Tuesday, February 8, 2011

World Famous Paradise Bakery Sugar Cookies with Magnolia Bakery Buttercream Frosting


World Famous Paradise Bakery Sugar Cookies with Magnolia Bakery Buttercream Frosting

Cookie Ingredients:

1 cup granulated sugar
1 cup powdered sugar
2 cups vegetable shortening
3/4 teaspoon vanilla
1 large egg, beaten
3 1/3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tsp. orange zest (not flavoring) optional

Important Note: I have made these  cookies several times lately experimented with different amounts of cake flour since their seems to be some confusion over what the correct amount really is. Here is the conclusion that I have drawn. If you are using Cake Flour which I strongly suggest I would use 4 1/3 cups. I would chill them for at least 2 hours prior to baking.
If you must use all purpose flour I would use 3 1/2 cups and chill for at least 2 hours. I have made these cookies with 3 1/2 cups cake flour and if your making drop cookies without chilling they spread too thin. 


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 if decorating with sugar only
8) Place directly on cookie sheet.
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.

VARIATION FOR CUTOUT COOKIES:
7b) If making cut out cookies form dough in to 2 balls, chill dough in refrigerator for at least 2 hours covered.
9) Roll out dough on floured surface and cut out cookies with desired shaped cookie cutters. If dough is too moist sprinkle small amount of flour directly on rolled dough
9) Place directly on cookie sheet.
10) Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

11) Decorate with Buttercream Frosting or Sugar (See recipe below).


Magnolia Bakery Buttercream Frosting Ingredients:


1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

100 comments:

  1. Vegetable shortening or butter for the cookies?

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  2. Vegetable shortening for the cookies, butter for the frosting, trust me on this one ;)

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  3. Just found this recipe via Pinterest. Just wanted to let you know it's 3 1/3 cups flour, not 4 1/3, the cookies are extremely dry and crumbly with 4 1/3. (This is my go-to recipe, been eating them since I was little :) )

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    1. Ugh, I just used 4 1/3 cups of the "substitute cake flour" someone else on here suggested. Still ultra dry and crumbly. Lame.

      I'll now be retrying it with 3 1/2 cups of just regular flour.

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    2. I now have four batches of cardboard cutouts. Sugar icing isn't going to fix this. Too much flour in the recipe above, which no one will know unless they read through all these comments...

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    3. Add 1/2 cup of sour cream to the cookie batter, for moist, soft and I roll mine out 1/4" thick cookies..
      Greek....

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  4. The cookie recipe above is the same as my grandmothers recipe. A lovely reminder. BTW, she adds three teaspoons of orange zest (grated orange peel) to her cookies. It makes them a fresher tastier dough. Everyone raves about the added flavouring.

    And for a lighter buttercream frosting, substitute Crisco (vegetable shortening) for one of the sticks of butter (1/2C). Waaaaaay awesome.

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  5. I am so glad you mentioned the orange jest! My mom always does the same and I was thinking I need to try it with this recipe as well! Definitely jest not orange flavoring though! Thank you for the comment!

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  6. What is cake flour exactly? And is that a must have?

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  7. Cake flour can be purchased at your local supermarket. It creates a much softer, lighter cookie or cake. It will make the cookies that much better however if you are already making them and don't have it, all purpose flour will work just fine and will still be delicious! Let me know what. You think when you get done, thanks Rachel!

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  8. Does the frosting "set" so that it becomes hard and does not smear?

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  9. Yes, the frosting will set. I stick the cookies in the fridge for fifteen minutes after frosting them. they will also set if you let them dry for about an hour before putting them in containers. Hope this helps!

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  10. I can't wait to try this! Thanks so much for the recipes (cookie and frosting)...have a blessed day!

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  11. Thank you Mary Beth! You too :)

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  12. i used this: http://www.food.com/recipe/cake-flour-substitute-87689?scaleto=4&mode=null&st=true
    to make my cake flour bc i did not have it on hand. worked so well!

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  13. Carolyn, I am so glad to hear that the substitute works, so often I am out of cake flour and still want to make these or other recipes that call for it. Glad to hear it worked for you. I will definetely try it in the future. Thanks!

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  14. Another great add-in is almond extract. Like the orange zest, it'll give the cookies that extra sumthin'-sumthin'. Thanks for sharing!

