Triple Almond Cookies
These Triple Almond Cookies are a must-try! Packed with almond flavor and delightful crunch, they're perfect for any occasion.
Servings: 24 servings
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 package almond toffee bits 6-oz
- Additional sugar for rolling cookies
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the unsalted butter, granulated sugar, and sifted powdered sugar until light and fluffy.
- Add the vegetable oil, eggs, and almond extract to the mixture and beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cream of tartar. Gradually add this to the wet mixture and mix until just combined.
- Fold in the sliced almonds and almond toffee bits until evenly distributed.
- Portion the dough into balls about 1.5 inches in diameter and roll each in additional sugar.
- Place the dough balls on baking sheets lined with parchment paper and bake for 10-12 minutes.
- Let the cookies cool on the sheets for 5 minutes before transferring them to a cooling rack.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie scoop or spoon
- Cooling Rack
Notes
- You can refrigerate the cookie dough for up to 3 days before baking.
- For low-carb options, try almond flour and a keto-friendly sweetener.
- Store baked cookies in an airtight container for up to one week at room temperature.