Sugar Cookies

Photo of: Sugar Cookies

This Sugar Cookie (Galettes au Sucre) recipe is featured in Nova Scotia Cookery, Then & Now – a cookbook  showcasing modern interpretations of heritage Nova Scotia recipes.

“Sugar cookie is a classic in everyone’s culture in some form or other. We elevated it for a different feel. Layering it with buttercream and blueberry and rhubarb gave us tangy and sweet. It gave it a different appeal. The colour of the cream turned out really well – flecks of red and almost a light purple-ish.”

– Alain Bosse, The Kilted Chef


For Cookies 

1 cup (250 ml) butter
1 cup (250 ml) white sugar
3 eggs
2 cups (500 ml) all-purpose flour
1/2 tsp (2 ml) baking soda
1 tsp (5 ml) cream of tartar
2 tbsp (30 ml) maple sugar

For Buttercream 

3/4 cup (175 ml) butter
1/4 cup (60 ml) shortnening
5 cups (1.1 litre) icing sugar

For Rhubarb Filling 

3 cups (750 ml) rhubarb, chopped
1 cup (250 ml) water
1 tbsp (15 ml) maple syrup

For Blueberry Filling 

1 cup (250 ml) blueberries
1/3 cup (75 ml) blueberry juice


  1. Preheat oven to 350 degrees F (175 degrees C). Cream together butter and sugar. Add eggs one at a time, beating just to incorporate. Combine flour, baking soda, and cream of tartar, add to wet ingredients.
  2. Wrap dough with saran wrap, refrigerate 30 minutes. Place dough on floured surface and roll to 1/4 inch (0.6 cm) thickness. Cut into desired shapes, place on parchment-lined baking sheet, sprinkle cookies with maple sugar.
  3. Bake 13 minutes. Cool slightly then transfer to wire rack.
  4. For buttercream, place butter and shortening in bowl of stand mixer, mix on high until airy, scraping sides as you go. Incorporate icing sugar a cup at a time, beating well after each addition. Divide buttercream into 2 bowls.
  5. For fillings, boil rhubarb, water, and maple syrup in medium pot, over medium heat until liquid reduces by three-quarters. Drain in fine mesh strainer over bowl. Cook blueberries and juice in medium pot, over medium heat, until liquid is completely reduced.
  6. To one buttercream bowl, add rhubarb mixture, gently fold together. Add more icing sugar if needed. Fold in blueberry mixture to second bowl.
  7. Pipe buttercream onto one sugar cookie and top with another.

Local Source Guide

Produce: Noggins Corner Farm MarketStirling Fruit FarmsMasstown Market or one of the many other Farmers’ Markets of Nova Scotia.
Maple Syrup: Acadian Maple Products, Sugar Moon Farm.
Blueberry Juice: Van Dyk’s Wild Blueberry Juice

Recipe provided by: Alain Bosse, The Kilted Chef

For more heritage recipes: Nova Scotia Public Archives Recipe Collection
Nova Scotia Cookery, Then & Now is  presented by: Select Nova Scotia and Nova Scotia Public Archives

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