5-Ingredient Sugar Cookie Fudge
This sugar cookie fudge gives you the buttery vanilla taste of decorated holiday cookies in a creamy, no-bake square. It needs about 20 minutes of hands-on time and keeps in the fridge for days.
A press-in crust made from crushed sugar cookies carries a smooth white chocolate fudge layer that sets up firm but still tender. Rainbow sprinkles on top make it look festive without any piping or decorating.
Why This One Stays in the Rotation
The whole thing comes together in one bowl and a pan, no stovetop candy thermometer needed. Melting the fudge base in the microwave or on the stove takes minutes, and the rest is just pressing and smoothing.
The crust gives a snappy bite against the silky fudge, so you get contrast in every square. I make this when a cookie swap feels too busy but I still want something that tastes like a special batch of sugar cookies.
Ingredients
- 2 cups finely crushed sugar cookies (about 20 cookies): soft store-bought sugar cookies work best; avoid thickly iced ones
- 4 tbsp unsalted butter, melted: binds the crust without making it greasy
- 3 cups white chocolate chips: good-quality chips melt smoother
- 1 can (14 oz) sweetened condensed milk: use full-fat for the creamiest set
- 1 tsp vanilla extract: rounds out the sugar cookie flavor
- Pinch of salt: cuts the sweetness just enough
- 2 tbsp rainbow sprinkles: for the classic sugar cookie look
Variations / Substitutions
- Sprinkles: swap in seasonal colors or skip them for a plain white top
- Extract: almond extract instead of vanilla gives a marzipan-like note
- Crust: use graham cracker crumbs instead of sugar cookies for a different base
- Semi-sweet: trade white chocolate for dark or milk chocolate if you prefer a less sweet fudge
If you like this no-bake candy, the white chocolate peppermint bark on the site is another quick holiday gift idea.
How to Make Sugar Cookie Fudge
Step 1: Press the Crust
Line an 8×8-inch baking pan with parchment paper, leaving a little overhang. Toss the 2 cups crushed sugar cookies with the 4 tbsp melted butter until the crumbs are evenly moist. Press the mixture firmly into the bottom of the pan in an even layer. A flat-bottomed measuring cup helps pack it down tightly.
The crust should hold together when you press a finger into it. If it feels crumbly, drizzle in another teaspoon of melted butter.
Step 2: Melt the Fudge Base
Place the 3 cups white chocolate chips and the entire can of sweetened condensed milk in a microwave-safe bowl. Microwave on high in 30-second bursts, stirring well after each, until the mixture is completely smooth and no streaks of chocolate remain. This usually takes about 90 seconds total.
If you prefer the stovetop, warm the same ingredients in a heatproof bowl set over a saucepan of simmering water, stirring constantly. The mixture will go from clumpy to glossy in just a minute or two.
Step 3: Pour and Smooth the Fudge
Remove the bowl from the heat and stir in the 1 tsp vanilla extract and a pinch of salt. Pour the warm fudge right over the pressed crust. Use an offset spatula or the back of a spoon to spread it into an even layer all the way to the corners. Work quickly, because the fudge begins to set as soon as it hits the cool crust.
At this stage the surface will be glossy and smooth, with a soft but not runny texture that holds a swirl.
Step 4: Scatter on the Sprinkles
While the fudge is still tacky, scatter the 2 tbsp rainbow sprinkles evenly over the top. Give them a very gentle press with your palm so they stick when the fudge sets. Refrigerate the pan, uncovered, for at least 2 hours, until the fudge is firm all the way through.
The top will lose its shine and the sprinkles will be embedded in a solid sheet. A longer chill overnight makes the squares even cleaner to cut.
Step 5: Slice and Serve
Lift the fudge out of the pan by the parchment overhang and place it on a cutting board. Use a sharp chef’s knife to cut it into 16 squares. For the cleanest edges, wipe the blade between cuts. Serve them straight from the fridge or let them sit for 5 minutes so the fudge softens slightly.
The squares will have a neat layered look with a pale cookie base, a vanilla-white center, and bright pops of color on top.
A Few Notes Before You Start
- Use parchment with enough overhang to lift the whole block out easily; foil may tear under the fudge.
- Full-fat sweetened condensed milk gives the best texture. Low-fat versions can make the fudge grainy.
- Work quickly when pouring and spreading the fudge. If it starts to thicken in the bowl, microwave it for just 5 seconds to loosen it.
- The crust is easiest to press when the butter is warm. If you chill the crust before adding the fudge, the fudge will set faster against the cold surface, so have everything ready.
Scale it to a larger gathering:
| Pan size | Crust | Fudge | Sprinkles | Yield |
|---|---|---|---|---|
| 8×8-inch | 2 cups crumbs + 4 tbsp butter | 3 cups chips + 1 can milk | 2 tbsp | 16 squares |
| 9×13-inch | 4 cups crumbs + 8 tbsp butter | 6 cups chips + 2 cans milk | ¼ cup | 30 squares |
Keeping Sugar Cookie Fudge Fresh
- Refrigerate: Store squares in an airtight container with parchment between layers. They keep well for up to 1 week.
- Freeze: Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.
Frequently Asked Questions
Can I use chocolate chips instead of white chocolate?
Yes, you can swap in semi-sweet or milk chocolate chips, but the flavor will be much closer to chocolate cookie dough than sugar cookie. White chocolate gives the vanilla taste that defines this recipe.
Why did my fudge turn out grainy?
Grainy fudge usually means the chocolate was overheated or the sweetened condensed milk was low-fat. Melt in short bursts and stir often, and use full-fat condensed milk.
Can I skip the crust and just make the fudge?
You can, but the squares will be very soft and sticky. The crust gives them structure and a cookie-like snap, so I recommend keeping it in.
How far ahead can I make this?
The fudge can be made 3 days in advance and stored in the fridge. It’s a good make-ahead for holiday trays or bake sale donations.
Sugar Cookie Fudge Recipe
Ingredients
Method
- Line an 8×8-inch pan with parchment. Mix crushed cookies and melted butter, then press firmly into the pan.
- In a microwave-safe bowl, heat white chocolate chips and condensed milk in 30-second bursts, stirring until smooth.
- Stir in vanilla and salt. Pour over crust and spread evenly.
- Scatter sprinkles on top and press lightly. Refrigerate at least 2 hours until firm.
- Lift out of pan, slice into 16 squares, and serve.
