Pastel Frosted Sugar Cookie Fudge: Your New Favorite Easter Treat
Hey there, friend! Come on in, pull up a stool, and let’s chat about the best part of any spring gathering: the dessert table. I don’t know about you, but I live for that moment when eyes light up at the sight of something sweet, colorful, and downright irresistible. If you’re nodding along, then you and I are about to become best kitchen friends, because I have the ultimate no-bake Easter treat to share with you today.
Introducing my Pastel Frosted Sugar Cookie Fudge. Just saying the name makes me smile! Imagine the soft, buttery flavor of your favorite childhood sugar cookie, transformed into a rich, creamy square of fudge, and then topped with a cloud of sweet pastel frosting and a happy shower of sprinkles. It’s nostalgia and indulgence, all in one gorgeous, bite-sized package.
The absolute best part? You don’t need to turn on your oven. This is a foolproof, one-pan wonder that comes together in about 15 minutes of hands-on time. The rest is just letting the fridge work its magic. Whether you’re hosting a big Easter brunch, putting together a treat box for neighbors, or just need a little something sweet to celebrate the season, this fudge is your secret weapon. It looks like you spent hours in a fancy bakery, but we’ll keep our little kitchen secret between us. Ready to make something magical? Let’s grab our aprons!
The Sugar Cookie Connection: A Sweet Slice of Nostalgia
This recipe didn’t just pop into my head out of nowhere. It’s a direct line to my happiest springtime memories, specifically to my Great Aunt Clara’s kitchen. Every Easter, without fail, Aunt Clara would bake what seemed like hundreds of soft, pillowy sugar cookies. She’d recruit all the cousins for decorating duty, and her counter would become a rainbow of pastel frosting and every sprinkle shape imaginable (the little silver balls were the ultimate prize).
The process was joyous chaos. There was flour on the floor, frosting on our noses, and the sound of her laugh ringing through the house. But for all the fun of decorating, my favorite moment was always stealing a still-warm, unfrosted cookie from the cooling rack. That pure, buttery, vanilla-kissed flavor was absolute perfection.
This fudge is my love letter to that simple, un-frosted cookie moment. It captures that essential, comforting flavor in a decadent new form. It’s for anyone who believes the best part of the cookie is the cookie itself. Making it now feels like sharing a hug with my past, and I hope it becomes a part of your own sweet traditions, too.
Gathering Your Ingredients: A Chef’s Notes
One of the joys of this recipe is its simplicity! Here’s everything you’ll need, along with my little tips to ensure your fudge is a stunning success.
For the Sugar Cookie Fudge Base:
- 3 cups white chocolate chips: This is the foundation! I highly recommend using a quality brand of chips for the smoothest melt. You can use white chocolate bars chopped up, but chips often have stabilizers that help them melt more reliably for fudge.
- 1 can (14 oz) sweetened condensed milk: The magic ingredient that creates that luscious, fudgy texture. Do not substitute with evaporated milk—they are very different!
- 2 tbsp unsalted butter: Adds an extra layer of richness and helps create a silky mouthfeel. Using unsalted lets you control the salt level.
- 1 tsp pure vanilla extract: The star of the sugar cookie flavor show. Use the good stuff here!
- ½ tsp almond extract (optional, but highly recommended): This is the secret weapon! That subtle “what is that amazing flavor?” note that makes sugar cookies taste like *sugar cookies*. If you have a nut allergy, you can simply leave it out.
- ¼ cup pastel sprinkles (jimmies): These get folded right into the fudge. Pro tip: Use the longer “jimmy” style sprinkles rather than nonpareils (tiny round balls), as the color from nonpareils can bleed more easily into your white fudge.
For the Pastel Frosting Layer:
- ½ cup (1 stick) unsalted butter, softened: “Softened” is key! Leave it on the counter for 30-60 minutes until it yields gently to pressure. This ensures a creamy, lump-free frosting.
- 1 ½ cups powdered sugar: Sift it if it’s lumpy! This gives you the smoothest, dreamiest frosting texture.
- 1–2 tbsp milk or heavy cream: Start with one tablespoon and add the second only if needed to reach a spreadable consistency.
- ½ tsp vanilla extract: A little more vanilla love for the frosting.
- Pink or pastel food coloring: Gel food coloring is my go-to because it provides vibrant color without thinning the frosting. A tiny drop goes a long way!
- Extra sprinkles for topping: Go wild! This is where you can use any fun spring or Easter-themed sprinkles you love.
Step-by-Step: Making the Magic Happen
Okay, let’s get cooking! Or rather, let’s get *not*-cooking. This is so easy and fun.
Step 1: Prep Your Pan. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides. This is your “fudge sling” and will make lifting the whole block out for slicing incredibly easy. Give the paper a light spritz with cooking spray for extra non-stick insurance. Set the pan aside.
