Glittered Gingerbread Christmas Tree Ornaments.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons ground ginger
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/2 cup dark brown sugar
- 1/3 cup molasses
- 6-7 star or snowflake cookies cutters, in multiple sizes, from large to small
- glitter
- jewelry wire + wire cutter
- jingle bells
- ribbon
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Instructions
- 1. Line two cookie sheets with parchment paper. In a small bowl combine the flour, ginger, and cinnamon.
- 2. In a large bowl, using an electric mixer, cream together the butter and brown sugar, beating until light and fluffy. Add the molasses and beat until combined. Gradually mix in the dry ingredients until no streaks are showing in the dough. If the dough feels dry, add 1 tablespoon water.
- 3. Divide the dough in half. On a floured surface, roll the dough out to a 1/4 inch thickness. Cut out 5 large snowflakes, then repeat with the remaining sizes (working from large to small to complete the tree). Transfer the cookies to the prepared baking sheets.
- 4. Using the remaining dough, roll out 30 small balls (about the size of a small marble) and place around the cut snowflakes on the baking sheet.
- 5. Using a drinking straw or skewer, poke holes into the center of each cookie. Do this with the small balls too. Cover the baking sheets and place them in the freezer to chill for 10-15 minutes.
- 6. Preheat the oven to 350 degrees F. Bake the shaped cookies for 10-12 minutes, until set. Cool on a cookie sheet. Lightly sprinkle the cookies with glitter.
- 7. Cut 5 (8-inch-long) pieces of wire. Thread 1 jingle bell on the bottom, twisting the wire to secure. Starting with the largest snowflake, thread the snowflakes on the wire working from large to small. In between each snowflake thread a ball to separate the snowflakes. At the top of the tree, make a loop with the wire, twisting the wire to secure (see above photo). Thread the ribbon through the loop. Use ornaments as desired. If stored well, these will keep indefinitely, just be gentle when handling them so the cookies don’t break.
Source
Original recipe: View Original