Name: Nanaimo Bar Sugar Cookies with Custard Icing
Prep time: 20 min
Cook time: 10 min
Total time: 30 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; 1/2 tsp baking powder; 2/3 cup unsweetened cocoa powder; 2 1/2 cups all-purpose flour; 1/2 cup unsalted butter (for icing); 2 cups icing sugar (powdered sugar); 2 tbsp custard powder; 1–2 tbsp milk or cream (as needed for consistency); 1/2 cup semi-sweet or dark chocolate (for drizzle); 1 tsp vegetable oil (for drizzle)

Why You’ll Love Nanaimo Bar Sugar Cookies with Custard Icing Recipe

These cookies offer a playful twist on the traditional Nanaimo bar by turning it into a hand‑held, festive cookie sandwich. Chocolate cocoa sugar cookie dough gets bright notes from graham crumbs and shredded coconut, and when paired with a creamy custard buttercream filling, they’re rich, flavorful, and perfect for gifting or special occasions.

Ingredients

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

Cookies:
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:
1 cup unsalted butter, room temperature
4 cups powdered sugar (confectioner’s sugar)
2 Tbsp custard powder
5 Tbsp hot water

Directions

Prepare the cookie dough: In a mixer with a paddle attachment, cream butter and sugar on low speed until combined. Add eggs one at a time, mixing after each, then stir in vanilla.
Add crushed walnuts (if using), graham crumbs, and coconut flakes; stir to combine.
Sift flour and cocoa together, then add to the bowl. Mix on low until the dough just comes together; if too sticky, add a bit more flour.
Roll the dough between parchment paper to about 1/4‑inch thickness and refrigerate for at least 1 hour.
Cut out shapes with your desired cookie cutter and place on parchment‑lined baking sheets. Chill cut cookies again for 10 minutes to 1 hour.
Preheat oven to 350°F (176°C). Bake cookies 8–12 minutes or until centers no longer look wet. Let cool completely.
Make the custard icing: In a stand mixer with paddle attachment, beat butter, powdered sugar, and custard powder until pale and fluffy. Scrape the bowl, add hot water, and beat until smooth and light.
Sandwich a generous amount of custard icing between two cooled cookies.

Servings and timing

Yield: About 20 two‑inch square sandwich cookies
Prep time: ~40–60 minutes (plus chilling)
Cook time: ~10 minutes per batch
Total time: ~2–3 hours including chilling and assembly

Variations

No nuts: Omit walnuts for a smoother texture.
Chocolate dipped: Dip the tops of the cookies in melted chocolate for an extra layer of richness.
Different shapes: Use festive cutters for holidays or celebrations.
Royal icing decoration: Swap the custard icing for flavored royal icing if you prefer decorating the cookies instead.

Storage/Reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in the fridge up to 1 week due to the buttercream filling.
Freezing: Freeze baked, cooled cookies (unfrosted) for up to 3 months; thaw before icing.
Reheating: No reheating needed — serve at room temperature.

FAQs

What makes these cookies different from regular sugar cookies?

These incorporate cocoa powder, graham crumbs, and coconut to echo Nanaimo bar flavors, plus a custard‑flavored buttercream filling.

Can I make the dough ahead of time?

Yes — you can refrigerate the dough for up to a day before rolling and cutting.

How do I prevent the cookies from spreading?

Chilling the dough before and after cutting helps maintain shape during baking.

Can I use unsweetened coconut?

Yes, but sweetened coconut adds more sweetness and texture.

Is the custard powder necessary?

It provides the classic custard flavor, but you could add vanilla or other flavorings if desired.

Can I tint the icing?

Yes — gel food coloring works best without thinning the icing.

What size cookie cutter should I use?

A 2‑inch cutter works well but use any size you like; baking time may vary.

Can I make these dairy‑free?

Substitute dairy‑free margarine and ensure custard powder is dairy‑free.

How long will the uncooked dough keep?

Refrigerate for up to 3 days or freeze for up to 3 months.

Can I use a stand mixer or hand mixer?

Either works; a stand mixer with paddle attachment is easiest.

Conclusion

These Nanaimo Bar Sugar Cookies with Custard Icing bring the cherished flavors of a Canadian classic to a playful cookie sandwich. Rich chocolate dough, graham and coconut notes, and a creamy custard filling make them ideal for gatherings, gifts, or any time you crave a decadent sweet treat. Enjoy baking and sharing these delightful cookies.