Christmas cookie fudge combines the richness of fudge with the flavor of ginger snaps and holiday sprinkles to create a super festive treat you can serve to guests or give as gifts!
Fudge is one of my favorite sweet treats to make any time of year. There's never a time when people don't eagerly grab fudge, and it's so easy to decorate for any occasion.
That's why I love this fudge. It takes that sensibility and combines it with classic holiday ginger snap flavor to create a rich, decadent fudge that's perfect for the holidays.
Why You'll Love This Recipe
- It's an easy-to-make, no-bake treat.
- It's super festive.
- It's full of sweet ginger snap flavor.
DO NOT skip microwaving your flour. It kills any bacteria and makes the fudge safe to eat.
You'll only need a few simple ingredients to make this fudge. The key players in this recipe are below, but you'll find the complete list of ingredients along with amounts in the recipe card at the end of the post.
- Softened butter
- Ground ginger
- Ground cinnamon
- Ground cloves
- Sweetened condensed milk
- White chocolate
- Christmas sprinkles
It's extremely easy to make these cookies. The broad strokes are below, but you'll find the complete instructions in the recipe card at the end of the post.
1: Microwave the flour.
2: Cream the butter, sugar, and vanilla.
4: Add all dry ingredients and beat until smooth.
5: Combine the sweetened condensed milk, and melted white chocolate.
6: Add to the mixture and combine.
7: Transfer to a dish lined with foil, add sprinkles, and refrigerate until firm.
Substitutions and Variations
- Sugar Cookie Fudge - Omit the ginger, cinnamon, and cloves to make sugar cookie fudge.
- Your Favorite Sprinkles - Use your favorite brand and variety of Christmas sprinkles in this recipe.
- Measuring cups and spoons
- Mixing bowl
- Baking dish
Room Temperature: Store for 2 weeks in an air-tight container.
Refrigerator: Store for up to 4 weeks in an air-tight container.
What to Serve with Fudge
- Add it to a larger Christmas dessert spread.
- Hot cocoa
- Always microwave your flour for 1 minute to kill any bacteria.
- Unless the fudge won't be finished for a long time, don't refrigerate it. It will dry it out.
The cold draws out the moisture, making a grainy fudge.
Flour can have germs and bacteria in it. Microwaving kills them.
You can store it for up to 2 weeks at room temperature.
More Christmas Favorites
Ready to cook this (recipe name or keyword) then print the recipe card below.
- ½ cup butter, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp ground cloves
- 14 oz sweetened condensed milk
- 1 ½ cup melted white chocolate
- Christmas sprinkles
- Prepare an 8x8-inch pan by lining it with parchment paper or aluminum foil. Set aside.
- In a large mixing bowl, beat butter, sugar and vanilla together until smooth.
- In a separate bowl, microwave flour for one minute or until hot.
- Add flour, salt, ginger, cinnamon, and cloves to the butter mixture. Beat until smooth.
- In a medium bowl, combine sweetened condensed milk and melted white chocolate. Pour into other bowl and beat until combined.
- Transfer batter into prepared pan. Gently shake to even batter out.
- Add sprinkles evenly over top.
- Refrigerate until fudge is firm and able to be cut. This will take about 2 hours.
Amount Per Serving Calories 200Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 19mgSodium 112mgCarbohydrates 28gFiber 0gSugar 24gProtein 3g
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