Step 2: Melt the Fudge Base. In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and 2 tablespoons of butter. Place this over LOW heat. I’m emphasizing low because white chocolate is delicate and can scorch or seize (become grainy) if heated too aggressively. Stir constantly and patiently until everything is melted, smooth, and beautifully combined. This should take about 5-7 minutes. Once it’s a cohesive, glossy mixture, immediately remove it from the heat.
Step 3: Flavor & Fold. Stir in the vanilla and almond extracts—that incredible sugar cookie aroma will hit you right away! Now, let the mixture cool for just 2-3 minutes. Why? If you add the sprinkles when the fudge is too hot, their colors might run. After a brief cool-down, gently fold in your ¼ cup of pastel sprinkles until they’re evenly distributed.
Step 4: Set the Base. Quickly pour and spread the fudge mixture into your prepared pan. Use a small offset spatula or the back of a spoon to smooth it into an even layer. Now, the hard part: patience. Pop the pan into the refrigerator, uncovered, and let it chill for at least 2-3 hours, until it’s completely firm to the touch. You can speed this up by using the freezer for about 1 hour if you’re in a pinch.
Step 5: Create the Frosting Cloud. While the fudge sets, make your frosting. In a medium bowl, beat the softened butter with a hand mixer (or stand mixer) on medium speed for 1-2 minutes, until it’s pale and creamy. Gradually add the sifted powdered sugar, starting on low speed so you don’t get a sugar cloud in your kitchen! Add the ½ tsp vanilla and 1 tablespoon of milk. Beat on medium-high until light and fluffy, about 2 minutes. If it seems too thick, add the second tablespoon of milk, a little at a time. Now, add a tiny drop of gel food coloring and beat until you achieve a soft, pretty pastel hue.
Step 6: Frost & Decorate. Once the fudge base is fully firm, spread the frosting over the top in a lovely, even layer. Immediately add your topping of extra sprinkles—they’ll stick perfectly to the fresh frosting. Gently press them down just a tad.
Step 7: Final Set & Slice. Return the pan to the fridge for another 30 minutes to let the frosting layer set. When you’re ready, use the parchment paper sling to lift the entire block of fudge onto a cutting board. Using a large, sharp knife, wipe the blade clean with a warm, damp cloth between cuts for super clean slices. Cut into 16 squares for a perfect two-bite treat, or 25 smaller squares for a dessert platter.
How to Serve These Pretty Pastel Squares
Presentation is half the fun with this dessert! Arrange the squares on a pastel-colored platter or a clean white cake stand for maximum visual pop. For a party, you can place them in pretty pastel paper liners to make them easy to grab. They pair beautifully with a pot of herbal tea, a glass of cold milk, or a crisp glass of Prosecco for a festive brunch. They also make the most heartfelt homemade gift—stack a few in a clear cellophane bag tied with a ribbon, or place them in a small gift box lined with parchment.
Get Creative: Fun Flavor Twists
Love the base recipe? Try one of these easy swaps to make it your own!
- Lemon Bliss: Omit the almond extract. Add 1 tbsp of lemon zest to the fudge base and use lemon juice instead of milk in the frosting. Top with yellow sprinkles!
- Funfetti Party: Use rainbow jimmies inside the fudge and on top. Add ¼ tsp of butter extract to the base for an extra “cake batter” flavor.
- Chocolate Dipped: Skip the frosting layer. Once the fudge is set, melt ½ cup of dark or milk chocolate chips and drizzle it extravagantly over the top before slicing.
- Gluten-Free/Dairy-Free: Use certified gluten-free sprinkles. For dairy-free, use dairy-free white chocolate chips, plant-based butter, and full-fat coconut milk instead of condensed milk (note: texture may vary slightly).
- Peppermint Holiday: For winter, omit almond extract, use red food coloring in the frosting, and top with crushed candy canes.
From My Kitchen to Yours: Chef’s Notes
This recipe has become my go-to for every spring event, and it’s evolved a bit from my first test batch. The first time I made it, I was so excited I added the sprinkles straight into the scalding hot fudge… and ended up with lovely swirls of pastel tie-dye fudge! It tasted great but wasn’t the look I was going for. Hence, the “cool slightly” tip I gave you—learn from my colorful mistake!
I’ve also learned that the quality of white chocolate really matters. One time I used a bargain-brand chip, and my fudge was a bit grainy. It’s worth the upgrade for that melt-in-your-mouth texture. Finally, don’t skip the chilling times. I know it’s tempting to slice into it early, but letting it get completely firm is what gives you those clean, beautiful squares that hold their shape. Trust the process!
Your Questions, Answered: FAQs & Troubleshooting
Q: My white chocolate mixture got grainy or lumpy. What happened?
A: This is usually from overheating. White chocolate seizes easily. Always use low heat and stir constantly. If it happens, you can try to rescue it by immediately removing it from heat and vigorously stirring in an extra tablespoon of condensed milk or a teaspoon of vegetable oil until it smooths back out.
Q: Can I make this ahead of time? How do I store it?
