Snickerdoodle Fudge will remind you of cinnamon rolls with cream cheese icing! This phenomenal 5-ingredient fudge will be a holiday favorite!
Incredible Snickerdoodle Fudge takes the best Snickerdoodle cookie recipe ever and flips it into a tempting treat that’s easy to make! Cinnamon, sugar & butter, white chocolate chips & cream cheese frosting are PERFECT for your party trays and goodie bags!
Snickerdoodle Fudge is the Best of the Best!
The ingredients of this white chocolate fudge pull together excellent elements from several of your gourmet favorites!
First, the cream cheese icing gives this fudge a cheesecake-like foundation that’s OH SO good! The crunchy sprinkle of cinnamon sugar is reminiscent of creme brûlée, and, of course, the entire recipe is an homage to soft, thick Snickerdoodle cookies!
Other Recipes with Sinfully-Delicious Cinnamon
- Cinnamon is my favorite breakfast spice! I love the aroma of these Cinnamon Muffins first thing in the morning!
- These Cinnamon Roll Pancakes combine cinnamon and cream cheese (once again!) to make the most decadent breakfast!
Ingredients
Dry: Cinnamon and sugar add the primary flavor and sweetness to this unique fudge recipe.
Creamy: White chocolate chips, 2 tbsp of unsalted butter, and a container of cream cheese frosting make this fudge the perfect flavor and consistency for cutting into little bites of cinnamon heaven!
How to Make Snickerdoodle Fudge
STEP ONE: Line an 8-inch x 8-inch pan with parchment paper, letting it hang over the sides. (This will help get the fudge out of the pan later.) Then, mix the cinnamon and sugar in a small bowl and set it aside.
STEP TWO: Melt the white chocolate chips and butter in a medium saucepan over medium-low heat until it’s smooth and creamy. Remove the pan from the heat.
STEP THREE: Add the container of cream cheese frosting to the melted white chocolate. Then, return the pan to low heat and stir constantly until everything melts. Do not overheat the fudge, or it will seize up.
STEP FOUR: Pour the fudge into the prepared pan and spread it into an even layer. Sprinkle the cinnamon sugar evenly over the top of the fudge.
STEP FIVE: Let the fudge rest on the counter for at least 2 hours to set up. (You can also chill it in the fridge.) Once the fudge is firm, lift it out of the pan using the parchment paper. Peel the paper away and cut the fudge into small squares.
Tips for Success
- Always line your baking pan with parchment or foil when making any fudge. Allow the liner to drape over the sides of the pan to make the fudge easy to lift out and cut into squares.
- This recipe calls for 16 ounces of white chocolate chips. One cup of chips equals 5 ounces, so you must measure about three ¼ cups of chips for this fudge.
- Keep your heat low while softening the chocolate to prevent it from getting grainy. Slow and steady is the way to go when melting chocolate!
- Never refrigerate your fudge, as it will cause it to dry out and become crumbly.
What are Snickerdoodles?
Snickerdoodle cookies are simply cinnamon sugar cookies. They can be thick and soft like Cool Whip cookies or thin and crispy like Gingerbread Snaps. And even though their origin is a bit obscure (they likely began in Germany) the bottom line is that these cookies are always a crowd-pleaser!
How Long will Fudge Keep?
This answer might vary from recipe to recipe, but this Snickerdoodle Fudge is countertop stable for up to three weeks! This makes it an ideal holiday dessert!
Other Recipes for Christmas Goodies!
- Christmas Crack
- Gingerbread Cookie Fudge
- Chocolate Peppermint Crunch Cookies
- Eggnog Fudge
- Chocolate Cranberry Walnut Bark
- Peppermint Bark Meringues
*This post was originally posted on 12/02/2015.
Ingredients
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- 16 ounces white chocolate chips (3 1/4 cups)
- 2 tablespoons unsalted butter
- 16 ounces premade cream cheese frosting (1 tub)
Instructions
- Line an 8-inch x 8-inch baking pan with foil or parchment paper, leaving some hanging over the edge. Set aside.
- Mix the cinnamon and sugar in a small bowl until thoroughly combined. Set aside.
- Add the chocolate chips and butter to a medium saucepan over medium-low heat. Cook until melted and smooth. Remove from the heat.
- Add the container of frosting to the saucepan and place back over low heat. Stir constantly until the fudge mixture is smooth and the frosting is melted.
- Pour the fudge mixture into the prepared pan and spread into an even layer. Sprinkle all over the cinnamon sugar over the fudge.
- Let the fudge sit on the counter for at least 2 hours to set up.
- Once set, use the parchment paper to lift the fudge from the pan. Peel off the paper and cut the fudge into 25 pieces (5×5 grid).
Cj says
Just tastes like frosting. The cinnamon sugar top is delicious but if you want fudge this isn’t the recipe you want.
Jamie says
Do these need to be stored in the fridge? How many days would you say they’ll be good for?