Valentine’s Day Sugar Cookie Fudge Recipe
I make this sugar cookie fudge every Valentine’s because it’s fast, festive, and reliably crowd-pleasing — a sweet that looks homemade but doesn’t demand hours in the kitchen. It’s a creamy, sliceable fudge that uses white chocolate chips, a sugar cookie mix for that familiar vanilla-sugar flavor, and crunchy sprinkles on top for color. Perfect for gift boxes, classroom treats, or an easy dessert tray when you want something pretty without fuss. If you like trying different cookie-based sweets, you might also enjoy these Mexican pink cookies alongside it.
Why you’ll love this dish
This fudge gives you the nostalgia of sugar cookies in a creamy, candy-bar form. It’s quick to make (mostly melting and chilling), uses just a few pantry staples, and is highly adaptable — swap sprinkles, drizzle dark chocolate, or add extracts to change the profile. It’s kid-approved for parties and simple enough to make with helpers, yet pretty enough for a Valentine’s gift box. Because it sets firm in the fridge, it travels well and slices cleanly for nice presentation.
“Sweet, smooth, and exactly like sugar cookies in fudge form — I gifted a tray and everyone asked for the recipe.” — a favorite feedback after serving this at a small party
How this recipe comes together
Start by melting the white chocolate chips with sweetened condensed milk, a bit of butter, and the sugar cookie mix in a double boiler. Stir until completely smooth, then pull from heat and fold in vanilla and half the sprinkles. Press the mixture into a lined 9×9 pan, top with more sprinkles, and chill until firm. Finish with a white chocolate or almond bark drizzle for contrast. The whole process is mostly melting, mixing, pressing, and chilling — no baking required.
What you’ll need
– 3 cups white chocolate chips (use high-quality for better flavor)
– 1 cup sugar cookie mix (I used Betty Crocker; a plain vanilla cake or cookie mix works similarly)
– 1 can (14 ounces) sweetened condensed milk
– 1 tablespoon unsalted butter
– 1 teaspoon pure vanilla extract
– 1/2 cup holiday sprinkles, divided (use nonpareils or jimmies — note: nonpareils resist bleeding more)
– 3–4 ounces almond bark or additional white chocolate for drizzling
Substitutions & notes:
- For dairy-free: use dairy-free chocolate chips, a coconut condensed milk alternative, and dairy-free butter. Texture will vary.
- For more cookie flavor: fold in 1/4–1/2 cup crushed sugar cookies or finely chopped shortbread. If you’re a fan of cookie assortments, try adding slices of pinwheel sugar cookies to a dessert board with this fudge.
Step-by-step instructions
1. Prepare a medium-sized double boiler: simmer water in the bottom pan and place a heatproof bowl or top pan above it.
2. Add white chocolate chips, sugar cookie mix, sweetened condensed milk, and butter to the top of the double boiler.
3. Heat on medium and stir constantly until the chocolate is melted and the mixture is smooth.
4. After it looks melted, continue stirring for 2–3 minutes so everything fully comes together and the sugar cookie mix hydrates.
5. Remove the top bowl from heat but keep it over the warm double boiler while you work.
6. Stir in the vanilla and half of the holiday sprinkles until evenly distributed.
7. Line a 9×9″ baking dish with parchment and spray the paper with cooking spray.
8. Pour the fudge mixture into the pan and smooth the top with an offset spatula or the back of a spoon.
9. Press the remaining sprinkles gently into the surface so they stick.
10. Chill in the refrigerator for 2–3 hours, until the fudge is firm to the touch.
11. Lift the parchment out of the pan and place on a cutting board. Cut into squares on a hard surface.
12. Melt almond bark or white chocolate in a microwave-safe bowl in 30-second bursts, stirring between bursts until smooth.
13. Transfer melted bark to a zip-top bag, snip a small corner, and drizzle over the fudge. Or drizzle with a fork if you prefer.
14. Let the drizzle set completely, then serve or package.
Best ways to enjoy it
Serve these fudge squares on a small dessert platter, tied up as gifts in cellophane bags, or stacked in a pretty tin for parties. They pair beautifully with a hot cup of coffee or a lightly brewed tea to cut the sweetness. For a dessert board, offer contrasting textures like salted candied nuts and a buttery cookie — try adding candied pecans from this best candied pecan recipe for crunch and salt balance. For Valentine’s, arrange the squares with fresh strawberries and a few chocolate-dipped cookies for an elegant touch.
