Snickerdoodle Fudge! Five ingredients, 10 minutes, and all of the wonderful flavors of snickerdoodle cookies. A perfect addition to holiday cookie trays.

Squares of snickerdoodle fudge stacked on a white plate.

This recipe is sponsored by Eagle Brand Sweetened Condensed Milk

Let’s talk holiday baking, shall we?! Are you knee-deep into it yet? What is on your must-make list? My baking lists have changed over the last few years with Joseph’s peanut allergy diagnosis (no peanut butter blossoms, buckeyes, or peanut butter cup cookies 😭), but one thing that remains a constant is fudge. It’s a quintessential holiday cookie tray mainstay and, if you use the right recipe, it’s easy. SO EASY.

This year, I’m putting a festive spin on traditional fudge and bringing you SNICKERDOODLE FUDGE!

A can of sweetened condensed milk and a bowl of white chocolate chips on the counter.

If you’ve never tried foolproof chocolate fudge before, it is by far the easiest way to get delicious, consistent fudge time after time. With just a few ingredients – chocolate chips, Eagle Brand sweetened condensed milk, and vanilla – and less than 10 minutes on the stovetop, it comes out perfect each and every time.

To give this a snickerdoodle flair (I cannot say the word “flair” without thinking of the movie Office Space, who’s with me?), I swapped in white chocolate chips for the semisweet chocolate, and added a cinnamon-sugar sprinkle on top.

Easy and so deliciously festive.

An overhead view of cinnamon sugar being sprinkled on snickerdoodle fudge.

You may remember that last month I shared with you Caramel Apple Magic Bars, which I made as part of Eagle Brand’s Uncookie Exchange, and I’m back with this fudge as part of the same initiative.

What is it all about? It’s about simplicity, embracing less time-consuming recipes, and giving yourself grace this holiday season. Because we all know that it doesn’t take long before the joy of the holidays gets sucked right out of you as the to-do list of cards, baking, shopping, parties, wrapping, and more grows longer by the day. So instead of spending an entire day churning out dozens upon dozens of cookies, take less than 30 minutes and whip up this snickerdoodle fudge.

This is SO my season of life right now.

A closeup shot of squares of snickerdoodle fudge on a plate.

This creamy white chocolate fudge base is topped with a cinnamon-sugar topping to recreate the flavor of one of the most popular Christmas cookies around – snickerdoodles. If you’ve been a fan of those crinkly, sparkly, cinnamon-sugar cookies (and really, who isn’t?!), you are going to love this fudge!

If you are planning your holiday cookie trays or baking for a cookie exchange (or just for fun!), don’t forget to check out the Eagle Brand Uncookie Exchange page to see this fudge, and dozens more easy and delicious recipes!

An overhead shot of a stack of snickerdoodle fudge on a white plate.

One year ago: Peppermint Bark Hot Chocolate
Two years ago: Cinnamon-Sugar Candied Chex Mix with Pecans and Pretzels
Six years ago: Lofthouse Style Frosted Sugar Cookies
Seven years ago: Chocolate Walnut Fudge

Squares of snickerdoodle fudge stacked on a white plate.

Snickerdoodle Fudge

Snickerdoodle fudge only takes 10 minutes to make and has all of the wonderful flavors of snickerdoodle cookies!
4.24 (39 ratings)


  • 3 cups (540 g) white chocolate chips
  • 14 ounce (396.89 ml) can sweetened condensed milk
  • Pinch of salt
  • teaspoons (1.5 teaspoons) vanilla extract
  • 2 tablespoons granulated sugar
  • teaspoons (1.5 teaspoons) ground cinnamon


  • Line an 8-inch square pan with foil, allowing excess to hang over the sides. In a small bowl, stir together the sugar and cinnamon.
  • Combine the white chocolate chips, sweetened condensed milk, and salt in a medium saucepan over low heat. Stir frequently until melted and smooth (the mixture will be on the stiff side), then remove from the heat and stir in the vanilla extract.
  • Transfer the mixture to the prepared pan and smooth into an even layer.Sprinkle the cinnamon-sugar mixture evenly over the fudge. Refrigerate for at least two hours.
  • Using the aluminum foil, lift the fudge from the pan, then cut into squares. The fudge can be stored in an airtight container at room temperature for up to two weeks. Alternately, you can store the fudge in the refrigerator for up to 1 month, or in the freeze for up to 2 months.


  • You can use a 9-inch square pan, but your fudge will be a little shorter.
Nutritional values based on one piece
Calories: 119kcal, Carbohydrates: 15g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 6mg, Sodium: 28mg, Potassium: 83mg, Sugar: 15g, Vitamin A: 35IU, Vitamin C: 0.3mg, Calcium: 63mg, Iron: 0.1mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Thank you to Eagle Brand Sweetened Condensed Milk for sponsoring this post!