paradise sugar cookies



After visiting the Paradise Bakery in Arizona in January, Saucy became a little obsessed with their giant, soft, white sugar cookies. They were completely delicious. 

The recipe was easy to find on the Internet. Saucy played with the version she found and this is how she likes it:

1 cup granulated sugar
1 cup icing (confectioner's) sugar
2 cups vegetable shortening
3/4 teaspoon vanilla
1/2 teaspoon Wilton butter flavour
1 large egg, beaten
4 1/3 sifted cake flour*
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
sugar and sprinkles for rolling

* Most of the recipes for the Paradise sugar cookie call for cake flour specifically. Saucy made both and although there was a slight difference in texture, it wasn't enough to send your husband to the store right now for a bag of cake flour. You can use all-purpose white flour just as well but make sure it is sifted.

Begin by blending sugars and shortening in the stand mixer using the whisk attachment. Beat until very well blended. This should take two minutes. You will need to scrape the bowl often.

Add the vanilla and butter flavour to the beaten egg. Again, no absolute need to add the butter flavour - you can make these without - but Saucy liked it a bit better. It tasted more like the cookies at Paradise Bakery. Slowly add the egg mixture to the fluffy sugar and shortening mixture and beat on high until light and fluffy. 

Sift together the dry ingredients and add them to the shortening mixture, a cupful at a time, blending well after each addition. Saucy switched to the paddle attachment for this step. After all the dry ingredients are added, don't overbeat!


Use a scoop to make nice round balls of this smooth dough. Here's where Saucy wishes she could go back in time and make these again (and she will) because she should have used a big scoop, the kind she uses for cupcakes. One of the best parts of Paradise Bakery is she ginormous size of the cookies. Using a cookie scoop rendered these cookies a little too small and they ended up looking like shortbread when cooked. They could have been twice the size - for more impact.

These were cuter, daintier cookies. They would have been more fun if they'd been super-sized.



Press one side of the dough into sprinkles or sugar (or both). Place on a parchment lined cookie sheet and press down lightly with your hand.

Bake at 375 degrees for 9-10 minutes.


Oh, and by the way... it's Loopy's seventeenth birthday today. Raise your hand if you can't believe it, either.

8 comments:

Grace said...

No way 17? Happy Birthday Loopy!! Thanks for this recipe looks easy enough for even me to do. Grace

Cassandra said...

Raising my hand. Wow!! Happy Birthday Loopy!!

Susan said...

Happy Birthday Loopy!!

Kim said...

Happy Birthday Loopy!!!!

SCREAMING FOR CHOCOLATE said...

Happy Birthday Loopy. What a cute baby you were. The cookies look delish.

Sonya --Dime Store Thrift said...

Happy Belated to Loopy! And yes, you MAY send me a package of those cookies. Love ya! Sonya

Sherry said...

These look beautiful! Do you think you could subsitute butter for the vegetable shortening? Maybe unsalted? What say you?

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