World Famous Paradise Bakery Sugar Cookies with Magnolia Bakery Buttercream
Important Note: I have made these cookies several times lately and experimented with different amounts of cake flour since there 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 you are making drop cookies without chilling, they spread too thin.
Important Note: I have made these cookies several times lately and experimented with different amounts of cake flour since there 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 you are making drop cookies without chilling, they spread too thin.
- 1 cupâ granulated sugar
- 1 cupâ powdered sugar
- 2 cups vegetable shortening
- 3/4 teaspoonâ vanilla
- 1 largeâ egg, beaten
- 4 1/3 cupsâ cake flour
- 3/4 teaspoonâ baking soda
- 3/4 teaspoonâ baking powder
- 1/4 teaspoonâ salt
- 3 tsp.orange zest (not flavoring) optional
- 1 cup (2 sticks) unsalted butter softened
- 6 to 8 cups confectioners' sugar
- 1/2 cup milk2 teaspoons vanilla extract
- Carbohydrate 0 g
- Cholesterol 229.376000193903 mg
- Fat 409.600000346256 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 165.068800139541 g
- Serving Size 1 1 Recipe (410g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 18.0224000152352 g
- Calories 3686 calories
Step-by-step
- 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 if decorating with sugar only
- Place directly on cookie sheet.
- Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.
- If making cut out cookies form dough in to 2 balls, chill dough in refrigerator for at least 2 hours covered.
- 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
- Place directly on cookie sheet.
- Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.
- Decorate with Buttercream Frosting or Sugar (See recipe below).
- 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.
Vegetable shortening carries the primary structural burden in these cookies, replacing the water content found in butter with pure, 100 percent fat that prevents excessive gluten development and stops the dough from slumping flat into a greasy puddle on the baking sheet. Achieving the signature soft, pale-golden exterior with delicate surface cracks requires strict adherence to temperature control, specifically utilizing a preheated oven set precisely to 375 degrees Fahrenheit while keeping a watchful eye on the 9 to 10 minute bake time so the edges never turn brown.
Skipping the mandatory two-hour refrigeration window will immediately result in misshapen drops that spread too thin because the fat melts before the flour starches can set. Bakers substituting all-purpose flour for the preferred cake flour must adjust the volume downward to 3 1/2 cups to compensate for higher protein content, whereas cake flour requires 4 1/3 cups to maintain proper structure. Overmixing the dry ingredients into the creamed shortening and sugars will toughen the crumb instantly, so fold them gently on slow speed until just incorporated.
Frosting the cooled cookies with the accompanying buttercream requires keeping the icing at room temperature rather than chilling it, since refrigeration causes the large quantity of confectioners' sugar to harden prematurely into an unspreadable paste that ruins the smooth texture.
