How to make gingerbread decorations for the tree
Gingerbread Christmas tree decorations Recipes
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Hang these spiced and iced golden biscuits on your tree or from ribbon garlands for the perfect edible ornaments.
Decorating gingerbread has been a festive tradition since the time of Elizabeth I. She apparently made them to represent visiting dignitaries to court. These gingerbread Christmas tree decorations are quick and easy to make and decorating them is so fun, so it's a great tradition to continue. We've used stars here because they look so pretty hanging from the tree. If you prefer, mix things up with gingerbread men and women, Christmas trees or any other festive shapes you fancy. If you're decorating with children, consider using icing pens instead of piping the icing on for the decoration. It's easier and less messy. You can find them in supermarkets or baking shops.
- 600g plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 1tbsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 200g unsalted butter, softened
- 200g soft light brown sugar
- 150g golden syrup
- 1 egg, plus 1 egg yolk (save the white for later)
- 250g icing sugar
- 50g dark or white chocolate
You will need:
- Star biscuit cutters, varying sizes if preferred
- Baking trays lined with parchment paper
- Piping bag and icing nozzle
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- Preheat the oven to 200ºC/400ºF/Gas 6. Sift the flour, salt, bicarbonate of soda and spices into a large bowl.
- Melt the butter, sugar and golden syrup in a pan then allow to cool slightly. Combine with the flour. Beat in the egg until all combined. Chill in the fridge for 30 mins.
- Remove from the fridge and allow to soften slightly. Roll out to the thickness of a £1 coin and cut out your stars. Re-roll cookie dough remains together to use all of the dough.
- Place on lined baking trays. If using to hang on your tree, use a skewer to make a hole. Bake in batches for 10-15 minutes until golden. As soon as you remove them from the oven, check the holes and remake any that have closed up in baking, while the gingerbread is still hot. Leave to cool slightly on the trays before transferring to a wire rack to cool completely.
- To decorate: Using a stand or hand mixer on a slow setting, make the royal icing by placing the egg white in a bowl and gradually adding the icing sugar to build up a paste. Add a couple of tsps water if it’s too thick. Spoon into an icing bag with a fine nozzle and draw on your snowflake designs onto half the biscuits. Melt the chocolate and spoon into a piping back, decorate the rest of your snowflakes. Thread with string to hang on your tree.
Top tips for making gingerbread Christmas tree decorations
Whatever shapes you use, try to only roll out your dough once, or at most twice. The more you work and rework gingerbread dough, the tougher it becomes. Arrange your cutters to squeeze as many cuts as you can from each rolling.
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Jessica currently works as a Senior Food Writer at Future. She writes food and drink-related news stories and features, curates product pages, tests, and reviews equipment, and also develops recipes that she styles on food shoots. An enthusiastic, self-taught cook Jess adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.
Glittered Gingerbread Christmas Tree Ornaments.
Getting crafty and sharing these cute and easy glittered gingerbread Christmas tree ornaments. With simple craft supplies and a good gingerbread recipe, homemade gingerbread cookies are turned into adorable ornaments for this year’s Christmas tree. Not only are these ornaments extra festive, they’re an easy and fun holiday project to work on during a cold day spent inside.
Did you know that in addition to cooking and styling food, I also love a good craft project? As a kid, I’d spend my weekends either rearranging my bedroom, playing around with clothes, or doing something semi-crafty. For a while, I even had a small jewelry making “business”, where I managed to have my items sold in a local clothing store.
Long story short, I’ve always loved putting things together and making them beautiful. I don’t get to do craft projects very often these days, as I spend all my time making food look and taste good. But with the holidays here, it’s given me an excuse to get back to my crafty side.
I have some really fun posts coming over the next four Sundays before Christmas. I wanted to kick off our Homemade Holidays Series with something to decorate your Christmas tree.
Enter these gingerbread ornaments.
These are so easy to create, so incredibly cute, and all around just really fun…no matter what your age.
