If you love the Chilled Sugar Cookies from Crumbl and need a recipe to tide you over until you make it to their store, try Sawdust Cookies. The recipe makes big, soft, slightly crumbly cookies with a whole lot of flavor from the butter, cream cheese and almond extract. These are actually a little less dry than Crumbl’s and have less almond flavor. If you love almond you can increase it slightly.
I never really liked the name Sawdust Cookies because it implies that the cookies are dry. These should not be dry at all nor should they leave a dry feeling in your mouth. However, it could be very easy to get a dry cookie if you accidentally use too much flour. For best results, weigh the flour. If you don’t have a scale, add it 1 cup at a time and just stir until you have a soft dough.
Sawdust Cookies Cream Cheese Icing
You can ice Sawdust Cookies with any icing or frosting, but cream cheese goes particularly well. To make the cookies look like Chilled Sugar Cookies from Crumbl, dye it a very light pink. I put a little too much red food coloring in this batch, but they’re pretty anyway. To make the icing more like Crumbl’s, you should use something like Wilton’s Pink Gel coloring.
Sawdust Cookies aka Chilled Sugar Cookies
- 1 stick unsalted or salted butter, softened (114 grams)
- 1 stick margarine (114 grams)
- 1 cup powdered sugar (120 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup vegetable oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 4 cups all-purpose flour (500-520 grams, bleached)
- 8 oz cream cheese, softened (240 grams)
- 1/2 stick unsalted butter softened (57 grams)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 2/3 cups confectioners sugar 330 grams
- In a large mixing bowl, beat together softened butter, margarine and both sugar. Gradually add the oil, beating until smooth, then beat in the egg and the extracts.
- Mix together the flour, salt, baking soda and cream of tartar and add to the butter mixture. Stir until you have a smooth dough.
- Drop 16 quarter cup size (approximately rounds of dough onto two plates lined with plastic wrap. Press rounds down slightly, then cover and chill for an hour or until ready to bake.
- Preheat the oven to 350 degrees F.
- Arrange 8 mounds to a baking sheet and bake for about 12 to 15 minutes or until edges just start to brown.
- To make the frosting, beat the softened cream cheese and butter until blended, then beat in the extract. Gradually add the sugar, beating and scraping bowl, until frosting is creamy and smooth. Add a little bit of red food coloring and beat until pink. Spread over the cookies.
I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.