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vanilla fudge ripple cookies

Vanilla Fudge Ripple Sugar Cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 handheld mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 2 Baking sheet
  • 2 silicone baking mat or sheets of parchment paper
  • 1 wire cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cookie scoop 1.5 tablespoons
  • 1 Small saucepan
  • 1 toothpick or skewer
  • 1 plastic wrap roll

Ingredients
  

  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract optional
  • 2 tablespoon whole milk room temperature
  • 3/4 cup vanilla fudge sauce thick, room temperature
  • 2 tablespoon granulated sugar for rolling

Instructions
 

  • Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
  • Beat softened butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, 2 to 3 minutes.
  • Add egg, egg yolk, vanilla extract, and almond extract to the butter mixture and beat until smooth.
  • Mix in milk just until combined.
  • Add dry ingredients to the wet ingredients on low speed and mix until a soft dough forms with no dry streaks.
  • Cover the bowl with plastic wrap and chill the dough for 30 minutes to firm slightly.
  • While dough chills, warm vanilla fudge sauce in a small saucepan over low heat until just pourable but still thick, then cool to room temp.
  • Line baking sheets with silicone mats or parchment and preheat oven to 350°F (175°C).
  • Scoop 1.5-tablespoon portions of dough, roll into balls, and coat lightly in the 2 tablespoons granulated sugar.
  • Arrange dough balls 2 inches apart on prepared sheets.
  • Use the handle of a spoon or your thumb to make a shallow well in each dough ball.
  • Spoon 1/2 to 1 teaspoon of fudge sauce into each well.
  • Use a toothpick or skewer to gently swirl the fudge into the top of the dough to create a ripple effect without overmixing.
  • Bake one sheet at a time for 9 to 11 minutes until edges are set and tops look matte but centers are slightly soft.
  • Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Repeat scooping, filling, swirling, and baking with remaining dough and fudge.

Notes

Keep the fudge sauce thick so it stays in place and ripples instead of running; if it’s too thin, chill it briefly before swirling. Slightly underbaking helps maintain a soft, chewy center—cookies will set as they cool. For extra vanilla flavor, scrape half a vanilla bean into the dough or use vanilla paste. If the dough gets sticky while shaping, chill it for 10 minutes to firm up. To prevent spreading, use cool baking sheets between batches. Store cookies airtight at room temperature for 3 days or freeze baked cookies up to 2 months; freeze dough balls without fudge, then add fudge and bake from chilled.
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