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Triple Almond Cookies

Crunchy, buttery cookies loaded with almonds and almond-toffee bits for triple almond flavor.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 60 cookies

Ingredients

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 1 cup powdered sugar sifted
  • 1 cup vegetable oil or canola oil
  • 2 large eggs
  • 1 tsp almond extract
  • 4.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cream of tartar
  • 2 cups sliced almonds
  • 1 6-oz package almond toffee bits
  • granulated sugar additional, for rolling cookies

Instructions

  • Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a large bowl, beat the softened butter on medium speed until creamy. Gradually add the granulated sugar and sifted powdered sugar and beat until well combined.
  • Add the oil, eggs, and almond extract to the butter-sugar mixture and mix until smooth and uniform.
  • In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the sliced almonds and almond toffee bits by hand.
  • Use a medium cookie scoop (about 2 tablespoons) to portion dough. Roll each scoop briefly in additional granulated sugar to coat, and place on the prepared baking sheets about 2 inches apart.
  • Dip a fork in granulated sugar and gently flatten each cookie in a criss-cross pattern.
  • Bake for 10–12 minutes, until the edges are set and lightly golden. Let cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Equipment

  • stand mixer or hand mixer
  • Mixing bowls
  • Medium cookie scoop (about 2 Tbsp)
  • Baking sheet (cookie sheet)
  • Parchment Paper
  • Wire Rack
  • fork

Notes

  • Refer to the recipe's FAQ and ingredient list for substitutions.
  • Store cookies in an airtight container at room temperature.