Bring a touch of handmade charm to your holidays with this DIY gingerbread Christmas ornament project. It’s quick, easy, and wonderfully nostalgic — a great old-fashioned craft that fills your home with rustic warmth and a touch of seasonal style. These little gingerbread men are such a classic, and they’re just as fun for adults to make as they are for the littlest makers in the family.

I love projects like this because they’re simple, inexpensive, and they give you a chance to slow down and enjoy the season gently. My all-natural popcorn garland, twine wrapped star ornament, and snowflake cookie cutter ornament DIY projects do exactly the same thing — inviting you to gather your supplies, settle in, and enjoy the magic of creating something with your own two hands.

A gingerbread man ornament with white paint details and a red ribbon hangs on a pine branch, with red bead garland and burlap cloth nearby.

Let’s talk about this project

What makes these ornaments truly special is the natural fragrance that fills your kitchen as they bake in the oven. The dough is scented with cinnamon, ginger, and cloves — releasing those cozy, familiar spice aromas that make winter feel warm even on the coldest days. You can decorate them any way you like. And the possibilities for adorning them are endless — limited only by your imagination. I kept mine simple, adding a classic gingerbread-style trim to them with a bit of white craft paint, and I absolutely love the way they turned out.

There are so many ways to use these adorable little ornaments — hang them on your Christmas tree, tie them to the top of gifts, or string them all into a whimsical festive garland. They pair beautifully with other handmade pieces, like my DIY Christmas bird ornaments, simple fabric star ornament, and tree-shaped twine wrapped ornament, if you’re looking to build a full handcrafted holiday theme for your tree.

Materials you’ll need

All-purpose flour: The foundation of the dough, giving your ornaments the sturdiness they need to hold their shape year after year.
Salt: Helps dry the dough in the oven and ensures each ornament becomes firm enough for long-term use.
Ground cinnamon: Adds deep color along with a warm, spicy fragrance that makes the ornaments feel truly festive.
Ground ginger: Gives that classic gingerbread aroma that you would expect from a gingerbread man.
Ground cloves: This spice rounds out the scent profile beautifully — a little goes a long way here.
Water: Hydrates the dough and brings everything together into a smooth, workable texture.
Ribbon: Choose satin for a polished look, jute twine for rustic charm, or any ribbon of your choice to add your own special touch.
Straw: The simplest way to make a clean hanging hole without tearing the dough — it works perfectly every time.
Craft paint (optional): A fun way to decorate your gingerbread figures. A touch of paint adds personality while still letting the warm brown color strut it’s stuff.

A top view of craft and baking supplies on a wooden table, including a bowl of flour with a whisk, measuring cups, a fork, rolling pin, baking sheet with silicone mat, scraper, paint, brushes, red string, and a gingerbread man cookie cutter.

Equipment you’ll need

Measuring cups and spoons: Accurate measuring keeps the dough texture consistent and prevents cracking during baking.
Mixing bowl: Large enough to whisk the spices evenly through the flour — the more even the mix, the better the color.
Whisk: Blends the dry ingredients thoroughly so your cinnamon, ginger, and cloves are evenly distributed through the dough.
Fork: Works beautifully for fully blending water into the four mixture.
Rolling pin: Ensures the dough rolls out to an even 1/4″, which is important for dependable baking and durability.
Bench scraper: Makes it easy to lift cut ornaments off of the rolling surface without stretching or distorting their shape — this dough tends to stick a bit if left to it’s own devices.
Gingerbread man cookie cutter: A classic choice — though any shape can be used if you want a variety of ornament.
Silicone baking mat: Keeps the bottoms smooth and naturally darker during baking, giving them that genuine gingerbread look, and prevents the dough from sticking to the baking sheet.
Baking sheet: Supports the silicone mat and helps the ornaments dry evenly at low temperature.
Oven: A low, steady bake is what creates firm, long-lasting ornaments you can keep from year to year.
Paintbrush (optional): If you choose to decorate, a small brush gives you good control for tiny details.
Dish for paint (optional): A simple place to hold your paint while you add those little finishing touches.

How to make DIY gingerbread Christmas ornaments

Making these ornaments is so easy to do. It’s a relaxing little project that fills your whole home with cozy aromas of Christmas — a really wonderful way to spend a slow living winter afternoon.

