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Christmas Sugar Cookie Fudge is a delicious holiday treat loaded with baked sugar cookie crumble, sprinkles, sweetened condensed milk and white chocolate chips.

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Christmas Sugar Cookie Fudge is a simple white chocolate fudge recipe loaded with tons of sugar cookie chunks.

This easy recipe uses Betty Crocker sugar cookie mix.

This sugar cookie fudge recipe takes about thirty minutes to prepare and then requires at least three hours to set in the refrigerator.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this Christmas fudge, I started by dumping a package of sugar cookie mix into a mixing bowl.

I added some softened butter to the bowl.

I used an electric mixer to combine the ingredients until a crumbly dough formed.

I added some red, white and green sprinkles to the bowl.

I used my hands to incorporate the sprinkles

into the dough.

Then I lined a large baking sheet with parchment paper.

I crumbled the sugar cookie dough onto the baking sheet.

Then I placed the baking sheet in the oven and baked the sugar cookie crumbles until they were just starting to brown very slightly around the edges.

I removed the baking sheet from the oven and left the sugar cookie crumbles to cool completely.

Once the sugar cookies had cooled, I gently broke apart all the crumbles that were stuck together from baking.

Then I lined a 9 x 9 inch baking pan with parchment paper.

I poured some sweetened condensed milk into a large microwave safe bowl.

I added some white chocolate chips to the bowl.

Then I microwaved the condensed milk and white chocolate on HIGH for 1 minute.

I stirred well.

I returned the bowl to the microwave for an additional 30 seconds on HIGH.

I stirred well again.

I added approximately ⅔ of the prepared cookie crumble to the bowl.

I stirred until all of the cookie crumbles were coated in the white chocolate mixture.

Then I dumped the mixture into the parchment lined baking pan.

I spread the mixture out evenly.

Then I sprinkled the remaining cookie crumble on top.

I gently pressed the cookie crumble down into the fudge so that it would stick well.

Then I covered the pan and placed it in the refrigerator.

I left the fudge to chill for 3 hours.

Then I removed the fudge from the refrigerator.

I used the parchment paper to lift the fudge from the pan.

Then I sliced the fudge into 36 pieces.

This sugar cookie fudge is sure to be a hit at your holiday gathering.

If you are looking for an easy holiday fudge recipe, then you need to try this Christmas Sugar Cookie Fudge!

More Easy Fudge Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Christmas Sugar Cookie Fudge:

• 17.5 oz sugar cookie mix
• ¾ cup softened butter
• ⅓ cup Christmas sprinkles
• 1 cup sweetened condensed milk
• 3 cups white chocolate chips

How to Make Christmas Sugar Cookie Fudge:

1. Preheat oven to 325F.
2. Dump the sugar cookie mix and softened butter into a mixing bowl.
3. Use an electric mixer to combine the ingredients together until a crumbly dough forms.
4. Add the sprinkles to the bowl and use your hands to incorporate them into the dough.
5. Line a large baking sheet with parchment paper.
6. Crumble the cookie dough onto the parchment lined baking sheet.
7. Bake until the cookie crumbles are just starting to brown very lightly around the edges. 14-16 minutes.
8. Remove the baking sheet from the oven and set aside until the sugar cookies have cooled completely.
9. Once the cookies are cooled, gently break apart the crumbles that stuck together while baking.
10. Line a 9 x 9 inch baking pan with parchment paper.
11. Pour the sweetened condensed milk into a large microwave safe bowl.
12. Add the white chocolate chips to the bowl.
13. Microwave the sweetened condensed milk and chocolate chips on HIGH for 1 minute.
14. Stir well.
15. Microwave for an additional 30 seconds on HIGH.
16. Stir until smooth.
17. Add two thirds of the prepared cookie crumble to the bowl.
18. Stir until the cookie crumbles are well coated in the white chocolate mixture.
19. Dump the mixture into the parchment lined baking pan.
20. Press the mixture out evenly.
21. Sprinkle the remaining cookie crumble on top.
22. Gently press the cookie crumbles down into the fudge so that they will stick well.
23. Cover the pan and place it in the refrigerator for at least 3 hours.
24. After 3 hours, use the parchment paper to remove the fudge from the pan.
25. Slice the fudge into 36 pieces.
26. Serve and enjoy!

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