Nothing screams the holidays quite like gingerbread houses. But why limit the fun to just one big house? With this DIY gingerbread house ornament recipe, you can create a whole village of adorable cookie decorations. Plus, it’s a great activity to do with kids or friends!
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- Assorted candy decorations (miniature candy canes, gumdrops, sprinkles, etc.)
- Ribbon or string for hanging
Instructions:
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the molasses and egg.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually stir the dry ingredients into the wet mixture until a dough forms.
- Roll out the dough on a floured surface to about 1/4-inch thickness. Use a gingerbread house cookie cutter to cut out the shapes for the ornaments.
- Bake the ornaments on a parchment-lined baking sheet at 350°F for 10-12 minutes, or until lightly browned around the edges.
- Let the ornaments cool completely, then decorate them with candy and other decorations using icing as glue. Allow the icing to dry completely before hanging the ornaments with ribbon or string.
Nutritional Information:
Serving Size: 1 ornament
Calories: 120
Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 90mg
Carbohydrates: 18g
Fiber: 0g
Sugar: 8g
Protein: 1g
Cooking Time:
Prep Time: 30 minutes
Cook Time: 10-12 minutes per batch
Total Time: 1 hour
Equipment:
- Large mixing bowl
- Whisk
- Rolling pin
- Gingerbread house cookie cutter
- Parchment paper
- Baking sheet
- Candy decorations
- Icing
- Ribbon or string
Serving Suggestions:
Hang the gingerbread house ornaments on your Christmas tree, use them as gift toppers, or display them in a festive bowl as a holiday decoration.
Variations:
Get creative with your decorating! Use different candy decorations, experiment with different icing designs, or even try painting the ornaments with edible food coloring.
Substitutions:
If you don’t have molasses, you can substitute honey or corn syrup. You can also use whole wheat flour instead of all-purpose flour for a healthier twist.
Storage:
The gingerbread house ornaments can be stored in an airtight container at room temperature for up to two weeks.
Tips:
- Chill the dough in the refrigerator for at least 30 minutes before rolling it out to make it easier to work with.
- Use a toothpick or small paintbrush to apply the icing for more precision.
- Make sure the ornaments are completely cool and dry before hanging them to avoid any icing drips.
Notes:
This recipe makes about 12-15 ornaments, depending on the size of your cookie cutter.
Frequently Asked Questions:
Can I freeze the dough?
Yes, you can freeze the dough for up to three months. Just wrap it tightly in plastic wrap and thaw it in the refrigerator before using.
Can I use royal icing instead of regular icing?
Yes, royal icing works great for gingerbread houses and ornaments because it dries hard and holds up well. You can make your own royal icing by whisking together egg whites and powdered sugar until stiff peaks form.
Can I use pre-made gingerbread house kits instead of making the dough from scratch?
Yes, you can use pre-made kits if you’re short on time or don’t feel like making the dough from scratch. Just follow the instructions on the kit and use the pieces to create ornaments instead of a full-sized house.
Personal Thoughts:
As someone who loves all things gingerbread, I had a blast making these DIY gingerbread house ornaments. The dough was easy to work with and the decorating possibilities are endless. Plus, it’s a great way to get in the holiday spirit and make some memories with loved ones. I highly recommend giving this recipe a try!