Food Storage Recipes: Cookie Clay Dough

Cookie Clay Dough

Serving Size: About 40 small cookies
Prep Time: 5 minutes
Cook Time: 10 minutes

Recipe from Crystal at Everyday Food Storage

Ingredients:
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 cup butter (1 cube)
1 tsp vanilla
1 egg (can use powdered eggs)

2 cup whole wheat flour
2 T dry egg powder (do not add water at this time) or 1 extra large egg
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon

Directions:
Cream together first 5 ingredients with a mixer. In a separate bowl combine all dry ingredients. Slowly add to the creamy mixture until it reaches the consistency of Play-Doh.

Give the Cookie Clay Dough to your kids and let them make shapes, letters, etc. out of it. They can use it like they would use regular Play-Doh. Once they are finished, put all of the shapes on a cookie sheet and bake at 350 degrees for 10-15 minutes.

Jodi’s Comments:

I am the chorister for the children in my church. They did a huge program during our meeting today, so I made these cookies as a treat to reward them. One of the kids asked me what was in them so I gave the list of ingredients and was proud to include “fresh ground whole wheat from my food storage”. Well the kid pulled a nasty face and said “Are you trying to POISON us or something?”. I got all sad thinking that the kids would reject them. I didn’t teach music today so I just left the cookies for them to have during their lesson. After church I had at least 5 children come up and try to convince me to give them one of the leftover cookies, 3 kids thanked me for making such good cookies, and one little girl drew a picture of me celebrating with her after our program (with cookies!). I guess they were a hit. Another food storage recipe success!

Leave a comment if you try this recipe and let us know what you think!


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  • Jennkowa

    I followed the instructions and my dough came out very, very sticky! Even after adding more flour it was still sticky… any suggestions?  

    • I wonder if elevation could have something to do with it? We are at a pretty high elevation here, you may need to modify it if you live in a lower one? That’s all I can think of that might have gone wrong… It doesn’t have the consistancy of regular play dough, but it shouldn’t be TOO sticky.

  • Heather

    Jodi What a fun recipe. I am having a food storage link party this week focusing on cooking. I would love to have you link up. http://cookingwithmyfoodstorage.blogspot.com/2011/02/cookies-from-food-storage-link-party.html

  • What type of wheat do you recommend? I wasn’t sure if you suggest one whole wheat over the other for these cookies. I do know that I’ll use 1tsp. of FRESH baking powder though. Maybe try doctor grandmas delight for a natural zero cal sugar substitute. I know that it bakes well and is good for storage. Nice fun post. thanks for the share!

    • Jodi — Food Storage Made Easy

      I always use hard white wheat. It is my personal preference for most baking.

  • What type of wheat do you recommend? I wasn’t sure if you suggest one whole wheat over the other for these cookies. I do know that I’ll use 1tsp. of FRESH baking powder though. Maybe try doctor grandmas delight for a natural zero cal sugar substitute. I know that it bakes well and is good for storage. Nice fun post. thanks for the share!

    • Jodi — Food Storage Made Easy

      I always use hard white wheat. It is my personal preference for most baking.

  • Jodi

    By the way, I didn’t give the J-O-D-I cookies to the kids. haha. I made little stars and music notes for them but made these for myself with the leftover dough.

  • Jodi

    By the way, I didn’t give the J-O-D-I cookies to the kids. haha. I made little stars and music notes for them but made these for myself with the leftover dough.