This non-alcoholic Valentine’s Day sugar cookie fudge is a simple, sweet treat that looks festive and tastes like a cross between soft sugar cookies and creamy white chocolate fudge. It sets firm but melts on the tongue, with a sweet vanilla aroma and pretty sprinkles on top. It’s quick to make and perfect for sharing with friends, family, or a special someone.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 10 minutes (stove) + 2 hours chilling
- Total Time: 2 hours 25 minutes
- Servings: 16 squares
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving — one 8×8 pan divided into 16 pieces)
- Calories per serving: 245 kcal
- Protein: 1.4 g
- Carbohydrates: 28 g
- Fat: 15 g
- Fiber: 0.2 g
- Sugar: 22 g
- Sodium: 80 mg
Why Make This Non-Alcoholic Valentine’s Day Sugar Cookie Fudge
This fudge is an easy, crowd-pleasing treat for Valentine’s Day. It combines the sweet vanilla flavor of sugar cookies with creamy white chocolate. The texture is smooth and slightly chewy, with a glossy top that looks lovely with red and pink sprinkles. You don’t need any special tools or advanced skills. It’s quick to prepare and sets in the fridge, making it an ideal last-minute dessert or gift.
How to Make Non-Alcoholic Valentine’s Day Sugar Cookie Fudge
You will warm sugar, butter, and cream, melt in white chocolate, fold in a little flour for a sugar-cookie-like texture, then chill until firm. The process is forgiving — stir slowly, watch temperatures, and don’t rush the chill time. The result is sweet, creamy squares with a soft, cookie-like mouthfeel and a pleasant vanilla scent.
Ingredients:
- 1 cup sugar
- 1/2 cup butter, softened
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups white chocolate chips
- 1/2 cup flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Sprinkles (for decoration)
Directions:
Step 1: Preparation
Measure all ingredients and grease an 8×8 inch baking dish or line it with parchment paper. Having everything ready makes the process smooth. Pre-measure the dry ingredients into a small bowl.
Step 2: Mixing
In a medium saucepan over medium heat, combine 1 cup sugar, 1/2 cup softened butter, and 1/4 cup heavy cream. Stir constantly until the mixture becomes smooth and starts bubbling gently. This only takes a few minutes. Remove the pan from heat and stir in 1 teaspoon vanilla extract.
Step 3: Cooking
Add 2 cups white chocolate chips to the hot mixture. Stir until the chips melt and the mixture is glossy and smooth. In a separate bowl, whisk together 1/2 cup flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add the dry mix to the chocolate mixture, stirring until just combined and no dry streaks remain. The batter will be thick and creamy.
Step 4: Finishing
Pour the mixture into the prepared 8×8 inch baking dish and spread it evenly with a spatula. Sprinkle the top with festive sprinkles. Refrigerate for about 2 hours or until fully set. Once firm, cut into 16 squares and serve. Store leftovers in an airtight container in the fridge.
How to Serve Non-Alcoholic Valentine’s Day Sugar Cookie Fudge
Serve chilled or at cool room temperature. Arrange squares on a pretty plate or stack them in cellophane bags for gifts. Pair with a hot cup of tea or coffee — the warm drink balances the sweetness. For a party, place bite-sized squares on a platter with fresh berries for color contrast and a hint of tartness.
How to Store Non-Alcoholic Valentine’s Day Sugar Cookie Fudge
- Room temperature: Keep in an airtight container for up to 24 hours in a cool room.
- Refrigerator: Store in an airtight container for up to 2 weeks. Let sit a few minutes at room temperature before serving for a softer bite.
- Freezer: Wrap pieces tightly in plastic, then foil, and freeze up to 2 months. Thaw overnight in the fridge before serving.
Expert Tips for Perfect Non-Alcoholic Valentine’s Day Sugar Cookie Fudge
- Use good-quality white chocolate chips for a smooth, creamy texture. Cheap chips can be waxy.
