Paradise Bakery Sugar Cookies

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These Paradise Bakery sugar cookies are the epitome of sweet indulgence. They have the perfect balance of soft, melt-in-your-mouth centers and crispy edges. And guess what? They’re just like you remember them.

Their subtle sweetness, accentuated by a hint of vanilla and a touch of sea salt, creates their familiar flavor. The secret ingredient, shortening, lends to their uniquely tender crumb and unmistakable, light, fluffy texture that we all know and love.

Cookies stacked up on an antique cookie sheet with a red striped napkin next to them.

The Magic of Paradise Bakery Sugar Cookies

Paradise Bakery sugar cookies are beloved for their distinct combination of flavors and textures. The secret to their success lies in the perfect balance of ingredients and meticulous preparation. Let’s break down what makes these cookies truly unique and so, so delicious.

Texture: These cookies strike the perfect balance between being soft and slightly crispy. They have a tender, melt-in-your-mouth quality that makes each bite incredibly satisfying. The edges have a slight crispness, while the centers remain soft and chewy.

Flavor: Paradise Bakery sugar cookies are sweet without being overwhelmingly so. They have a classic sugar cookie taste, with just a hint of vanilla. The little bit of salt enhances their overall taste by providing a delicate contrast to the sweetness.

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Sugar cookies stacked up on an antique cookie sheet with a red striped napkin next to them.

How to Make Paradise Bakery Sugar Cookies

Now, let’s explore how you can recreate these memorable cookies at home. Here’s what you’ll need:

  • 4 1/3 cups cake flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 2 cups shortening
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 egg
  • 1 tsp vanilla extract

The Simple Process

  1. Preheat your oven to 375 degrees and line three baking sheets with parchment paper.
  2. In a medium-sized bowl, whisk together the cake flour, baking soda, baking powder, and sea salt. Set this dry ingredient mixture aside.
  3. In a large mixing bowl, cream the shortening, sugar, and powdered sugar together with an electric mixer on medium speed for 2-3 minutes until the mixture becomes smooth, light, and fluffy.
  4. Add the egg and vanilla extract to the mixture and continue mixing for another minute until the egg is well combined.
  5. Gradually add the dry ingredients to the wet mixture in batches and mix until just blended. Be careful not to over-mix the dough.
  6. Using a 4 tablespoon cookie scoop, scoop the dough and roll it into a ball with your hands. Then, roll each ball in sugar and place them on the prepared cookie sheet, ensuring they are at least 2 inches apart. Carefully flatten each cookie with the bottom of a glass or your palm.
  7. Bake the cookies for 9 minutes at 375 degrees.
  8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store them in an airtight container for 3-4 days or freeze them for up to 3 months.
Cookies laying on a cookie sheet with a small bowl of sugar nestled in with them.

Tips

  • This cookie dough is pretty dry and crumbly. It doesn’t come together like you would expect a cookie dough to. In fact, when you scoop it out, don’t be afraid to really manhandle the dough to warm it up a little with your hands. The warmer it is, the more it will stay together. This is how it should be.
  • If you still can’t get the cookie dough to roll into smooth balls, add 1 tablespoon of milk to the dough to help it stick together.
  • Measure the flour very carefully/accurately. Since the dough is already on the dry side, any excess flour from over-measuring will make it worse. I recommend weighing the flour on a food scale if possible.
  • The cookies are very delicate, especially when warm. Let them cool completely before handling them.

Why is Shortening Used in This Recipe?

You might be wondering why the recipe calls for shortening instead of butter (or a combination of the two). Shortening is used to achieve that distinct texture and flavor that Paradise Bakery sugar cookies are known for.

While butter can create a slightly different taste and texture in cookies, shortening helps maintain a tender crumb while offering a fluffier and lighter result. It also allows the cookies to hold their shape and spread less during baking, contributing to that characteristic flat, cracked edge appearance.

A cookie with a bite out of it laying on top of other cookies with an old spatula.

What you’ll love about this recipe

  • Fluffy Texture: The use of cake flour and shortening ensures a tender crumb that’s just right, delivering that characteristic Paradise Bakery texture in every bite.
  • Subtle Flavor: The cookies have a classic sugar cookie taste, balanced by a touch of vanilla extract and a pinch of sea salt.
  • Easy to Make: This recipe is straightforward and easy to follow. The step-by-step instructions ensure that you can whip up a batch of these iconic cookies without any fuss.

Cake Flour, There’s a Reason Why You Need it for These Cookies

Using cake flour in cookies is a baking secret that can elevate the texture and crumb of your baked goods. Unlike all-purpose flour, cake flour has a lower protein content, resulting in a more delicate and tender crumb.

When incorporated into cookie recipes, cake flour contributes to a finer texture, making the cookies softer and lighter. It also helps reduce gluten development, preventing cookies from becoming tough and dense.

This is particularly desirable in recipes where you’re aiming for a melt-in-your-mouth quality (like these cookies!), as it allows the cookies to retain a wonderful softness.

Cookies laying on an old cookie sheet with an old spatula.

Well my friends, there you have it – the best copy-cat recipe for the nostalgic Paradise Bakery sugar cookies. I’m so happy we can all enjoy these cookies in our own kitchens whenever we want to now. Don’t be surprised if these sugar cookies become a regular addition to your holiday baking (or your all year baking), as they have for me. You really can’t beat them.

Paradise Bakery sugar cookies stacked upon an old cookie sheet with a small bowl of sugar.

