the bowl on top of the saucepan again and stir until smooth. *You can also use a microwave - place the butter, salt, and cream in a microwave safe bowl and heat on high for 40 seconds, or until the butter has melted completely and the mixture is hot. If the white chocolate doesn't melt all the way, use 10 second intervals until the mixture is smooth. Add the vanilla and almond once the chocolate starts melting and stir to combine.
- Spread the fudge into the prepared pan and take the sugar cookie dough balls our of the freezer and press the dough balls evenly over the top of the fudge. Sprinkle the sprinkles (1 tablespoon/11g) over the top and lightly press those into the fudge as well.
- Let the fudge cool and firm up; you can speed this process up by placing the fudge into the refrigerator. Use the parchment paper to pull the fudge out of the pan and place it on a cutting board. Cut into desired sizes.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Michelle says
These fudge bars look so fun, decadent and delicious! Thanks for sharing how to heat-treat flour to make them safe to eat 🙂
Tasia says
Thank you Michelle, I'm always happy to help!