Light brown flour mixture in a wooden bowl with a whisk in it and a rolling pin and a cookie cutter on the table next to it.

Ball of brown dough in a wooden bowl with a fork in it sitting on a wooden table next to a rolling pin and a cookie cutter.

Step 1: Whisk the dry ingredients together.
Combine the flour, salt, cinnamon, ginger, and cloves in a mixing bowl. Whisk thoroughly so the spices are evenly distributed — this gives every ornament the same warm color and deep gingerbread scent.

Step 2: Blend in the water and let the dough hydrate.
Add the water slowly, pulling the dry ingredients into the liquid with a fork until the dough comes together. Give it a few minutes to rest so the flour hydrates and the dough softens — it will roll out more smoothly this way.

Brown dough rolled out on a wooden surface with part of a wooden rolling pin and a metal bench scraper visible to the side of it.

Brown dough rolled out on a wooden surface with gingerbread figures cut into it and a cookie cutter pressed into it too.

Step 3: Roll the dough to 1/4″ thick.
Transfer the dough to a clean work surface and roll it out evenly from edge to edge. Keeping the thickness consistent helps the ornaments bake and dry evenly without cracking.

Step 4: Cut out your ornament shapes.
Use a gingerbread man cookie cutter to cut as many shapes as you can from the rolled dough. Lift each one gently with a bench scraper so the edges stay crisp. Gather the scraps, reroll the dough, and continue cutting until nothing is wasted.

Gingerbread shaped dough pieces with holes in the top sitting on a silicone lined baking sheet.

Gingerbread shaped dough figures on a silicone lined baking sheet. One is dark brown and the others are white.

Step 5: Make the hanging hole.
Use a straw to punch a clean hole near the top of each ornament. Keep the hole far enough from the edge so it stays strong as the ornament dries and later when hanging.

Step 6: Bake the ornaments low and slow.
Arrange them on a silicone-lined baking sheet and bake at 250°F (121°C) for 2 hours. Leave them face-up the entire time — as they bake, the salt rises to the surface and lightens the top slightly, while the side resting on the silicone mat stays a rich gingerbread brown.

Three gingerbread dough ornaments with painted white trim sitting on a table with a ruler and a dish of white paint with a brush on top of it sitting next to them.

Five gingerbread dough ornaments with painted white trim sitting on a wooden surface.

Step 7: Decorate the ornaments.
Let the ornaments cool completely before decorating. A little craft paint goes a long way — even a small amount of white trim gives them that classic gingerbread look.

Step 8: Add the ribbon or twine.
Once decorated and dry, thread a ribbon or jute twine through the hole and tie it securely. Now they’re ready for hanging, gifting, or stringing into a garland.

You’ll find more detailed step-by-step instructions in the how-to card below, which you can also print for your convenience if you’d like.

Three gingerbread man ornaments with white paint details and red or twine hanging loops are arranged on a dark surface near a green pine branch and a string of red beads.

Diane Gail’s tips for success

Skip the extra flour on your surface: Adding flour to the rolling surface to prevent sticking can leave pale streaks on the ornaments surface — that really show once they are baked.
Let the dough hydrate before rolling: After you add the water, give the dough a few minutes to rest so the flour fully absorbs the moisture and rolls out more smoothly.
Roll to an even 1/4″ thickness: Keeping the dough the same thickness across the board helps the ornaments bake evenly and reduces the chance of them cracking.
Use a silicone mat and don’t flip them: As they bake, the salt rises to the top and lightens that surface, while the side resting on the silicone mat stays beautifully dark and gingerbread-like. Flipping them in the oven risks losing that rich brown color you want.
Take your time with the hanging hole: Press the straw straight down and lift it cleanly out so the edges of the hole stay neat and strong.
Keep them cool and dry: With proper storage, these little gingerbread ornaments hold up beautifully and can be enjoyed year after year.

Final thoughts

There’s something so sweet and simple about making these gingerbread ornaments by hand. Whether you’re crafting with little ones or creating a quiet moment for the grown-ups, this project brings a warm, old-fashioned moment of joy to a slow living holiday season.

Before you go, take a moment to browse through my other categories — there’s so much more to explore in my cooking from scratch and simple seasonal living archives.