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  15. Awesome thanks Kari! I hadn't ever used it before and wasn't sure. They were delicious! Thanks so much for the recipe. Keep them coming!!!

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  16. I so agree with one of the above comments. I wasnt going to try this version unil someone mentioned putting orange peel in them. Thats what makes my sugar cookies stand out from others. I use fresh orange peal in the dough and frosting and everyone loves them. Ive been making them for over 25 years like this.

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  17. Oh and sorry Karri and thanks for your blogs!

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  18. Can I use butter flavored crisco for the cookies? I just found these and my pregnancy cravings are saying, "make me!!!"

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  19. Yes Kelsey! You are so cute! That will work just fine also I made these yesterday and noticed that with a shiny pan the cookies should be cooked at 350 degrees also if you chill the dough before you make them they turn out better.. Have fun :)

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  20. Great! I have everything I need then.. Off to the kitchen I go. So glad to have found your blog! :)

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  21. I made these, following the recipe to the exact t and they were not good. Did I do something wrong? They were very bland and they were almost too crumbly.

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  22. Did you use cake flour?
    Did you make them with the icing? I made a batch last night for a party and scored rave reviews. The cookies are not overly sweet themselves but that's why they go so well with the buttercream icing. Sorry to hear about your experience. I have also found that chilling the dough for two hours they come out even better

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    1. Hmm, mind came out crumbly, too and totally fell apart after baked. Tasted great, just totally crumbly. I used cake flour and chilled the dough for over 2 hours. Any ideas as to what I may have done wrong? Thanks! Rachel

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    2. The only thing that I can think of is this, after chilling them the dough is sort of crumbly but I knead it a little with my hand and the heat brings it all back together. After you bake them do not immediately remove them from the tray let them cool and they should not fall apart. Have a wonderful day!

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  23. Yes, I did. I will have to try them again but chilled this time. Thanks for the info. :)

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  24. Jen, with cake flour no I don't sift it, with regular flour yes I defintely would sift it. Thanks!

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  25. Is the flour quantity correct in the recipe? I am confused after reading some of the above comments.

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  26. Heather, based on my most recent batches of cookies :) the notes in the recipe are correct. Thanks!

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  27. Hi! What color food coloring did you use? Just a dab of red?

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    1. yep, just a tiny bit of red...tiny

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  28. I made these today. They remind me of a cookie that I used to eat as a child - divinity cookies. I love how easily the dough rolled out. The flavor is awesome with the orange zest. Can't wait to frost and eat them!

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    1. So glad to hear it! With the butter cream they melt in your mouth. When I make them I have to hurry up and give away as many as I can so I don't eat them all :) Have a wonderful day!

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  29. No matter how much flour I put in, they were too sticky and would not transfer to the cookie sheet well. I finally just gave up and scooped them like the top directions say to do. And yes, I let the dough cool in the fridge for over two hours.

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  30. Have you used the frosting on cupcakes as well?

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  31. Could you tell me roughly how many cookies this would make using a standard size cookie cutter?

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  32. Just made these and they are delicious! Thanks for the recipe!

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  33. I just made these and they were amazing, I will never make another sugar cookie. I followed the recipe exactly and they turned out great! Thank you! :) I agree, use cake flour, any other flour won't achieve the same cookie!

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  34. These were really great! They remind me of Cheryl & Co cookies which are my favorite. Thanks for the recipe!!

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  35. So I made these and after being a sugar cookie hater for years, this is just about my favorite cookie. A question though, are these cookies meant to have kind of a wedding cookie texture. Like more of a melt in your mouth texture then a chewy sugar cookie texture? This is what I loved so much about them but my reviews from others was mixed. Some said they seemed drier than a typical sugar cookie, but I just felt it was a different kind of cookie. Just wondering what you think. I'm wondering if I just made them wrong, or if that's how they are meant to be.

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    1. That is exactly why I like them too! The combination of the not overly sweet cookie and the rich buttercream frosting is what keeps me coming back to these! I am really glad to hear that you enjoyed them :) so I would say yes, your description sounds spot on!

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  36. Can you add cocoa to make chocolate cookies? If so, do you alter the sugar and flour amounts?

