This Christmas sugar cookie fudge began as a joyful experiment the first December I decided to make edible gifts instead of boxed ones. I wanted something nostalgic that tasted like the sugar cookies my grandmother baked but with the ease of a simple no bake process. The result is a creamy white chocolate base lifted by sweet vanilla frosting and a whisper of sugar cookie mix that gives the fudge that classic cookie aroma. It sets firm in the fridge so it travels well in tins and looks beautiful cut into neat squares and topped with festive sprinkles.

I discovered this combination while wrapping presents late one night and realizing I had one can of vanilla frosting and a bag of white chips left from cookie baking. A quick microwave and a whisk later I had a glossy mixture that set into the most addicting, sliceable candy. The texture is smooth, not grainy, and the sprinkles add a cheerful crunch that adults and children both reach for. Each bite delivers melt in your mouth sweetness with a familiar sugar cookie finish that makes it perfect for cookie exchanges and hostess gifts on the holiday table.

Ingredients

• White chocolate chips 2 cups Use a reliable brand such as Ghirardelli or Nestle for the smoothest melt and the creamiest final texture. Look for chips labeled for melting if possible.
• Vanilla frosting 16 ounces One standard can of store bought frosting provides the sweet vanilla backbone and ensures a silky consistency. Choose a good quality creamier brand for better flavor.
• Sugar cookie mix 1 4 cup Any shelf stable sugar cookie mix works. This small amount adds the signature cookie taste without altering texture or requiring baking.
• Christmas sprinkle mix 1 half cup plus extra for topping Pick a mix with nonpareils and jimmies in festive colors. Use more for a denser crunchy topping or less for a subtle look.

Instructions

Prepare the pan and tools Line an 8 inch square pan with parchment so the paper overhangs on two sides for easy removal. Use a small offset spatula and a medium microwave safe bowl. Chilling later requires space in the refrigerator so clear a shelf. Melt the white chocolate Place the chips in the microwave safe bowl and heat on high in 3 second bursts stirring well between each burst until fully smooth. The short bursts prevent scorching and graininess. The chips should be glossy and pourable when done. Warm the frosting Open the can and remove all foil and the lid. Microwave on high for 45 seconds or until the frosting becomes liquid and is easy to whisk. If it is still thick give it 10 second increments to avoid overheating which can separate oils. Combine base ingredients Pour the warm frosting into the melted white chocolate and whisk gently until smooth and fully combined. Add the sugar cookie mix and fold until no dry streaks remain. The sugar cookie mix contributes flavor not structure so do not overmix. Transfer and top Pour the mixture into the prepared pan and smooth the top to an even layer using the offset spatula. Sprinkle the Christmas sprinkle mix liberally across the surface while the mixture is still warm so the sprinkles adhere evenly. Chill to set Refrigerate for about 2 hours or until the mixture is fully set and firm to the touch. A full chill will make slicing cleaner and prevent sticking. Slice and serve Lift the set fudge from the pan using the parchment overhang and place on a cutting board. Slice into 1 half inch or 1 inch squares with a sharp knife warmed briefly under hot water and wiped dry between cuts for the cleanest edges.

Storage Tips

Store in a shallow airtight container lined with parchment and separated in single layers to avoid sprinkles transferring. Keep refrigerated at all times unless serving immediately. For gifting wrap each square in wax paper and place in a decorative tin with a tight fitting lid. To freeze, double wrap in plastic wrap then place in a freezer safe container and thaw overnight in the refrigerator to preserve texture and prevent condensation on sprinkles.

Ingredient Substitutions

If you prefer a less sweet version swap half of the white chocolate chips with white baking chocolate bars melted with a teaspoon of neutral oil for smoothness. To make this nut free check frosting and sprinkles labels for cross contact warnings. For a gluten free version use a certified gluten free sugar cookie mix or substitute 1 tablespoon of finely ground almond meal with a little powdered sugar to mimic the cookie mix flavor though this will change texture slightly.

Serving Suggestions

Serve on a small dessert tray garnished with a few extra sprinkles and a sprig of fresh evergreen for holiday cheer. These are lovely paired with a cup of hot cocoa or a baked coffee on a brunch buffet. For a party place small tongs so guests can select pieces cleanly. They also work as edible place cards when tied with a small ribbon and a tag for guests to take home.

Cultural Background

This sweet combines two very American holiday traditions the sugar cookie and the fudge candy. Sugar cookies trace their modern form to European settlers while fudge became a staple of American confectionery in the late 19th century. Pairing the cookie flavor with a fudgelike set makes for a nostalgic hybrid that feels both classic and playful on the holiday table.

Seasonal Adaptations

For winter swap sprinkles for gold and silver nonpareils for a more elegant look. For other seasons change the sprinkle colors to match occasions such as pastel for spring or orange and brown for autumn. You can stir in crushed candy canes for a minty variation but fold gently and use just a light amount to avoid streaking the white base.

Meal Prep Tips

Make batches ahead and freeze in layers separated by parchment for quick party planning. Prepare several pans and stack them flat in the freezer. Slice after thawing slightly for cleaner cuts. Use a warm knife for slicing and wipe between cuts to keep edges neat. Label tins with date and ingredient notes when gifting to avoid allergen confusion.

This simple yet festive candy is one of those small pleasures that brings holiday nostalgia to the table and makes gifting effortless. It is flexible, forgiving, and beautiful when presented with a ribbon or on a decorative plate. I hope you enjoy making it as much as I do and that it becomes part of your holiday rotation.