Child-Proof Sugar Cookies

Child-Proof Sugar Cookies

65

"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."

Ingredients

{{adjustedServings}} servings 80 cals
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Original recipe yields 48 servings

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Nutrition

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  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease your cookie sheets.
  2. Mix the sugar, shortening, egg, vanilla and almond extract until creamy. Mix in the flour, baking soda and cream of tartar. Make several small balls of dough. Roll out dough to about 1/8 or 1/4 inch thick. Cut into desired shapes with well floured cookie cutters. If desired, press candies, raisins, nuts or sprinkles into cookies. Place cookies onto the prepared sheets.
  3. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes, depending upon whether you like hard or soft cookies. Remove cookies and let cool on a rack. Serve warm with a glass of milk. They are also good with ice cream wedged in the middle of two cookies.
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Reviews

65
  1. 83 Ratings

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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 thin...

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 boar...

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.