Here are the details. First things first, gather up all the supplies you’ll need. I ordered everything via Amazon, since we don’t have any craft stores up here…UPS and FedEx sometimes stop twice.
Here is what you’ll need:
Snowflake Cookie Cutters – this is the cookie cutter set I wish I had. I just used a mix match of star and snowflake cookie cutters. But if you need to buy a set of cookie cutters, I recommend these. They’re perfect for these ornaments.
Jewelry Wire – this super easy to and very bendable. Perfect for these ornaments.
Jingle Bells – I used a more rustic jingle bell, but you can use any jingle bell you love.
Glitter – this is pack of colors, but I ended up just doing gold dusted trees. Again, you do what you like!
Festive Ribbon – I used red and green ribbon from Anthropologie, but Target as really cute options too!
Once you have all your supplies, it’s time to make gingerbread cookies.
I made mine spiced heavily with cinnamon and ginger, so that the house would smell beyond amazing while they baked up. I left out the leavening so that the cookies would not spread at all. These cookies are definitely more for decorating purposes than for eating, but I mean, they still taste good…
The important thing to remember when baking your cookies is to punch a hole in the center of each cookie. Then you can easily thread the cookies through the wire once they’re done baking. I forget to do this for my first batch of cookies. I ended up breaking most of them while trying to punch holes through the center…
And my third batch of cookies…burnt to a crisp. Ooops! No more phone meetings while baking cookies.
When the cookies come out of the oven, sprinkle them with glitter. Then let them cool completely so the cookies can harden before you start to assemble.
Also, I kept my cookie decorations pretty simple, but you can really decorate these as little or as much as you’d like. Totally up to you. Just be sure to decorate the cookies before threading them onto the wire.
OK, so now it’s time to assemble.
I tried to take as many photos of the process as possible. I feel like craft projects are always easier if you have good photos to look at. Plus I’m much more of a visual learner myself.
These are really pretty simple, and once you do the first tree, you’ll get the second one even better. Essentially you’re just layering the gingerbread cookies one by one on the wire. Then twisting the wire to secure. And tying on pretty ribbon to finish them all off.
Promise it’s not too hard, and like I said, do the first one and the second one will be easy.
Asher and I had so much fun making these together. They will definitely be a new tradition for us. Excited to make different ones every year and compare our past designs!
Also, while these will be beautiful on your Christmas tree, they would make for a great gift too!
Hope you all enjoyed today’s post. I know it’s a little different, but let me know what you think! Always appreciate your feedback!
If you make these gingerbread ornaments, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Author: Tieghan Gerard
Servings: 5 Christmas trees
Calories Per Serving: 590 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- ▢ 2 cups all-purpose flour
- ▢ 1 tablespoon cinnamon
- ▢ 2 teaspoons ground ginger
- ▢ 1 stick (1/2 cup) salted butter, at room temperature
- ▢ 1/2 cup dark brown sugar
- ▢ 1/3 cup molasses
- ▢ 6-7 star or snowflake cookies cutters, in multiple sizes, from large to small
- ▢ glitter
- ▢ jewelry wire + wire cutter
- ▢ jingle bells
- ▢ ribbon
1. Line two cookie sheets with parchment paper. In a small bowl combine the flour, ginger, and cinnamon.
2. In a large bowl, using an electric mixer, cream together the butter and brown sugar, beating until light and fluffy. Add the molasses and beat until combined. Gradually mix in the dry ingredients until no streaks are showing in the dough. If the dough feels dry, add 1 tablespoon water.
3. Divide the dough in half. On a floured surface, roll the dough out to a 1/4 inch thickness. Cut out 5 large snowflakes, then repeat with the remaining sizes (working from large to small to complete the tree). Transfer the cookies to the prepared baking sheets.
4. Using the remaining dough, roll out 30 small balls (about the size of a small marble) and place around the cut snowflakes on the baking sheet.