Storage and reheating tips
– Refrigerator: Store in an airtight container layered with parchment for up to 2 weeks. Keep the container chilled to maintain firmness.
– Freezer: Freeze tightly wrapped squares in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.
– Room temperature: On a cool day, these can be kept at room temp for a day in a shaded, cool area. Avoid heat — white chocolate softens easily.
– Food safety: Because this recipe contains dairy (sweetened condensed milk and butter), don’t leave it out at warm room temperatures for extended periods (over 2 hours). Always cool to room temperature before sealing to prevent condensation.
Helpful cooking tips
– Use a gentle double boiler: direct heat scorches white chocolate and can make it grainy. Keep the water at a low simmer.
– Stir constantly and scrape the bowl so all chips melt evenly.
– If the mixture looks grainy, continue low heat and stir — white chocolate often smooths out as the sugar mix hydrates.
– For cleaner slices, chill until firm and use a sharp knife wiped between cuts. Warm the knife under hot water and dry before slicing for melt-free edges.
– If sprinkles “bleed” color, try using nonpareil sprinkles or press them in right before serving.
Recipe variations
– Chocolate-swirled: Fold in 1/4 cup semisweet chocolate chips or swirl in melted dark chocolate before chilling.
– Peppermint twist: Add 1/2 teaspoon peppermint extract and top with crushed candy cane for a seasonal version.
– Nutty crunch: Stir in 1/2 cup toasted chopped pecans or walnuts for texture. Pair with candied pecans for extra flair at gatherings: candied pecan recipe.
– Cookie mix swaps: Use gingerbread mix for winter holidays or lemon cake mix for a citrus note. Prefer a different sugar-cookie treat? Consider serving with sugar cookie bars for variety on a dessert table.
– Gluten-free: Use a gluten-free sugar cookie mix and confirm your sprinkles are gluten-free.
Common questions
Q: How long does this fudge take to make?
A: Active prep and melting time is about 20–30 minutes. Chilling requires 2–3 hours, so plan ahead if you need it the same day.
Q: Can I use white chocolate almond bark instead of white chocolate chips?
A: Yes. Almond bark melts more easily and sets firmer at room temperature, which can be helpful in warmer climates. Flavor and texture will be slightly different — almond bark is sweeter and less creamy than quality white chocolate.
Q: What can I use instead of sugar cookie mix?
A: You can substitute a plain vanilla cake mix or crush store-bought sugar cookies into crumbs (about 1 cup). If using crushed cookies, finely process them for even distribution.
Q: Will the sprinkles bleed color into the fudge?
A: Some sprinkles, especially larger jimmies, can bleed. Use nonpareils or press sprinkles in right before serving to reduce bleeding. Chill quickly to set the top.
Q: Can I freeze the finished fudge?
A: Yes. Wrap squares tightly and freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight.
Q: What’s a quick pairing for a Valentine’s dessert platter?
A: Arrange fudge squares with chocolate-covered strawberries, biscotti, or a small batch of soft cookies like these brown sugar pop tart cookies for an appealing mix of textures and flavors.
Sugar Cookie Fudge
Ingredients
Method
- Prepare a medium-sized double boiler: simmer water in the bottom pan and place a heatproof bowl or top pan above it.
- Add the white chocolate chips, sugar cookie mix, sweetened condensed milk, and butter to the top of the double boiler.
- Heat on medium and stir constantly until the chocolate is melted and the mixture is smooth.
- Continue stirring for 2–3 minutes to fully combine the ingredients and hydrate the sugar cookie mix.
- Remove the top bowl from heat but keep it over the warm double boiler while you work.
- Stir in the vanilla and half of the holiday sprinkles until evenly distributed.
- Line a 9x9” baking dish with parchment and spray the paper with cooking spray.
- Pour the fudge mixture into the pan and smooth the top with an offset spatula or the back of a spoon.
- Press the remaining sprinkles gently into the surface so they stick.
- Chill in the refrigerator for 2–3 hours, until the fudge is firm to the touch.
- Lift the parchment out of the pan and place it on a cutting board. Cut into squares on a hard surface.
- Melt the almond bark or white chocolate in a microwave-safe bowl in 30-second bursts, stirring between bursts until smooth.
- Transfer melted bark to a zip-top bag, snip a small corner, and drizzle over the fudge, or drizzle with a fork if you prefer.
- Let the drizzle set completely, then serve or package.
