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Gingerbread Christmas Ornaments: A Timeless Tradition

The scent of gingerbread has always been synonymous with Christmas in my family. Even before the twinkling lights went up, the aroma of warm spices would fill our home, signaling the start of the holiday season. But it wasn’t always edible treats that sparked this olfactory memory. Instead, it was the yearly ritual of unwrapping our box of handmade gingerbread ornaments, each one carrying the sweet, spicy fragrance of holidays past, instantly transporting us back to cozy evenings spent crafting and decorating together. These weren’t just decorations; they were edible-looking tokens of love and togetherness.

Recipe Overview

Prep Time: 48 hours 20 minutes
Cook Time: 20 minutes
Total Time: 48 hours 40 minutes
Yields: 30-40 ornaments
Dietary Type: Not Edible

Ingredients

6 tablespoons shortening
1 cup sugar
1 cup molasses
2 teaspoons baking soda
2 teaspoons ground cloves
2 teaspoons ginger
2 teaspoons cinnamon
7 cups flour
1 1/2 cups water
Clear acrylic or varnish (for coating)
Acrylic paints (for decoration)
Narrow ribbon or cording (for hanging)

Equipment Needed

Large bowl
Cookie sheets
Rolling pin
Holiday cookie cutters
Medium- to large-sized drinking straw or wooden chopstick
Cooling rack
Toothpick (optional)

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a large bowl, beat together the shortening and sugar until well combined. The mixture should be light and fluffy.
Stir in the molasses until it is fully incorporated into the shortening and sugar mixture.
In a separate large bowl, sift together the baking soda, ground cloves, ginger, cinnamon, and flour. Sifting ensures there are no lumps and the spices are evenly distributed.
Gradually add the dry ingredient mixture and the water to the shortening mixture, alternately adding the dry ingredients and water. Stir until a smooth dough forms. The dough will be quite stiff.
Cover the bowl with plastic wrap and refrigerate the dough for 6-8 hours, or ideally overnight. This chilling period is crucial as it allows the gluten in the flour to relax, making the dough easier to roll out and preventing the ornaments from spreading too much during baking.
After chilling, cut the dough into three equal pieces. Lightly knead each piece to soften it slightly.
On a lightly floured surface, use a rolling pin to roll out each piece of dough to a 1/4-inch thickness. Maintaining a uniform thickness is essential for even baking.
Using your favorite holiday cookie cutters, cut out shapes from the rolled-out dough. Gingerbread people, houses, stars, and snowflakes all work beautifully.
Use a medium- to large-sized drinking straw or the end of a wooden chopstick to make a hole at the top of each shape. This hole will be used to thread the ribbon or cording for hanging the ornaments. Tip: Make sure to create a hole that’s larger than you think you’ll need, as the dough will puff up during baking and the hole may shrink.
Place the cut-out shapes on ungreased cookie sheets, leaving a little space between each ornament.
Bake for approximately 20 minutes, or until the ornaments are firm but not browned. Baking time may vary slightly depending on your oven, so keep a close eye on them.
Turn off the oven and allow the cookies to cool completely inside the oven. This slow cooling process helps to further harden the ornaments and prevent them from cracking.
Once the ornaments are cool to the touch, transfer them to cooling racks to completely harden. Place the racks in a cool, dry place and let the ornaments sit for two to three days to fully dry out. This hardening period is vital for creating durable, long-lasting ornaments.
After the ornaments have completely hardened, coat them with clear acrylic or varnish. This sealant will protect the ornaments from moisture and dust, and provide a smooth surface for painting. Allow the sealant to dry completely according to the manufacturer’s instructions.
Now comes the fun part! Paint the ornaments with acrylic paints as desired. Get creative with your designs and colors! Once the paint is dry, you can add details with glitter, sequins, or other embellishments.
Thread a 5- to 6-inch length of narrow ribbon or cording through the hole at the top of each ornament. You may need to use a toothpick to gently clear any blockage in the hole before threading the ribbon.
Knot the ends of the ribbon or cording securely, and your gingerbread Christmas ornaments are ready to hang on the tree!

Expert Tips & Tricks

For extra durability, consider baking the ornaments for a longer period at a lower temperature (e.g., 325°F/160°C for 25-30 minutes).
If you find that your dough is too sticky to roll out, add a little more flour, one tablespoon at a time, until it reaches a workable consistency.
To create a rustic look, leave some of the ornaments unpainted and simply coat them with varnish.
Experiment with different spice combinations to create your signature gingerbread aroma. A pinch of nutmeg or cardamom can add a unique twist.
Before baking, you can also press small candies or sprinkles into the dough for added decoration.

Serving & Storage Suggestions

These gingerbread ornaments are, of course, not for serving as a snack! Store them in a cool, dry place, away from direct sunlight or moisture. A plastic storage bin or a cardboard box lined with tissue paper works well. If stored properly, these ornaments can last for many years, becoming cherished heirlooms that you can enjoy year after year.

Nutritional Information

Since these ornaments are not edible, nutritional information is not applicable.

Variations & Substitutions

While the base recipe is fairly straightforward, you can certainly adapt it to suit your preferences:

Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend. Be sure to add a binding agent like xanthan gum to help hold the dough together.
Vegan Version: Ensure your shortening is a plant-based variety.
Citrus Zest: Add the zest of an orange or lemon to the dough for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular cookie dough instead of gingerbread dough?

A: While you could use other types of cookie dough, gingerbread dough is ideal because it hardens well and holds its shape during baking and cooling, creating a sturdy ornament.

Q: What if my ornaments crack during baking?

A: Cracking can occur if the oven temperature is too high or if the dough is not chilled properly. Make sure to follow the recipe instructions carefully and allow the ornaments to cool slowly in the turned-off oven.

Q: Can I use edible glitter on the ornaments?

A: While technically possible, it’s generally not recommended as the ornaments are not meant to be eaten, and the glitter might detach over time.

Q: How can I make the scent of the ornaments last longer?

A: You can refresh the scent by gently rubbing a drop of essential oil (like cinnamon or clove) onto the back of the ornament. Be careful not to saturate the painted surface.

Q: Can I get the kids involved in making these ornaments?

A: Absolutely! Making gingerbread ornaments is a fantastic family activity. Supervise children closely, especially when using sharp tools like cookie cutters.

Final Thoughts

Crafting these gingerbread Christmas ornaments is more than just baking; it’s about creating memories, fostering traditions, and filling your home with the warmth and fragrance of the holiday season. So gather your loved ones, preheat your oven, and embark on this delightful journey. Each ornament you create will be a unique expression of your creativity and a cherished reminder of the joy of Christmas. And don’t forget to share your creations with friends and family—they make wonderful, heartfelt gifts!

Gingerbread Christmas Ornaments Recipe