World Famous Paradise Bakery Sugar Cookies

"This recipe was published in the Arizona Republic on July 31, 2001"
 
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photo by Bernie Z. photo by Bernie Z.
photo by Bernie Z.
photo by maryandkevinaz photo by maryandkevinaz
photo by Galley Wench photo by Galley Wench
photo by Bernie Z. photo by Bernie Z.
photo by Bernie Z. photo by Bernie Z.
Ready In:
55mins
Ingredients:
10
Yields:
3 dozen small cookies
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ingredients

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directions

  • Preheat oven to 375°.
  • In a medium bowl, cream together the sugars and shortening using an electric mixer.
  • Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
  • Increase speed to medium and mix for 3 minutes.
  • Slowly add vanilla and beaten egg while mixing.
  • In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
  • Scoop with an ice-cream scoop and roll in sugar.
  • Place directly on cookie sheet. Flatten slightly with palm of hand.
  • Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

Questions & Replies

  1. Where did you get the cute little pumpkins to put in top of the paradise cookies???
     
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Reviews

  1. These are the BEST sugar cookies EVER! I've made them several times and I always get requests for the recipe. The recipe is correct, you do need to use 4 and 1/3 cups of CAKE flour. It seems like a ton of flour, but to make these comparable to the Paradise Cafe version, you need it! Just make sure not to stir too much after you've added the flour.<br/><br/>I don't chill the dough, because usually when I'm making these its last minute and they turn out the same. Once I've got the dough complete, I measure each cookie out with a small disher, then roll them between my hands, roll them in sugar and then press them down with the palm of my hand. I bake them on parchment paper for only 8 minutes so that the bottoms stay barely golden. Once they're out of the oven, I leave them on the pan for a minute longer, then use a HUGE, but thin spatula to lift them to the wire rack. They're VERY delicate, so be careful and let them cool completely! <br/><br/>People have actually argued with me about whether or not they're from a bakery. You HAVE to try this recipe!
     
  2. A very light, rich and delicate cookie. Perfect for my Christmas tray. Frosted with pink vanilla frosting and added candies sprinkles over the tops...Thank U for this recipe..I also used cake flour substitute 1 3/4c flour and 1/4 c cornstarch worked like a charm....
     
  3. I don't know what happened. My cookie came out somewhat hard, and seriously bland. The Paradise Bakery sugar cookie is my absolute favorite sugar cookie. I've loved them since I was a little girl. But these are completely different. The Paradise Bakery sugar cookies are not bland. I followed this recipe to a T, although I did make homemade cake flour. Maybe that was the problem. I don't know. When I was done, most of the dough was Sandy and powdery, and I had to roll together with my hands to make cookie balls, then I rolled them and sugar and pressed down. I did use a hand mixer, maybe that made a difference. I don't know. If someone could give me some advice that would be nice. ?? UPDATE: What I was doing wrong was using homemade cake flour. When I used store bought enriched cake flour, they turned out perfect. They are just like the cookies at Paradise Bakery. I used Swans Down enriched cake flour.
     
  4. These are just like the Paradise Bakery sugar cookie. The recipe is perfect. It's a dry day here in Arizona. I didn't quite use the full amount of flour. But on a more humid day I would. Measure the (sifted) cake flour by filling the cup with a spoon and leveling off with a knife. The amount of flour in the recipe is definitely correct, though you might not need it all.<br/><br/>Though I love this cookie and am happy to find this recipe, this cookie may not be for everyone. There is a lot of shortening and very little vanilla. It might taste floury or even "tasteless" to some. All I can say is add extra vanilla or find a sugar cookie recipe that uses more flavoring, butter or sour cream, etc. But if you love the Paradise Bakery sugar cookie, you'll be very happy with this recipe!
     
  5. I actually made these cookies for Christmas this year and they turned out great! I rolled them out and used a Christmas ornament cookie cutter. I frosted them and put sprinkles on top. They were a big hit with everyone who tried them!
     
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Tweaks

  1. The texture was perfect but the flavor was a little bland. I will make them again but next time using butter instead of shortening.
     

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