Christmas Cookie Fudge is a festive holiday treat with sugar cookie flavors, Nilla wafers, and Christmas sprinkles in a creamy white chocolate fudge base. Quick to make in the microwave in 5 minutes, it’s perfect for the season and makes a great edible gift!
For more yummy treats for your Christmas goodie tray, try Cherry Fudge and Thumbprint Cookies with Icing!
🎥Video
Need a festive fudge recipe for the holiday season? Or a sweet gift for neighbors and co-workers? This delicious sugar cookie fudge is a creamy white chocolate fudge with the buttery, vanilla, and almond flavors of Christmas sugar cookies, mini Nilla wafers, and red and green sprinkles for a festive crunch.
For more easy homemade fudge recipes, head over to my other recipe site, Midwestern HomeLife for Peanut Butter Fudge, Mint Chocolate Fudge, and more holiday fudge recipe ideas.
🎄Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- White chocolate chips. Use good quality chocolate like Ghirardelli for the smoothest melting and best flavor.
- Unsalted butter. Butter makes the fudge extra creamy and adds to the yummy sugar cookie flavor. Cut it into small pieces for faster melting.
- Nilla wafers. I used Mini Nilla Wafers, but you can also use regular size and chop them into large pieces. You could also use Golden Oreos or actual Christmas sugar cookies!
- Festive sprinkles. For best results, use jimmies, the rod-shaped ones. They have the best chance of not bleeding. That being said, you still have to stir them in very briefly and even then, they may bleed a little -- which just adds a festive swirl.
🥣How to Make Christmas Cookie Fudge
Step 1: Combine white chocolate, butter, condensed milk, and salt in a large bowl. Microwave for one minute. Gently stir, microwave in 30-second increments until the chips have just melted -- the butter may not be melted all the way yet. Stir in the vanilla and almond extract. Microwave for 15-30 more seconds if needed to melt the butter. Gently stir until smooth.
Step 2: Fold in the Nilla Wafers, then the sprinkles. Stir the sprinkles very briefly to keep the sprinkles from bleeding.
Step 3: Pour the fudge mixture into an 8x8 square pan lined with parchment paper and smooth the top with a spatula. Immediately sprinkle more jimmies on top of the fudge and gently press to adhere.
Step 4: Refrigerate until firm, at least 2 hours. Let fudge sit at room temperature for 15-20 minutes before cutting to avoid splintering. Cut fudge with a sharp knife dipped in warm water. For clean cuts, wipe the blade clean between cuts.
👉Top Tip: Jimmies are the best sprinkles to use in this Christmas sugar cookie fudge recipe as they bleed less than nonpareils and other sprinkles. To minimize the colors running, stir them in very briefly.
☑️Tips
- If your fudge seizes—becoming stiff and grainy—or separates into an oily mess, don’t throw it out! Chances are, it can be saved. Check the FAQs in the post for helpful tips.
- To prevent grainy fudge, stir gently and only as much as necessary while microwaving to combine the ingredients. Overmixing can affect the texture.
- Smear a little butter on the pan before adding the parchment paper -- or use binder clips -- to keep it from slipping around.
🎁Storage
- Store fudge in an airtight container in the refrigerator for 5 days. After a day or two, the Nilla wafers will get soft and cakey, just like a soft-baked Christmas sugar cookie!
- To freeze fudge, tightly wrap it in wax paper and again in aluminum foil, then place it in a freezer bag. Freeze for 2-3 months and thaw in the fridge.
❓Fudge FAQs
Probably! So don't throw it out -- or panic. To fix grainy fudge, which has likely been overheated, or oily fudge, usually a result of over-stirring, gently reheat the fudge and stir in a little warm water or cream until it becomes smooth and glossy again.
You can store fudge in the refrigerator for 5 days or in the freezer for up to 3 months.
Yes. Gently heat the chocolate mixture over medium heat in a medium saucepan.
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📖 Recipe
Christmas Cookie Fudge
Ingredients
- 2 ½ cups white chocolate chips I use Ghirardelli
- 4 tablespoons unsalted butter cut into small cubes
- 14 ounces sweetened condensed milk
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract or more, to taste
- 1 cup mini Nilla Wafers or regular size, chopped
- ½ cup Christmas jimmies, divided
Instructions
- Line an 8x8 square pan with parchment paper. Smear butter on the pan before adding the parchment or use binder clips to keep it from slipping around. Place white chocolate chips, butter, condensed milk, and salt in a large microwave-safe bowl. Stir to combine. Microwave for one minute. Gently stir to combine and check if chips have melted. Microwave in 30-second bursts until the chips are just melted. It's okay if the butter isn't quite melted yet.
- Stir in the vanilla and almond extracts. If needed, heat for 15-30 seconds to fully melt the chips and butter, stirring until smooth. Avoid overheating to prevent the mixture from seizing.
- Fold in the Nilla wafers, then gently mix in ¼ cup jimmies. Stir the sprinkles very briefly to avoid bleeding color, but it's okay if you have a little festive swirl :). Pour and gently spread the fudge into the prepared pan. Top with the remaining ¼ cup jimmies.
- Refrigerate at least 2 hours until firm. Before cutting, allow the fudge to rest at room temperature for 15-20 minutes so it doesn't splinter when sliced. Cut into 1 to 1 ½ inch squares, warming the knife blade under hot water and wiping it clean between cuts for sharp, neat edges.
Notes
- Jimmies are the best sprinkles to use because they bleed less than nonpareils and other sprinkles. To minimize the colors running, stir them in very briefly.
- To avoid grainy fudge, stir gently and only as much as needed to combine the ingredients while microwaving.
- If your fudge seizes—becoming stiff and grainy—or separates and turns oily, don’t toss it! It’s usually fixable; check the FAQs in the post for tips.
- For the best flavor and a smooth, creamy consistency, use high-quality chocolate, such as Ghirardelli.
- Prefer stovetop preparation? Melt and stir the chocolate mixture gently over medium heat in a medium saucepan.
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