Sugar Cookie Dough Fudge - A baJillian Recipes (2024)

CandyNo-Bake Recipes

by Jillian

written by Jillian

A super easy, soft and creamy white chocolate fudge that’s guaranteedto satisfy your raw cookie dough eating obsession!

Sugar Cookie Dough Fudge - A baJillian Recipes (2)

Decorating sugar cookies has always been a fun Christmas tradition growing up in my house. However, I’d be lying if I didn’t admit that most of the dough ended up in my mouth, rather than the oven. Because let’s be honest, the dough usually does taste better than the cookie. Am I right, or am I right?

Which brings me to this week’s drool-worthy recipe of the week…

SUGAR

COOKIE

DOUGH

FUDGE

Sugar Cookie Dough Fudge - A baJillian Recipes (3)

Thisain’t your ordinary holiday fudge.

I went witha fudge recipe that I’ve used once before in my Circus Animal Cookie Fudge. It’s unbelievably easy to make since it requiresvery few ingredients AND there’s no candy thermometer involved. I also prefer the taste of this fudge overothers because ofit’s superspecial ingredient–cream cheese! Not only does the cream cheese give the fudge a nice little tang to counteract the sweetness ofthe sugar, but it also createsa soft, smooth, and phenomenally creamy texture. You never have to worry about dry, crumbly bits of fudge breaking off when you bite into these smooth and dreamy cubes of heaven.

Sugar Cookie Dough Fudge - A baJillian Recipes (4)

Like I mentioned earlier, this fudge recipeis a cinchto make. The base consists of combininga block of cream cheese with four cups of powdered sugar, then beating in 12 ounces of melted white chocolate. That’s it! Seriously, the easiest fudge recipe you will ever make!

Sugar Cookie Dough Fudge - A baJillian Recipes (5)

While I do enjoy living dangerously every timeI eat raw cookie dough, I decided to alleviate the worries of those who might not appreciatethe thought of contracting a foodborne illness. Worry warts can rejoice in the fact that thissugar cookie dough is egg-free, thus totallysafe to eat.

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And since sugar cookies are never complete (nor as fun to eat) without sprinkles, I stirred in a few (generous) scoops to satisfy that sprinkle tooth.

Sugar Cookie Dough Fudge - A baJillian Recipes (7)

Instead of going with the classic red and green theme for Christmas, I decided to use last week’s icy weather as inspiration by creatinga pretty winter wonderland, complete with snowflake sprinkles, blue and silver nonpareils, and a turquoiseswirl. Feel free to customize thefudge any wayyou like!

Sugar Cookie Dough Fudge - A baJillian Recipes (8)


Sugar Cookie Dough Fudge - A baJillian Recipes (9)

A super easy, soft and creamy white chocolate fudge that's guaranteedto satisfy your raw cookie dough eating obsession!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Refrigeration Time 2 hours hrs

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 36 Pieces

Ingredients

Sugar Cookie Dough:

  • ¼ cup unsalted butter softened
  • 6 Tablespoons sugar
  • ½ teaspoon vanilla
  • teaspoon almond extract
  • ¾ cup all-purpose flour
  • Pinch of salt
  • 1-3 Tablespoons milk or cream (I used 2 Tablespoons)
  • 3 Tablespoons sprinkles

Fudge:

  • 8 ounces cream cheese
  • 4 cups powdered sugar
  • 12 ounces white chocolate
  • Blue food coloring
  • Sprinkles

Instructions

Make the Cookie Dough:

  • In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until smooth, about 1 minute. Add the vanilla, almond extract, flour, salt, 1 Tablespoon of milk/cream, and mix until combined.Add 1-2Tablespoons ofmilk/cream until dough holds together.

  • Roll the cookie dough into small balls, then place on a parchment-lined baking sheet. Chill in the freezer while you work on the fudge.

Make the Fudge:

  • In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese until creamy.Gradually add the powdered sugar a 1/2 cup at a time, beating until fully combined.

  • Microwave the white chocolate for 1 minute, remove and stir. Then return it to the microwave for 20-30 seconds more until smooth and lumpless. Add melted white chocolate to the cream cheese mixture and beat on high until smooth and fluffy.*Pour about 1/3 of the mixture into a bowl and stir in the bluefood coloring.

