Gingerbread Cookie Crunch Fudge is a festive holiday candy that combines creamy white chocolate fudge with crunchy gingerbread cookie pieces and warm seasonal spices. Every bite delivers smooth, melt-in-your-mouth texture balanced with the nostalgic flavor of gingerbread cookies, making it a perfect Christmas treat for dessert trays, gifting, and holiday parties.
This no-fail fudge recipe is easy to make and requires no candy thermometer, making it ideal for both beginners and experienced bakers. With its cozy spices, creamy base, and irresistible crunch, Gingerbread Cookie Crunch Fudge is a holiday favorite that looks beautiful and tastes even better.
Why You’ll Love This Gingerbread Cookie Crunch Fudge
- Ultra-creamy texture with crunchy cookie pieces
- Classic gingerbread flavor with warm holiday spices
- Easy, no-bake fudge recipe
- Perfect for Christmas gifting and dessert boards
- Festive appearance with minimal effort
- Made with simple pantry ingredients
Why You Should Try This Recipe
If you love gingerbread cookies and holiday fudge, this recipe gives you the best of both worlds. It delivers comforting Christmas flavor without complicated steps or special equipment. The cookie crunch adds texture and visual appeal, making this fudge feel extra special while still being incredibly easy to prepare.
Ingredients You’ll Need
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup crushed gingerbread cookies (store-bought or homemade)
- Optional topping: extra cookie crumbs or ground nutmeg
How to Make Gingerbread Cookie Crunch Fudge
Step 1 — Prepare the Pan
Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
Step 2 — Melt the Fudge Base
In a saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir constantly until the chocolate is fully melted and the mixture is smooth.
Step 3 — Add Flavor and Spices
Remove from heat and stir in vanilla extract, ginger, cinnamon, nutmeg, and salt until fully incorporated.
Step 4 — Fold in Cookie Crunch
Gently fold in the crushed gingerbread cookies, reserving a small amount for topping if desired.
Step 5 — Set the Fudge
Pour the mixture into the prepared pan and smooth the top. Sprinkle with reserved cookie crumbs or a light dusting of nutmeg.
Step 6 — Chill
Refrigerate for at least 3 hours, or until completely set.
Step 7 — Slice and Serve
Lift the fudge out using the parchment paper and cut into squares with a sharp knife.
Nutritional Information (Approx. per piece)
- Calories: 195
- Fat: 9g
- Carbohydrates: 27g
- Sugar: 23g
- Protein: 3g
Values may vary depending on cookies and chocolate used.
Tips for the Best Gingerbread Cookie Crunch Fudge
- Use high-quality white chocolate for the smoothest texture
- Melt over low heat to avoid scorching
- Crush cookies into small chunks, not powder
- Chill fully before slicing for clean edges
- Wipe knife between cuts for neat presentation
Variations & Substitutions
- Add a swirl of caramel or white chocolate on top
- Use chocolate gingerbread cookies for deeper flavor
- Add a splash of rum extract for a classic gingerbread note
- Make dairy-free using dairy-free condensed milk and chocolate
- Mix in mini white chocolate chips for extra sweetness
What to Serve With Gingerbread Cookie Crunch Fudge
- Christmas cookie trays
- Hot chocolate or coffee
- Holiday dessert boards
- Gift boxes and treat bags
- After-dinner holiday sweets
Common Mistakes to Avoid
- Overheating the chocolate
- Using thin white chocolate coating instead of real chocolate
- Adding cookies while mixture is too hot
- Cutting before fully set
- Skipping parchment paper
Storing Tips for the Recipe
- Store in an airtight container in the refrigerator for up to 7 days
- Layer pieces with parchment paper to prevent sticking
- Freeze for up to 2 months
- Thaw in the refrigerator before serving
Conclusion
Gingerbread Cookie Crunch Fudge is a creamy, festive holiday dessert that perfectly captures the flavors of Christmas. With its smooth white chocolate base, warm spices, and crunchy gingerbread cookie pieces, this fudge is as comforting as it is delicious. Easy to make and perfect for sharing, it’s a must-add to your holiday baking list.
General Information
- Course: Dessert / Candy
- Prep Time: 10 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 10 minutes
- Servings: 16–20 pieces
- Difficulty: Easy
Frequently Asked Questions (FAQ)
Can I make this fudge ahead of time?
Yes. It’s perfect for making several days in advance.
Can I use store-bought gingerbread cookies?
Absolutely. Store-bought cookies work very well.
Why is my fudge too soft?
It may need more chilling time or thicker white chocolate.
Can I freeze this fudge?
Yes. Wrap tightly and freeze for up to 2 months.
Can I double the recipe?
Yes. Use a 9×13-inch pan and allow extra chill time.