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!

Stifflemire's melt-in-your-mouth 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:

ingredients for stifflemire's melt in your mouth 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:

add ingredients into a large mixing bowl

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.  

add in all other ingredients

Now add in all other ingredients and give it a good beating for a minute or two…

Stifflemire's melt-in-your-mouth sugar cookies

…until it looks like the photo above.

scoop cookies onto ungreased cookie sheet

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.

dip cup in granulated sugar

Place some granulated sugar in a small bowl and dip the bottom of a glass in it, then…

lightly press on each cookie

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.

stifflemire's melt-in-your-mouth sugar cookies

Bake these for 375 for about ten minutes, or until very lightly browned around the bottom edges.

let cool before removing

Let cool before removing from baking sheets. Makes 4-5 dozen.

stifflemire's melt-in-your-mouth sugar cookies

Enjoy!

Stifflemire's melt-in-your-mouth cookies

Stifflemire's Melt In Your Mouth Sugar Cookies

Stifflemire's Melt In Your Mouth Sugar Cookies: something like a pecan sandy, only without the pecans and with a little more delicate crumble.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 4 -5 dozen
Calories: 436kcal

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

Calories: 436kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

 “Reputation is what men and women think of us; character is what God and angels know of us.” 

~Thomas Paine

Stifflemire's melt-in-your-mouth cookies

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86 Comments

  1. These cookies look amazing Christy. I love your “airing the calories” term. I might just have to try that! Have a great rest of the weekend. 🙂

  2. These cookies look so good….I can’t wait to make them. I made your enchilada soup (from Come home to supper) last night and it was delicious! Thank you for all you do….I always look forward to your postings! God Bless!

  3. These cookies sound so yummy, but Iam really excited to see the new Scripture Writing Plan !!
    Thank You
    🙂
    Margaret

  4. This sounds like a wonderful recipe to make for my two grandchildren who are in college and to whom I send cookies. I will probably add some red sugar to the white sugar to dip the glass in so they will be Valentine cookies.

    Thanks, Christy, for another wonderful recipe. You have given us so many for which we are so thankful.

  5. I love your recipes AND your comments! I’ve tried several of your recipes with great results. Thanks you!

  6. I just love what you said about writing down recipes! Fortunately I do have a printer and can print them out, but if I like a recipe, I’ll write it down on a card when I get time. I’ve saved all my mom’s and grandma’s recipes because they take me back to happy times when I see their handwriting and I know my daughter and her family will appreciate mine some day. Thanks for bringing me back to those special memories and reminding me to continue writing down my recipes…

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