Just Sweet Enough Almond Sugar Cookies
With their signature nutty flavor and extra sweetness from toffee bits, these Almond Cookies are a crispy delight. This easy cookie recipe bakes in under 15 minutes and leaves your kitchen smelling like the festive season—any time of year! You don't even have to refrigerate the dough, so you get instant gratification.
Servings 36
Calories 232kcal
Ingredients
- 1 cup sugar
- 1 cup powdered sugar
- 1 cup butter room temperature (2 sticks)
- 1 cup canola oil
- 1 tsp almond extract
- 2 eggs room temperature
- 3 ½ all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp salt
- 2 cups almonds coarsely chopped
- 8 oz package Heath Bar bits
- sugar for dipping
Instructions
- Preheat oven to 350º. Line baking sheets with parchment paper.
- In the bowl of an electric mixer, combine butter, oil, sugar and powdered sugar. Beat until well blended. Add almond extract and eggs, one at a time, beating well after each.
- In a separate bowl, whisk together both flours, baking soda, cream of tartar and salt. Add to the butter mixture and beat until combined. Add almonds and heath bar bits and mix until combined.
- Place ½ cup sugar in a small bowl. Use a large ice cream scoop or ¼ cup measuring scoop to form into balls. Roll the balls in the sugar lightly coating them and place on the prepared cookie sheet at least 2 inches apart. Use the bottom of a glass to press down the dough.
- Baked for 12-15 minutes until lightly brown on top. Let sit on the baking sheet for 1 minute before removing to a wire rack to cool.
Notes
- Always leave room on the baking sheet. Place cookie dough balls in a single layer with enough space between each for them to spread out without touching. That way you get nice crispy edges.
- Use room temperature ingredients. When all the ingredients are at the same temperature, they mix together better, leading to a better-tasting and more uniform cookie.
- Never overmix! Always mix dough until just combined to avoid tough baked goods!
