Gingerbread Craft Dough: Aromatic Holiday Ornaments

The scent of gingerbread always takes me back to childhood Christmases. I remember one year, my grandmother decided we would make gingerbread ornaments instead of baking cookies. The kitchen filled with the warm, spicy aroma of ginger, cinnamon, and cloves. We spent hours cutting out whimsical shapes, carefully poking holes for the ribbons, and waiting (not so patiently!) for them to dry. Though these ornaments weren’t edible, they filled the house with the spirit of the season and became cherished keepsakes for years to come. Now, I carry on that tradition, and I’m excited to share the recipe with you!

Recipe Overview

• Prep Time: 96 hours 30 minutes (includes drying time)
• Cook Time: 30 minutes
• Total Time: 97 hours
• Servings: Varies
• Yield: 6-10 ornaments, depending on size
• Dietary Type: Not Edible (Craft Dough)

Ingredients

• 3 tablespoons shortening
• 1/2 cup sugar
• 1/2 cup molasses
• 1 teaspoon baking soda
• 3 1/2 cups flour
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 3/4 cup water

Equipment Needed

• Mixing bowl
• Measuring cups and spoons
• Cookie cutters
• Baking sheet
• Rolling pin
• Drinking straw or skewer
• Cooling rack

Instructions

1. Begin by creaming together the shortening and sugar in a mixing bowl until the mixture is light and fluffy. This step is important to incorporate air and create a smoother dough.

2. Stir in the molasses until well combined. The molasses adds a rich, dark color and that signature gingerbread flavor to the dough.

3. In a separate bowl, sift together the flour, baking soda, ground cloves, ground ginger, and ground cinnamon. Sifting ensures that the dry ingredients are evenly distributed and prevents lumps in the dough.

4. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with 1/4 cup of water each time. Mix until just combined. The dough will be quite stiff, which is exactly what we want for making ornaments that hold their shape.

5. Refrigerate the dough overnight. This chilling period is crucial! It allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking excessively during baking.

6. The next day, preheat your oven to 350 degrees F (175 degrees C).

7. Divide the dough into 3 pieces. This makes it more manageable to work with.

8. Knead each piece of dough briefly to warm it slightly. This will make it more pliable.

9. Roll out each piece of dough to about 1/4-inch thickness on a lightly floured surface. Aim for an even thickness so the ornaments bake uniformly.

10. Cut out desired shapes using cookie cutters. Get creative with your shapes – stars, trees, hearts, animals, or even custom designs!

11. Use a drinking straw or skewer to make a hole at the top of each ornament for hanging. Ensure the hole is large enough to accommodate your ribbon or string.

12. Carefully transfer the cut-out shapes to a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier.

13. Bake at 350 degrees F (175 degrees C) for 30 minutes. The ornaments should be firm to the touch and lightly browned.

14. Remove the baking sheet from the oven and transfer the ornaments to a cooling rack.

15. Let the ornaments dry for about 3 days. This is a crucial step for ensuring they harden completely. Place them in a well-ventilated area, and turn them occasionally to promote even drying.

16. Once the ornaments are completely dry, decorate them as desired using paint, glitter, icing, or other craft supplies.

Expert Tips & Tricks

• For a smoother dough: Make sure your shortening is at room temperature before creaming it with the sugar.
• Preventing cracks: Avoid over-mixing the dough, as this can develop too much gluten and cause the ornaments to crack during baking.
• Achieving even baking: Use an oven thermometer to ensure your oven temperature is accurate. Rotate the baking sheet halfway through baking for even browning.
• Adding extra aroma: Consider adding a few drops of gingerbread essential oil to the dough for an intensified fragrance.
• Preventing warping: Place a heavy baking sheet on top of the ornaments while they cool to help them stay flat.
• Protecting the ornaments: If you want to preserve your ornaments for years to come, consider sealing them with a clear acrylic sealant spray after decorating. However, be aware this will reduce the spicy aroma.

Serving & Storage Suggestions

These gingerbread craft dough ornaments are intended for decorative purposes only and should not be eaten. Once decorated and completely dry, they can be hung on your Christmas tree, used as gift tags, or incorporated into other holiday decorations. Store the finished ornaments in a cool, dry place, away from direct sunlight. Properly stored, they can last for many years, bringing the scent and spirit of Christmas to your home.

Nutritional Information

Since these ornaments are not meant for consumption, the nutritional information is not relevant.

Variations & Substitutions

• Spice variations: Experiment with different spices, such as cardamom, allspice, or nutmeg, to create your unique gingerbread scent.
• Natural dyes: Use natural food colorings, such as beet juice for red, spinach juice for green, or turmeric for yellow, to tint the dough before baking.
• Textured ornaments: Press cookie stamps or textured rolling pins into the dough before cutting out the shapes to create intricate designs.
• Salt dough ornaments: In a pinch, you can use a basic salt dough recipe (flour, salt, and water) instead of this gingerbread dough. However, the gingerbread dough offers a more pleasant aroma.

FAQs (Frequently Asked Questions)

Q: Can I eat these ornaments?
A: No, these gingerbread ornaments are made for crafting and decoration, not for eating. While the ingredients are food-safe, the high amount of flour and drying process make them unpalatable.

Q: How can I make the holes for hanging the ornaments without a straw?
A: You can use a skewer, a chopstick, or even a toothpick to create the holes, just make sure it’s wide enough for your ribbon or string to pass through.

Q: My ornaments are cracking while baking. What am I doing wrong?
A: Over-mixing the dough or baking at too high a temperature can cause cracking. Ensure you don’t over-mix the dough and that your oven temperature is accurate.

Q: How long will these ornaments last?
A: If properly stored in a cool, dry place, these gingerbread ornaments can last for many years.

Q: Can I decorate these ornaments with edible icing?
A: Yes, you can decorate them with edible icing. However, remember that the base dough is not meant to be eaten, so the icing is purely for decoration.

Final Thoughts

I hope this recipe inspires you to create your own aromatic gingerbread ornaments and fill your home with the warmth and spice of the holiday season. Whether you’re continuing a family tradition or starting a new one, these ornaments are sure to bring joy and create lasting memories. Don’t hesitate to experiment with different shapes, spices, and decorations to make them truly your own. Happy crafting, and happy holidays!