This Christmas sugar cookie fudge is my go to for holiday cookie exchanges and last minute gifts. I first made it one rushed December afternoon when I had plenty of crumbs from a cookie mix but no time to roll, chill and bake. The result was a rich, creamy square that tastes like a cross between a sugar cookie and classic fudge. Texture is smooth and slightly dense with a delicate sugar cookie crumb throughout and a playful crunch from the sprinkles on top. It sets firm in the fridge but slices cleanly, and the bright sprinkle mix puts a festive smile on every plate.

I learned to trust very gentle melting when working with white chocolate because it can seize easily. Microwaving in short bursts and stirring between each burst ensures a glossy melt. The vanilla frosting acts as both sweetener and stabilizer so you will not need extra sugar or cream. When friends try this they always ask how something so simple can taste so nostalgic. I make a double batch for larger gatherings and keep a small pan wrapped in parchment for the kitchen, where it disappears faster than I expect.

Ingredients

• White Chocolate Chips: Use 2 cups of high quality white chocolate chips for a smooth melt and reliable sweetness. I prefer chips labeled specifically as white baking chips from brands like Ghirardelli or Nestle for consistent texture and flavor.
• Vanilla Frosting: One 16 ounce can of vanilla frosting serves as the sweet binder. Choose a thick, creamy brand without unusual stabilizers. If you prefer a slightly lighter finish, use a whipped vanilla frosting.
• Sugar Cookie Mix: Measure 1/4 cup of prepared sugar cookie mix. Store brands or name brands both work. If the mix calls for additional eggs or butter, you do not need to add them because the frosting provides moisture.
• Christmas Sprinkle Mix: A generous handful of festive sprinkles provides color and a contrasting texture. Use a mix with non melting sugar confetti so they hold their shape on the chilled surface.

Instructions

Prepare the Pan: Line an 8 inch square pan with parchment paper leaving an overhang on two sides for easy removal. Using parchment makes it simple to lift the set fudge from the pan and slice neat squares. Melt the White Chocolate: Place 2 cups of white chocolate chips in a medium microwave safe bowl. Microwave on high in 3 second intervals, stirring thoroughly after each burst. The goal is smooth, glossy chocolate without overheating. You will notice the chips begin to soften after a few rounds and stir until completely melted. If the chocolate looks grainy give it one final short burst and stir until smooth. Prepare the Frosting: Open the 16 ounce can of vanilla frosting and remove the lid and any foil seals. Microwave on high for 45 seconds or until the frosting is fully liquefied and pourable. Use caution when handling the hot container and stir the frosting to ensure an even, smooth consistency. Combine Ingredients: Pour the melted white chocolate into a mixing bowl and add the liquid vanilla frosting. Sprinkle in the 1/4 cup sugar cookie mix. Stir with a flexible spatula until the mixture is uniform and the cookie mix is evenly distributed. The batter should be glossy and slightly thick but still spreadable. Set in Pan and Add Sprinkles: Transfer the mixture into the prepared pan and spread it evenly to the edges with an offset spatula or the back of a spoon. Immediately top liberally with the Christmas sprinkle mix pressing gently so the sprinkles adhere to the surface. Chill Until Firm: Place the pan in the refrigerator for about 2 hours or until the fudge is completely set and firm to the touch. Cold helps it slice cleanly. For a firmer texture chill slightly longer if you plan to cut very small squares. Slice and Serve: Use the parchment overhang to lift the set fudge from the pan. Place on a cutting board and slice into 1/2 inch or 1 inch squares with a sharp knife cleaned between cuts for neat edges. Arrange on a platter and serve. Store leftovers in an airtight container in the refrigerator.

Storage Tips

Store in an airtight container in the refrigerator for up to a week. Use parchment to separate layers and avoid crushing the sprinkles. For longer storage freeze in a single layer on a tray until firm then transfer to a rigid container for up to three months. Thaw in the refrigerator to avoid condensation on the surface which softens the sprinkles. If you plan to transport the squares keep them chilled in a cooler bag with an ice pack to maintain shape and texture.

Ingredient Substitutions

To make this dairy free swap the white chocolate chips for a vegan white chocolate or a dairy free melting candy and choose a dairy free vanilla frosting. For gluten free use a certified gluten free sugar cookie mix. If you prefer less sweetness use a lighter frosting or reduce sprinkles. You can add a half teaspoon of vanilla extract for an extra vanilla note or a quarter teaspoon of almond extract to bring a subtle nutty aroma, which pairs beautifully with white chocolate.

Serving Suggestions

Serve the squares on a festive platter dusted with powdered sugar or alongside hot cocoa and spiced tea for cozy gatherings. These squares also make excellent additions to cookie trays with contrasting flavors like ginger cookies or dark chocolate bark. For gifting stack a few squares in small boxes lined with parchment and tie with ribbon. They pair well with light cheeses for a charcuterie style holiday plate when you want balance between sweet and savory.

Cultural Background

While fudge has roots in American confectionery from the late 19th century this variation blends the flavor of sugar cookies with cold set candy. The use of canned frosting and baking mixes reflects modern convenience baking that grew in popularity through the mid 20th century in family kitchens. This version is a playful, contemporary twist intended for today s busy holidays where nostalgia and speed meet on the same plate.

Seasonal Adaptations

Adapt this throughout the year by swapping the sprinkle mix. Use pastel sprinkles for spring celebrations or red white and blue confetti for summer gatherings. For a Thanksgiving version use autumn colored sprinkles and fold in a teaspoon of ground cinnamon. Holiday themed extracts like peppermint can be added in small amounts for a winter twist but use sparingly so the white chocolate remains the dominant flavor.

Meal Prep Tips

Make a double batch and portion into individual boxes for grab and go treats. Chill in shallow pans then stack squares with parchment between layers. Label with production date and reheat slightly at room temperature for a softer bite. When planning a cookie tray assemble the fudge three days ahead for stress free entertaining and top with sprinkles just before serving to keep them bright.

Whether you are making a single pan for your family or a dozen boxes for neighbors this sugar cookie fudge is a joyful, low stress addition to holiday sweets. It is quick, versatile and always brings a little extra cheer to the table.