Vanilla Almond Crunch Cookies

🕒 Prep: 15 min
🔥 Cook: 14 min
🍽 Serves: 24
★★★★★
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Get ready to fall in love with these Vanilla Almond Crunch Cookies! They’re the perfect balance of sweet vanilla and nutty almonds, with a satisfying crunch that will keep you reaching for just one more. Perfect for any season, these cookies are sure to become a staple in your baking rotation.

Ingredients for Vanilla Almond Crunch Cookies

Butter: Provides richness and a tender texture to the cookies. Make sure it’s softened for easy mixing.

Granulated Sugar: Sweetens the cookies and contributes to their crisp edges.

Light Brown Sugar: Adds a hint of molasses flavor and keeps the cookies chewy.

Eggs: Help bind the ingredients together and add moisture.

Vanilla Extract: Delivers that classic, comforting vanilla flavor.

All-Purpose Flour: Forms the base structure of the cookies.

Baking Soda and Baking Powder: These leavening agents give the cookies a nice lift.

Salt: Enhances all the flavors and balances sweetness.

Chopped Almonds: Provide crunch and a deep nutty flavor.

Almond Flour: Adds a subtle almond flavor and extra moisture.

Tips & Tricks

  • For an extra burst of flavor, toast the almonds before chopping them.
  • Chill the dough for 30 minutes if you prefer thicker cookies.
  • If you like a hint of salt, sprinkle a tiny bit of flaky sea salt on top before baking.

Serving Suggestions

These cookies pair wonderfully with a scoop of vanilla ice cream for a delightful dessert. Or, try them alongside a fruity tea for an afternoon treat that feels just a bit fancy.

Frequently Asked Questions

Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to 1/4 tsp to avoid over-salting.
Can I substitute almond flour with something else?
You can use more all-purpose flour instead, but the almond flavor will be less pronounced.
How should I store these cookies?
Store them in an airtight container at room temperature for up to a week.

Vanilla Almond Crunch Cookies Recipe Walkthrough

First, preheat your oven to 350°F (175°C). While the oven is warming up, line your baking sheets with parchment paper to prevent the cookies from sticking.

In a large bowl, cream the butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer on medium speed.

Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to incorporate its wonderful aroma.

In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.

Now, fold in the chopped almonds and almond flour. Make sure they are evenly distributed throughout the dough.

Using a tablespoon or a cookie scoop, drop balls of dough onto your prepared baking sheets. Space them about 2 inches apart to allow room for spreading.

Bake the cookies in your preheated oven for 12-14 minutes, or until the edges are beautifully golden brown. Once done, let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Why You'll Love This Recipe

  • Crunchy and satisfying texture thanks to chopped almonds.
  • Rich vanilla flavor that complements the nutty undertones.
  • Easy to prepare with simple, everyday ingredients.
  • Perfect for sharing or gifting to friends and family.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup chopped almonds
1/2 cup almond flour

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chopped almonds and almond flour until evenly distributed.
8. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake in the preheated oven for 12-14 minutes, or until the edges are golden brown.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

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