DIY Christmas tree cookie ornaments – ideas and recipes
DIY Christmas tree cookie ornaments are the favorite of children and adults. They are fun to make, decorate and… eat! We have some great ideas for you and will give you Christmas cookie recipes to make your holiday activities with children even more fun!
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Gingerbread cookies are great for baking with children. It will be a wonderful Christmas gift for relatives and friends. Gingerbread men are a traditional treat in many countries. Such pastries will fill the house with a delicious aroma and will become an adornment not only of the festive table, but also for the Christmas tree. You do not need to look for more holiday activity for kids ideas. Just choose a recipe, write it down and start your Christmas baking!
DIY Gingerbread tree ornaments recipe
3 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground ginger
¾ teaspoon baking soda
¾ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
¾ cup unsalted butter, softened to room temperature
½ cup packed brown sugar
1 large egg
½ cup molasses
1 ½ teaspoons vanilla extract
(optional) zest of one small orange
In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Set aside.
With a mixer, beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in eggs, molasses and vanilla, and beat on medium speed until combined.
Reduce mixer speed to low, and gradually add the flour mixture until just combined.
Divide the dough into two and flatten it. Wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.
Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper.
Place the dough on a lightly-floured surface. Roll the dough evenly until it is approximately 1/8-inch (0,3 cm) thick.
Use cookie cutters to cut out your desired shapes and transfer to parchment-covered baking sheets.
Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top.
Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
Once the cookies are cool, decorate them as desired.
Stained glass cookie as Christmas tree ornaments
1 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1/3 teaspoon salt
2 1/2 cups flour
15 small hard candies for cookie center, crushed
Cream the butter, gradually adding the sugar. Use an electric mixer at medium-high speed. Beat in the egg until incorporated, add in the vanilla extract and salt.
Add the flour into the creamed ingredients, about one third at a time, until evenly blended.
Divide the dough in half. Flatten each portion and seal in plastic wrap. Refrigerate overnight.
Preheat the oven to 350°F/180°C. Cover a baking sheet with aluminum foil and lightly coat the foil with cooking spray.
Roll the dough to a 1/4-inch (0,5cm) thickness between 2 sheets of waxed paper lightly dusted with flour. Remove the top sheet.
Cut out the cookies with a large cookie cutter. Use the pointy end of a small icing nozzle to cut out a hole just below the top of each cookie.
Use a lightly floured spatula to transfer the shapes to the baking sheet, leaving about an inch (2,5 cm) between cookies.
Remove the centers of the cookies with a smaller cookie cutter.
Place a pinch of crushed hard candy into the center of each cookie and bake until the cookies start to brown lightly around the edges and the candy is melted, about 8 to 10 minutes.
Let the cookies cool on the baking sheet for 5 minutes and transfer them to wire racks to cool completely.
Edible Christmas tree ornament ideas – Butter cookies
1 cup butter, softened
1 cup sugar
1 large egg
2 tablespoons milk
1 ½ teaspoons almond extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
Combine 1 cup butter and sugar in bowl and beat at medium speed until creamy. Add egg, milk and almond extract. Continue beating until well mixed. Add flour and baking powder. Beat at low speed until well mixed.
Divide dough in half, flatten slightly and wrap in plastic wrap. Refrigerate at least 2-3 hours until firm.
Heat oven to 400°F/200°C.
Roll out dough on lightly floured surface to 1/8-inch (0,3 cm) thickness. Cut out the cookies with Christmas cookie cutters. Place 1 inch (2.5cm) apart onto ungreased cookie sheets.
Bake 6-8 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets and transfer to cooling rack. Cool completely.
You can use anything to decorate your cookies. Usually, gingerbread cookies are decorated with Royal Icing, but if you cannot find it in the stores you can make it on your own.
Mix 2½ cups confectioners’ sugar and 2 tablespoons of meringue powder.
Add 3 tablespoons plus 2 teaspoons of warm water
Beat with an electric mixer on low speed until icing has thickened and forms soft peaks.
You can add dye the icing in red, green, blue or other food color. For decorations you can use edible glitter, mini marshmallows, shredded coconut, decorator sugars, etc.