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
These are AMAZING!! Thank you!
I am so glad you like them Annie!!
Oh, my!!! I made these cookies tonight and they are amazing!! As an added bonus, my sweet 15 year old helped his Mama bake these treasures. Love spending time together in the kitchen.
I am so glad you liked them and had a great time making them with your son!!
oops “Katy” ……
Really admire your beautiful food styling and photography – Did the lovely Katie Rose help with this one?
Thank you Carol, she makes a great assistant!!!
We made these after school today, and boy these are the best tasting home made sugar cookies I have ever put in my mouth! The kids’ keep sneaking into the kitchen, so I think they agree too! Good thing they are teenagers, as it is almost impossible to ruin their appetite for supper- and breakfast and lunch 🙂
There is a couple at our church that so kindly shares fresh eggs with us. I’m thinking that these will make the perfect “thank you” gift! I’ll make another fresh batch on Wednesday to give to them. Thank you for sharing this recipe Christie!!
I am so glad to hear they are as big of a hit at your house as they are mine Jennifer!!!
We love these cookies! My best friend gave me this same recipe 30 years ago and it was her Mom’s! I make them so often that I don’t even need to look at the hand written recipe that she gave me so long ago. I do get it out though because it reminds me of her and her sweet Mom, funny how just seeing somebody’s hand writing that you love makes you feel so close to them. I feel a handwritten recipe is such a gift. At Christmas I do dip the tops of the rolled cookies in colored sugar and then flatten them with a glass after putting them on the cookie sheet. Oh and another great thing about these cookies is that they keep a long time!
You are so right Linda, there is not much better than receiving a hand-written recipe from a friend to treasure for years to come!!
These sound soooo good! I just discovered your site a few weeks ago and love it! We are blessed to have you share such wonderful recipes! Do you have any pressure cooker recipes? I just purchased an electric pressure cooker last week and love it, but am looking for new recipes for it, so thought of you. Also, thank you so very much for the monthly scriptures, love that. I noticed you mentioned that you and your Mom are quilters, so am I. Show us some pictures of your quilts sometime, I would love it. Thank you for all your hard work for sharing your recipes. I love your website……God Bless. Claudia
Hi Claudia!! Welcome to Southern Plate!! I am currently working on a couple of pressure cooker recipes. Which one did you get?
Hi, I got the Instant Pot DUO-60 7 in 1 and just love it so far. I am sooooo excited that you are working on some recipes for it, thank you so much. May I say I just love you and your family and your recipes are fabulous, down to earth good eating. Your creativity amazes me. When you do one for a pressure cooker are you going to mark it as such or make a notation that it is? I have had a stove top one since 1972 (how old am I, ha ha), but this electric one is wonderful. Do you have an electric one too and which one do you have? Send me a comment, as I an not sure how to get back to this one, not too tech savvy. Take care….Claudia