Texas Almond Crunch Cookies
These Texas Almond Crunch Cookies are a delightful twist on classic treats! Crunchy, sweet, and easy to make, they’re perfect for any occasion.
Servings: 24 servings
Ingredients
- 1 cup granulated white sugar
- 1 cup powdered sugar
- 1 cup butter softened (2 sticks)
- 1 cup vegetable or canola oil
- 1 teaspoon almond extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 2 cups almonds coarsely chopped
- 1 package butter toffee baking bits (6 ounce)
- ½ cup granulated white sugar for coating rolled cookies
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, combine the softened butter, granulated white sugar, and powdered sugar. Beat until light and fluffy—about 3-5 minutes.
- Add the vegetable oil, almond extract, and eggs. Beat until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and cream of tartar.
- Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined.
- Fold in the coarsely chopped almonds and butter toffee baking bits using a spatula.
- Using a cookie scoop or spoon, portion out the cookie dough and roll into balls. Roll each ball in granulated sugar to coat.
- Place the cookie dough balls on prepared baking sheets, leaving space between each. Bake for 10-12 minutes until edges are lightly golden.
- Allow cookies to cool on baking sheets for about 5 minutes before transferring to a cooling rack.
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Cookie scoop or spoon
- Cooling rack
Notes
- Ensure your butter is softened, not melted, for the best texture.
- Feel free to toast the almonds beforehand for enhanced flavor.
- To achieve uniform cookie sizes, use a cookie scoop.