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    1. Debi, Honestly I have not tried this yet but I think its a fabulous idea! The cookies are not terribly sweet as it is, the frosting is the sweet part so my opinion is that if you are adding cocoa you probably do not need to adjust the sugar content much however that depends on how much cocoa you are adding. Anybody else have an opinion out there?? Thanks Debi! Let me know how they turn out!

      Side note: as an alternative you might want to add the cocoa powder to the frosting instead, this I have tried along with nutella, peanut butter and many more. The frosting is hard to screw up :)

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    2. I needed a chocolate bear cookie and did not do frosting. I added 3/4 cup cocoa, 1/3 cup more sugar, 1/2 cup less shortening, added 3/4 cup butter and used almond extract. They actually turned out pretty good! After I got all the bears I needed, I rolled the dough in a log and cut with a crinkle cutter. That worked well too. Of course, they would taste better with some frosting, but they were still good!

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  37. I have a caterer friend who makes the most wonderful sugar cookies -- she says her "secret ingredient" is a pinch of nutmeg. I have tried this recipe without the orange, but with about a 1/4 tsp. nutmeg -- another delicious option!

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    1. I love a pinch of nutmeg in other cookies that I have made. I am going to try it next time in these as well, Good idea!

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  38. So good -- thank you! (made them with the cake flour)

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  39. My daughter made these cookies with 4 1/3 cake flour and the dough was pretty blah but the cookies have turned out okay. They're very light and melt in your mouth. She has yet to frost them but is going to use 1/2 C butter and 1/2 C crisco.

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  40. I made these with the orange zest and was not a fan. They were not very sweet, so they needed the frosting which was soooo good (but did not set well for me). Perhaps if I'd used all of the powdered sugar? I only used 6 cups. Thanks for the inspiration! I made these in giant hearts as shown for Valentines's Day for office mates, and they were mistaken for gourmet bakery cookies. Will probably keep looking for the perfect cookie recipe, but will definitely try the frosting again.

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  41. Do you need to sift the confectioners sugar before measuring?

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  42. Do they freeze well? Can I frost them first and freeze?

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  43. I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

    I would like to invite you to share this post (and your other posts :-) ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author's site.

    It's called RecipeNewZ (with Z) - http://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

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  44. I just made these cookies and used 3 1/3 cups of cake flour, put in the fridge for 2 hours and they came out dry. They did not crumble however once you bit into them is was as if biting into sugar :( The icing tastes just like Magnolia's and I was happy with that. Any suggestions for how to make these softer/creamer? I would like to try it again!

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  45. these are really good, a tad crumbly as others have noted. I added an extra egg the 2nd time I made them and that seemed to do the trick. Perfect Sugar Cookie!

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  46. "There" is an adverb to describe a place ("The flour is over there"), or as an introductory subject ("There is too much flour in this recipe").
    "Their" is a possessive pronoun to describe belonging ("Their cookies are the best").
    "Your" is a possessive adjective in the second person to describe belonging ("Your cookies are delicious").
    "You're" is the contraction of "you are" ("You're the best baker" as in "You are the best baker").

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    1. Thanks for taking the time to check for spelling mistakes. I am a baker not a spelling teacher and I share these recipes and my time for free. Feel free to check my other recipes for me as well!! :) Thanks again and have a wonderful day!

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  47. Seems like A LOT of shortening. Have you tried with less?

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  48. This can't be the real recipe - I worked for them & it's 100% powdered sugar - not 1/2 gran 1/2 powdered....sorry - but this is prob just a good copycat - also you're missing an important ingredient that I'm not gonna share...

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    1. Then why be on a site that is meant for sharing and helping others out? You obviously have a very boring miserable life to just sit there and think of rude things to put on a cookie blog for goodness sake.

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    2. My exact sentiments!

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  49. Would it be alright to use salted butter in the icing?

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  50. I usually do! Personally I like a bit of salt to cut the sugar flavor.

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  51. I can't wait to try this recipe! One thing I use when making cut-out cookies, in lieu of flour, I use powder sugar to roll the dough out, it seems to keep the cookie sweeter.

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  52. Hello, I just found this wonderful recipe via Pinterest. But I'm a little confused about one thing: how much is a cup? It would be very nice, if you could answer me :)

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    1. Please notice: I'm from Germany, that's because I don't know how much a cup is.

