Every December, when the first box of ornaments comes down from the attic, I make a batch of Christmas sugar cookie fudge to kick off the season. I stumbled onto this combination the year my sister asked for something sweet that would travel well to a holiday party across town. The simplicity hooked me, but the first silky bite sealed the deal. It is rich and creamy with a playful sugar cookie snap of vanilla and butter, and those cheerful sprinkles make it look like a holiday parade in a pan.

What I love most is the texture. The white chocolate gives a smooth base that sets beautifully, while a spoonful of sugar cookie mix adds that unmistakable cookie shop flavor without turning the fudge grainy. My kids call these snow squares and line up to press the sprinkles on top. Whether you are building cookie boxes or need a last minute treat for a potluck, this is the one I reach for when I want dependable results with very little effort.

Ingredients

• White chocolate chips: Choose a brand that lists cocoa butter for the best melt and flavor. Chips melt smoothly and create the creamy body of the fudge. If yours are slow to melt, chop them a bit or add a teaspoon of neutral oil.
• Vanilla frosting: A standard 16 ounce can melts into a pourable, sweet binder that blends with the chocolate. Go for classic vanilla rather than whipped to ensure a firm set and a rich, nostalgic bakery note.
• Sugar cookie mix: Just a quarter cup gives that buttery cookie flavor without making the texture gritty. Any store brand works. Sift if it looks clumpy so it dissolves evenly in the warm mixture.
• Christmas sprinkle mix: Use jimmies, pearls, or a mix for color and crunch. Press gently into the surface so they adhere as the fudge sets and keep their sparkle for gifting.

Instructions

Prepare the pan: Line an 8 inch square pan with parchment, letting the paper overhang on two sides to create handles. This makes it easy to lift the slab out cleanly for neat squares. Lightly smooth the paper into the corners so there are no large creases. Melt the white chocolate: Place the white chocolate chips in a microwave safe bowl. Microwave on high in short 20 to 30 second bursts, stirring thoroughly between each, until just melted and smooth. Stop when a few small pieces remain and stir until they finish melting to avoid scorching. Liquefy the frosting: Remove the lid and all foil from the frosting can. Microwave on high for about 45 seconds, or until pourable and fully liquid. The frosting should look shiny and thin. If needed, heat in additional 10 second bursts, watching closely to prevent bubbling over. Combine and flavor: Pour the warm frosting into the melted white chocolate. Add the sugar cookie mix. Stir steadily with a silicone spatula until the mixture is completely smooth and uniform. Work briskly so the chocolate does not begin to set before everything is blended. Spread and decorate: Scrape the fudge into the prepared pan. Smooth the top with the spatula, nudging it into the corners for an even layer. Sprinkle generously with the Christmas sprinkle mix and press very lightly so they stick without sinking. Chill and slice: Refrigerate for about 2 hours, or until firm to the touch. Lift out using the parchment handles. Cut into 1 inch or half inch squares with a warm sharp knife, wiping the blade between cuts for clean edges. Serve cold or at cool room temperature.

Storage Tips

Once the fudge is fully set, transfer the squares to an airtight container lined with parchment. Separate layers with parchment to protect the sprinkles and prevent sticking. Keep refrigerated for up to 7 days; the cool environment maintains a clean bite and prevents any softening from warm kitchens. For freezing, wrap the entire slab or tightly packed squares in plastic, then place in a freezer bag or lidded container. Label and freeze for up to 3 months. Thaw in the refrigerator overnight, still wrapped, so condensation forms on the wrap rather than the candy. For serving, bring to cool room temperature for about 10 minutes to soften the edges slightly.

Ingredient Substitutions

If white chocolate bars are what you have, chop them finely and use the same amount by volume as chips. For a slightly less sweet profile, stir in a teaspoon of vanilla extract or a pinch of fine sea salt when you add the sugar cookie mix. Dairy free chips and dairy free frosting can work if both are formulated for melting; test a small batch first. If you cannot find sugar cookie mix, substitute the same amount of vanilla cake mix. It will still set well, though the cookie flavor will be lighter and the texture slightly softer. Use any seasonal sprinkle mix, but avoid heavy metallic dragees on top as they can fall off during slicing.

Serving Suggestions

Arrange squares on a small platter with fresh cranberries and a few sprigs of rosemary for a holiday wreath look. Tuck two or three pieces into treat bags with a ribbon for teacher gifts, or stack them in a cookie tin layered with parchment for a festive assortment. This fudge pairs beautifully with hot cocoa, spiced tea, or a peppermint latte. For parties, cut some pieces into half inch bites for dessert grazing boards alongside salted nuts, clementine wedges, and dark chocolate. A little variety in size makes the platter feel abundant and lets guests sample without committing to a full square.

Cultural Background

Fudge has been a beloved American confection for more than a century, with early versions appearing in college cookbooks in the late 1800s. The technique relies on sugar crystals setting into a firm, creamy matrix. Modern shortcuts like using frosting streamline the process, removing the need for a thermometer while preserving the creamy texture people love. Folding in cookie mix adds a playful nod to classic Christmas sugar cookies, merging two traditions into one cheerful bite. It is the kind of holiday sweet that might not have a long history on its own, but it echoes familiar flavors that have filled cookie plates for generations.

Seasonal Adaptations

Once the holidays pass, this formula adapts easily. Swap in pastel sprinkles for spring brunches, red hearts for Valentine trays, or rainbow confetti for birthdays. In summer, add a few drops of lemon extract and a sprinkle of lemon zest for a sunny twist. For winter parties beyond December, keep the sprinkles silver and white for a snow day theme. Because the base stays the same, you can make a batch for any gathering with only a change of topping and a hint of flavor to match the season.

Meal Prep Tips

Make the fudge up to three days in advance and keep it chilled, unsliced, in the pan for maximum freshness. Slice the day you plan to serve for the cleanest edges. If gifting, pack squares in parchment lined tins and add a small food safe silica packet to help keep moisture at bay. For tidy slicing, dip your knife in warm water, wipe dry, then cut with even pressure, cleaning the blade each time. If you need multiple batches, melt and mix one batch at a time so the chocolate does not set before you spread it.

However you share it, this cheerful fudge brings a little sparkle to the table. I hope it fills your kitchen with sweet holiday energy and inspires a new tradition you will look forward to each year.