Nanaimo Bar Cookies
I’m so getting into the idea of cookie swapping this year, even though it’s going to look completely different than years before- but I love that we’re all so focused on figuring out creative ways to share, and to do the things we love, and to connect with people we love. And of course we’re all baking more than ever.
I’m always up for an excuse to bake (pandemic or not), so this year I’m taking part in Redpath’s Share the Sweetness Virtual Christmas Cookie Swap. Looking through their recipe database, I came across one for Nanaimo Bar Thumbprint Cookies and couldn’t not make them. They have all the right flavours of a Nanaimo bar, only in cookie form-and they may be less intimidating, and perhaps more shareable as a cookie vs a bar. (At least you don’t have to worry about cutting these cleanly.)
These are SO GOOD… I wish I knew who came up with them for Redpath… such a brilliant idea! I’ve adapted the recipe a bit, and they’re truly one of my new favourite holiday cookies! You can omit the nuts if you like – add more coconut, or just skip them altogether! (Though they dipped theirs, which you could do too.) And here’s a how-to video I shot in my parents’ kitchen! What are you baking for the holidays??
Nanaimo Bar Thumbprint Cookies
AuthorJulie
Preheat oven to 350F. In a medium bowl, whisk together the flour, graham crumbs, cocoa, baking powder and salt.
In a large bowl, beat the butter and sugar for 3-4 minutes, until fluffy. Beat in the egg and the vanilla. On low speed or using a spatula, stir in the dry ingredients, along with the coconut and walnuts.
Roll dough into walnut-sized balls and place a couple inches apart on a parchment-lined baking sheet. Use your thumb or the handle of a wooden spoon to create an indentation in each cookie.
Bake for about 14 minutes, until just set. Transfer to a wire rack to cool completely.
To make the frosting, beat the butter, icing sugar, custard powder, cream and vanilla (if you're using it) until smooth and fluffy, adding a bit more cream or icing sugar as needed to create a soft, spreadable frosting. Place in a piping bag fitted with a 1/2-inch plain tip, or in a zip-lock bag; seal and and cut off one corner.
Pipe some frosting into each cooled cookie. In a small bowl, melt the chocolate and butter in the microwave in 10 second increments, stirring in between, until smooth. Dip the cookies halfway into the chocolate to coat, or drizzle them with a fork. Set back on the cooled baking sheets and let them set. Makes about 2 dozen cookies.
Ingredients
Directions
Preheat oven to 350F. In a medium bowl, whisk together the flour, graham crumbs, cocoa, baking powder and salt.
In a large bowl, beat the butter and sugar for 3-4 minutes, until fluffy. Beat in the egg and the vanilla. On low speed or using a spatula, stir in the dry ingredients, along with the coconut and walnuts.
Roll dough into walnut-sized balls and place a couple inches apart on a parchment-lined baking sheet. Use your thumb or the handle of a wooden spoon to create an indentation in each cookie.
Bake for about 14 minutes, until just set. Transfer to a wire rack to cool completely.
To make the frosting, beat the butter, icing sugar, custard powder, cream and vanilla (if you're using it) until smooth and fluffy, adding a bit more cream or icing sugar as needed to create a soft, spreadable frosting. Place in a piping bag fitted with a 1/2-inch plain tip, or in a zip-lock bag; seal and and cut off one corner.
Pipe some frosting into each cooled cookie. In a small bowl, melt the chocolate and butter in the microwave in 10 second increments, stirring in between, until smooth. Dip the cookies halfway into the chocolate to coat, or drizzle them with a fork. Set back on the cooled baking sheets and let them set. Makes about 2 dozen cookies.
Nothing beats the real thing, though, you are right that it does take patience to get the cutting right. If patience is the only ingredient not available then make the cookies. These look too yummy to pass up for seconds.
Can these be frozen?
Yes!
What can we replace the chopped nuts with if allergic?
Just leave them out!
I can’t wait to make these. Which brand of cocoa do you use?
I saw this recipe Friday and picked up the ingredients I didn’t already have at home that same day! Then came the busy weekend and I haven’t made them yet… perhaps tonight 🙂
Do it!!
I can’t wait to do these. The look looks great and tasty. I hope I can make it delicious like you.
Great recipe! My kids and I made these today and they were delicious. They do taste like Nanaimo bars which means I don’t have to make them! The only issue we had was with the chocolate drizzle. It was too thick to drizzle when melted. What would you suggest for next time?
More butter.
Just add a bit more fat (butter or shortening), and keep the heat gentle.. if it seizes up it can thicken!
How many cookies do you get from the ingredient amounts from the recipe above?
About 1 1/2 dozen?
Just ate one of these made by my niece. Delicious! Making some tomorrow!
Thank you Julie!
Just ate one of these made by my niece. Delicious! Making some tomorrow!
Thank you Julie!
Oh yay! They’ve definitely become one of my favourites!
Do you have any suggestions for a batch of these that spread all over while baking.?
Interesting! it could be that the measurements were off – too much butter, perhaps? or your oven could be too cool and the dough is spreading before it has a chance to set. If they’re just spreading too much, try chilling the dough and/or increasing your oven temp by 25 degrees. If they’re really like puddles, it sounds as if one of your measurements might be off.
Interesting! it sounds like one of the measurements might have been off – too much butter, perhaps? or your oven could be too cool… if so, your cookie dough will melt and spread before it has a chance to set. This is pretty sturdy dough though, so I suspect something went awry with the measurements!
Or perhaps they were baked on a silicone (non-stick) baking sheet. I find that makes cookies spread more than if I bake them on parchment paper.
Hi! Can you substitute something for the custard powder? It’s a big jar and I don’t ever use it.
You could just leave it out! some people use powdered vanilla pudding mix, but I wouldn’t bother.. just flavour it with vanilla!
I am a Canadian who lives in the States and try to carry on some of my Canadian heritage. Didn’t think I could bake these, because I didn’t think I had custard powder. But, Lo and Behold there it was in my cupboard!!!! These are getting baked as soon as I print out the recipe. Will let you know how it goes. Merry Christmas!
World market and Kroger carry custard powder in Houston Texas.
Made these cookies last week. They are Amazing! My husband’s new favorite!
Oh yay!!
Oh yay I’m so glad! they’re my new favourite too!
My mom always makes Nanaimo bars for Christmas, but this year we are all staying home because of COVID, so I decided to make these instead of the actual bars. I made them a bit smaller and ended up with 32 cookies, so I can package half up and drop them off at Mom’s door.
These cookies look so delcious!!
I made these and they are amazing! I used three egg yolks instead of one egg (leftovers from also making pavlova) and they didn’t spread at all.
So delicious! Love your recipes 🙂
Hi Julie!
What is the best way to store these cookies?
And how long to they keep?
Thanks!
I’d store them in a covered or sealed container – they should last about 5 days?
I really wanted to love these cookies! They definitely did not keep shape well at all. I tried to chill my second batch and increase my heat time, but they spread out very thin. I still topped with the filling and drizzled with the chocolate on top. The taste was great none the less!
Hello. Is the custard/icing supposed to “set” or stay soft? Thanks!
It should be the same consistency as in a Nanaimo bar!
I made these cookies for Christmas this year and they were amazing! I loved them more than the traditional Nanaimo bar square recipe. Such a great recipe. Thanks Julie.