Triple Almond Cookies
These Triple Almond Cookies are an almond lover's dream! Soft, chewy, and packed with flavor, they're perfect for any occasion.
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Cookie Scoop
- Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 1 cup sifted powdered sugar
- 1 cup vegetable or canola oil
- 2 large eggs
- 1 tsp almond extract
- 4 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
- Additional sugar for rolling cookies
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and sifted powdered sugar. Using an electric mixer, cream the mixture until it’s light and fluffy, about 2-3 minutes.
- Add the vegetable oil, eggs, and almond extract to the creamed mixture. Beat until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cream of tartar.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Using a spatula, gently fold in the sliced almonds and almond toffee bits until they are evenly distributed throughout the dough.
- Scoop tablespoons of dough and roll them into balls. Roll each ball in the additional sugar to coat.
- Place the cookie dough balls on baking sheets lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- For gluten-free cookies, use a gluten-free baking blend instead of all-purpose flour.
- Store cookies in an airtight container for up to a week.
- Freeze cookie dough for up to three months; bake from frozen.