Community Pick
World Famous Paradise Bakery Sugar Cookies
photo by Bernie Z.
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
3 dozen small cookies
ingredients
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 cups shortening
- 3⁄4 teaspoon vanilla
- 1 large egg, beaten
- 4 1⁄3 cups cake flour
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- sugar, for decorating
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.
Reviews
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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!
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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.
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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!
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RECIPE SUBMITTED BY
Southern Polar Bear
Scottsdale, Arizona