10 Edible Play Dough Recipes

Yesterday, my lovely 3-year-old daughter, felt the need to feed her baby brother some play dough!

I’m sure many of you “seasoned moms” have similar stories! You can laugh, after the fact, right?

When I squeezed his cute, little cheeks and a disgusting, green-gooey substance poured out, I knew I needed some “edible play dough” recipes.

So I found some, and of course, I’m sharing with you!

1 cup flour
1 cup water
1/2 cup salt
3 teaspoons Cream of Tartar
1 package Kool-Aid Mix (any flavor of unsweetened)
1 tablespoon cooking oil

Mix dry ingredients together in a large saucepan. Slowly add water mixed with oil and stir over medium heat until mixture thickens to dough. Turn out onto a heatproof bread board or counter top and knead until cool enough for children to handle. Dough will be the color of the Kool-Aid mix and will smell like the Kool-Aid mix. (Can be stored in a tightly covered container for up to six months)

1 cup flour
1/2 cup salt
1 cup water
1 tablespoon oil
2 teaspoons Cream of Tartar
1 (3-1/2 oz.) package “unsweetened” Jell-O

Mix all ingredients together and cook over medium heat, stirring constantly until consistency of mashed potatoes. Let cool and knead with floured hands until dry.

Storage: This recipe needs to cool completely “before” storing it in an airtight container!

Note: The items made from this play dough recipe can be painted when they are dry.

1 part flour
2 parts oatmeal

1 part water

Mix ingredients together and form into shapes.

Note: The items made from this play dough recipe can be painted when they are dry.

8 oz. package of cream cheese
1/2 cup non-fat dry milk
1 tablespoon honey
crackers or bread slices

Combine cream cheese, milk, and honey in a bowl and mix until well blended. Mold sculptures on was paper.

Storage: Unused portions MUST BE STORED in an airtight container and kept refrigerated! Because cream cheese is perishable, use the expiration date on the cream cheese package as your guide for how long you can keep this play dough.

Note: The shapes can then be placed on crackers or bread slices, decorated with edibles (celery or carrot slivers, raisins, dried fruit pieces, nuts, or seeds for a healthy snack… then eat!

Equal amounts of Peanut Butter and Marshmallow Cream
Graham Crackers

First, have the children wash their hands before beginning so they can safely lick their fingers during this project.

Allow children to crumble up Graham Crackers into crumbs, then set these aside. Let them have just a little touch of the Marshmallow Cream and a little touch of peanut butter to feel the different textures and to lick off their fingers.

Mix the peanut butter and Marshmallow Cream together and have the children notice the change in texture. Cover surface area with wax paper or use a breadboard, let children make into shapes. Roll shapes in Graham Cracker crumbs, then eat!

Storage: When not using, MUST be stored in an airtight container.

one 18-oz. jar creamy peanut butter
6 tablespoons honey
3/4 cup non-fat dry milk

Mix ingredients together, using varying amounts of dry milk for desired consistencies. Knead it with fingers, forming into desired shapes, adding other foods like M&M’s or peanuts for eyes, mouths, etc. Great fun!

Storage: When not using, MUST be stored in an airtight container.

1 cup peanut butter
1/2 cup honey
2 cups powdered sugar

Mix all ingredients in a bowl, using your hands. Dough should feel soft and pliable. Form shapes and be creative!

Storage: When not using, MUST be stored in an airtight container.

2 cups smooth peanut butter
2 cups rolled oats
2 cups dried milk
2/3 cups honey

Mix all ingredients until thoroughly combined.

Storage: When not using, MUST be stored in an airtight container

1 can frosting (any flavor)
1-1/2 cups powdered sugar
1 cup creamy peanut butter

Mix together until dough reaches desired consistency

Storage: When not using, MUST be stored in an airtight container and refrigerated. Next time you want to use it, let it come to room temperature for pliable dough.

8 oz. semisweet chocolate
1/4 cup plus one tablespoon light corn syrup

Melt the chocolate in a metal bowl set over a pan of simmering water (a double boiler). Stir the chocolate with a spoon until smooth, then stir in the corn syrup. The chocolate will stiffen almost immediately but stir completely combined. Transfer the chocolate to a sturdy plastic bag and refrigerate until firm; the consistency will be that of Play Dough.

When firm, the dough can be worked by kneading. If it is too hard, cut off small pieces and knead until pliable. If the dough sticks to the counter when rolling, lightly spray counter or breadboard with vegetable spray or lightly grease with vegetable oil.

Hand shape the dough into a rope or braid, making two or three long ropes and twist or braid them together — can be used as the outside edge on top of a cake or around the base.

Make ribbons to cover the cake. To do this, pat your dough into a disk shape and roll dough out to desired thickness using a rolling pin or else use a manual pasta machine.

Flowers, too!

Storage: When not using, MUST be stored in an airtight container and refrigerate.