Almond Brickle Sugar Cookies
Submitted by TiffDre
Buttery sugar cookies studded with almond brickle bits for toffee crunch. Simple drop cookies flattened with a sugar-dipped glass for sparkly, crisp edges.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minCreamed butter and sugar create a tender base for these simple cookies, elevated by crunchy almond brickle bits throughout.
The dough balls get pressed flat with a glass dipped in sugar, creating those signature sparkly tops and ensuring even baking.
Eight to eleven minutes in the oven produces cookies with lightly browned edges and soft, buttery centers.
Baking Tips
- Don’t overbake or the brickle bits will become overly hard
- Dip the glass in sugar before each press to prevent sticking and add sparkle
- Space cookies 2 inches apart as they spread slightly during baking
- Store in an airtight container with parchment between layers to keep the toffee bits from sticking together
Ingredients
Directions
Preheat oven to 350℉ (180℃). In large mixer bowl combine all ingredients except almond brickle bits. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Stir in almond brickle bits.
Shape rounded teaspoonsfuls of dough into 1-inch balls, place 2 inches apart on greased cookie sheets. Flatten to ¼ inch thickness with bottom of glass dipped in sugar.
Bake for 8 to 11 minutes, or until edges are very lightly browned.
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