This Christmas Cookie Fudge is soft, chewy, and easy to make with a sugar cookie mix—like a blend of fudge and divinity! One of the best recipes using sugar cookie mix for the holidays.
This Christmas Cookie Fudge doesn’t look fancy, but once people taste it, they’re all in. I made it several times during the holidays for parties—along with these Crockpot Peanut Clusters—and the feedback was the best: “I can’t stop eating this,” “It’s kind of like divinity,” and “Oh my goodness, this is amazing!”
It has that soft, chewy texture of fudge with the sweet, buttery flavor of sugar cookies—almost like a mix between classic fudge and old-fashioned divinity. And because it starts with a sugar cookie mix, it’s one of the easiest recipes using sugar cookie mix I keep coming back to.
If you want to try something similar with a twist this holiday season, check out this White Chocolate Pecan Fudge. You might also like my Snickers Fudge or this Microwave Hot Chocolate Fudge—they’re just as easy and just as crowd-pleasing.
Christmas Fudge Ingredients
- Sweetened condensed milk: Traditional fudge is often made with evaporated milk. However, to make this no-bake recipe nice and simple, you’ll use sweetened condensed milk instead. Be sure to grab the correct ingredient at the store, as they are often on the shelf next to one another and easily confused.
- White chocolate chips: Use good quality chocolate baking chips for the chocolatey base of the Christmas fudge recipe. I used Ghirardelli.
- Sugar cookie mix: A box or bag of your favorite sugar cookie mix gives the fudge its sugar cookie flavor. I tested using Krusteaz Sugar Cookie mix and Betty Crocker Sugar Cookie mix; both were great!
- Butter: I used salted butter, but if you use unsalted butter be sure to add ¼ teaspoon of salt to the recipe.
- Vanilla extract: Vanilla brings out the sweet sugar cookie notes of the white chocolate fudge.
- Marshmallow fluff or creme: The final touch for this sugar cookie-inspired fudge is a jar of marshmallow crème or fluff—YUM
Get the full recipe in the recipe card below.
How to Make Christmas Cookie Fudge
This is one of my favorite easy treats—no candy thermometer or constant stirring required. It comes together in minutes and makes a pretty, delicious holiday fudge!
Line a square baking dish with parchment paper, letting some hang over the sides for easy lifting. A quick spray of non-stick oil helps the paper stay in place. Foil works too if you prefer.
Melt the butter in a medium saucepan over medium heat, then stir in the sweetened condensed milk. Cook until the mixture is hot and well combined—this only takes a few minutes.
PRO TIP: Use binder clips to help keep your parchment in place while you prep and pour the fudge!
Add the white chocolate chips and the sugar cookie mix to the saucepan and whisk or stir until all ingredients are melted and silky smooth!
Then, remove the pan from the stove and add the vanilla extract. Finally, stir in the marshmallow fluff until it is well incorporated and smooth. Then, mix in the colorful sprinkles! Ta-da!
Pour the fudge mixture into the prepared pan and smooth if needed. If you’d like, add more Christmas sprinkles to the top of the fudge.
Cover with plastic wrap and refrigerate to set. This is a SOFT fudge and it won’t harden completely, if you want it more firm, you can also freeze the fudge.
Storing this recipe in the fridge overnight will yield the best results, but let it chill for at least 2 hours until it’s nice and firm. Though it will still be soft.
Use a sharp knife to slice your festive fudge into bite-size pieces, about one inch each! Serve and enjoy your homemade fudge!
This makes a great edible gift, be sure to print out my fun Christmas gift tags.
Toppings
This fudge is easy to customize with sprinkles for any occasion. I used a mix of nonpareils, snowflakes, and sugar crystals—just avoid anything too large or crunchy. Try:
- Rainbow sprinkles for birthdays or school events
- Pink and red hearts for Valentine’s Day
- Red, white, and blue for the Fourth of July
- Soft pastels for Easter
Jimmies and nonpareils both work great—just use your favorites!
Variations & Substitutions
- Omit the Marshmallow Fluff: It will still taste delicious. However, it does lend a light and chewy texture to the fudge.
- Dairy-Free Fudge: Use coconut-sweetened condensed milk, dairy-free butter, and dairy-free white chocolate chips.
- Gluten-Free Christmas Cookie Fudge: Use a Gluten-Free Sugar Cookie Mix. Everything else should be fine! As always, check your labels.
- Swap the vanilla extract with for almond extract, peppermint, chocolate or your favorite for a new twist.
Storage Tips
Freezer: Freeze in an airtight container or bag for up to 3 months. Enjoy straight from the freezer or thaw overnight in the fridge for a softer bite.
Room Temperature: Store in an airtight container with parchment between layers for up to 1 week.
Refrigerator: Keeps well for up to 3 weeks in a sealed container.
FAQs for Christmas Cookie Fudge
This simplified and non-traditional fudge recipe tastes just as delicious as the real thing! Classic chocolate fudge recipes commonly include sugar, butter, and milk.
