Previous Post Next Post


Brought to you by

Christmas Crafts: Gingerbread Tree Ornaments

By JulieVR |

Looking for some festive crafts to keep the kids occupied during the last week before Christmas? Bake up some joy in the form of crisp, mildly spiced cookies they can measure, stir, roll, cut and bake themselves. To hang them on your tree, cut a hole near the top with the end of a straw before baking. Once cooled, loop a ribbon through and tie them onto packages (write the recipient’s name in icing), filled jars or straight on the tree, to nibble off on Christmas morning.

Mildly Spiced Gingerbread Cookies

Adapted from Bon Appétit, December 1995

1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup light molasses
1 large egg
2 3/4 cups all purpose flour
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. ground allspice
1/4 tsp. salt

In a large bowl, beat butter and sugar until fluffy. Beat in molasses, then egg. (Don’t worry if it looks separated – it will work out.) In a medium bowl, stir together the flour, cinnamon, ginger, baking soda, allspice and salt.

Add the dry ingredients to the butter mixture and beat on low speed or stir by hand until you have a soft dough.
Divide dough into thirds. Gather each third into ball; flatten into disks, wrap each disk in plastic and refrigerate until firm, about 2 hours, or for up to 2 days.

When ready to bake, preheat the oven to 350°F. On a floured work surface, roll one disk of dough at a time out tabout 1/4-inch thick, cut into desired shapes and transfer to ungreased baking sheets, spacing 1/2 inch apart. If you like, cut a hole close to the top of each cookie with the end of a straw.

Bake for 12-15 minutes, until golden around the edges. Transfer to a wire rack to cool using a thin spatula. Makes about 4 dozen cookies.

More on Babble

About JulieVR



Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on and other Babble media platforms. Learn More.

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post