Get ready for a truly magical holiday activity! This Christmas cookie ornament recipe lets you create stunning edible decorations for your tree. These charming cookies serve a dual purpose: they are delicious treats and beautiful, homemade ornaments. You’ll love the joy of making and displaying them, adding a personal touch to your festive decor. Our easy-to-follow guide covers everything from baking the perfect cookie base to mastering beautiful royal icing designs, ensuring your creations are both delightful and decorative.
Why You’ll Love This Christmas Cookie Ornament Recipe
This delightful Christmas cookie ornament recipe offers so much more than just a sweet treat.
- It’s a fantastic, easy, and fun holiday activity for all ages to enjoy together.
- You create edible decor, meaning zero waste after the festivities are over.
- You can customize designs endlessly, adding personal flair to each unique ornament.
- These cookies are perfect for thoughtful gifting or simply creating a festive display.
- Adding homemade charm to your Christmas tree truly makes the season special and memorable.
Ingredients
Gathering the right ingredients is the first step to a delightful christmas cookie ornament recipe. This list ensures you have everything needed for sturdy, delicious cookies and beautiful, vibrant icing.
- For the Sugar Cookies:
- 3 cups (360g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (226g) unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- For the Royal Icing:
- 4 cups (480g) powdered sugar, sifted
- 3 tbsp meringue powder
- ½ cup (120ml) warm water, plus more as needed
- 1 tsp light corn syrup (optional, for added shine and elasticity)
- Gel paste food coloring (recommended: white, teal, red, pink)
Notes & Substitutions
For the cookie base, classic sugar cookie dough provides a sturdy foundation that holds its shape. You can also use other suitable doughs like gingerbread or shortbread for different flavors and textures. When it comes to icing alternatives, while royal icing is ideal for hard, decorative finishes, a simple powdered sugar glaze or even thinned buttercream can work for simpler designs. Always use gel food coloring over liquid varieties; gel provides much more vibrant colors without thinning the icing consistency too much, which is crucial for detailed work.
Equipment
Having the right tools makes crafting your edible Christmas ornaments smooth and enjoyable.
- Large baking sheets
- Parchment paper
- Multiple mixing bowls
- Stand mixer or hand mixer (for efficiency)
- Rolling pin (adjustable for even thickness)
- 3-inch round cookie cutter (or other holiday shapes)
- Small straw or skewer (for making hanging holes)
- Tipless decorating bags (for precise icing)
- Scribe tool or toothpick (for detailing)
- Wire cooling rack
- Festive string or ribbon (for hanging)
Instructions
Creating this Christmas cookie ornament recipe is a fun, step-by-step process. Follow these instructions carefully for perfect results.
Make the Cookie Dough
In a large bowl, cream together the softened butter and granulated sugar with your mixer until the mixture is light and fluffy. Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Form the dough into two flattened discs, wrap each tightly in plastic wrap, and chill them in the refrigerator for at least one hour, or ideally overnight. Chilling prevents the cookies from spreading.
Roll and Cut Cookies
On a lightly floured surface, roll out one disc of chilled dough to about a ¼-inch thickness. Use a 3-inch round cookie cutter to cut out your shapes. With a small straw or skewer, carefully create a hanging hole near the top of each cookie. Make sure the hole is large enough for your ribbon. Carefully transfer the cut cookie shapes to baking sheets lined with parchment paper. Arrange them about an inch apart. Chill the cut cookies on the baking sheets in the refrigerator for another 15 minutes before baking. This extra chill helps them hold their shape perfectly for your Christmas cookie ornament recipe.
Bake the Cookies
Preheat your oven to 350°F (175°C). Bake the chilled cookies for 8-12 minutes, or until the edges are lightly golden brown. Baking time will vary based on your oven and cookie thickness. Keep a close eye on them to prevent over-browning. Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, gently transfer them to a wire cooling rack to cool completely. Ensure the cookies are entirely cool before attempting to decorate them.
Prepare Royal Icing
In a clean, dry bowl, combine the sifted powdered sugar and meringue powder. Slowly add the warm water, starting with ½ cup, and beat on medium-high speed using a stand mixer with the whisk attachment (or a hand mixer) for 5-7 minutes, until stiff peaks form. If using, add the light corn syrup for extra shine. Divide the stiff icing into several separate bowls. For outlining and detailed work, keep a portion thick. For flooding, thin out another portion by adding water, a few drops at a time, until it reaches a “15-20 second count” consistency (when a line drawn through it disappears in 15-20 seconds). As explained by Lilaloa, a well-known cookie decorating blog, medium royal icing is often referred to as ’15-second consistency’ and is versatile for both outlining and filling. Color each portion of icing using gel paste food coloring; remember, a little goes a long way. Transfer the prepared icings into tipless decorating bags, securing the tops.
Decorate the Cookies
Begin decorating your edible Christmas cookie ornament recipe by outlining each cookie with white icing using a small opening in your decorating bag. Immediately flood the outlined area with the thinner white icing. While the flood icing is still wet, pipe simple wet-on-wet designs using contrasting colored icings—think dots, swirls, or small stars. Use a scribe tool or a toothpick to gently pull and swirl the colors for intricate patterns. Allow this initial layer of icing to partially dry for about 30 minutes. Once partially set, you can add piped borders, intricate details, or lettering using the thicker icing. Let all decorated cookies dry completely at room temperature for 8-12 hours, or ideally overnight, before handling or packaging. This step is crucial for perfecting your Christmas cookie ornament recipe.