Paradise Bakery Sugar Cookies

By: Kristine Underwood
The Paradise Bakery Sugar Cookies are the epitome of sweet indulgence. They have the perfect balance of soft, melt-in-your-mouth centers and crispy edges. Their subtle sweetness, accentuated by a hint of vanilla and a touch of sea salt, creates their familiar and comforting flavor. The secret ingredient, shortening, lends to their uniquely tender crumb and unmistakable, light, fluffy texture that we all know and love.
4.93 from 13 votes
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Sweets & Dessert
Cuisine American
Servings 22 cookies
Calories 292 kcal

ingredients
 
 

  • 4 1/3 cups cake flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 2 cups shortening
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 egg
  • 1 tsp vanilla extract

INSTRUCTIONS

  • Preheat oven to 375 degrees and line 3 baking sheets with parchment paper.
  • In a medium size bowl, whisk together the cake flour, baking soda, baking powder, and sea salt. Set aside.
    4 1/3 cups cake flour, 3/4 tsp baking soda, 3/4 tsp baking powder, 1/2 tsp sea salt
  • In a large mixing bowl, with an electric mixer on medium speed, cream shortening, sugar, and powdered sugar together for 2-3 minutes until smooth, light, and fluffy.
    2 cups shortening, 1 cup sugar, 1 cup powdered sugar
  • Add egg and vanilla extract and continue mixing for another minute, just until the egg is combined.
    1 egg, 1 tsp vanilla extract
  • Gradually add the flour to the wet ingredients in batches and mix until just blended. Do not over-mix.
  • Using a 4 TBS cookie scoop, scoop the dough and roll into a ball with your hands. Roll each ball in sugar and place on the cookie sheet at least 2 inches apart. Carefully flatten each cooke with the bottom of a glass or your palm.
  • Bake cookies for 9 minutes at 375 degrees, rotating the pans halfway through to ensure even baking.
  • Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container for 2-3 days or freeze for up to 3 months.

Notes

*Make sure to read the cookie baking tips to get answers to common questions about baking cookies.
**These cookies are fragile and dry out quickly. If you’re not going to eat them all within a day or two, pop them in a Ziplock bag and freeze them. You can pull one or two out at a time and they’ll be almost as fresh as the day they were baked.

Nutrition

Serving: 1 cookieCalories: 292kcalCarbohydrates: 33gProtein: 3gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 2gCholesterol: 7mgSodium: 109mgPotassium: 28mgFiber: 1gSugar: 9gVitamin A: 11IUCalcium: 13mgIron: 0.3mg
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Recipe Rating




20 Comments

  1. These cookies are the true Paradise experience. I made them yesterday and we thoroughly enjoyed them. In fact, I’m really glad it doesn’t make more cookies! 5 stars

    1. Thank you so much! I couldn’t agree more, because I am single-hadedely the one who eats them all! Thanks for the review, Gunjan!

  2. This is the best recipe! So simple and makes unmistakable cookies. Yum! Thanks, Kristine!5 stars

    1. It really is, isn’t it? It’s definitely a recipe worth keeping around. Glad you enjoyed the cookies too, Dina!

  3. These cookies are heavenly! I always argue with my friends over the perfect kind of cookie but the one thing we can agree on is a crispy crust and soft and chewy center. These cookies are perfect for that!5 stars

    1. Hahahaha! That’s amazing, Ashley. And I totally agree, the centers of these cookies OH MY WORD! The. Best.

  4. I was looking for sugar cookie recipes. And this one was quiet different. Simple ingredients and yet remarkable results.5 stars

    1. Thank you, Roxana! I’m thrilled you loved the recipe. 🙂

  5. These cookies are wonderful! Definitely a crumbly dough, but your tips were helpful. They came out great!5 stars

    1. I’m so glad Helen! Yeah, the dough isn’t like regular cookie dough, but surprisingly – IT WORKS! So glad you enjoyed the cookies.

  6. These cookies were soft, delicious and perfectly sweet! They were a fun treat to make with my kids this weekend!5 stars

    1. Thank you so much Anjali! Definitely sounds like my kind of day, so fun! Glad you enjoyed the cookies!

  7. Best copy-cat recipe I’ve tried. They’re so good! Can’t wait to make them again!5 stars

    1. Wooo, thank you Kerri! I totally agree, they’re a keeper. So glad to hear the cookies were a hit!

  8. Melt-in-the-mouth delicious! I made two batches, but only half enough cake flour for 1 batch so I used all purpose flour for the rest. It just confirmed that I should always follow the recipe exactly! While the AP flour ones were delicious, using cake flour made all the different to the texture. A brilliant recipe!5 stars

    1. Hahaha Ieva, thank you so much for sharing your experience with the flour. It’s so helpful. I’m glad the cookies were delicious none-the-less!

  9. Lovely cookies! I baked these a trail for the holidays and let me say, I can’t wait to add this to a cookie platter this season. Thanks!5 stars

    1. Thank you Ann! Oh gosh yes, these cookies would make the perfect addition to your holiday cookie platters! I plan on baking them for the holidays too, and maybe adding some Christmas sprinkles or red and green M&Ms

  10. Do you individually wrap when freezing?5 stars

    1. Hi Karissa! You don’t have to, you can just layer them carefully in a Ziplock bag or in a Tupperware container. If they’re going to be frozen for an extended period of time, you can saran wrap them first before placing them in an airtight container to try to prolong the freshness.