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.
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
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
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.
Notes
Add a pinch of espresso powder to the chocolate glaze for a mocha flavor.
Fold in chopped almonds or walnuts into the cookie dough for a nutty twist.
Use festive cookie cutters for holidays or themed events.
Reduce milk in the icing for a firmer texture.
Let icing set fully before adding chocolate to avoid smudging.
Store in an airtight container at room temp for 4 days or freeze for longer storage.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 18g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
