A super easy, soft and creamy white chocolate fudge that’s guaranteed to satisfy your raw cookie dough eating obsession!
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…
This ain’t your ordinary holiday fudge.
I went with a fudge recipe that I’ve used once before in my Circus Animal Cookie Fudge. It’s unbelievably easy to make since it requires very few ingredients AND there’s no candy thermometer involved. I also prefer the taste of this fudge over others because of it’s super special ingredient–cream cheese! Not only does the cream cheese give the fudge a nice little tang to counteract the sweetness of the sugar, but it also creates a 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.
Like I mentioned earlier, this fudge recipe is a cinch to make. The base consists of combining a 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!
While I do enjoy living dangerously every time I eat raw cookie dough, I decided to alleviate the worries of those who might not appreciate the thought of contracting a foodborne illness. Worry warts can rejoice in the fact that this sugar cookie dough is egg-free, thus totally safe to eat.
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.
Instead of going with the classic red and green theme for Christmas, I decided to use last week’s icy weather as inspiration by creating a pretty winter wonderland, complete with snowflake sprinkles, blue and silver nonpareils, and a turquoise swirl. Feel free to customize the fudge any way you like!
Sugar Cookie Dough Fudge
Yields: 36 pieces
Sugar Cookie Dough:
1/4 cup unsalted butter, softened
6 Tablespoons sugar
1/2 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup all-purpose flour
Pinch of salt
1-3 Tablespoons milk or cream (I used 2)
3 Tablespoons sprinkles
1 (8 oz) package cream cheese
4 cups powdered sugar
12 ounces white chocolate
Blue food coloring
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 1-2 Tablespoons of milk/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 blue food coloring.
Remove chilled cookie dough balls from the freezer and place 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. Drizzle the 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 and to 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 around once 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.
*Depending on the type of white chocolate used, the fudge might thicken up and be a little difficult to pour. If this happens, it can be reheated at 10-second intervals in the microwave until easier to pour.