A: Absolutely! This is a fantastic make-ahead dessert. Store the finished fudge squares in a single layer in an airtight container in the refrigerator for up to 1 week. You can also freeze them (without stacking) on a parchment-lined tray until solid, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight.
Q: My frosting is too runny/too thick. Help!
A: For runny frosting: Your butter may have been too soft, or you added too much liquid. Pop the whole bowl in the fridge for 10-15 minutes to firm up the butter, then re-whip. For too-thick frosting: Simply add more milk, just a teaspoon at a time, beating well after each addition until it’s spreadable.
Q: I don’t have an 8×8 pan. Can I use a different size?
A: You can! A 9×9 pan will give you slightly thinner squares and a shorter chill time. Just reduce the frosting by about 25% so the layer isn’t too thick relative to the base. Avoid a much larger pan, or your fudge layer will be too thin.
Pastel Frosted Sugar Cookie Fudge : Creamy Easter Dessert Squares
Description
If you love soft sugar cookies and creamy fudge, this no-bake treat brings the best of both into one colorful Easter dessert. It’s rich, sweet, and packed with vanilla-buttery flavor, topped with pastel frosting and sprinkles for a festive finish. Best of all, it comes together quickly with simple ingredients and no oven time — perfect for spring gatherings or quick holiday sweets.
Ingredients
Fudge Base
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3 cups white chocolate chips
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1 can (14 oz / 400 g) sweetened condensed milk
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2 tbsp unsalted butter
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1 tsp vanilla extract
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½ tsp almond extract (optional)
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¼ cup pastel jimmies sprinkles
Pastel Frosting
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½ cup (1 stick) unsalted butter, softened
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1½ cups powdered sugar
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1–2 tbsp milk or cream
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½ tsp vanilla extract
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Pastel gel food coloring
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Extra sprinkles for topping
Instructions
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Prepare pan
Line an 8×8-inch pan with parchment paper, leaving overhang for lifting. -
Make fudge layer
In a saucepan over low heat, combine white chocolate chips, condensed milk, and butter. Stir constantly until fully melted and smooth. Remove from heat. -
Flavor
Stir in vanilla and almond extract. Let cool 2–3 minutes, then gently fold in sprinkles. -
Set
Spread mixture evenly in the pan. Chill 2–3 hours (or about 1 hour in the freezer) until firm. -
Make frosting
Beat softened butter until creamy. Add powdered sugar gradually. Mix in vanilla and 1 tbsp milk. Beat until fluffy, adding more milk if needed. Tint with pastel food coloring. -
Frost & decorate
Spread frosting over chilled fudge. Add sprinkles. -
Final chill & slice
Chill 30 minutes more, then lift out and cut into squares with a clean, sharp knife.
Notes
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Keep heat low when melting white chocolate to prevent grainy texture.
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Let fudge cool slightly before adding sprinkles so colors don’t bleed.
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Use gel coloring for frosting — it gives bright color without thinning it.
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Clean the knife between cuts for neat squares.
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Store chilled — this fudge slices and holds best when cold.
Nutritional Information (Approximate)
Yield: 16 squares. Per square: Calories: ~260 | Total Fat: 14g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 45mg | Total Carbohydrates: 32g | Sugars: 31g | Protein: 2g
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There you have it! My beloved Pastel Frosted Sugar Cookie Fudge. I hope this recipe brings as much joy to your kitchen as it does to mine. Remember, cooking (and not-cooking!) is about the love you stir into it. So have fun, make a little mess, and enjoy every sweet, buttery bite. Happy Easter and happy baking!
xo, Olivia
Final Thoughts: More Than Just a Fudge Square
As I sit here, looking at a plate of these pastel-frosted beauties on my kitchen counter, I’m reminded why I love this time of year so much. It’s not just the warmer weather or the blooming flowers; it’s the invitation to create—to fill our homes with color, sweetness, and the people we love.
This Pastel Frosted Sugar Cookie Fudge has become so much more than a recipe to me. It’s a bridge between the cherished memories of my Aunt Clara’s bustling, flour-dusted kitchen and the new traditions I’m building in my own home. It’s proof that the simplest flavors—butter, vanilla, a hint of almond—can be the most profound. And it’s a reminder that you don’t need complicated techniques or hours of free time to create something that feels truly special.
Whether you’re making this for a bustling Easter brunch, packaging it up as a heartfelt gift for a neighbor, or just treating yourself on a quiet spring afternoon, I hope you feel the love baked (or, in this case, stirred) into every single square. I hope it brings a smile to your face and a little moment of joy to your day.
So, go ahead, pull up that stool in your own kitchen. Gather your ingredients, maybe put on some music, and make a little magic. And when you do, I’d love nothing more than to hear about it. Tag me in your photos, leave a comment below, and let’s keep this sweet conversation going.
From my kitchen to yours, thank you for spending this time with me. Now, go grab a piece (you deserve it!), and I’ll see you here again very soon.