Lay your ornaments out onto a parchment paper lined cookie sheet.Keep rolling out the small scraps of dough and make more ornaments until all of the dough is used.Now using your cookie cutters, cut out the dough into shapes.And move quickly or the dough will stick to it With your embossed rolling pin, use a bit of force as you roll over the dough, pressing the rolling pin down firmly into the dough as you roll it.Then smooth out the dough with one last sweep of the regular rolling pin. Remove the top sheet of parchment paper if you’re using one. If you want to emboss the dough with an embossed rolling pin, now is the step to do that.Tip: If the dough sticks to the rolling pin, I will lay a piece of parchment paper over the dough then roll it out.
Then using a regular rolling pin, roll out the dough to 1/4 inch thickness.Lay out a sheet of parchment paper, and place your disc of dough on top of it.Then flatten it into a circular disk…I like to do this before rolling because it’s much easier to roll the dough when it’s flat. Remove the dough from the mixing bowl and shape it into a ball.Then using a mixer, slowly add the water and mix until everything is fully combined and you end up with a loose ball.In a mixing bowl whisk together the flour, salt and spices.
If they’re not as fragrant as you’d like, try adding a drop of cinnamon essential oil to the backs of the baked ornaments. Sometimes the smell of these may not be as strong as you’d like because either the ground cinnamon or ginger isn’t very fragrant. The downside is that I think they turn more white from the salt by doing it this way. The upside to air drying is that the ornaments won’t puff up. Can I air dry my salt dough ornaments?Ībsolutely, it just takes more time for the ornaments to dry (hours and hours). I also have noticed this happens when the dough is a little more thick…some of the ornaments from the same batch, baked at the same temperature, puffed up and some didn’t…the ones that puffed were a little thicker than the ones that didn’t. This sometimes happens if the oven is too warm. To get rid of this, once the ornaments are cooled, rub them with a little bit of vegetable oil and they will return to their dark colour (see picture above). Why are my gingerbread salt dough ornaments white?Īfter baking you may notice that your ornaments could have a white tinge to them, that’s just the salt that rose to the surface during baking. The side facing down will also likely have little to no white salt tinge. The side that faces down on the cookie sheet will be darker and that’s what you want. Why am I baking my salt dough ornaments upside down? You need to make the hole a little larger than you might think because it will close in a bit as it’s baking. Use a straw or the end of a chopstick to make a hole somewhere on the ornament so it can be hung. I like just sticking them inside the tree where there are gaps.Gingerbread Salt Dough Ornaments Recipe Tips: Making a hole for hanging: You can hot glue or pin some ribbon or twine to the ornaments for easy hanging.Trace the gingerbread pencil pattern with the puffy paint by slowly squeezing the bottle.I have some examples coming up for you below. Draw a gingerbread pattern with a pencil.The star is the easiest to cut out since it only has straight lines. To cut out the rounded shapes on the heart, angel, and snowflake I like using an X-ACTO knife with a sawing motion as shown in my video but be careful not to slip and cut yourself. This part can be a bit difficult depending on how thick the cardboard is and what scissors you are using. If you are doing this with small kids then cut the cardboard out for them. Trace your template onto cardboard with a pencil.Cut out gingerbread Christmas ornament template with a pair of scissors.Print your templates or make your own as l showed you above.
Step-by-step gingerbread Christmas ornament tutorial
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