One of my favorite Christmas tree craft projects for adults is gingerbread “cookie” Christmas ornaments. They aren’t actually edible, even though they smell like they should be! The gingerbread smell that these gingerbread cookie Christmas ornaments waft throughout the house should be motivation enough to make, decorate, and incorporate them into this years’ Christmas decor. It’s also a fun project to do with children. If you have pets, be careful as to the placement of the ornaments because pets love to try to eat or play with these gingerbread ornaments. Also, keep in mind that you don’t necessarily have to make a gingerbread man design, but you can be creative and make stars, Christmas tree shapes, or even snowmen.
You will need the following to make the gingerbread ornaments: 1 teaspoon salt, Â½ teaspoon of baking soda, 5 cups of all purpose flour, 1 tablespoon of ground cinnamon, 4 teaspoons of ground ginger, 1 tsp of grated nutmeg, 2/3 cups of molasses, 2 large eggs, 2/3 cups firmly packed dark brown sugar, 2 sticks of unsalted butter (equates to 16 tablespoons), Â½ teaspoon of ground cloves, 2 cookie sheets lined with foil. I have found that parchment paper works best for this gingerbread ornament craft project. Other items that will come in useful include: Electric mixer, large bowl, spatula, plastic wrap, knife, rolling pin, assorted an favorite cookie cutters in Christmas themes.
In a reasonably large bowl, stir the baking soda, spices, salt, and flour together. Stir and mix well. In the electric mixer, beat the butter and brown sugar together. Add the eggs, but only add one egg at a time. At a lower speed, add the flour/spice mixture from earlier to the electric mixer. Add the molasses. I recommend scraping the bowl with the spatula from time to time to get any gingerbread ornament residue from the sides of the bowl into the actual mixture. Mix everything well. Divide the dough in two and put each piece on a large strip of plastic wrap. Flatten the dough up to Â½ inches thick. You might want to use a rolling pin for this. Wrap both securely and store in a refrigerator for 2 hours and up to 2 days. To bake the ornaments, preheat the oven to 350 degrees. Grab your cookie cutters and start cutting cookie shapes from the gingerbread dough that is flattened to Â¼ inches thick. Don’t forget to make a little hole toward the top of the ornament for hanging purposes. Bake the cookies for 12 – 15 minutes. The texture should be dry and slightly firm. After it cool, it will be ready to decorate or hang on its own.