DIY Gingerbread Christmas Ornaments
This DIY gingerbread Christmas ornament is a simple, spice-scented project that brings warm, old-fashioned, rustic charm to your holiday season. The dough bakes into sturdy little ornaments that you can decorate any way you like, and they look so sweet hung on the tree, tied to gifts, or strung into a garland. They’re quick to make, budget-friendly, and a perfect craft for all ages.
Yield: 12 ornaments
Equipment
- Measuring cups and spoons
- Mixing bowl
- Whisk
- Fork
- Rolling pin
- bench scraper
- gingerbread man cookie cutter
- silicone baking mat
- Baking sheet
- oven
- paint brush optional
- Small dish if painting the ornament
Materials
- 1 cup all-purpose flour
- 1/2 cup salt
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 teaspoon ground cloves
- 1/2 cup water
- 12 7" lengths ribbon or jute twine
- drinking straw
- craft paint optional, your choice of color(s)
Instructions
- Whisk dry ingredients together: Combine the flour, salt, cinnamon, ginger, and cloves in a bowl and whisk until everything is evenly mixed. This keeps the spices consistent throughout the dough.
- Blend in the water: Add the water slowly, using a fork to pull the dry ingredients into the liquid. Mix until a soft dough forms, then let it rest for a few minutes so the flour can hydrate before rolling.
- Roll the dough to 1/4" thick: Move the dough to a clean work surface and roll it out evenly. Keeping the dough the same thickness helps it bake evenly and prevents cracking.
- Cut out your ornaments: Press the cookie cutter firmly into the dough and lift each shape carefully with a bench scraper. Gather the scraps, reroll, and cut more shapes until all the dough is used.
- Make the hanging hole: Use a straw to punch a clean hole near the top of each ornament. Keep it far enough from the edge so it stays strong during baking and hanging.
- Bake at 250°F for 2 hours: Place the ornaments on a silicone-lined baking sheet and bake low and slow. Do not flip them; the tops will lighten as the salt rises, while the underside stays a deep gingerbread brown.
- Decorate the ornaments: Once cooled, decorate with craft paint if you’d like. Simple painted trim gives them a classic gingerbread look.
- Add the ribbon: Thread a ribbon or small length of twine through the hole and tie it securely so the ornaments are ready to hang or display.
Notes
- Let the dough rest: Allowing the dough to hydrate for a few minutes after mixing gives it a smoother texture and prevents cracking as you roll and bake it.
- Skip the flour: Avoid dusting your surface with flour, as it leaves pale streaks that become more noticeable once the ornaments bake.
- Use a silicone mat: Baking on a silicone mat helps the underside stay beautifully dark — a true gingerbread-style finish.
- Keep thickness consistent: Rolling the dough evenly ensures balanced drying and minimizes the chances of the ornaments baking unevenly in the oven.
- Punch holes cleanly: Pressing the straw straight down and lifting it out clean keeps the hanging holes strong, neat, and less likely to tear when you add the ribbon.
- Store them well: Keep your finished ornaments in a cool, dry place so they maintain their color and structure for years to come.