5. Using a drinking straw or skewer, poke holes into the center of each cookie. Do this with the small balls too. Cover the baking sheets and place them in the freezer to chill for 10-15 minutes.
6. Preheat the oven to 350 degrees F. Bake the shaped cookies for 10-12 minutes, until set. Cool on a cookie sheet. Lightly sprinkle the cookies with glitter.
7. Cut 5 (8-inch-long) pieces of wire. Thread 1 jingle bell on the bottom, twisting the wire to secure. Starting with the largest snowflake, thread the snowflakes on the wire working from large to small. In between each snowflake thread a ball to separate the snowflakes. At the top of the tree, make a loop with the wire, twisting the wire to secure (see above photo). Thread the ribbon through the loop. Use ornaments as desired. If stored well, these will keep indefinitely, just be gentle when handling them so the cookies don't break.
Gingerbread cookies for the Christmas tree for the New Year - a step-by-step recipe with photo
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You can make wonderful and original Christmas decorations from gingerbread cookies. Gingerbread dough is easy to make, rolls well, bakes quickly and is very convenient to work with. And an unusual bouquet of aromas of spices that make up the dough will envelop the whole house, create a festive atmosphere and give a good mood. Gingerbread can be baked from wheat flour, but it is better to take a mixture of whole grain and rye, it is preferable to choose dark varieties of honey, for example, buckwheat.
Author: Alina Biryukova,
Food.ru culinary editor
Nutritional value per 100 g. Calorie content calculated for raw foods.
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Levels 1-2: very simple and simple dishes.
Level 3: preparation is clear, but experience is needed, it may not work the first time.
Levels 4 and 5 require special technique, skill and time.
Assess how spicy the dish will turn out, to which pepper or spices are added according to the recipe.
1 - food was peppered quite a bit.
2 - pepper is felt, but the dish does not have a sharp aftertaste.
3 - A slight "sharp" aftertaste appears.
4 - pepper is strongly felt, but the dish can still be eaten without drinking.
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Cow's milk protein, Gluten-containing cereals, Nuts
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Items for recipe
|Baking wheat flour||1 cup = 130 g|
|Buckwheat honey30065 l. = 90 g|
|Sugar||1 tbsp. l. = 20 g|
|Butter||2 tbsp. l. = 40 g|
|Dough leavening||1 tsp. = 5 g|
|Ground cinnamon||0.5 tsp. = 2 g|
|Ground cardamom||0.25 tsp. = 1 g|
|Ground cloves||0.25 tsp. = 1 g|
|Nutmeg||0.25 tsp. = 1 g|
|Powdered sugar||0.5 cup = 50 g|
To make gingerbread healthy, use a mixture of rye and whole grain flour instead of wheat, and replace some of the sugar with stevia.
Step by step photo recipe
Sift the flour through a sieve. Prepare a thin ribbon 2 meters long, a culinary syringe. Preheat oven to 200 degrees.
Prepare the dough. Melt the butter in a saucepan, add granulated sugar and liquid honey to it, heat a little over low heat and leave to cool for 15 minutes. In a bowl, mix the remaining ingredients: sifted flour, baking powder and spices. Combine the dry mixture with the butter-honey mixture, knead the elastic dough and put it in the cold for 1 hour.
Bake the gingerbread. Roll out the dough with a rolling pin to a thickness of 5 mm, cut out the desired shapes with molds. Using a cocktail tube, make a hole in each gingerbread for the ribbon. Bake the figurines in a preheated oven for 12 minutes.
Decorate the gingerbread. Mix lemon juice with powdered sugar and use a culinary syringe to decorate the cooled gingerbread cookies. Thread a ribbon into each gingerbread and tie so that the gingerbread can be hung on the Christmas tree.
Decorate your Christmas tree with gingerbread.
