Every year I make a new set of homemade ornaments. Salt dough ornaments are easier to make than cookies (they don’t have to taste good at the end, ha!) and this year I added a few new ingredients to the salt dough recipe I’ve made in the past.
We were snowed in over the weekend and I found all of these ingredients in my pantry. I added cinnamon & maple ginger tea to the salt dough recipe and the ornaments have the most amazing smell! You could easily decorate them with paint, but I chose to keep these simple. Scroll down for the recipe and step by step instructions. Use ribbon or twine to hang.
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Cinnamon & Maple Ginger Salt Dough Ornaments
1 cup all purpose flour
1/2 cup salt
2 tablespoons cinnamon
3/4 cup warm maple ginger tea
Cookie cutters (similar to this vintage star and a mason jar lid)
1 cup warm maple ginger tea
Thin ribbon or twine
Mix salt, flour, and cinnamon together in bowl. Microwave 3/4 cup water until hot, then steep a a maple ginger tea bag in hot water for 5 minutes. Pour tea into flour mixture and stir. Cool dough for 15 minutes in refrigerator.
Preheat oven to 200 degrees F. Roll out dough with a rolling pin. If dough is sticky add extra flour until its workable. Use cookie cutters to cut shapes out of dough (I cut 12 ornaments from the dough). Use a straw to make a hole at the top of each ornament. Gently transfer ornaments to a floured cookie sheet.
Bake for 1 hour, then gently flip ornaments and bake an additional hour. After ornaments are finished baking, steep a cup of hot water with 2 maple ginger tea bags. Use a paint brush to coat the finished side of the ornaments with tea. This brings out the brown color and makes them smell amazing! Dry for 15 minutes, then string with thin ribbon or twine.
Mix 1/2 cup salt and 1 cup flour together.
2. Stir in 2 tablespoons cinnamon to dry flour/salt mixture.
3. Microwave 3/4 cup water until hot, then steep a maple ginger tea bag in hot water for 5 minutes. Pour tea into flour mixture and stir.
4. Cool dough for 15 minutes in refrigerator, then roll out on floured surface with a rolling pin. If dough is sticky add extra flour until it is workable.
5. Preheat oven to 200 degrees F. Use cookie cutters to cut shapes out of dough. I cut 12 ornaments from the dough.
6. Use a straw to make a hole at the top of each ornament.
Tip: If the dough looses shape when you transfer to a cookie sheet, use a spatula to carefully scoop ornament onto floured cookie sheet.
7. Bake for 1 hour at 200 degrees F, then gently flip ornaments and bake an additional hour. Total baking time: 2 hours.
8. After baking the ornaments, steep a cup of hot water with 2 maple ginger tea bags. Use a small brush to coat the finished side of the ornaments with tea. This brings out the brown color and adds to their amazing smell!
9. Air dry for 15 minutes, then string with thin ribbon or twine. Hang and enjoy!
These ornaments are such a fun twist to traditional salt dough ornaments. The cinnamon and maple ginger tea adds a fun seasonal smell and rustic brown color. Leave them simple and string with ribbon, or paint them!
Cinnamon salt dough is a fun afternoon project and all the ingredients can be found in the pantry. If you don’t have maple ginger tea on hand, try using a cinnamon apple tea or winter tea blend.
Let me know if you decide to make these ornaments! They are such a fun holiday tradition and you can reuse them each year! Just be sure to wrap them in a little tissue before storing for the year.