Festive Gingerbread Ornament (Print View)

Aromatic gingerbread ornaments decorated with ribbons, adding festive charm and spice to your holidays.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 3/4 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1 tablespoon ground ginger
05 - 1 tablespoon ground cinnamon
06 - 1/2 teaspoon ground cloves
07 - 1/2 teaspoon ground nutmeg

→ Wet Ingredients

08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup packed dark brown sugar
10 - 1 large egg
11 - 2/3 cup unsulphured molasses
12 - 1 teaspoon pure vanilla extract

→ For Decorating

13 - Royal icing, prepared or homemade
14 - Assorted decorative sugars or sprinkles, optional
15 - 24 festive ribbons, 6-8 inches each

# Step-by-Step Directions:

01 - Whisk together flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg in a large bowl.
02 - Beat softened butter and dark brown sugar until light and fluffy using an electric mixer.
03 - Incorporate the egg, molasses, and vanilla extract into the butter mixture; blend thoroughly.
04 - Gradually mix dry ingredients into the wet until a cohesive dough forms.
05 - Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - Preheat oven to 350°F and line baking sheets with parchment paper.
07 - Roll out dough on a lightly floured surface to 1/4 inch thick and cut into ornament shapes.
08 - Use a straw or skewer to poke a hole near the top of each cookie for threading ribbons.
09 - Place cookies on prepared sheets and bake for 10 to 12 minutes until edges are set.
10 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11 - Apply royal icing and sprinkles as desired, then let icing harden fully.
12 - Thread festive ribbons through each hole and tie securely to form hanging ornaments.

# Expert Suggestions:

01 -
  • They fill your entire home with that warm, complex ginger-cinnamon smell that's better than any candle.
  • You get to eat your decorations guilt-free, or give them as gifts that actually mean something.
  • The dough is forgiving enough for kids to help cut and decorate, yet impressive enough for serious bakers.
02 -
  • If you bake these a minute too long, they'll be crunchy—fine for ornaments, but they lose that slight chew that makes them worth eating.
  • Humidity is these cookies' enemy; a damp kitchen will soften them fast, so store them in an airtight container away from steam and open windows.
  • Poking the hole before baking is non-negotiable—trying to poke through a baked cookie shatters it every time.
03 -
  • If your dough cracks when rolling, let it sit at room temperature for 2–3 minutes to soften slightly, then try again—cold dough is stiff but not brittle.
  • The best time to poke the hole is right out of the oven when the cookie is still warm and pliable, though waiting until the baking sheet is warm enough to handle keeps you from burning your fingers.

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