Dough Ornament Recipes

SALT DOUGH ORNAMENT RECIPE

Steps:

• Preheat your oven to 200 degrees Fahrenheit. Important: Check what temperature your oven setting is. If your oven temperature is Celsius you will need to bake at a much lower temperature (the lowest setting is usually a good one to start with). Adults will need to do the baking part, but kids can help decorate!
• Combine your flour, salt and water and mix well. Knead for 10 minutes. If your dough is too dry, add a little bit more water. If it's too sticky, add a little bit of flour. It will help to place flour down on your surface when kneading and on your hands.Keep kneading until the dough becomes really smooth. This takes about 10 minutes.
• Once you're done kneading, roll out the dough to about 1/2 cm thickness. The thinner you make the ornaments, the better they will thoroughly bake and dry through. If you make them too thick they will take too long to dry.
• Using your Christmas cookie cutters, cut out different shapes for your salt dough ornaments.
• Using a straw, make a hole in the top of the ornament for where you would like the twine to hang.
• For a faster baking process, we like to let the dough air dry for a day. Bake for 1-2 hours. If your ornaments are not completely dried through when you pull them out put back in for another hour. The baking time will vary greatly depending on the size and thickness of your ornaments. Larger ornaments will take longer whereas smaller ornaments will take less time.Make sure to flip them when air drying or baking so that the bottoms of the ornaments dry also.
• Once cool and completely dried, paint with non-toxic acrylic paint. We used white for the snowflake, red for the mitten, green for the Christmas tree and gold for the bell.
• Before adding the glitter, you'll need to seal the ornaments. This will help them keep longer. Make sure your ornaments are completely dried through before sealing. Spray with a clear glaze spray (adults only) or finish with mod podge.
• Now add clear glue on top of your ornament and shake glitter on top until you fill the ornament with glitter.

ORNAMENT DOUGH

Steps:

• Slowly add water to flour. Mix in salt and optional ingredients.
• Knead with hands about 3 minutes.
• Roll out dough 1/2 to 1 inch thick depending on your craft project in mind.
• Cut out whatever shapes you want. Bake 300°F for 25 minutes on each side, or until hardened. Be sure to punch a tiny hole at the top of ornament before baking.
• When time is up, let cool at room temperature, then decorate with paints, glitters, etc.

DOUGH ORNAMENT RECIPE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix flour and salt well. Gradually add water, stirring with a large spoon. Finish mixing with hands. Knead until soft and pliable.
• Roll out on floured surface about 1/8 inch thick. Cut shapes with cookie cutters. Place on cookie sheets. With a toothpick make a hole in the top of the ornament for threading string. Bake at 325 degrees F (165 degrees C) until hard, about 1 hour. Decorate with paint and varnish to preserve.

SALT DOUGH ORNAMENTS

Steps:

• Whisk the salt and flour together in a large bowl.
• Gradually stir in the water. When the dough has just combined, turn it onto a floured surface and gently knead until it's pliable and smooth.
• Roll it out to about 1/4" thick and cut out shapes with cookie cutters. Punch a hole at the top of the shapes and lay out on an ungreased cookie sheet.
• Bake at 250 for 2 hours. Let the "cookies" cool completely and then decorate with paint and glitter.

HOW TO MAKE CINNAMON ORNAMENTS

Steps:

• In medium bowl, combine cinnamon, cloves and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hands for 2 to 3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide dough into 4 portions. Roll out each portion to 1/4-inch thickness. Cut dough with 2-inch cookie cutters of desired shapes.
• Using drinking straw or toothpick, make small hole in top of each ornament. Place cutouts on wire racks; allow to dry at room temperature for several days.** Insert ribbon through hole in each ornament; tie with knot or bow. DO NOT EAT.

SALT DOUGH RECIPE FOR ORNAMENTS, HANDPRINTS, AND CRAFTING

Steps:

• In a large bowl, whisk together the flour and salt. Slowly stream in the water while stirring until it comes together. Finish mixing together with hands. Knead until dough is soft, about five minutes.
• Preheat oven to 300°F. Place half of the dough between two large pieces of parchment paper. Roll out until 1/8" thick. Remove the top sheet of parchment.
• Using cookie cutters, cut shapes (leaving them on the parchment). Peel away the excess dough. Transfer the parchment with shapes to a baking sheet.
• Using a straw or toothpick, poke a hole for ribbon or an ornament hanger. Bake in preheated oven for 1 hour, or until hard.
• Once cooled, decorate using glitter and paint. To make sure the ornaments last a long time (I have one from 30 years ago!), spray with a light coat of polyurethane spray. Thread on a ribbon and hang on tree.

ORNAMENT DOUGH

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine the flour, salt and water; mix well and knead for 10 minutes. Roll out on a lightly floured surface.
• Cut into desired shapes and make holes for hanging. Bake for 30 minutes; allow to cool.
• Decorate with poster paints or tube paints. Allow to dry and spray with clear polyurethane on both sides to preserve. Use ribbon or yarn pieces to hang.