under the sun of November’s pale light
many magical things

Like cookies that look like cookies yet aren’t really cookies but salt dough. •ᴗ• These were fun to make but a little challenging as far as removing from the mold and obtaining a flawless print. It took a few practice runs.

I found these pretty molds a bit too large for making ornaments, which turn out on the heavy side, but they’re perfect for food photography or other decorative ideas …just make sure to tell your guests before they take a bite. •ᴗ•

Instead of a mold, you may opt for a stamped roller and cookie cutter combination, especially if making these with children. If you’d like to intensify the cinnamon fragrance, use a little more. I still have some smaller ornaments I attempted a few years ago, and they’ve kept their fragrance. Just make sure to store in dry, cool place.

Enjoy creating!

Equipment

wooden cookie molds (or stamped rolling pin if you prefer) available through Wildberries, Ozone and Amazon

Ingredients

60 g all-purpose flour 1/2 cup
150 g salt 1/2 cup
66 g ground cinnamon 1/2 cup
118 mL water 1/2 cup

Instructions

In a mixing bowl combine flour, salt, ground cinnamon.
Slowly pour in boiling water and mix well.
Use hands to incorporate all ingredients and knead into dough. Dough should be pliable but not sticky. If dough is sticky, add another tablespoon or two of hot water. See notes.
Sprinkle inside wooden cookie mold with flour and tap around to cover all nooks.
Press dough into mold scraping off any excess with a knife.
Tap mold once or twice face up on counter, then flip onto parchment paper. Dough should come off easily this way but if not, remove and try again with more flour in mold. See notes.
Let dough cutouts dry out for 2-3 days, flipping once a day.
If you'd like to hang these as ornaments, use a drinking straw to create a hole at top of each cookie.

Notes

Before pressing dough into wooden cookie mold, make sure to lightly dust it with flour. This prevents dough from sticking to mold, ensuring a clean and defined impression.

Sometimes dough may also need a little more flour so that it’s not as sticky. After a couple of times you’ll see what works.

After holiday season, store gingerbread ornaments in cool, dry place to ensure they remain in good condition for future use.

For a simpler process, especially if you’re making these with children, you may opt for a stamped rolling pin and cookie cutter combination.

No-Bake Cinnamon Salt Dough Ornaments