The ideal texture of any fudge recipe is smooth and firm yet soft enough to bite or slice through easily. You don’t want the texture to be crumbly or grainy, which often happens when it is overcooked or overmixed.
Sure! For each step where melting is required, for example, melt the butter first, then stir in the sweetened condensed milk, in a separate bowl, microwave the white chocolate in 30-second bursts, stirring well in between then stir into the butter mixture. Check out my chocolate ganache post and how to fix broken chocolate.
Make more sugar cookie fudge! Or make cookies; add one egg, 4 ounces of softened cream cheese, and ¼ cup butter (room temperature), mix until blended. Scoop, roll and bake at 350° F (175° C) for 8-10 minutes. See my leftover sugar cookie mix cookies below – they (were) yummy!
Other Sweet No-Bake Treats
- Snickers Fudge recipe
- Buckeye Bars Recipe (Gluten-Free)
- Oreo Dessert Pudding (Oreo Delight)
- No Bake Banana Pudding Recipe
- No Bake Eggnog Pie Recipe
- Christmas Reindeer Muddy Buddies
Our favorite holiday treats
I hope you loved this Christmas Cookie Fudge Recipe — if you did, would you share your creation on Instagram, Facebook & Pinterest? And be sure to comment below!
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Ingredients
- 14 ounce sweetened condensed milk or use a dairy free version (check to make sure it's about the same volume)
- 11 ounce white chocolate chips use a quality version
- 1 ¼ cups sugar cookie mix like Krusteaz or Betty Crocker
- 2 tablespoons butter if using unsalted butter, add ¼ teaspoon salt.
- 1 teaspoon vanilla extract
- 7 ounce marshmallow fluff or marshmallow creme
- 2-4 tablespoons sprinkles holiday or your favorite colors, non-pariels or jimmies
Instructions
- Lightly spray a 9×9 or 7×11 inch pan with non-stick cooking spray or spray oil, then line with parchment paper with a little overhang for easier cutting.
- In a medium saucepan, melt butter in a pan, then add sweetened condensed milk, heat over medium-low heat until hot, stirring often (doesn’t take long).2 tablespoons butter, 14 ounce sweetened condensed milk
- Stir or whisk in white chocolate chips, sugar cookie mix;, mixing until melted and smooth. Add vanilla extract and stir in marshmallow fluff off heat, until incorporated and smooth. Mix in sprinkles.11 ounce white chocolate chips, 1 ¼ cups sugar cookie mix, 1 teaspoon vanilla extract, 7 ounce marshmallow fluff, 2-4 tablespoons sprinkles
- Pour fudge into the prepared dish and if desired, top with more sprinkles. Place in the refrigerator and allow to set overnight, at least 2 hours until firm. Slice into 1 inch bites (t's rich). How easy is that! Note that the nature of this fudge is that it is a bit softer than typical fudge, if harder/firmer fudge is desired, place in freezer, may be enjoyed straight from the freezer.
Notes
- No Marshmallow Fluff? No problem—skip it! The fudge will still turn out rich and tasty.
- Customize with Sprinkles: Swap the sprinkles to match any holiday or celebration.
- Dairy-Free Option: Use coconut sweetened condensed milk, dairy-free butter, and dairy-free white chocolate chips.
- Gluten-Free: Just use a gluten-free sugar cookie mix—most other ingredients are naturally gluten-free.
- Change the Flavor: Try almond, peppermint, or your favorite extract for a fun twist.
Nutrition
heather smith
I tried it and it never set. It was gummy and soft. Followed recipe exactly. I believe it was because of the fluff and will not use it again if I try a similar recipe. Sad and wasteful…
I’m so sorry to hear that Heather, it is a soft fudge for sure. You can try freezing them to salvage it. But I’m sorry about your experience.
Cassandra
Would using a 7.5 oz jar of fluff make it sticky? I didn’t have a 7 oz. It sat in the fridge overnight & it was a nougat texture & not hard.
Hi Cassandra, not it’s a soft fudge, not hard at all. That extra amount shouldn’t have impacted it.
nancy
my kid keeps asking me to make this holiday Cookie Fudge Recipe again. Really, this recipe is great for any occasion.
It really is Nancy!! Thanks so much!
Sara Welch
Enjoyed a batch of these for an afternoon treat and it was exactly what I needed to cure my sweet tooth! Looking forward to making these again for Valentine’s Day!
Perfect!! And the recipe is great for anytime of the year!
Amy
This was so good and perfect for the leftover sugar cookie mix I had. I want to make it again for Valentines.
Perfect for Valentine’s Day! I just made some more myself!
Beth
I absolutely love this mashup of sugar cookie flavors and fudge. It’s so good!
It really is Beth! Thanks!
Lima Ekram
Loved the fudgy flavor! Totally delicious!
Thanks!!
Tasia
Oh you are speaking my language with this sugar cookie fudge! Cannot wait to try it!
Hope you love it!!