Name: Nanaimo Bar Sugar Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Canadian
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 ½ teaspoons vanilla extract; 2 teaspoons custard powder (such as Bird’s); 3 cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; 1 cup unsalted butter, softened; 3 cups powdered sugar; 2 tablespoons custard powder; 2–4 tablespoons milk or cream; 1 teaspoon vanilla extract; 4 oz semisweet or dark chocolate, chopped; 2 tablespoons unsalted butter

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These Nanaimo Bar Sugar Cookies are a delightful twist on the classic Canadian dessert. I took everything I love about the iconic Nanaimo bar—rich chocolate, creamy custard, and a buttery base—and transformed it into a soft, buttery cut-out cookie. The combination of custard-flavored icing and a glossy chocolate drizzle makes these cookies both visually stunning and absolutely irresistible.

Nanaimo Bar Sugar Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 ½ teaspoons vanilla extract

2 teaspoons custard powder (such as Bird’s)

3 cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

For the Custard Icing:

1 cup unsalted butter, softened

3 cups powdered sugar

2 tablespoons custard powder

2–4 tablespoons milk or cream

1 teaspoon vanilla extract

For the Chocolate Glaze:

4 oz semisweet or dark chocolate, chopped

2 tablespoons unsalted butter

Directions

I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.

In a large bowl, I cream the butter and sugar together until the mixture becomes light and fluffy.

I beat in the egg, vanilla, and custard powder until everything is well blended.

In another bowl, I whisk together the flour, baking powder, and salt. Then, I slowly incorporate this into the wet ingredients until a soft dough forms.

I roll the dough out between two sheets of parchment paper to about ¼-inch thick and chill it for 30 minutes to make cutting easier.

Using cookie cutters, I cut the dough into shapes and place them onto the prepared baking sheets.

I bake the cookies for 8–10 minutes, just until the edges begin to turn golden, and then let them cool completely.

To Make the Custard Icing:

I beat the softened butter until smooth.

Gradually, I add powdered sugar and custard powder.

I add milk or cream a tablespoon at a time until I get a spreadable consistency, then stir in the vanilla.

I spread or pipe the icing onto cooled cookies and let them set.

To Make the Chocolate Glaze:

I melt the chocolate and butter together, either in the microwave or over a double boiler, and stir until smooth.

I drizzle the glaze over the iced cookies or dip the tops, depending on my mood. I let the chocolate set before serving or storing.

Servings and Timing

Servings: 24 cookies

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Calories per cookie: Approximately 260 kcal

Variations

I sometimes add a pinch of espresso powder to the chocolate glaze for a mocha flavor twist.

For a nutty version, I fold in finely chopped almonds or walnuts into the cookie dough.

I love using fun seasonal cookie cutters to turn these into festive holiday treats.

When I want more crunch, I use a bit less milk in the custard icing to firm it up.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze the un-iced cookies and decorate them fresh when needed. Once iced and glazed, they can also be frozen between layers of parchment in a sealed container for up to a month. I let them come to room temperature before serving—no reheating required.

FAQs

What is custard powder and where can I find it?

Custard powder is a sweet, cornstarch-based powder that adds a creamy vanilla custard flavor. I use Bird’s brand, and I usually find it in the baking aisle or international section of the grocery store.

Can I use vanilla pudding mix instead of custard powder?

I’ve tried it, and while it works in a pinch, the flavor and texture aren’t quite the same. Custard powder gives the icing a distinctive flavor that pudding mix doesn't fully replicate.

Can I make the cookie dough ahead of time?

Absolutely. I often make the dough a day in advance and store it wrapped in plastic wrap in the fridge. It can also be frozen for up to 2 months—just thaw it in the fridge before rolling and cutting.

How do I keep the icing from smudging under the chocolate?

I make sure the icing is fully set before adding the chocolate glaze. Letting it dry for at least an hour at room temperature (or a few minutes in the fridge) helps it stay clean and defined.

Can I make these cookies gluten-free?

Yes, I’ve had success using a 1:1 gluten-free baking flour. Just make sure it contains xanthan gum or add a little yourself to help with structure.

Conclusion

These Nanaimo Bar Sugar Cookies are one of my favorite mashups—a nostalgic Canadian dessert in fun, festive cookie form. Whether I’m baking for a holiday tray or just craving something sweet and buttery with a custard kick, these cookies always hit the spot. The mix of soft vanilla cookie, creamy icing, and rich chocolate makes every bite a perfect balance of flavor and texture.

📖 Recipe:

Nanaimo Bar Sugar Cookies

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Author: Cheryl
Total Time: 55 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

These Nanaimo Bar Sugar Cookies are a creative twist on the classic Canadian dessert, featuring a soft vanilla sugar cookie base topped with custard-flavored icing and a rich chocolate glaze.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream the butter and sugar together in a large bowl until light and fluffy.
Beat in the egg, vanilla, and custard powder until well combined.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients to form a soft dough.
Roll the dough between two sheets of parchment paper to ¼-inch thick and chill for 30 minutes.
Cut the dough into shapes using cookie cutters and place on the prepared baking sheets.
Bake for 8–10 minutes, or until the edges are lightly golden. Let cool completely.
To make the custard icing, beat softened butter until smooth.
Add powdered sugar and custard powder gradually, beating until combined.
Add milk or cream 1 tablespoon at a time until a spreadable consistency is reached. Stir in vanilla.
Spread or pipe icing onto cooled cookies and let set.
For the chocolate glaze, melt chocolate and butter together until smooth.
Drizzle the glaze over iced cookies or dip the tops. Let the chocolate set before serving or storing.