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Edible Cookie Christmas Ornaments: Homemade Tree Decorations are Yummy Fun

Published by Renae Fugah

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Christmas ornaments come in all shapes, sizes and colors. Out of all of the popular tree decorations available, Christmas ornaments are the ones that are never left off. Edible ornaments are a fun variation on the ever-present traditional Christmas ornaments. Adding strings of popcorn or candy canes to a Christmas tree is pretty simple. Cookie ornaments require a little bit more time and know-how, but they are nevertheless an easy way to add a personal touch to your tree. Following are some simple instructions about how to make cookie Christmas ornaments.

What You Will Need

  • A Rolled Cookie DoughDrop cookies are not sturdy enough to use as Christmas ornaments. Using a rolled dough will also allow you to cut your favorite shapes. I recommend gingerbread, but sugar cookies will also work.
  • Christmas Cookie Cutters
  • A plastic straw
  • Icing (recipe follows)
  • Food Coloring
  • Colored String

Making Cookie Christmas Ornaments

  1. Roll the cookie dough 1/4″ – 3/8″ thick. The recipe will probably ask you to roll the dough thinner than this, but the extra thickness will ensure sturdy, quality cookie ornaments.
  2. Cut desired shapes and place them 1″ – 2″ apart on a cookie sheet. Use a straw to punch a hole at the top of each of the edible ornaments. This is where you will tie string.
  3. Bake at 350 degrees for about 8 minutes. You are looking for the cookies to be set, but not browned.
  4. Cool the cookies thoroughly. You may wait overnight to ensure that the cookie ornaments are ready to be decorated.
  5. Make the icing, divide it and add your preferred dyes. Be sure to keep each dish of icing covered with a damp cloth so that it doesn’t dry out. If it does become too stiff, add a 1/4 tsp of water at a time until it is of the desired consistency again.
  6. Decorate your edible Christmas ornaments! You may use pastry bags, or just a spreading spatula.
  7. Wait at least 4 hours for the icing to dry, then tie string and hang your ornaments.

These Christmas ornaments can be saved year to year, or they can be eaten after the tree is taken down this year.

Icing Recipe

  • 2 egg whites
  • 4 C powdered sugar
  • 1/2 tsp vanilla or peppermint extract
  • water

Heat egg whites, stirring constantly, until they reach 160 degrees. Transfer to a mixer bowl and beat until stiff peaks form. While stirring, gradually add powdered sugar. Add vanilla. Add water 1/2 tsp at a time until desired consistency is reached. If icing is too thin, add more sugar.

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