- Stir gently and constantly when melting chips to avoid scorching.
- Don’t skip the vanilla — it brightens the flavor and gives that sugar-cookie aroma.
- If the mixture seems grainy after adding flour, keep stirring while it cools slightly; the texture will usually smooth out.
- For cleaner cuts, chill fully and warm a knife under hot water, wipe dry, and slice between dips.
- Taste and adjust sprinkles — use small nonpareils for a classic look or heart-shaped sprinkles for Valentine’s flair.
Delicious Variations
- Strawberry swirl: Fold in 2 tablespoons of softened strawberry jam before pressing into the pan for a fruity ripple.
- Lemon sugar cookie fudge: Add 1 teaspoon lemon zest and reduce vanilla to 1/2 teaspoon for bright citrus notes.
- Almond sugar cookie fudge: Substitute 1/2 teaspoon almond extract for part of the vanilla and top with sliced toasted almonds.
- Chocolate-dipped bottoms: After cutting, dip half the bottom of each square in melted dark chocolate and let set for a two-toned treat.
- Vegan version: Use vegan white chocolate and a plant-based butter and cream substitute. Texture will vary slightly.
Frequently Asked Questions
-
Can I use white chocolate bars instead of chips?
Yes. Chop white chocolate bars into small pieces so they melt evenly. Bars often melt smoother than some chips. -
Do I have to refrigerate the fudge?
Yes. This recipe relies on chilling to set because it uses cream and white chocolate. Refrigeration gives the fudge a firm texture. You can serve it slightly chilled or at cool room temperature. -
Will the flour make the fudge taste floury?
No, the small amount of flour adds body and a sugar-cookie-like chew without tasting raw. Mixing it with baking powder and fully incorporating it removes any raw flour flavor. -
Can I make this ahead for a party?
Absolutely. Make it up to 2 weeks in advance and keep it refrigerated. For longer storage, freeze for up to 2 months. -
How do I prevent graininess or separation?
Use medium heat and stir slowly. Avoid overheating the white chocolate. If separation happens, keep stirring off heat until it comes back together, or gently warm over a double boiler and whisk to re-emulsify. -
Can I reduce the sugar?
You can reduce the sugar slightly, but sugar helps with texture and setting. Reducing too much will change the firmness and sweetness. Consider using 3/4 cup sugar if you prefer less sweetness, but results will be softer.
Conclusion
This non-alcoholic Valentine’s Day sugar cookie fudge is sweet, creamy, and easy to make. It smells like vanilla and sugar, melts on the tongue, and looks charming with colorful sprinkles. If you’d like to try a grown-up variation, check out this 3-ingredient Valentine’s Day boozy fudge with strawberry vodka for inspiration. Give the recipe a try — it’s simple, shareable, and sure to make your Valentine smile.
Print
Non-Alcoholic Valentine’s Day Sugar Cookie Fudge
- Total Time: 145 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
A simple, sweet treat that combines the flavors of soft sugar cookies and creamy white chocolate fudge, perfect for sharing on Valentine’s Day.
Ingredients
- 1 cup sugar
- 1/2 cup butter, softened
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups white chocolate chips
- 1/2 cup flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Sprinkles (for decoration)
Instructions
- Measure all ingredients and grease an 8×8 inch baking dish or line it with parchment paper.
- In a medium saucepan over medium heat, combine the sugar, butter, and heavy cream. Stir constantly until smooth and bubbling. Remove from heat and add vanilla extract.
- Add white chocolate chips to the hot mixture and stir until melted and smooth. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the chocolate mixture, stirring until combined.
- Pour the mixture into the baking dish, spread evenly, and top with sprinkles. Refrigerate for about 2 hours or until firm. Cut into 16 squares and serve.
Notes
Use good-quality white chocolate chips for the best texture. Stir gently to avoid scorching the chocolate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 245
- Sugar: 22g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.2g
- Protein: 1.4g
- Cholesterol: 30mg
