This Non-Alcoholic Valentine’s Day Sugar Cookie Fudge is a creamy, buttery sweet that tastes like a sugar cookie in fudge form. It’s studded with rainbow sprinkles and can be colored pink or red for a festive look. The texture is smooth and melt-in-the-mouth, the aroma is rich with vanilla and almond, and the bright specks of sprinkles make each bite fun. It’s quick to prepare and chills to a perfect sliceable consistency — a lovely treat to gift or share at a Valentine’s party.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 2 hours (chill time)
- Total Time: 2 hours 20 minutes
- Servings: 24 (1-inch squares)
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 of 24 pieces)
- Calories per serving: 250 kcal
- Protein: 1 g
- Carbohydrates: 44 g
- Fat: 9 g
- Fiber: 0.2 g
- Sugar: 42 g
- Sodium: 50 mg
Why Make This Non-Alcoholic Valentine’s Day Sugar Cookie Fudge
This fudge captures the buttery, sweet flavor of sugar cookies with a soft, creamy fudge texture. It’s non-alcoholic and kid-friendly, so everyone can enjoy it. It’s quick to make with simple pantry ingredients, and the colorful sprinkles and optional food coloring make it perfect for Valentine’s Day. The result is visually sweet and delicious, with a smooth mouthfeel and a gentle vanilla-almond aroma.
How to Make Non-Alcoholic Valentine’s Day Sugar Cookie Fudge
The method is simple: cream butter and sugar, add sweetened condensed milk and extracts, work in powdered sugar, fold in sprinkles, press into a pan, and chill until set. You can split the batch and tint some portions pink for a layered look. No cooking over heat is required — just mixing and chilling.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 cups powdered sugar
- 1/2 cup rainbow sprinkles
- Food coloring (optional)
Directions:
Step 1: Preparation
Gather and measure all ingredients. Soften the butter to room temperature so it creams smoothly. Line or grease a square baking dish (8×8-inch works well) and set it aside. If you plan to color portions, have small bowls ready.
Step 2: Mixing
In a mixing bowl, cream together the softened butter and granulated sugar until light and slightly fluffy. Add the sweetened condensed milk, vanilla extract, and almond extract. Mix until the mixture is smooth and well combined.
Step 3: Cooking
Gradually add the powdered sugar to the wet mixture, stirring or mixing at low speed until smooth. If the mixture is very stiff, add a teaspoon of condensed milk to adjust texture. If desired, divide the mixture into portions and add food coloring to create different colors. Fold in the rainbow sprinkles gently so they don’t bleed too much color.
Step 4: Finishing
Spread the fudge mixture into the prepared baking dish, smoothing the top with a spatula. Refrigerate for at least two hours until set. Once set, lift the fudge out using the parchment (if used) and cut into squares. Serve chilled or at cool room temperature.
How to Serve Non-Alcoholic Valentine’s Day Sugar Cookie Fudge
- Arrange squares in a pretty box with tissue for a homemade Valentine’s gift.
- Serve on a dessert platter alongside coffee, hot chocolate, or tea.
- Add a dusting of extra powdered sugar or a drizzle of white chocolate for a fancier look.
- Pair with shortbread cookies or biscotti for texture contrast.
How to Store Non-Alcoholic Valentine’s Day Sugar Cookie Fudge
- Refrigerator: Store in an airtight container for up to 1 week. Separate layers with parchment to prevent sticking.
- Freezer: Freeze for up to 3 months. Wrap squares in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator overnight before serving.
- Room Temperature: You can leave fudge at cool room temperature for a day if your kitchen isn’t warm. Refrigerate sooner in warm climates.
Expert Tips for Perfect Non-Alcoholic Valentine’s Day Sugar Cookie Fudge
- Use room-temperature butter so it creams without lumps.
- Sift the powdered sugar before adding to avoid lumps and a gritty texture.
- Mix on low speed when adding powdered sugar to prevent a sugar cloud and ensure even texture.
