
A festive no bake treat that blends white chocolate and sugar cookie flavors with colorful sprinkles for an easy holiday candy everyone will love.

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.
I have gifted this fudge to neighbors and taken it to church gatherings where people ask for the secret. My children love helping press the sprinkles on and pick the most colorful ones. Over the years I have learned small tricks like warming the frosting gently so it mixes without seizing and spreading the mixture while it is still warm so the surface becomes glossy and even.
My favorite part of making these is the reaction when the tin is opened at a holiday gathering. People immediately comment on the smell and reach for a square. One year a neighbor asked for a plate to take to a potluck and it became the most talked about contribution. The simplicity of assembly makes this a reliable last minute gift or party addition that still looks thoughtful and homemade.
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.
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.
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.
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.
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.
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.
Warm the frosting gradually and stir to avoid separating oils for the smoothest blend.
Use a sharp knife warmed under hot water and dried between cuts to get clean squares.
Press sprinkles on while the mixture is still warm so they adhere and do not shed later.
Line the pan with parchment that overhangs for easy lift out and cleaner slicing.
This nourishing christmas sugar cookie fudge recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
If chips start to seize add 1 teaspoon of neutral oil and stir until smooth.
Yes wrap tightly and freeze for up to 3 months then thaw in the refrigerator overnight.
This Christmas Sugar Cookie Fudge recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Line an 8 inch square pan with parchment leaving an overhang for easy removal later.
Melt white chocolate chips in 3 second intervals stirring between each until glossy and smooth.
Remove lid and foil then microwave the frosting for 45 seconds until liquid and easily pourable.
Whisk warm frosting into melted chocolate then fold in the sugar cookie mix until well combined.
Pour the mixture into the lined pan then smooth and top liberally with the sprinkle mix while warm.
Refrigerate for about 120 minutes or until firm to the touch and fully set.
Lift from the pan using the parchment overhang and slice into 1 half inch or 1 inch squares with a warmed knife.
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This recipe looks amazing! Can't wait to try it.
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