There’s a certain magic that happens in my kitchen every December. The scent of toasted almonds and melted butter fills the air, and I know it’s time for my favorite part of the season: holiday baking. For me, that means whipping up a batch of these toffee almond cookies. They’ve become my go-to for creating the ultimate Christmas sweets, offering that perfect, comforting balance of crisp edge and chewy center. Honestly, the rich aroma alone feels like a warm hug, making this easy cookie recipe a true comfort food.

If you’re searching for standout Christmas dessert ideas, let me tell you, these unique Christmas cookies are a guaranteed hit. They come together so simply, making them perfect for easy Christmas treats, even on the busiest of days. I love how they effortlessly elevate any platter of holiday treats, bringing a sweet-salty joy that everyone adores.

So, whether you’re planning your Christmas baking ideas or just need a moment of homemade comfort, this recipe is your answer. They are, without a doubt, the kind of Christmas sweets that spread joy from the oven to every single bite.

Nothing beats a great Toffee Almond Cookies. Whether you're a fan of Christmas Cookie or want to try something from our Crockpot Recipes selection, keep scrolling!

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Why You’ll Love This Toffee Almond Cookies

• Incredible texture: Crisp edges with a soft center, plus crunchy almonds and toffee bits.
• Complex flavor: Buttery toffee and nutty almonds balanced by a hint of sea salt.
• Simple to make: One-bowl dough with no fancy equipment required.
• Keeps beautifully: Stays crisp for days and freezes perfectly.

Ingredients & Tools

• 225 g (1 cup) unsalted butter, softened at room temperature
• 200 g (1 cup) light brown sugar, packed
• 100 g (½ cup) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 tsp pure vanilla extract
• 315 g (2 ½ cups) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp cornstarch
• ½ tsp fine sea salt
• 150 g (1 heaping cup) toffee bits (like Heath bits)
• 120 g (1 cup) almonds, toasted and roughly chopped
• Flaky sea salt, for sprinkling

Tools: A stand mixer or electric hand mixer, baking sheets, parchment paper, and a cookie scoop (or two spoons).

Notes: Using room temperature ingredients helps create a smooth dough. Don’t skip toasting the almonds—it deepens their flavor.

Nutrition (per serving)

Serves: 24 | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

• Why toast the almonds? Toasting isn’t just an optional step—it’s a flavor game-changer. It removes any raw taste and brings out a deep, nutty aroma that will permeate your entire cookie. Just watch them carefully in the oven; they can go from perfectly golden to burnt in a flash.
• The butter temperature is crucial. Your butter should be soft enough that you can easily press a finger into it, but not so soft that it’s oily or melted. If it’s too cold, your dough will be stiff; if it’s melted, your cookies will spread too much and become greasy.
• Don’t skip the cornstarch. It might seem like a small addition, but cornstarch is the secret weapon for a soft, tender cookie with a slightly chewy center. It helps prevent the gluten from developing too much, giving you that perfect texture.
• Measure your flour correctly. The best way is to use a kitchen scale. If you’re using cups, fluff your flour with a spoon, spoon it into the measuring cup, and level it off with a knife. Scooping directly with the cup can pack in too much flour and lead to dry, cakey cookies.

How to Make Toffee Almond Cookies

Storage & Freshness Guide

• Fridge: Store in an airtight container at room temperature for up to 1 week.
• Freezer: Freeze baked cookies or dough balls in a single layer, then transfer to freezer bags for up to 3 months.
• Reviving: Refresh cookies in a 300°F oven for 3-5 minutes, or bake frozen dough balls with 1-2 extra minutes.

Serving Suggestions

Complementary Dishes

• A simple cheese board — The sharp saltiness of an aged cheddar or a creamy blue cheese creates a fantastic savory contrast to the sweet, buttery cookies.
• Vanilla bean ice cream — For the ultimate dessert, sandwich a scoop of high-quality vanilla ice cream between two slightly warm cookies. The hot-and-cold, soft-and-crunchy combo is unreal.
• Spiced pear salad — A light salad with sliced pears, bitter greens, and a tangy vinaigrette can be a lovely, refreshing starter that cleanses the palate before the rich cookies.