- If the fudge is too stiff, add a teaspoon of condensed milk or a tiny splash of cream.
- For clean cuts, chill the fudge thoroughly and heat the knife under hot water, then dry it before slicing.
- Use natural almond extract sparingly — it can become strong. Start with 1/2 teaspoon if you prefer milder flavor.
- If you want extra cookie flavor, fold in 1/4 cup finely crushed vanilla sugar cookie crumbs just before spreading.
Delicious Variations
- Chocolate Swirl: Reserve 1 cup of the mixture, stir in 2 tablespoons cocoa powder, swirl into the plain batch before chilling.
- Strawberry Ripple: Add 2 tablespoons freeze-dried strawberry powder to one portion for a fruity pink layer.
- Nutty Crunch: Fold in 1/2 cup chopped toasted almonds or pecans for texture.
- Citrus Twist: Replace 1/2 teaspoon vanilla with 1/2 teaspoon lemon extract for a bright lemon-sugar cookie note.
- Mini Cookie Mix-In: Fold in 1/2 cup crushed mini sugar cookies for bite-sized cookie pieces.
Frequently Asked Questions
Q: Can I use salted butter?
A: Yes. If you use salted butter, omit any added salt elsewhere and be aware the final fudge will be slightly saltier. Taste the mixture before chilling and adjust with a pinch of powdered sugar if needed.
Q: Can I make this dairy-free or vegan?
A: You can try a dairy-free version using vegan butter and sweetened condensed coconut milk (available in some stores). Texture and flavor will differ slightly but will still be rich and sweet.
Q: Why did my fudge turn out grainy?
A: Graininess usually comes from powdered sugar lumps or under-mixing. Sift powdered sugar and mix thoroughly but do not overwork. Also ensure butter is fully softened and well creamed with granulated sugar.
Q: Can I skip the granulated sugar and use only powdered sugar?
A: The granulated sugar contributes structure during creaming. If you skip it, the texture will change and the fudge may be too soft. You can experiment with small batches, but the recipe is balanced for both sugars.
Q: How can I prevent the food coloring from bleeding into the fudge?
A: Use gel food coloring rather than liquid; it provides stronger color with less moisture. Add color in small amounts and mix gently. Chill colored portions separately for a short time before assembling to minimize bleeding.
Q: Can I make this ahead for a party?
A: Yes. Make it up to a week ahead and store in the fridge. For events further out, freeze the squares and thaw in the fridge a day before serving.
Conclusion
This Non-Alcoholic Valentine’s Day Sugar Cookie Fudge is a simple, colorful treat that tastes like a soft sugar cookie in rich fudge form. It’s easy to make, fun to customize, and perfect for gifting or sharing. If you want a boozy alternative for adult gatherings, check out this three-ingredient Valentine’s Day boozy fudge with strawberry vodka: 3-ingredient Valentine’s Day boozy fudge with strawberry vodka. Give this recipe a try — it’s sweet, creamy, and sure to bring smiles.
Print
Non-Alcoholic Valentine’s Day Sugar Cookie Fudge
- Total Time: 140 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
A creamy, buttery fudge that tastes like a sugar cookie, perfect for Valentine’s Day. It’s colorful, festive, and easy to make.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 cups powdered sugar
- 1/2 cup rainbow sprinkles
- Food coloring (optional)
Instructions
- Preparation: Gather and measure all ingredients. Soften the butter and prepare a square baking dish (8×8-inch).
- Mixing: Cream together the softened butter and granulated sugar until fluffy. Add sweetened condensed milk, vanilla, and almond extract, mixing until smooth.
- Cooking: Gradually add powdered sugar while mixing until smooth. Adjust stiffness with condensed milk if necessary. Fold in sprinkles and color portions if desired.
- Finishing: Spread the mixture into the prepared dish, smooth the top, and refrigerate for at least 2 hours until set. Cut into squares and serve.
Notes
For clean cuts, thoroughly chill the fudge and heat the knife under hot water before slicing. Store in an airtight container for up to 1 week or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 42g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 30mg