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  53. BTW...Paradise Bakery NEVER used cake flour.

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  54. I'm not an experienced baker, however I've had some cookies come out AMAZING. I found these to be really difficult to do. Maybe just for the very experienced?? Good luck : )

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  55. Thank you so much for this recipe! Paradise Bakery's sugar cookies are my all-time favorite cookie and it has been years since I've had one (I don't think there are any PB's in CA anymore). I made this recipe a few days ago and they taste exactly like I remember! I only had all purpose flour (only used 3 1/2 cups - thanks for the tip) and butter flavored Crisco but they still taste the same. All the other sugar cookie recipes I have are going in the trash! :)

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  56. how much orange zest should be added?

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  57. This comment has been removed by a blog administrator.

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  58. Are these cookies still yummy without frosting?

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  59. Why, hello Kari, this I am also Kari! I stumbled on this from Pinterest. I can't wait to try this recipe. The cookies look like the buttery, melt in your mouth kind of cookies! I'm off to check out more of your yummy recipes now.

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    1. And you even spell it the same way too! Thanks Kari, nice to meet ya!

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  61. These cookies look so tasty and so cute. Thanks for the recipe.

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  62. Made these cookies tonight after freezing the dough overnight. I did use cake flour as suggested. They are awesome! Made pink icing and added tiny pink pig candies for Valentines Day! Delicious!

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    1. So awesome, thanks for the feedback!

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  63. Off to make these for my son's k4 class for valentines. The boys are getting red icing and the girls are getting pink! Stay tuned!!!

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  64. This comment has been removed by a blog administrator.

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  65. Omg this is so awsome i mean wow best cookies ive ever made :)

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  66. um one more question whats vegetable shotening and cn u use something else instead of that pls give me an answer ASAP because im making these for my daughters bday party and its in a few days thnx KARI :)

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  67. I'm confused as to the amount of flour to use. If I use cake flour, how much do I use? If I use regular flour, how much? (I shouldn't have read the comments, they just made it more confounded.)

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  68. Hi Kari, thank you so much for this recipe! These are literally the BEST cookies I have ever baked! For the batter, I followed your recipe exactly. For baking, I did something a little different. I rolled the batter into a 2.5" diameter log, wrapped it in plastic wrap, and put it in the fridge for two days. Those two days gave the orange zest more time to permeate throughout the batter. For baking, I then sliced the log into 1/2" slices. I kept the slices cold in the fridge until the moment they went into the oven (to help keep the shape). I put the cookie sheet on the top rack in the oven and cooked at 350 degrees for 9:15 minutes. Then I followed your steps for cooling. The cookies taste just like Cheryl & Co.'s delicious sugar cookies. Thanks again, Kari! Phenomenal recipe!

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  69. Never in my life have I tasted anything so delicious! My boyfriend loves them too!! THANK YOU FOR SHARING :)

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  70. Thanks for sharing. I wish I had read the comments first though- we had the same results with the 4 1/3 cup of cake flour. They're like sand- not a great investment of time and resources. I'm not sure if that's the texture intended, but I will try the 3 1/3 cups another reviewer mentioned. Lesson learned. If this is a typo, please revise in the post so others don't continue making the same mistakes. Thanks again!

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  71. What is the correct amount of cake flour to use for cut out cookies?

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  72. The photo of the four pink hearts on a plate looks like you lifted it from the Cheryl's catalog. http://www.cheryls.com/cheryls-buttercream-frosted-cookie-club-6-auto-deliveries-cco-sghv59?loc=LeftNav

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  73. I recently made these for the first time. I have to say I was hesitant though. Some people seem to have had a really difficult time with this recipe. I was also torn on the amount of cake flour (I went with 4c cake flour). This isn't your average make-n-bake cookie though. It took time to roll out the dough and not all of my cookie came out great. Some I rolled too thin, some I baked too long which resulted in a very dry and crunchy cookie. But the ones that did come out right we perfect!!! Great texture and flavor. I think for those who have issue with this recipe, don’t give us. Practice makes perfect :)

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    1. Also, after I laid the cookie cute outs on the baking sheet, I popped them back in the fridge to reset for about 10m.

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