World Famous Paradise Bakery Sugar Cookies

Southern Polar Bear's Note:

This recipe was published in the Arizona Republic on July 31, 2001

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Yield: 3 dozen s ...

• 1 cup granulated sugar
• 1 cup powdered sugar
• 2 cups shortening
• ¾ teaspoon vanilla
• 1 large egg , beaten
• 4 1⁄3; cups cake flour
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• sugar , for decorating

Directions:

1. Preheat oven to 375°.
2. In a medium bowl, cream together the sugars and shortening using an electric mixer.
3. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
4. Increase speed to medium and mix for 3 minutes.
5. Slowly add vanilla and beaten egg while mixing.
6. 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.
7. Scoop with an ice-cream scoop and roll in sugar.
8. Place directly on cookie sheet. Flatten slightly with palm of hand.
9. 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

[amandajoyg]

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.

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!

People have actually argued with me about whether or not they're from a bakery. You HAVE to try this recipe!

[Potluck]

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....

[MissLinguist]

This is what Heaven tastes like! They are just like the Paradise Cafe cookies! The texture with the CAKE flour and powdered sugar is an almost exact match. This was a test recipe in preparation to make some Lemon Zester cookies, also from Paradise, which are seasonal (the recipe I've found is similar to this one, with lemon zest and lemon jello added). I followed the recipe, except I halved it (yes, 1/2 of an egg...), but it turned out great, so I think the CAKE flour amount is correct. I formed the dough with an ice cream scoop (1/2 recipe made 12), rolled in sugar, briefly refrigerated, and then baked for 10 min. I think people who haven't had the sugar cookies or Lemon Zesters at Paradise probably won't like the texture as much, because it's different than any other cookies I've tried, and it's different than what you might expect. I'm two hours away from the nearest Paradise Cafe, so thank you for sharing this recipe!