Easy Uncooked Playdough Recipe

June 8th 2010

Here is what you need:

  • 2 Cups Plain Flour
  • 4 Tablespoons Cream of Tartar
  • 1 Cup Salt 
  • 2 Tablespoons Oil
  • 2 Cups Boiling Water
  • Food Colouring of your choice

Mix all ingredients together in a bowl. Sprinkle bench with flour and kneed playdough until it becomes a good consistency. Add more flour to bench as needed. Enjoy the texture as it warms.

To keep your playdough from getting crusty, keep it in a plastic bag when not in use. Enjoy.

(See Bec's comment below, rice bran oil can help longevity).


very cool

February 4th 2013

Thanks for the playdough recipe. Your projects are amazing.

Beth SIms
July 17th 2013

Please let me know how long I can store uncooked playdo and does in need to be refrigerated if made in advance - Thankyou Judith

Judith Wardale
September 4th 2013

Hi Judith, We do not refrigerate our playdough and we find it lasts for weeks, if stored in an air tight container.

Our Family Projects
September 4th 2013

This is a very easy recipe to make. I am a Prep teacher and when I read 'The Gingerbread Man' I put some mixed spice into the dough and don't colour it. It smells delicious and the kids love to make a gingerbread man of their own. Sue

Sue Lees
September 27th 2013

Thanks for sharing Sue, sounds like fun.

Our Family Projects
September 27th 2013

I have found that if I use rice bran oil and keep in a zip lock bag, it can keep for basically ever. I do think it gets a little gross after a while but it never drys out. We change when the kids get bored of the colour. I use glitter too.

May 13th 2014

Thanks so much Bec, we will try it out :)

Our Family Projects
May 13th 2014

Good to hear Linda, it is easy and cheaper and better isnt it.

Our Family Projects
April 8th 2015

I am so happy to find your website with this recipe. It is the same one I used for my kids when they were small. My son asked for it for his 7 year old daughter as he is tired of the store cans of it drying out crumbling bits all over. Good memories for us.

Linda Alden
April 8th 2015