Gingerbread recipe with photos and reviews
Of all the New Year's holidays of my childhood, I remember one most of all, when my mother decorated the Christmas tree not with toys and tinsel, but with sweets and gingerbread. Of course, my brother and I were strictly forbidden to touch sweets before the holiday. But the temptation was irresistible, and we slowly removed sweets from the Christmas tree, ate them, and hung empty candy wrappers stuffed with cotton back. We called this game "treasure heist" and our parents pretended not to notice. My daughter is growing up, so I also try to make the New Year special for her. And although at her almost infancy she is unlikely to remember anything, the process of making edible Christmas tree ornaments gives me great pleasure.
For example, yesterday I made gingerbread cookies . I covered some with icing and hid it (I will decorate the Christmas tree with them on the next one), and put some on a plate for free access to all who have a sweet tooth. So, the smell of cinnamon, ginger and cloves, emanating from the gingerbread, has not only not disappeared since yesterday, but, it seems, even intensified. Enjoy.
- General\Active cooking time: \
- Rating: 5 / 5 16 reviews Read more about the rating
- Calories (100g): 364 kcal
- Wheat flour - 500 gr.
- Brown sugar - 150 gr. (can be replaced with a regular one)
- Butter - 150 gr.
- Honey - 3 tablespoons
- Egg - 2 pieces
- Orange peel - 2 tablespoons (from one orange)
- Cinnamon - to taste (ground, I used 1 tsp)
- Ginger - to taste (I like 1 tsp dried ginger)
- Ground cloves - on the tip of a knife
- Cocoa powder - 2 tablespoons
- Powdered sugar - 1 cup
- Water - 2-3 tsp.
- Confectionery topping - as required (multi-colored)
Utensils and utensils i - dough bowl, saucepan for melting butter, silicone mat or smooth cutting board, baking sheet, grater, baking paper, cling film, cookie cutters, rolling pin, icing brush, matches.
Sift flour and pour into a bowl.
Separately, melt the butter in a saucepan. If candied honey is used, then it can also be melted together with butter. Grate the zest from the orange. Mix flour, sugar, spices, zest, cocoa together. Then add eggs, butter and honey. Knead the dough. It should not stick to your hands, but remain soft enough. If there is not enough flour, then you can add.
Roll the finished dough into one ball, cover with cling film and refrigerate for 40 minutes.
This is to make the dough more flexible and easy to roll out.
After the dough has rested, it must be rolled out into a layer 3-5 mm thick. This is best done on a silicone mat or a very smooth board so you don't need to add flour to keep the dough from sticking.
Cut out gingerbread cookies.
Digression: I took the molds that are visible in the photo from my mother-in-law, since she no longer uses them. Cookies of exactly this shape were in my childhood, so for me they have a ritual and nostalgic purpose. And the fact that they are older than me makes them even more charming.
Place the gingerbread on a baking sheet lined with baking paper.
And now you need to stick a match into each gingerbread (only the head must be broken off, otherwise there will be fireworks and a mini-fire in the oven when heated).
Why? Firstly, this is how we make a hole in advance for the thread, which we will thread through the gingerbread before hanging it on the Christmas tree. Secondly, after being ready, the gingerbread will be easy to remove and carry, and after coating them with icing, you will not have to get your hands dirty.
Send the gingerbread cookies to the oven at 180 degrees for 15 minutes (the longer the baking time, the harder the gingerbread will be).
Remove the finished gingerbread from the oven and let cool.
While the gingerbread is cooling, you can make the frosting. To do this, sift the powdered sugar through a sieve, add 2 tbsp. water and heat over low heat to a temperature of 40 degrees (so that it becomes warm, but not hot). If there is not enough water, then add another spoonful.
Then you have to act quickly - the glaze cools down when cooled.
Use a brush to coat the gingerbread with glaze and sprinkle with multicolored sprinkles.
If desired, food coloring can be added to the glaze, then the gingerbread will be multi-colored.
Transfer the gingerbread cookies to a clean sheet of paper and wait until the icing hardens. Glaze not only adds sweetness to gingerbread, but also prevents them from drying out quickly. And since we are preparing Christmas decorations that will hang on the Christmas tree for more than one day, this is very important.