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Triple Almond Cookies 🍪🌰

Delicious and buttery cookies packed with almonds and almond toffee.
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Prep Time 20 minutes
Cook Time 12 minutes
Servings 24 cookies
Calories 250 kcal

Equipment

  • Mixing bowls Various sizes for mixing wet and dry ingredients
  • Baking Sheet lined with parchment paper

Ingredients
  

Wet Ingredients

  • 1 cup Unsalted butter softened
  • 2 cups Granulated sugar
  • 1 cup Vegetable/Canola oil
  • 2 Large eggs
  • 1 tsp Almond extract

Dry Ingredients & Mix-ins

  • 4.5 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 tsp Cream of tartar
  • 1 cup Sifted powdered sugar
  • 2 cups Sliced almonds
  • 1 6-oz package Almond toffee bits
  • Additional sugar for rolling cookies

Instructions
 

  • Cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
  • Beat in the eggs one at a time, then stir in the almond extract and oil.
  • In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Stir in the sliced almonds and almond toffee bits.
  • Roll the dough into 1-inch balls and roll in additional sugar. Place on a baking sheet lined with parchment paper.
  • Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden brown.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra almond flavor, toast the sliced almonds before adding them to the dough.