Recipe by Wendy Mmm Gibson
"This recipe is great for first time cookie makers and kindergartners. They are easy and lots of fun. The children in my classes have never messed up a batch of these cookies in the fourteen years I've been teaching kindergarten, and neither have my four adorable children. You can use whole wheat flour in place of the all-purpose flour, if you wish."
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1 1/2 cups
butter flavored shortening
2 1/2 cups
cream of tartar
What a variety of reviews! People seem to either love it or hate it, and I went on a mission to find out what was going so wrong for some people and so right for others. Too wet? Too dry? I think it’s the MIXING method that makes a difference. If you mix this like a group of kindergartners would – dump and mix by hand, it should turn out just fine. If you are using an electric stand mixer, you might have to make some changes to get it to work.
My first shot at this recipe was using a KitchenAid stand mixer, and my results were less than ideal. The dough looked nice and rolled out pretty well, but it was impossible to get the cut shapes off of the floured surface without destroying them – even repeatedly flouring the surface and re-rolling wasn’t cutting it – they just stuck down and fell apart. In an attempt to salvage the batch, I put the whole ball back into the mixer and added another 1/4 Cup of flour. Perfect! It rolled out well and cut well on a floured surface, and the cookies turned out great.
Second try was by hand to see if my theory about mixing held true, and it did. The original recipe worked just fine when mixed by hand with a good old-fashioned wooden spoon. I floured the table and rolling pin heavily and repeatedly while rolling and cutting. Stick with the simpler forms like Christmas trees and snowmen, not reindeer with skinny legs – the dough is a bit fragile.
Cookies are soft and puffy, like the ones you get at the bakery with the super-sweet frosting on the
I am dissappointed at the dough quality. As soon as my 5 year old tried to roll the dough it crumbled into little pieces. Then once the shapes were finally cut, as she removed them from the board they crumbled again. This is not a recipe to repeat.
The dough was a little dry even though I was very carefull with my measurements. After adding a couple table spoons of milk it was much easier to roll out and cut.
This is a fool proof recipe. I hate cut out cookies because they can be so finicky. These, however, were rather easy (although my dough was a little dry when cutting the shapes). And they tasted like the kind my kids like at the store - you know...the ones with all the frosting. I will make these again.
I really didn't care for this dough recipe. It wasn't sweet enough to be sugar cookies, I ended up making a lemon glaze to go over the top. Plus if you roll it out more than once, it got too crumbly. I wouldn't use this one again. It WAS easy, but not worth wasting my time on.
Crisp, delicious! I rolled them out and cut into shapes, then sprinkled with sugar before baking. My kids, nieces, and nephews gobbled them up!
Great tasting, but is not child proof. The dough is soft and needs lots of flour to cut out the cookies.
This recipe is horrible. I wish I had read the reviews before I made it. A complete waste of time and money on my ingredients. The flavor isn't bad, but the mix was extremely DRY and the cookies are like bricks!!
* Percent Daily Values are based on a 2,000 calorie diet.
Child-Proof Sugar Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 42
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