Drinks

• Dark roast coffee — The bitterness of a strong brew is the perfect partner to cut through the sweetness of the toffee and highlight the nutty almond flavors.
• Earl Grey tea — The bergamot notes in this classic tea add a lovely citrusy, floral dimension that feels incredibly sophisticated with the caramel notes of the cookie.
• A glass of cold milk — It’s a classic for a reason. The creaminess is the ultimate comfort pairing, making you feel like a kid again but with a much more gourmet cookie.

Something Sweet

• Dark chocolate mousse — A light, airy mousse with a high cocoa content provides a rich, bitter counterpoint that makes each bite of cookie taste even more complex.
• Poached apricots — The bright, tangy fruit with a hint of vanilla or star anise offers a simple, elegant, and not-too-sweet ending that complements the cookies beautifully.
• Salted caramel sauce — Honestly, doubling down on the caramel theme is never a bad idea. Drizzle a little over a cookie for an over-the-top, decadent treat.

Top Mistakes to Avoid

• Mistake: Using melted butter. This is the number one reason cookies spread into thin, greasy puddles. Creaming softened butter with sugar creates tiny air pockets that help the cookies rise and hold their shape.
• Mistake: Overmixing the dough after adding the flour. Once the flour is incorporated, stop mixing! Overworking the dough develops gluten, which will make your cookies tough and dense instead of tender and crumbly.
• Mistake> Baking on a warm baking sheet. Always use a cool sheet for each new batch. Placing dough onto a hot pan causes the butter to melt prematurely, leading to excessive spreading and uneven baking.
• Mistake: Overbaking. The cookies should come out when the edges are set but the centers still look a bit soft and underdone. They continue to cook on the hot tray, so taking them out at the perfect moment ensures a chewy center.

Expert Tips

• Tip: Chill the dough if your kitchen is warm. If you find your dough is too soft or your kitchen is particularly hot, pop the scooped dough balls in the fridge for 15-20 minutes before baking. This re-solidifies the butter and prevents overspreading.
• Tip: Use a kitchen scale for accuracy. Measuring flour by weight is the single most reliable way to ensure consistent, perfect results every single time. It takes the guesswork out of baking.
• Tip> Make an ice cream sandwich ahead of time. Assemble your cookie ice cream sandwiches and wrap them individually in plastic wrap. Store them in a freezer bag—they’re the perfect make-ahead frozen treat for a hot day.
• Tip: Roughly chop the almonds for better texture. Don’t chop them too finely. You want visible, chunky pieces that provide a satisfying crunch and a rustic, homemade look to the finished cookie.

FAQs

Can I use salted butter instead of unsalted?
You can, but I’d recommend reducing or omitting the additional fine sea salt in the dough. The salt content in salted butter can vary wildly between brands, so using unsalted gives you complete control over the seasoning. This is especially important with sweet recipes where a perfect sweet-salty balance is the goal.

My cookies spread too much. What happened?
This is almost always a butter temperature issue. If your butter was too soft or partially melted, the cookies will spread. Another culprit could be an old leavening agent—check your baking soda’s expiration date. For a quick fix on your next batch, try chilling the shaped dough balls for 20 minutes before baking to firm up the butter.

Can I freeze the cookie dough?
Absolutely, and I highly recommend it! Scoop the dough into balls and freeze them in a single layer on a baking sheet. Once solid, transfer them to a freezer bag. You can bake them straight from the freezer; just add 1-2 minutes to the baking time. It’s like having fresh-baked cookies on demand.

Can I substitute other nuts?
Definitely! Pecans or walnuts would be fantastic substitutes for the almonds. Just make sure to toast them first to bring out their flavor. I’d avoid very soft nuts like macadamias, as they won’t provide the same satisfying crunch that works so well with the toffee.

Why did my toffee bits melt and make the cookies greasy?
Some toffee bits have a higher butter content and are more prone to melting. If this happens, your cookies might have baked at too high a temperature. Try reducing your oven temperature by 25°F and extending the baking time slightly. Also, ensure you’re using baking bits designed for cookies, not a chocolate-covered toffee bar that you’ve chopped yourself, as the coating can behave differently.