Nanaimo Bar Thumbprint Cookies Recipe

Introduction

Nanaimo Bar Thumbprint Cookies combine the classic flavors of the iconic Canadian dessert with a delightful cookie twist. These treats feature a rich cocoa graham base, creamy custard filling, and a luscious chocolate drizzle. They’re perfect for sharing or enjoying with a cup of tea.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup graham crumbs
• 1/4 cup cocoa powder
• 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 extract
• 3/4 cup shredded coconut (sweetened or unsweetened)
• 1/3 cup finely chopped walnuts or pecans (optional)
• 1/4 cup butter, softened (for filling)
• 1 1/4 cups icing sugar (for filling)
• 2 Tbsp Bird’s Custard Powder
• 2 Tbsp cream, milk, or coconut milk (+ more if needed)
• 1/2 tsp vanilla extract (optional, for filling)
• 1/2 cup chopped chocolate or chocolate chips (for drizzle)
• 1 Tbsp butter or coconut oil (for drizzle)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, graham crumbs, cocoa powder, baking powder, and salt.
2. Step 2: In a large bowl, beat the softened butter and golden sugar for 3–4 minutes until light and fluffy. Add the egg and vanilla extract, mixing well to combine.
3. Step 3: On low speed or using a spatula, gently stir the dry ingredients into the wet mixture. Fold in the shredded coconut and chopped nuts if using.
4. Step 4: Roll the dough into walnut-sized balls and place them a couple of inches apart on a parchment-lined baking sheet. Use your thumb or the handle of a wooden spoon to create an indentation in the center of each ball.
5. Step 5: Bake the cookies for about 14 minutes, until just set. Remove from the oven and transfer to a wire rack to cool completely.
6. Step 6: To make the filling, beat together the softened butter, icing sugar, custard powder, cream (or milk), and vanilla if using until smooth and fluffy. Adjust the consistency by adding more cream or icing sugar if needed. Transfer the filling to a piping bag fitted with a 1/2-inch plain tip or a zip-lock bag with a corner cut off.
7. Step 7: Pipe the custard filling into the cooled cookie indentations evenly.
8. Step 8: In a small bowl, melt the chopped chocolate and butter or coconut oil in the microwave in 10-second increments, stirring between each until smooth.
9. Step 9: Dip each filled cookie halfway into the melted chocolate to coat, or drizzle the chocolate over them using a fork. Place the cookies back on the baking sheet and let the chocolate set before serving.

Tips & Variations

• For a nut-free version, simply omit the walnuts or pecans without affecting the texture too much.
• Use unsweetened coconut to reduce sweetness, or sweetened if you prefer a richer taste.
• Try using dark chocolate for the drizzle to balance the sweetness of the filling.
• If Bird’s Custard Powder is unavailable, you can substitute with vanilla pudding mix or cornstarch with vanilla extract.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. Before serving, allow chilled cookies to come to room temperature for the best texture. The chocolate drizzle may soften slightly when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This helps the flavors meld and can improve the texture.

What can I use instead of Bird’s Custard Powder?

If you don’t have Bird’s Custard Powder, you can use vanilla pudding mix or create a simple custard flavor by combining cornstarch with vanilla extract.

Nanaimo Bar Thumbprint Cookies Recipe

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★★★★★

4.6 from 737 reviews

• Author: Thomas
• Total Time: 34 minutes
• Yield: About 24 cookies 1x

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Description

Nanaimo Bar Thumbprint Cookies are a delightful twist on the classic Canadian dessert. These bite-sized treats feature a rich, chocolatey, and coconut-infused cookie base with a creamy custard filling, topped with a luscious chocolate drizzle. Perfect for parties and afternoon tea, these cookies combine multiple textures and flavors in every bite.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup all-purpose flour
• 1/2 cup graham crumbs
• 1/4 cup cocoa powder
• 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 extract
• 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 extract (optional)

Drizzle

• 1/2 cup chopped chocolate or chocolate chips
• 1 Tbsp butter or coconut oil

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Instructions

1. Preheat and prepare dry ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, graham crumbs, cocoa powder, baking powder, and salt until well combined.
2. Make the cookie dough: In a large bowl, beat the softened butter and golden sugar for 3-4 minutes until the mixture is fluffy. Beat in the egg and vanilla extract. Using low speed or a spatula, gently fold in the dry ingredients along with the shredded coconut and chopped nuts if using, until evenly mixed.
3. Form cookies and create indentations: Roll the dough into walnut-sized balls and place them spaced a couple of inches apart on a parchment-lined baking sheet. Use your thumb or the handle of a wooden spoon to press an indentation into the center of each cookie ball, forming a little well for the filling.
4. Bake and cool: Bake the cookies in the preheated oven for approximately 14 minutes, or until they are just set. Once baked, transfer the cookies to a wire rack to cool completely before adding the filling.
5. Prepare the custard filling: Beat the softened butter, icing sugar, Bird’s Custard Powder, cream (or milk/coconut milk), and vanilla extract (if using) together until smooth and fluffy. Adjust the consistency by adding a little more cream or icing sugar to achieve a soft, spreadable frosting. Fill a piping bag fitted with a 1/2-inch plain tip or use a zip-lock bag with a corner cut off, then pipe the filling into the indentations of each cooled cookie.
6. Melt the chocolate drizzle: In a microwave-safe bowl, melt the chopped chocolate and butter (or coconut oil) in 10-second increments, stirring between each until the mixture is smooth.
7. Apply chocolate topping: Dip each filled cookie halfway into the melted chocolate to coat the filling, or alternatively, drizzle the chocolate over the cookies using a fork. Place the cookies back on the baking sheets and allow the chocolate to set completely.
8. Serve: Once the chocolate has hardened, your Nanaimo Bar Thumbprint Cookies are ready to serve. Enjoy these rich and indulgent treats with a cup of tea or coffee.

Notes

• Use sweetened or unsweetened shredded coconut based on your preference.
• Walnuts or pecans are optional but add a pleasant crunch and flavor.
• Bird’s Custard Powder gives the frosting an authentic custard flavor; substitute with vanilla pudding mix if unavailable.
• Be sure to cool cookies completely before adding frosting to prevent melting.
• For a dairy-free version, substitute butter with coconut oil or vegan margarine and use coconut milk in the filling.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Canadian

Keywords: Nanaimo Bars, Thumbprint Cookies, Chocolate Cookies, Custard Filling, Coconut Cookies, Canadian Desserts