Sugar Cookie Fudge – Easy Christmas Fudge With Condensed Milk And Crumbs

This sugar cookie fudge recipe with condensed milk builds on two things you probably already love: sugar cookies and creamy fudge. But it doesn’t just borrow their names. It captures the texture and flavor of both, without overcomplicating the method.

You’ll start with a simple cookie crumb crust that adds structure and crunch. Then comes the white chocolate fudge layer, folded with frosted cookie chunks and holiday sprinkles.

You’re going to get sweetness, creaminess, and a bit of crunch all in one bite. This is the kind of Christmas fudge that doesn’t stay long on dessert platters.

Why I Keep This in My Christmas Rotation

I make this sugar cookie fudge every December for one reason—it works. It slices clean, holds its shape, and freezes well. It’s sweet, but not heavy. The crust adds just enough texture to set it apart from the usual fudge recipes.

The white chocolate melts down with sweetened condensed milk for a smooth base. No thermometer. No tempering. Just slow, gentle heat and a clean pan.

And it actually tastes like sugar cookies. That part matters.

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What You Need for the Crunchy Bottom Layer

Crushed sugar cookies are the backbone of the base. You can use store-bought cookies or any leftover homemade ones. The important thing is that they’re crisp. Soft cookies don’t hold up well once pressed and baked.

I mix those cookie crumbs with melted unsalted butter to bind them together. A spoonful of granulated sugar is optional, depending on how sweet your cookies are.

This layer sets the stage for the creamy fudge. It bakes quickly just long enough to toast and lock together. Let it cool completely before pouring anything on top.

You can also try this technique with other cookie crusts, but sugar cookies work best for flavor balance. I’ve made a version with shortbread once it was fine, but didn’t quite match the softness of the top layer. Sugar cookies win here.

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Building the White Chocolate Fudge Layer

Once the crust has cooled, the fudge base comes together in one bowl. I melt white chocolate chips with butter and a full can of sweetened condensed milk. Low and slow is key. Stir frequently so the chocolate doesn’t seize.

After the mixture is fully melted and smooth, I stir in vanilla extract and just a touch of almond extract. Almond brings out that signature “bakery” sugar cookie flavor without overwhelming the fudge.

A pinch of salt cuts the sweetness and gives the fudge better depth. Skipping it makes the flavor fall flat.

This is the step where your kitchen smells like someone just baked holiday cookies. The warm vanilla, the almond—it pulls you in.

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Folding in Cookie Chunks and Sprinkles

Now comes the fun part. I chop up frosted sugar cookies and gently fold them into the fudge mixture. You want them in pieces—not crumbs so you get a bit of cookie in every square.

Holiday sprinkles go in at this stage too. Stir gently. Overmixing will make the sprinkles bleed and turn the fudge murky.

Here’s one thing I’ve learned: cheaper sprinkles tend to bleed color faster. I use jimmies or confetti-style sprinkles that stay intact.

You could even color-theme this for other holidays. Red and pink sprinkles for Valentine’s Day, pastels for spring. But my favorite remains red, green, and white with gold accents. Classic and festive.

If you’re a fan of seasonal flavors, the Peppermint Christmas Fudge is another great one to try this time of year.

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Topping, Chilling, and Slicing Your Fudge

Once the mix-ins are folded in, pour the fudge over your cooled crust. A spatula helps get it smooth and level. While it’s still warm, sprinkle on extra cookie bits and sprinkles. Press them in gently so they set in place.

Refrigerate the whole pan for at least three hours. You want it completely firm before slicing.

To get clean cuts, I use a long, sharp knife and wipe it between each slice. You’ll get tidy, presentable squares with bits of cookie and color in every piece.

This presentation works beautifully on holiday platters, and even better in clear treat bags tied with ribbon.

For a drink pairing that fits the theme, try this Sugar Cookie Martini on your dessert table.

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How It Compares: Cookie Base vs. No Base

Some sugar cookie fudge recipes skip the crust entirely. I’ve tested both versions. Skipping the crust gives you a smoother, all-fudge texture, but it can feel one-note.

Adding the crust gives structure, contrast, and a little crunch. It’s the difference between a soft square and a slice that feels layered and intentional. If you’re gifting these or stacking them in boxes, the crust also makes them sturdier.

I’ve found the version with the cookie crust gets more compliments—and disappears faster at parties.

If you love that cookie-fudge contrast, the Pumpkin Sugar Cookies offer a similar balance in cookie form.

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How to Store and Serve Sugar Cookie Fudge

This fudge stores well, which is part of why I make it ahead. Keep it refrigerated in an airtight container for up to a week. I separate the layers with parchment paper to prevent sticking.

You can also freeze it. Wrap squares tightly and freeze for up to a month. Let them thaw overnight in the fridge before serving.

If you’re planning dessert trays, this fudge pairs well with other holiday bars or cookies. I like placing it next to something rich like Butterscotch Latte Fudge for contrast in color and flavor.

Serve at room temperature so the texture softens slightly. It becomes creamy and smooth, just like it should be.

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Save This for Your Holiday Board and Tell Me How Yours Turned Out

This sugar cookie fudge is one of my go-to Christmas desserts. It’s festive, easy to prep in advance, and flexible enough to adapt with different toppings or sprinkles.

If you’re making treat boxes, this one belongs in the mix.

Pin it now so you don’t forget it later.

And if you make it, I’d love to hear how it turned out for you. Drop a comment below and tell me what cookies or toppings you used, or ask a question if you hit a snag. I check in often and always enjoy chatting baking.

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