Add Hanging String
Once your decorated cookies are completely dry and the royal icing has hardened, it’s time for the final touch for your Christmas cookie ornament recipe. Cut festive string or ribbon into 8-10 inch lengths. Carefully thread one end of the string through the baked hole at the top of each cookie. Bring the ends together and tie a secure knot at the top to form a loop. These loops will allow your beautiful creations to hang securely on your Christmas tree. Your edible ornaments are now ready to be displayed and enjoyed!
Pro Tips & Troubleshooting
Pro Tips
- Achieve perfect royal icing consistency: Practice on parchment paper first. It should flow smoothly but hold its shape.
- Prevent air bubbles in icing: Gently tap your filled decorating bags on the counter to release trapped air.
- Work quickly for wet-on-wet designs: The flood icing must still be wet for the colors to blend seamlessly.
- Ensure proper drying environment: A dry, room-temperature area is best. Avoid humidity, which can prevent icing from hardening.
- Experiment with colors and patterns: Don’t be afraid to try new combinations for your edible Christmas cookie ornaments.
Troubleshooting
- Cookies spreading too much: Ensure dough is thoroughly chilled before rolling and baking. Use proper flour measurements.
- Icing colors bleeding: Make sure the flood layer is completely dry before piping contrasting details on top. High humidity can also cause bleeding.
- Holes closing during baking: Make the holes slightly larger than desired before baking. Re-poke them gently with a skewer immediately after removing from the oven while cookies are still warm and pliable.
- Cracked or sticky royal icing: This is often due to high humidity, insufficient drying time, or incorrect icing consistency. Ensure your icing is beaten to stiff peaks and allowed to dry completely.
Serving, Storage & Variations
These edible Christmas cookie ornaments are as versatile as they are delicious, perfect for many holiday uses.
Serving Suggestions
- Display on Christmas tree or garland: The primary purpose! Hang them proudly for a beautiful, edible decoration.
- Use as festive place settings: Each guest gets a personalized, delicious treat at your holiday meal.
- Gift individually wrapped: Package them in clear bags with a tag for thoughtful, homemade presents.
Storage Instructions
Store decorated cookies at room temperature in an airtight container once the icing is completely dry. Layer them gently with parchment paper to prevent sticking. They will remain edible and delicious for up to two weeks. For long-term display only (and not for eating), you can spray them with a clear, food-safe sealant, though this negates their edible nature. Always emphasize their delicious, fresh taste first.
Flavor & Design Variations
- Flavor: Experiment with the cookie dough! Try a warm gingerbread cookie, a bright lemon sugar cookie, or an almond-flavored base for a unique twist.
- Decorations: Enhance your designs with edible glitter, metallic edible paints for a sophisticated touch, or edible markers for fine details.
- Themes: Beyond traditional rounds, use cookie cutters in snowflake, candy cane, Santa, or reindeer shapes to expand your festive repertoire.
Nutrition
Making this Christmas cookie ornament recipe results in a delightful homemade treat. While specific nutritional values can vary based on exact ingredients and portion sizes, these cookies are primarily a source of carbohydrates and sugars, with some fats from butter. They are meant to be an occasional indulgence, adding sweetness and joy to your holiday celebrations. Enjoy them in moderation as part of your festive spread.
| Nutrient | Value (approx. per cookie) |
|---|---|
| Calories | 180-220 |
| Total Fat | 8-12g |
| Saturated Fat | 5-7g |
| Carbohydrates | 25-35g |
| Sugars | 15-20g |
| Protein | 2-3g |
FAQ
- Can you eat these cookie ornaments? Yes, absolutely! These are designed to be both decorations and delicious treats for your holiday table.
- How long do Christmas cookie ornaments last? They remain fresh and edible for 1-2 weeks when stored properly in an airtight container at room temperature. For display, they can last longer.
- What kind of cookie dough is best? Sturdy doughs like sugar cookie, shortbread, or gingerbread work exceptionally well as they hold their shape during baking and decorating.
- How do you prevent the hanging hole from closing? Make the hole slightly larger than needed with a straw before baking. You can also re-poke it gently right after baking while the cookies are still warm.
- Can I use royal icing from a mix? Yes, certainly! Follow the package directions for preparing the mix, adjusting the water to achieve the correct consistencies for outlining and flooding.
- How to safely hang cookies on a tree? Use sturdy ribbon or twine to thread through the holes and tie a secure knot. Hang them on stronger branches, avoiding placing them near heat sources or direct sunlight.
Conclusion
Creating your own edible Christmas cookie ornament recipe is a truly rewarding holiday tradition. You’re not just baking; you’re crafting edible art that brings warmth, charm, and deliciousness to your festive season. From mixing the dough to intricately decorating each piece, this recipe offers a wonderful opportunity for creativity and family fun. So gather your ingredients, clear your schedule, and embrace the joy of making these delightful Christmas cookie ornaments. Happy baking and happy holidays!
