This Christmas Sugar Cookie Fudge is the kind of sweet that stops conversations and starts smiles. I first made this after inheriting a tin of white chocolate chips and a can of vanilla frosting from a neighbor who swore these were the fastest holiday treats she made every year. The combination sounded strange at first, but the result was creamy, nostalgic, and unmistakably like biting into a soft sugar cookie studded with festive sprinkles. The texture is smooth and slightly dense, with the butteriness of white chocolate balanced by the sweet, vanilla-forward frosting and the tiny crunch of the sprinkle mix.

I discovered this combination in early December when I needed a last-minute tray to bring to a church potluck. It required almost no baking skill, and the pan of fudge disappeared faster than the cookies from a bakery box. What makes it special is its simplicity paired with joyful presentation: the sprinkle mix gives celebratory color and a playful crunch, while the sugar cookie mix deepens the flavor with a hint of butter crust and subtle vanilla. It’s become my go-to when I need an easy bake-sale item, neighbor gift, or something for a kid-friendly holiday spread.

Ingredients

• White Chocolate Chips, 2 cups (about 12 ounces): Choose high-quality white chocolate chips such as Ghirardelli or Nestlé for a smooth, creamy base. Avoid inexpensive chips that contain higher amounts of vegetable oils, as they can separate when melted.
• Vanilla Frosting, 16 ounces (1 can): Use a classic vanilla buttercream style frosting like Pillsbury or Duncan Hines in the baking aisle. Remove foil and lid before microwaving to ensure even heating and safety.
• Sugar Cookie Mix, 1/4 cup (from boxed mix): A small measure of a standard boxed sugar cookie mix adds a light cookie crumb flavor and a hint of buttery, baked notes to the fudge. If using a gluten-free mix, note texture will vary.
• Christmas Sprinkle Mix, to taste (about 1/3 cup): Pick a festive blend with jimmies and nonpareils. Quality sprinkles hold color and texture; reserve extra for topping to make the fudge visually festive before chilling.

Instructions

Step 1 - Prepare the Pan: Line an 8-inch square pan with parchment paper leaving a slight overhang on two sides for easy removal. This helps you lift the set bars cleanly. Lightly grease the parchment with a neutral oil if you want the edges to release extra easily. Step 2 - Melt the White Chocolate: Place 2 cups of white chocolate chips in a medium, microwave-safe bowl. Microwave on high in 3-second bursts, stirring thoroughly between bursts. You are aiming for glossy, smooth chocolate. Stirring frequently prevents overheating; white chocolate scorches quickly due to its sugar and milk solids. Step 3 - Heat the Frosting: Remove the frosting lid and foil completely. Microwave the 16-ounce can on high for 45 seconds to 1 minute until the frosting becomes pourable. If it’s still lumpy, stir vigorously and microwave an additional 10 seconds. The melted frosting both sweetens and thins the white chocolate to a workable consistency. Step 4 - Combine the Base: Pour the warmed frosting into the bowl with the melted chocolate and stir until fully combined and smooth. Add the 1/4 cup sugar cookie mix and fold gently until the mixture is even. Stirring slowly prevents incorporating air bubbles that can make the surface slightly pocked when it sets. Step 5 - Transfer and Top: Pour the mixture into the prepared pan and spread it evenly with an offset spatula or the back of a spoon. Immediately top liberally with your Christmas sprinkle mix so they adhere before the fudge begins to set. Press very lightly with parchment to ensure sprinkles are embedded without melting their color. Step 6 - Chill and Slice: Refrigerate for about 2 hours or until firm to the touch. Use the parchment overhang to lift the set block from the pan and place on a cutting board. Slice into 1/2-inch or 1-inch squares using a hot sharp knife for clean edges. For the sharpest cuts, dip the knife in hot water and wipe dry between slices.

Storage Tips

Store squares in a single layer or with parchment between layers inside an airtight container in the refrigerator. At room temperature in a cool kitchen, the texture becomes softer and may lose its firm shape, so refrigeration is best. For gifting, wrap stacks of three to five squares with wax paper and place in tins or decorative boxes. Freeze extras on a baking sheet until solid, then transfer to a freezer-safe bag; this prevents sticking. Thaw in the fridge for several hours before serving to preserve texture and color.

Ingredient Substitutions

If you prefer a richer flavor, substitute high-quality white coating wafers or chopped couverture for chips. For a slightly less sweet option, mix in 1/4 teaspoon of fine sea salt. To make it gluten-free, use a certified gluten-free sugar cookie mix and note that the mouthfeel may be slightly different. For dairy-free or vegan adaptations, use dairy-free white chocolate alternatives and a vegan frosting, but expect variations in set and mouthfeel because dairy-free products behave differently when melted and chilled.

Serving Suggestions

Serve these squares on a festive platter lined with parchment or place small stacks into decorative paper cupcake liners. Pair with strong black coffee or a bright citrus tea to cut through the sweetness. For a party, arrange alongside ginger snaps and peppermint bark for color contrast. Garnish with extra sprinkles or a dusting of edible glitter for holiday events; avoid powdered sugar as it can dissolve on the shiny surface.

Cultural Background

While this exact combination is a modern, American holiday creation, it draws inspiration from traditional sugar cookies and classic fudge. Sugar cookies are rooted in European cookie traditions and became a Christmas staple in the United States during the 19th century. Combining cookie flavors with fudge-like textures reflects a contemporary trend in holiday confections where convenience meets nostalgia: using pre-made frostings and chips to recreate comforting, familiar tastes with minimal effort.

Seasonal Adaptations

Adapt this for other holidays by changing the sprinkle mix and extracts. For Valentine’s Day, use red and pink sprinkles with a drop of strawberry extract. For St. Patrick’s Day, swap to green and gold sprinkles and add 1/2 teaspoon of matcha powder for color and subtle earthiness. During summer parties, fold in finely chopped dried berries instead of sprinkles for chew and tang. These small swaps make the base formula versatile year-round.

Meal Prep Tips

Make multiple pans at once and stack them with parchment layers for convenient gifting and party prep. Label each container with the date; refrigerated fudge lasts up to one week. If planning to transport, place the container in a cooler with ice packs to maintain firmness. When slicing, work quickly with a warmed knife and wipe between cuts to maintain neat, professional-looking squares.

This Christmas Sugar Cookie Fudge is a fast, festive option that delivers big on flavor with minimal fuss. It’s perfect for busy hosts, thoughtful gift makers, and anyone who loves sweets that look as good as they taste. Try it once and I think you’ll tuck it into your holiday rotation, like I did.