Paradise Bakery Sugar Cookie Copycat Recipe – Soft, Pillowy Cut-Out Cookies

If you know, you know. These Paradise Bakery Sugar Cookies (Cookie Curator's Copycat Edition) are thick, ultra-soft, and melt-in-your-mouth good with that signature pillowy texture and lightly crisp edge. This from-scratch version recreates everything you love—no mall trip required.

Paradise Bakery Sugar Cookie Copycat Recipe

Yields: 12 cookies

Dry Ingredients:

• 4 1/3 cups cake flour (spooned and leveled)

• 3/4 teaspoon baking soda

• 3/4 teaspoon baking powder

• 1/2 teaspoon fine sea salt

Wet Ingredients:

• 2 cups vegetable shortening, room temperature

• 1 cup granulated sugar

• 1 cup powdered sugar

• 1 large egg, beaten

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon almond extract

For Rolling:

• 1/4 to 1/2 cup coarse or granulated sugar

  
  

Rebekah's Tip: Cake flour is essential for these cookies. It gives them that soft, pillowy texture. Sifting helps create an even lighter crumb.

Instructions:

1. In a medium bowl, whisk together the cake flour, baking soda, baking powder, and salt. Set aside.

2. In a large bowl, beat the shortening, granulated sugar, and powdered sugar until light and fluffy, about 3 minutes.

3. Add the beaten egg, vanilla extract, and almond extract. Mix until just combined.

   Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.

4. Cover the dough and refrigerate for at least 1 hour or overnight.

5. Preheat the oven to 350°F. Line baking sheets with parchment paper.

6. Scoop the dough into 1 1/2 tablespoon portions. Roll each dough ball in sugar until fully coated.

7. Place the dough balls about 2 inches apart on the baking sheet. Do not flatten.

8. Bake for 9 to 11 minutes, until the edges are set and the centers look slightly underdone. They will continue to set as they cool.

9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Rebekah's Tip: Remove the cookies from the oven slightly early. Carry-over heat finishes the bake and keeps the centers soft.

Notes and Storage:

• Store cookies in an airtight container at room temperature for up to 5 days.

• To freeze dough, roll into balls and freeze on a tray, then transfer to a zip-top bag for up to 3 months.

• For decorated cookies, skip the sugar coating and frost with royal icing or buttercream.

  
  

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Soft and dangerously easy to love, these Paradise Bakery Sugar Cookie Dupe cookies deliver bakery-level texture right from your own kitchen. Bake them once, and suddenly you’re the person everyone asks for “those cookies.”

From baking sheets to cookie tools, shop my must-have supplies here! I feel like you'd especially love my ice cream scoops for scooping up dough! Looking for more recipes? Check out Cookie Curator's original sugar cookie recipe here! Find more deliciously perfect roll-out sugar cookie recipes on the Cookie Curator blog. For all Cookie Curator tips and tricks on royal icing, check out the highly-rated How to Make Sugar Cookies Course & Course Workbook!