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

Yields24 Servings

Cookie dough:
1 cup all-purpose flour
1/2 cup graham crumbs
1/4 cup cocoa
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
3/4 cup packed golden sugar
1 large egg
1 tsp vanilla
3/4 cup shredded coconut (sweetened or unsweetened)
1/3 cup finely chopped walnuts or pecans (optional)
Filling:
1/4 cup butter, softened
1 1/4 cups icing sugar
2 Tbsp Bird’s Custard Powder
2 Tbsp cream, milk or coconut milk (+ more if needed)
1/2 tsp vanilla (optional)
Drizzle:
1/2 cup chopped chocolate or chocolate chips
1 Tbsp butter or coconut oil

1

Preheat oven to 350F. In a medium bowl, whisk together the flour, graham crumbs, cocoa, baking powder and salt.

2

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.

3

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.

4

Bake for about 14 minutes, until just set. Transfer to a wire rack to cool completely.

5

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.

6

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

Cookie dough:
 1 cup all-purpose flour
 1/2 cup graham crumbs
 1/4 cup cocoa
 1 tsp baking powder
 1/2 tsp salt
 1/2 cup butter, softened
 3/4 cup packed golden sugar
 1 large egg
 1 tsp vanilla
 3/4 cup shredded coconut (sweetened or unsweetened)
 1/3 cup finely chopped walnuts or pecans (optional)
Filling:
 1/4 cup butter, softened
 1 1/4 cups icing sugar
 2 Tbsp Bird’s Custard Powder
 2 Tbsp cream, milk or coconut milk (+ more if needed)
 1/2 tsp vanilla (optional)
Drizzle:
 1/2 cup chopped chocolate or chocolate chips
 1 Tbsp butter or coconut oil

Directions

1

Preheat oven to 350F. In a medium bowl, whisk together the flour, graham crumbs, cocoa, baking powder and salt.

2

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.

3

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.

4

Bake for about 14 minutes, until just set. Transfer to a wire rack to cool completely.

5

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.

6

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.

Nanaimo Bar Thumbprint Cookies
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About Julie

37 comments on “Nanaimo Bar Cookies

  1. Liz
    November 20, 2020 at 9:31 am

    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.

  2. Stephanie
    November 20, 2020 at 8:58 pm

    Can these be frozen?

  3. Sarah
    November 21, 2020 at 8:24 pm

    What can we replace the chopped nuts with if allergic?

    • Julie
      November 21, 2020 at 9:11 pm

      Just leave them out!

  4. Amy
    November 22, 2020 at 8:20 am

    I can’t wait to make these. Which brand of cocoa do you use?

  5. Alicen
    November 23, 2020 at 5:44 am

    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 🙂

  6. friv
    November 27, 2020 at 2:17 pm

    I can’t wait to do these. The look looks great and tasty. I hope I can make it delicious like you.

  7. Amanda
    November 28, 2020 at 7:35 pm

    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?

    • Ann
      November 28, 2020 at 7:40 pm

      More butter.

    • Julie
      December 1, 2020 at 12:39 pm

      Just add a bit more fat (butter or shortening), and keep the heat gentle.. if it seizes up it can thicken!

  8. Andy
    November 30, 2020 at 6:04 pm

    How many cookies do you get from the ingredient amounts from the recipe above?

    • Julie
      December 1, 2020 at 12:38 pm

      About 1 1/2 dozen?

  9. Patti Howlett
    December 2, 2020 at 9:25 pm

    Just ate one of these made by my niece. Delicious! Making some tomorrow!
    Thank you Julie!

  10. Patti
    December 2, 2020 at 9:26 pm

    Just ate one of these made by my niece. Delicious! Making some tomorrow!
    Thank you Julie!

    • Julie
      December 3, 2020 at 7:24 am

      Oh yay! They’ve definitely become one of my favourites!

  11. Diana Reed
    December 10, 2020 at 12:59 pm

    Do you have any suggestions for a batch of these that spread all over while baking.?

    • Julie
      December 11, 2020 at 10:21 am

      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.

    • Julie
      December 14, 2020 at 10:20 am

      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!

      • Julia
        December 16, 2020 at 8:00 pm

        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.

  12. Nikki
    December 11, 2020 at 6:51 pm

    Hi! Can you substitute something for the custard powder? It’s a big jar and I don’t ever use it.

    • Julie
      December 14, 2020 at 10:19 am

      You could just leave it out! some people use powdered vanilla pudding mix, but I wouldn’t bother.. just flavour it with vanilla!

  13. Leslee Cotterell-Barrow
    December 12, 2020 at 10:58 am

    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!

    • Heather Danner
      July 22, 2022 at 6:40 pm

      World market and Kroger carry custard powder in Houston Texas.

  14. Louise Marsh
    December 13, 2020 at 1:10 pm

    Made these cookies last week. They are Amazing! My husband’s new favorite!

    • Julie
      December 14, 2020 at 10:17 am

      Oh yay!!

    • Julie
      December 14, 2020 at 10:30 am

      Oh yay I’m so glad! they’re my new favourite too!

  15. Susan
    December 19, 2020 at 5:09 pm

    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.

  16. Taylor
    January 27, 2021 at 2:44 pm

    These cookies look so delcious!!

  17. Gillian
    April 9, 2021 at 3:00 pm

    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 🙂

  18. Hayley Wendt
    June 30, 2021 at 6:57 pm

    Hi Julie!
    What is the best way to store these cookies?
    And how long to they keep?
    Thanks!

    • Julie
      July 3, 2021 at 8:13 pm

      I’d store them in a covered or sealed container – they should last about 5 days?

  19. Kayla Smith
    December 21, 2021 at 11:42 am

    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!

  20. Nicole
    December 21, 2022 at 1:59 pm

    Hello. Is the custard/icing supposed to “set” or stay soft? Thanks!

    • Julie
      December 21, 2022 at 9:10 pm

      It should be the same consistency as in a Nanaimo bar!

  21. Aimee M
    December 31, 2022 at 12:27 pm

    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.

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