Gingerbread Cookie Ornaments


  • Prep Time20 mins
  • Total Time1 hr 30 mins
  • Makes95 Cookies
Gingerbread Cookie Ornaments
Chatelaine Triple Tested

With a little royal icing and some holiday spirit, these gingerbread cookies make festive tree ornaments—if you can manage not to eat them. 


  • 3 cups all-purpose flour

  • 4 tsp ground ginger

  • 1 tbsp cinnamon

  • 1/2 tsp allspice

  • 1/2 tsp salt

  • 1/2 tsp baking soda

  • 3/4 cup unsalted butter, melted

  • 3/4 cup lightly packed brown sugar

  • 1 egg

  • 1/2 cup fancy molasses

Royal icing

  • 3 egg whites

  • 1/4 tsp vinegar

  • 5 cups sifted icing sugar

  • 2 to 4 tbsp cold water


  • STIR 2 cups flour with ginger, cinnamon, allspice, salt and baking soda in a large bowl. Make a well in centre.

  • BEAT butter with brown sugar in a bowl, using an electric mixer on medium, for 2 min. Beat in egg and molasses. Pour molasses mixture into flour mixture. Stir until all flour is incorporated. Stir in remaining flour, 1/4 cup at a time, until dough is no longer sticky but still soft. Divide dough into 4 portions. Form into discs. Wrap in plastic wrap. Refrigerate until chilled, at least 30 min or up to 1 week, or freeze up to 1 month.

  • PREHEAT oven to 350F. Line 2 baking sheets with parchment, or spray with cooking spray.Let chilled dough sit for 5 min before rolling out. (It will be easier to roll.) Roll out 1 disc of dough on a floured surface until 1/8 in. thick. Cut into shapes using cookie cutters. If making ornaments, pierce a hole near the top of each cookie with a wooden skewer. Transfer to prepared baking sheets.

  • BAKE in centre of oven until deep brown around edges and firm to the touch, about 7 min. Larger cut-outs may require more baking time. Repeat with remaining dough. Transfer cookies to racks to cool. Cool sheets slightly before the next batch. Store in an airtight container up to 1 month.

  • ROYAL ICING Beat 3 egg whites with 1/4 tsp vinegar in a large bowl using an electric mixer, until foamy. Add 5 cups sifted icing sugar until combined. Beat on high until dense and thick, but foamy, 3 to 7 min. Stir in 2 to 4 tbsp cold water to thin the icing. Transfer to a piping bag fitted with a very small plain tip to decorate cooled cookies.

  • HANG Thread thin ribbon or string through holes and hang cookies on tree.

Watch how to decorate with royal icing

Nutrition (per serving)

Calories 40, Protein 1g, Carbohydrates 6g, Fat 2g, Sodium 21mg.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"