Prep 15 mins
Cook 40 mins
This recipe was published in the Arizona Republic on July 31, 2001
- 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
- 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.
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!
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....
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!