Powdered Sugar Cookies III

Powdered Sugar Cookies III

Jodeen Brown 0

"I love this recipe. My mom made these when I was young. They are light, crispy and seem to melt in your mouth. Yum!"

Ingredients {{adjustedServings}} servings 93 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Mix together the shortening, egg, and confectioners' sugar. Stir in vanilla, cream of tartar, salt, baking soda and flour. Mix well.
  2. Roll dough into 1 inch in diameter balls. Place on cookie sheet. Press down with a glass bottom dipped in sugar. ( I have also used cookie stamps dipped into sugar.)
  3. Bake at 350 degrees F (175 degrees C) for about 10 minutes or just until edges are turning golden. Let cool slightly before removing from the cookie sheet.
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Reviews 29

  1. 30 Ratings


This recipe is amazing! I didn't press the cookies flat with a glass dipped in sugar (I was out of granulated and needed some cookies QUICK) so I just pressed them lightly with my fingers. My family doesn't like really crisp cookies so I didn't press them too much. Anyway, they turned out almost like Mexican Wedding Cakes- slightly sweet, sugar cookies that melt in your mouth. YUM!


i love these cookies! they are moist and flavorful. i couldn't give it five stars however because i had to alter it a bit. it needed more powdered sugar, more salt, more vanilla, and i used a bit of granulated sugar for texture and butter instead of shortening. but with all the changes made they came out perfectly. you have to take them out right before they start to brown though, and i refridgerated the dough for about an hour and a half before rolling them which made it A LOT easier. i'd recommend pressing them down just a bit instead of putting them in the oven as balls because you get a better sense of how much they will spread and they come out a little bigger. will be using the changed recipe to make holiday cookies again and again.


This was delicious. I have an allergic daughter and have lost my original recipe, but this one is very close to it. I subbed for the eggs w/an egg replacer and used Fleishman's unsalted margarine instead of butter flavored shortening. We make cut-out hearts and decorated w/sprinkles for her Valentines Day party.