Sugar Cookie Christmas Fudge Recipe - Only 5 Ingredients! (2025)

FAQs

How to hack sugar cookie mix? ›

A teaspoon or two of extracts will noticeably boost flavor when blended into your sugar cookie mix. Vanilla is the obvious choice. For a more intriguing flavor, add both vanilla and almond extracts. Rum, maple and anise are other delicious varieties to consider.

Get a recipe, buy the ingredients (butter, sugar, eggs, flour and vanilla). Why buy ready-to-bake when it is really easy to make sugar cookies? You can add citrus zest, cinnamon, or almond extract to the dough. You could also ice them with a tasty frosting and add some nuts or toasted coconut.

Also called Amish sugar cookies or Nazareth sugar cookies, the modern sugar cookie was created by the Moravians, who settled in the Nazareth area from Germany during the mid-18th century. Pennsylvania adopted the Nazareth sugar cookie as the official state cookie in 2001.

Pour the fudge mixture into the prepared casserole dish and spread out in an even layer. Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.

Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.

Add a teaspoon of good quality cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ginger. Zested Orange, Lemon, or Lime Sugar Cookies. Add a tablespoon of zest and a teaspoon of orange flavor, lemon flavor, or lime flavor to your cookies to give your sugar cookies a zesty flavor.

Flattening the cookie dough provides more surface area that comes into contact with the ice bath, shortening the time it takes to chill. Then submerge the dough in the ice water and let it chill. After 20 minutes the dough will be completely chilled and ready for baking.

Peanut Butter Blossoms are America's favorite Christmas cookie, based both on total number of pageviews from the U.S. population as a whole, and number of states that ranked it as their top cookie (which is six, by the way).

1) Gingerbread

During medieval times, gingerbread cookies shaped like different subjects were a staple at fairs in Germany, England, France, and Holland. In the late 17th century, gingerbread became associated with Christmas.

What is a Nazareth sugar cookie? ›

The sugar cookie is believed to have originated in the mid-1700s in Nazareth, Pennsylvania. German Protestant settlers created a round, crumbly and buttery cookie that came to be known as the Nazareth cookie. Jumbles are the earliest form of sugar cookies.

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.

Why has my Fudge not 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.

Add brown sugar

Adding it to the pre-made dough will give it more sweetness, a chewier texture, moisture and that homemade flavor you're craving. You can also melt butter with brown sugar and incorporate it into the dough for extra tender, chewier cookies.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Roll out the dough, turning the whole package frequently for even thickness. If the parchment bunches up in the dough—this can happen if the dough is very soft—tug it out and smooth it with the rolling pin. Sheeting your dough is much more logical and efficient. You roll out just-mixed dough, chill, cut, bake, done.