To Assemble:

  • Remove chilled cookie dough balls from the freezer andplace 1/3 of them on the bottom of a parchment-lined 8-inch square baking pan. Pour half of the white fudge over the dough balls, followed by half of the blue fudge. Drizzlethe remainder of the white fudge on top, followed by the remainder of the blue fudge. Top with the remaining dough balls.

  • Using a skewer or knife, swirl figure-eights throughout the fudge, reaching all the way to the bottom of the dish. Lift up pan and drop from about 1-inch above work surface to settle the fudge andto remove any air bubbles. Top with sprinkles, then use a piece of wax paper to gently press sprinkles into the fudge, so that they don't slide aroundonce fudge has hardened.

  • Refrigerate fudge until firm, about 2 hours. Remove the fudge from the pan and cut into small squares. Store in an airtight container in the refrigerator for up to 1 month.

Notes

*Depending on the type of white chocolate used, the fudge might thicken upand be a little difficult to pour. If this happens, it can be reheated at 10-second intervalsin the microwave until easier to pour.

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Sugar Cookie Dough Fudge - A baJillian Recipes (2024)

FAQs

How do you make fudge creamy and not grainy? ›

Grainy Fudge

To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

What is the trick to sugar cookies? ›

The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer. Once the dry ingredients are added, less mixing equals more tender cookies.

Do you have to refrigerate sugar cookie dough before baking? ›

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

Why is my fudge not setting? ›

Why is my fudge not setting? It sounds like your fudge simply wasn't heated enough. ... If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.

What is the secret to non grainy fudge? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

What is the secret to good fudge? ›

Tips for Making Fudge
  • Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
  • Avoid Stirring Once the Mixture Comes to a Simmer. ...
  • Beat Thoroughly.
Mar 8, 2023

How long do you have to chill sugar cookie dough? ›

It's not required for this sugar cookie recipe. Immediately baking after mixing will result in absolutely delicious cookies; however, if time permits, chilling the dough for 24-72 hours does result in cookies that are thicker, chewier, and more flavorful. Wrap the dough in plastic wrap before refrigerating.

Can you over mix sugar cookie dough? ›

Overmixing the dough

Well, it's not. You really can overmix sugar cookie dough, which then leads to a tougher, chewier cookie. To ensure a light, fluffy cookie every time, mix until your ingredients are just incorporated and then put the mixing spoon down for good.

What happens if you add too much sugar to sugar cookies? ›

Sugar sweetens the cookies and makes them an enticing golden brown. Adding too little sugar can affect the taste and texture of cookies. Adding too much can cause them to be brittle. Take your time creaming the sugar and butter together at the beginning.

What happens if you don't let sugar cookie dough chill? ›

Overall, cookies baked immediately tasted rather flat; and their texture was soft and rather doughy, without being chewy. Cookies baked after chilling the dough (for as little as 30 minutes) became chewy, and progressively more flavorful with longer aging.

How long should sugar cookie dough sit out before rolling? ›

Let the dough harden for around 30 minutes, then take the dough out. There's no need to let it come to room temperature before working with it.

What happens if you don't chill sugar cookie dough? ›

Too cold, and you'll break your wrists trying to roll it. Too warm, and it'll stick to everything. I always chill my sugar cookies after rolling and cutting, as well. I find it helps the cookies from spreading in the oven.

Why won't my 2 ingredient fudge set? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

How do I know if my fudge is going to set? ›

The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done. Do not rely on the cooking time indicated in your recipe. The fudge is ready when a candy thermometer reads between 112°C to 114°C (234°F to 237°F) or the mixture forms a soft ball in cold water.

Why won't my condensed milk fudge set? ›

You didn't cook it long enough. Fudge needs to be heated to the "soft ball" stage. It is salvageable, but you'd have to be very careful of sugar crystallization. If you make a mistake you'll wind up with a grainy mess.

What gives fudge the creamy texture and dull appearance? ›

It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy.

How to make your fudge soft? ›

Reset the fudge

Just as you read earlier you have to mix the ingredients and heat it at 234 degrees. But as you are doing it again just add a little amount of water to bring out the consistency. Along with this make sure to add moisture to make it soft.

How do you make homemade fudge firmer? ›

​Harden the fudge:​ Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).

Is fudge supposed to be creamy? ›

The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals. The result is creamy and smooth with a distinctive semi-soft texture and just a hint of sugar crystals.

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