How to Make Gingerbread Ornaments at Home

By Liz Marden, on

Construction Gingerbread Recipe

  • 6 ¾ cups All Purpose Flour
  • 1 Tablespoon Ground Cinnamon
  • 1½ Teaspoons Ground Ginger
  • ½ Teaspoon Salt
  • 1½ Cups Light Corn Syrup
  • 1¼ Cups Firmly Packed Light Brown Sugar
  • 1 Cup Butter

Yield: 1 Gingerbread House or a lot of ornaments!

Step 1: Preheat oven to 350 F. Get all of your ingredients and measuring cups together. Choose cookie cutters!

Gather your ingredients.

Step 2: Sift flour, cinnamon, ginger, and salt and place in large bowl.

Step 3: In a saucepan over medium heat, combine light corn syrup, brown sugar, and butter, stir. Do not boil – heat only until butter is melted.

Combine corn syrup, brown sugar and butter over heat.

Step 4: Pour butter mixture into the bowl with the flour mixture and stir until well mixed and dough is formed.

Stir until well mixed and dough is formed.

Step 5: Roll out gingerbread dough with a rolling pin on a piece of parchment paper* while the dough is still warm – if dough cools put in microwave for 45 to 60 seconds to reheat. This makes rolling much easier. *Parchment paper is available at quality kitchen supply stores.

Step 6: Using your chosen cookie cutter, cut out the cookies, peel away excess gingerbread from parchment paper and save to re-roll. If you are going to hang the ornaments, poke the holes now with a straw, taking away the excess gingerbread.

Cut out the cookies, and peel away excess gingerbread.

Step 7: Bake until golden brown and firm to the touch approximately 15 to 25 minutes.

Create holes with a straw so that ornaments can be hung later.
Use royal icing to decorate.

To Decorate: We like to make royal icing the easy way – with meringue powder. Mix it up, make it any color then pipe away! We used a pastry bag with a #4 round tip. You can also use a plastic bag that zips with the corner snipped off.

Royal Icing Recipe

  • 3 Tablespoons Meringue Powder
  • 1 lb. Confectioners’ Sugar
  • 7 Tablespoons Water, lukewarm

Combine meringue powder and confectioners’ sugar in bowl. Whip with electric hand mixer on low speed, adding water one tablespoon at a time. Then continue to whip on medium speed for 8 minutes until icing becomes stiff, but not too stiff to pipe. Keep royal icing bowl covered at all times with a damp towel to keep it from drying out!

Voila! Easy, homemade ornaments beautiful enough to decorate any tree!

Gingerbread men fashioned into a garland at Longwood Gardens.

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