Name: Nanaimo Bar Sugar Cookie Recipe (Cut Out Cookies with Custard Icing)
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: Canadian
Ingredients: 1 cup unsalted butter, room temperature; 1 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1/2 tsp salt; 2 tsp baking powder; 2 3/4 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/2 cup chopped walnuts (optional); 1/2 cup sweetened shredded coconut; 1 tbsp custard powder (for icing); Royal icing (base recipe + 1 tbsp custard powder added)

Why You’ll Love Nanaimo Bar Sugar Cookie Recipe Recipe

These cookies combine the nostalgic flavors of Nanaimo bars—chocolate, coconut, graham, and custard—into a portable, cut-out treat. The cookie itself holds its shape well thanks to chilling, and the custard filling adds a sweet creamy contrast that keeps every bite interesting. Plus, you can customize shapes and decorating for any occasion.

Ingredients

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

Cookie Dough
2 cups salted butter, room temperature
2 cups granulated sugar
2 large eggs
2 tsp vanilla extract
1/4 cup crushed walnuts (optional)
1/3 cup graham cracker crumbs
1/2 cup sweetened coconut flakes
4 cups all-purpose flour
1 1/2 cups cocoa powder

Custard Icing (Buttercream Filling)
1 cup unsalted butter, room temperature
4 cups powdered sugar (also known as icing sugar or confectioner’s sugar)
2 Tbsp custard powder
5 Tbsp hot water

Directions

In a large mixing bowl, cream together the butter and granulated sugar on low speed until combined, about 1 minute. Scrape down the bowl.
Add the eggs one at a time, mixing briefly after each addition, then stir in the vanilla extract.
Mix in the crushed walnuts (if using), graham cracker crumbs, and coconut flakes.
Sift together the flour and cocoa powder. Gradually add to the bowl and mix on low until a cohesive dough forms. If the dough is too sticky, add a bit more flour.
Roll the dough between two pieces of parchment paper and chill in the fridge for at least 1 hour.
Preheat oven to 350°F (176°C). Cut out desired shapes and place on parchment-lined baking sheets. Chill the cut cookies again briefly before baking.
Bake for 8–12 minutes until the centers no longer look wet. Let cool completely.
To make the custard icing, beat butter, powdered sugar, and custard powder on medium-high until pale and fluffy. Add hot water and beat until light and smooth.
Sandwich a dollop of custard icing between two cookies. Serve.

Servings and timing

Yield: Approximately 20 two-inch cookie sandwiches
Prep time: About 30 minutes active + chilling time
Bake time: 8–12 minutes per batch
Total time: Around 2–3 hours including chilling

Variations

Chocolate dipped: Drizzle or dip the cookie sandwiches in melted chocolate for extra indulgence.
Festive shapes: Use themed cookie cutters for holidays or events.
Flavored icing: Add a drop of almond, maple, or coffee extract to the custard buttercream for a flavor twist.
No sandwich version: Ice the top of each cookie instead of sandwiching.
Nut-free: Omit walnuts entirely for an allergy-friendly version.
Mini versions: Make smaller sandwich cookies for bite-sized treats.

Storage/Reheating

Store the assembled cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, keep the cookies and custard icing separate: cookies can stay at room temperature for up to 3 days, while icing should be refrigerated for up to 3 days. These cookies are not meant to be reheated; they are best served cool or at room temperature.

FAQs

What makes these cookies “Nanaimo bar” style?

They incorporate graham crumbs, coconut, cocoa, and a custard-style buttercream filling that mimics the flavors of a traditional Nanaimo bar.

Can I omit the walnuts?

Yes, the walnuts are optional and can be left out without affecting the texture of the dough.

Why do I need to chill the dough?

Chilling prevents the cookies from spreading while baking, helping them retain their shape and clean edges.

Can I use different cookie cutters?

Absolutely. You can use any shape you like—just keep an eye on the baking time, as smaller or thinner cookies may bake faster.

Can I make the custard icing ahead of time?

Yes. You can prepare the icing up to 3 days in advance and store it in the refrigerator. Let it come to room temperature and re-whip before using.

Can I freeze these cookies?

You can freeze the baked cookies without the filling for up to 2 months. Thaw before assembling with the custard icing.

How do I prevent the icing from being too sweet?

Adjust the amount of powdered sugar to taste or add a bit more custard powder for balance.

Can I dip the cookies in chocolate?

Yes. You can dip the edges or half of the sandwich cookies in melted chocolate for a decadent finish.

What’s the best way to pipe the icing?

Use a piping bag with a round tip to apply the icing neatly and evenly between the cookie layers.

Can I make these gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend and check the texture of the dough before chilling.

Conclusion

These Nanaimo Bar Sugar Cookies bring the nostalgic charm of a beloved Canadian dessert into a fun and creative cookie format. With their rich chocolate cookie base, hints of graham and coconut, and luscious custard filling, they’re a crowd-pleasing treat for any occasion. Whether you’re baking for the holidays or just indulging your sweet tooth, these cookies deliver flavor, texture, and fun all in one bite.