Stifflemire’s Melt-In-Your-Mouth Sugar Cookies
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Looking for a great cookie recipe? You have found it with Stifflemire’s Melt-In-Your-Mouth Sugar Cookies!
My mother and I are both quilters. Back before I started Southern Plate and before Mama had all of the grandkids she does now, we were very active in our local quilt guild. We made some wonderful friends there and this recipe is from a very dear lady and mother of 4 and grandmother of 8 (so far). In addition to being in our quilt guild, she also works at our local fabric shop, so we saw her quite often back in our sewing days (we hope we have sewing days again eventually). Anytime Sharon Stifflemire was at Patches and Stitches, you were guaranteed to leave with a smile on your face. She is just one of those people with a contagious inner joy about her. I just love people like that.
These cookies are the stuff of legend in our family and have been ever since Mama got the recipe back in my teenage years. They are something like a pecan sandy, only without the pecans and with a little more delicate crumble, perfect in a glass of milk or all by themselves. Mama and I find them completely irresistible.
What You’ll Need to Make Stifflemire’s Melt-In-Your-Mouth Sugar Cookies:
- solid vegetable shortening (Crisco)
- vegetable oil
- powdered sugar
- sugar
- eggs
- vanilla
- cream of tartar (found in the spice section)
- baking soda
- salt
- all-purpose flour.
How To Make Stifflemire’s Melt-In-Your-Mouth Sugar Cookies:
In a large mixing bowl, place Crisco, powdered sugar, regular sugar, eggs, and vanilla and beat it with an electric mixer until it blends together.
Now add in all other ingredients and give it a good beating for a minute or two…
…until it looks like the photo above.
You can do this however you want but the idea is to get your dough separated into small balls on a cookie sheet. I use a little cookie dough scoop. Put them on ungreased baking sheets about two inches (ish) apart like this.
Place some granulated sugar in a small bowl and dip the bottom of a glass in it, then…
Lightly press down each cookie just a little bit. We’re not trying to make pancakes here, just press until the top is more flat looking than mounded.
Bake these for 375 for about ten minutes, or until very lightly browned around the bottom edges.
Let cool before removing from baking sheets. Makes 4-5 dozen.
Enjoy!
Ingredients
- 1 cup solid vegetable shortening such as Crisco
- 1 cup vegetable oil
- 1 cup powdered sugar
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla I use 1.5 teaspoons, I like vanilla
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 cups all purpose flour
Instructions
- Preheat oven to 375.
- In large mixing bowl place shortening, oil, sugars, vanilla, and eggs. Beat with an electric mixer until well combined. Add all dry ingredients and beat again until very well blended and a dough is formed.
- Roll dough into 1 inch balls or use a cookie dough scoop. Place about 2 inches apart on ungreased baking sheet.
- Using a glass with a flat bottom, dip the glass into a little bit of granulated sugar and then lightly press down the top of each cookie (dipping in sugar again before each one) to flatten the tops a bit.
- Bake for ten minutes, or until very lightly browned around the bottom edges.
Nutrition
“Reputation is what men and women think of us; character is what God and angels know of us.”
~Thomas Paine
You are hilarious. I read your recipes from top to bottom just to get tickled even if i’m not Keeping it. Please don’t stop with your comments. Will try these cookies as my hubby likes pecan sandies and I will put ground pecans in them.
This is me exactly! Even if I don’t keep the recipes I read the entire thing. I love Christy’s posts. 🙂
Me, too.
Y’all have no idea how much this means to me, thank you!!!!
These look delicious!! I’ll be making these in a week and a half and I’ll have to take a picture for ya – I’ll be visiting my daughter for 6 weeks…on the beach…in Hawaii!!!!!!!!!!!!! I’ll have to take a table and all the ingredients down to the beach for their photo-op!!! Want to join me for a week or two?
These sound delicious. Can you tell me if they are soft or hard?
Neither. Lol. They feel like a hard cookie holding them but the grain is very delicate, which is why they melt in your mouth 🙂
could you use butter instead of crisco
It will most likely work fine but I’ve never done it so please report back 🙂
Using butter will result in a crispier cookie. Shortening produces a softer product.
I have been making this cookie recipe for many, many years! (Like maybe 40+!) However, the difference is that ours are made with butter instead of crisco. They are wonderfully tender and crispy! I let them bake until golden brown on the edges because that gives them an even better flavor! Yum!
My mom has this recipe and has made them for years. We use butter instead of the shortening but you may have to add extra flour to make the dough stiff enough. When I make them, I use the cookie press to make pretty designs, especially when giving for gifts.
Sugar cookies! OH how that takes me back! I just have to go make these now! My parents had me when they were older, so they retired when I was just starting high school. When I was 16 they started going off to Florida for 6 months, leaving in November. Yeah…different times, eh? I used to bake sugar cookies to make the house smell and feel like “home” when I was lonely, and other simple, sweet things as well, raiding my mother’s baking cupboard and her cookbook, but sugar cookies were my VERY favourite. They were my comfort with a big ol’ glass of milk curled up in bed with my teddy bears.
My family sure was different from your charming bunch. It makes me feel SO good to read about your life and all the fun you have with your friends and cooking. I adore the way you sort of talk-write. Your blog is my favourite. I look forward to finding to seeing new posts in my inbox every day. All grown up now, kids already grown, and my home is my altar for all that I hold most precious, and good food cookin’ in the kitchen is my way of praying and giving thanks for all that I have been graced with in life. Blessings to you my darling!
I have so much I want to say but need to wait until I’m sitting at my computer so I can type. This phone is ridiculous for longer thoughts 😉
Sounds like a good recipe will make some for Super Bowl Sunday. I especially like your “new technique” Now that’s my kind of strategy! Thanks
These look great! Do you think using colored sanding sugar to press down with would work? I thought maybe pink or red for Valentine’s Day.
That would be beautiful!!!