Ornament Spiced Gingerbread

The first batch of gingerbread ornaments I ever baked was more accident than intention. My neighbor had casually mentioned she was struggling to find handmade decorations for her tree, and something in that comment stuck with me through an entire Tuesday morning. I started mixing spices at my kitchen counter without a real plan, just following what felt right, and by noon the whole house smelled like cinnamon and molasses. Those first cookies were slightly too dark and oddly shaped, but when I hung them on her tree with ribbon, she cried.

I've made these dozens of times since, but I still remember the year my daughter insisted on decorating every single cookie in our kitchen on a gray December afternoon. We played music too loud, got royal icing everywhere, and she somehow managed to break three cookies while hanging them. When we finally stepped back to look at the tree, the mismatched, imperfect ornaments told the story of that entire afternoon.

Ingredients

• All-purpose flour (3 cups): This is your foundation, and measuring it by weight instead of scooping straight from the bag prevents you from adding too much, which is the number one reason cookies get tough.
• Baking soda and baking powder (3/4 teaspoon and 1/2 teaspoon): Together they create lift and help the edges set while keeping the centers tender; don't skip either one.
• Ground ginger, cinnamon, cloves, and nutmeg (3 tablespoons total): These spices are the personality of the cookie, and using fresh ones from a tin you actually use regularly makes a noticeable difference in flavor.
• Unsalted butter and dark brown sugar (1/2 cup each): Room temperature butter creams properly, and dark brown sugar adds moisture and a deeper molasses note than light brown.
• Unsulphured molasses (2/3 cup): This is non-negotiable; avoid blackstrap unless you want an intensely bitter cookie, and the unsulphured variety tastes cleaner and slightly sweeter.
• Egg and vanilla (1 large egg, 1 teaspoon vanilla): The egg binds everything together, and vanilla rounds out the spices without announcing itself.

Instructions

Combine your dry ingredients:

Whisk the flour, baking soda, baking powder, spices, and salt together in a medium bowl so the leavening and spices are evenly distributed before they hit the wet ingredients. This step takes two minutes and prevents lumpy, unevenly spiced dough.

Cream the butter and sugar:

Beat them together until the mixture looks pale and fluffy, which should take about two minutes with an electric mixer. This incorporates air into the dough and sets up the tender crumb you're after.

Bring in the wet ingredients:

Add the egg, molasses, and vanilla to the butter mixture and mix until everything is combined and the dough looks thick and cohesive. Don't overmix at this point; you're just bringing things together.

Marry wet and dry:

Gradually add the dry ingredients to the wet, mixing on low speed until the dough just comes together and you can't see any streaks of flour. Overmixing here develops gluten and makes cookies tough, so stop as soon as it looks unified.

Chill the dough:

Divide the dough in half, shape each into a disk about an inch thick, wrap tightly in plastic, and refrigerate for at least an hour. Cold dough is easier to roll and cut, and the flavors actually deepen during this rest.

Set up for baking:

Preheat your oven to 350°F and line your baking sheets with parchment paper so the cookies release easily and bake evenly. While the oven heats, roll out one disk of dough on a floured surface to about 1/4-inch thickness.

Cut and prepare:

Use festive cutters to cut out ornament shapes, then use a straw or small skewer to poke a hole near the top of each cookie while the dough is still soft. This prevents cracking when you try to poke holes into baked cookies, and the hole won't close back up as the cookie bakes.

Bake with intention:

Space cookies about an inch apart on your sheet and bake for 8 to 10 minutes, watching for the moment when the edges look set and firm but the centers still look slightly dry and underbaked. This is the sweet spot; they'll firm up as they cool and stay tender inside.

Cool properly:

Let cookies rest on the baking sheet for five minutes so they set enough to move without breaking, then transfer them to a cooling rack to cool completely. This prevents them from cooking further on the hot sheet and keeps them from cracking when moved.

Decorate and hang:

Once completely cooled, pipe or spread royal icing over the cookies and add sprinkles, edible glitter, or candies while the icing is still wet so they stick. Thread ribbon or string through the holes once the icing has hardened, and resist the urge to hang them until you're absolutely sure they're fully set.

Save to Pinterest

There's a moment that happens every year when I pull these cookies out of the oven and the house fills with that specific smell of warm ginger and molasses that nothing else can replicate. It's become less about following a recipe and more about stepping into a tradition that now belongs to everyone who's ever decorated one of these cookies in my kitchen.

Royal Icing and Decoration Secrets

Royal icing can feel finicky until you understand that it's really just three simple ingredients: powdered sugar, egg white, and acid (lemon juice) beaten into submission. The consistency matters more than perfection; it should flow slowly from a spoon but hold its shape when piped. I've learned that using pasteurized egg white eliminates any food safety worry and makes the process feel less stressful, and a tiny squeeze of fresh lemon juice keeps the icing from tasting cloyingly sweet.

Spice Adjustments and Flavor Tweaking

The spice blend I've written here is balanced and approachable, but gingerbread is intensely personal; some people grew up with predominantly ginger cookies, others with more cinnamon. Taste the dough before chilling and add an extra 1/4 teaspoon of your favorite spice if you want to push the flavor in that direction, and remember that flavors strengthen as cookies cool and sit overnight.

Storage and Gifting Ideas

These cookies stay fresh in an airtight container for up to two weeks, and they actually taste better on day two or three when the spices have melded and deepened. I've found that layering them between parchment in a tin with a small piece of apple keeps them soft without making them sticky, and they're the kind of gift that feels both thoughtful and handmade in the best way.

• Pack them in a decorated box or tin with tissue paper for a gift that feels special without requiring expensive packaging.
• They freeze beautifully for up to three months, either decorated or plain, so you can make them weeks ahead without any stress.
• Undecorated baked cookies can also be stored unfrosted and decorated just before gifting, which gives you flexibility in your holiday timeline.

Save to Pinterest

These ornaments have taught me that the best recipes are the ones that evolve with each person who makes them, picking up stories and small personal touches along the way. Every cookie that hangs on a tree carries the smell and memory of someone's kitchen, and that matters more than any instruction ever could.

Recipe Questions & Answers

→ What spices are used in ornament gingerbread?

The blend includes ground ginger, cinnamon, cloves, and nutmeg to create a warm, classic spice profile.

→ How do I keep the edges crisp and center tender?

Chilling the dough before baking helps maintain crisp edges while keeping the inside tender and soft.

→ Can I substitute ingredients for a vegan version?

Yes, replace the egg with a flax egg and the butter with vegan margarine without sacrificing texture or flavor.

→ How should I decorate these baked items?

Use royal icing made from powdered sugar and egg white, decorating with sprinkles, edible glitter, or small candies for festive appeal.

→ What is the best way to hang these baked treats?

After baking and decorating, use a straw or skewer to poke a hole near the top, then thread ribbon or string for hanging.