This Christmas sugar cookie fudge has become my go-to quick treat every holiday season. I first discovered this combination during a frantic December week when I needed something festive to bring to a cookie swap and had very little time. The bright white base, smooth texture, and sugar-cookie undertone were an instant hit—the fudge slices looked like little decorated sugar cookies and disappeared within the hour. The best part is how accessible the ingredients are: canned frosting and white chocolate chips are pantry staples for many of us, and adding a sprinkle mix instantly turns a simple sweet into a holiday showstopper.

The texture is decadently creamy but firm enough to slice into neat squares. The white chocolate brings a sweet, buttery mouthfeel while the vanilla frosting adds aroma and that classic sugar-cookie flavor without the labor of baking or rolling dough. This recipe is ideal when you need a last-minute homemade gift or a centerpiece for a holiday dessert tray: it sets in the fridge and can be sliced into small bite-sized pieces, perfect for sharing. Over the years, I've served this at neighbor gifts, office parties, and as a surprise in my children's lunchboxes—the colorful sprinkles always spark joy.

Ingredients

• White chocolate chips (2 cups): Choose high-quality morsels such as Ghirardelli or Nestle for the smoothest melt. Two cups gives a rich, buttery base—avoid lower-quality chips that can separate when melted.
• Vanilla frosting (16 ounces, 1 can): A full 16-ounce can of canned vanilla frosting (Pillsbury or store brand) melts into the mixture and supplies the sugar-cookie flavor and fluffy mouthfeel—use canned frosting as directed for best texture.
• Sugar cookie mix (1/4 cup): Any boxed sugar-cookie mix works; measure 1/4 cup straight from the dry mix packet. This adds a subtle cookie note and helps stabilize the fudge.
• Christmas sprinkle mix (to taste): Use a festive blend of red, green, and white nonpareils or jimmies. Place on top while the fudge is warm so the sprinkles adhere and stay vibrant.

Instructions

Prepare the pan: Line an 8-inch square pan with parchment paper so a slight overhang hangs on two sides—this makes it easy to lift the set fudge out for slicing. Lightly oil the parchment with a neutral oil if you worry about sticking. Melt the white chocolate: Place the white chocolate chips in a medium microwave-safe bowl. Microwave on high in short bursts—start with 3 seconds, stir, and repeat as needed until smooth. Watch closely: white chocolate can scorch quickly. Stirring between intervals helps promote even melting and prevents graininess. Liquefy the frosting: Remove the frosting can lid and carefully discard any foil inner cover. Transfer the frosting to a microwave-safe bowl or use the can itself if labeled microwave-safe. Heat on high for about 45 seconds or until it becomes liquid and spreadable; stir to ensure any thicker pockets are loosened. Combine the mixture: Pour the melted white chocolate into a mixing bowl and add the liquefied vanilla frosting. Add 1/4 cup sugar cookie mix and gently fold together until homogeneous. Use a rubber spatula and scrape the bowl sides—combine until glossy and smooth. If the mixture looks slightly grainy, warm gently in the microwave for 5–10 seconds and stir again. Spread and top: Pour the combined mixture into the prepared 8-inch pan. Use an offset spatula to spread evenly to the edges—aim for roughly 1/2-inch thickness. Sprinkle the Christmas sprinkle mix liberally over the top while still warm so the sprinkles adhere. Press gently with a piece of parchment to set them if needed. Chill and slice: Refrigerate the pan for about 2 hours or until the fudge has fully set and is firm to the touch. Lift out using the parchment overhang and slice into 1-inch squares for gift-ready pieces or 1/2-inch for bite-size portions. Warm a sharp knife under hot water, wipe dry, then slice to get clean edges.

Storage Tips

Store slices in a single layer in an airtight container in the refrigerator for up to two weeks; if stacking, place parchment or wax paper between layers to prevent sticking. For longer storage, freeze tightly wrapped squares in a freezer-safe box for up to three months—thaw in the fridge overnight. If you plan to gift, assemble pieces in small boxes lined with parchment and keep them chilled until delivery to preserve shape and prevent sweating.

Ingredient Substitutions

If you prefer dark tones, swap half the white chocolate for milk chocolate chips for a softer sweetness, though this will change the sugar-cookie profile. For a gluten-free option, use a certified gluten-free sugar cookie mix. Replace canned frosting with 1 cup marshmallow creme plus 2 tablespoons softened butter if you want a more homemade base; this will slightly alter texture but still yield a firm set. For a lower-sugar version, seek reduced-sugar white chocolate and a light frosting alternative, but expect a slightly different mouthfeel.

Serving Suggestions

Serve these squares on a festive platter with a mix of other small cookies and candies for a holiday dessert table. Pair with hot cocoa or a lightly spiced chai—both cut through sweetness neatly. For gifting, stack in clear boxes with a ribbon and include a label that says "Store refrigerated". Garnish individual squares with a small mint leaf or edible gold dust for an upscale holiday presentation.

Cultural Background

This treat is a modern American holiday invention that blends the nostalgia of sugar cookies with the convenience of no-bake sweets. While it doesn’t have deep historical roots, it draws on the long tradition of decorative Christmas confections—like decorated sugar cookies and fudge—that are shared at gatherings. The idea of using canned frosting in candy-making circulates among home bakers for quick holiday staples, and this adaptation adds a candy-fudge texture that bridges two beloved sweets.

Seasonal Adaptations

Change the sprinkle palette to match any season—pastels for spring, orange and brown for autumn—or swap sprinkles for crushed peppermint in January for a peppermint bark-inspired twist. During summer parties, use brightly colored nonpareils and a lemon or strawberry frosting to lighten the profile. For a cozy winter version, stir in 1/4 teaspoon ground cinnamon or a drop of almond extract to the mixture before setting.

Meal Prep Tips

This is a perfect make-ahead sweet: prepare the mixture up to two days early and refrigerate until firm, then slice the day you plan to serve for the freshest edges. If making for multiple events, double the batch and freeze half in individually wrapped portions—thaw small batches as needed. Use a warm, dry knife for cleaner slices and wipe between cuts to maintain tidy squares.

Make this recipe your own: experiment with mix-ins, sprinkle choices, and extracts to match your holiday vibe. The ease of assembly and cheerful finish make these slices a reliable favorite to share and gift. Enjoy the process and the smiles they bring.