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Nanaimo Bar Sugar Cookies

Nanaimo bar sugar cookies layer buttery sugar cookies with fluffy custard filling and a smooth chocolate topping. Sweetened coconut and sliced almonds add the classic Nanaimo bar finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling 1 hour 10 minutes
Total Time 1 hour 42 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Canadian
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

For the cookies and custard filling
  • 1.5 cup unsalted butter softened and divided (1 cup for the cookies and 1/2 cup for the filling)
  • 0.75 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 2.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 cup powdered sugar
  • 2 tbsp custard powder or dry instant vanilla pudding mix
  • 2 tbsp heavy cream
For the chocolate topping
  • 8 oz semisweet chocolate chopped, or semisweet chocolate chips
  • 1 tbsp refined coconut oil
  • 0.25 cup sweetened shredded coconut
  • 0.25 cup sliced almonds

Equipment

  • 2 baking sheets

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, beat 1 cup of the softened butter with the granulated sugar until light and fluffy, about 2 minutes.
  4. Beat in the egg and vanilla.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Mix the dry ingredients into the butter mixture just until no dry streaks remain.
  7. Cover the dough and refrigerate it for 30 minutes.
  8. Scoop the dough into 24 balls, about 1 1/2 tablespoons each.
  9. Arrange 12 balls on each baking sheet, spaced about 2 inches apart.
  10. Bake both sheets for 10–12 minutes, swapping and rotating them halfway through, until the edges are set and the centers look just dry.
  11. Cool the cookies on the baking sheets for 5 minutes.
  12. Transfer the cookies to a wire rack and cool completely.
Make the custard filling
  1. Beat the remaining 1/2 cup softened butter with the powdered sugar, custard powder or pudding mix, and heavy cream until smooth and fluffy.
Finish the cookies
  1. Spread about 1 tablespoon of filling over each cooled cookie.
  2. Refrigerate the cookies for 20 minutes, until the filling is firm.
  3. Melt the chocolate and coconut oil together in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth.
  4. Spread the chocolate over the filling on each cookie.
  5. Sprinkle the cookies with the shredded coconut and sliced almonds.
  6. Refrigerate for 15–20 minutes, until the chocolate is set.

Notes

For neat layers, let the cookies cool completely before adding the filling. Store covered in the refrigerator for up to 5 days; freeze yes, in an airtight container. For a dairy-free swap, use plant-based butter and cream, dairy-free chocolate, and dairy-free pudding mix.