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
I may have shed a tear or so ,after that first heavenly bite. Hands down the best sugar cookies I’ve had since I was a child. It’s a taste that I have tried to capture for years now. Every sugar cookie recipe, that I’ve tried has been “ehhh”, so so. This is it! Will be handwritten into my recipe cards and book. Thanks for sharing this recipe
LOVE the recipe! Took some to work & they where gone in a couple of hours!
I am so glad you liked them Elaine!!! They never last long at my house either 🙂
I’ve made these many times! they’re wonderful and always a big hit when shared! I love your posts and truly enjoy watching your family grow up!
Thank you so much Rhonda!! It seems like it as happened very quickly!
I’ve made these many times! they’re wonderful and always a big hit when shared! I love your posts and truly enjoy watching your family grow up!
I use butter in place of the crisco and add 1/4 cup extra flour.
(Christmas Eve, 2003, I had put a batch of these in the oven and went off to Candle Light service and forgot them. About half way through the service I remembered that they were in the oven. We headed out a side door as soon as the service was over to hurry home. The cookies were burned black!)
Oh my goodness, I hate when I do things like that…LOL
Hi Christy! I made your delicious cookies today, packaged 6 cookies up in cellophane bags with a pretty bow and delivered them to my stylist, and two friends who were getting their hair done. They were a huge hit! Everyone was very excited and loved them! Thank you for making it easy to show a little love to my friends. I currently have the low-carb meatloaf in the oven and my house smells amazing! Can’t wait to taste it! I’ve been low carbing for a month now and your recipes are the best.. the whole family loves the low carb sausage balls!!! Thank you sweet lady!! <3
What a sweet gesture, your friends are very lucky to have you!!!
I made these cookies exactly as written. They are the best sugar cookies ever, and they are fuss free. This recipe is a keeper. It went directly into my Christmas folder. Thank you, Christy.
I am so glad you liked them Leslie!!!