Gingerbread Tree Decorations!

Decorated Gingerbread Decorations

I can’t believe it’s nearly Christmas already! I SWEAR it was only January not too long ago. I don’t mind though, I’m feeling surprisingly festive this year. So much so I even made some of my own tree decorations – and you can too with this super simple recipe from Mary Cadogan!

This is what you will need to make LOADS of decorations! (At least 40-50)

  • 175g Dark Muscovado Sugar
  • 85g Golden Syrup
  • 100g Butter
  • 3tsp Ground Ginger
  • 1tsp Ground Cinnamon
  • 350g Plain Flour
  • 1tsp Bicarbonated Soda
  • 1 Egg

To Decorate

  • 100g White Chocolate
  • Ribbon To Hang


  • 2 tbsp Icing Sugar
  • Food Gel Colouring
  • Water
  • Ribbon To Hang

Butter MixtureFirst, put the sugar, golden syrup and butter in a saucepan and heat gently until melted.

Flour & Spice MixtureIn a large bowl, sift in the flour, the ginger & the cinnamon. Dissolve the bicarbonated soda in 1 tsp of cold water.

Make a well in the middle then add the butter mix, the bicarbonated soda and the egg – Then mix well until a dough forms.

Cover the top of the dough in cling film and put in the fridge for about an hour so it firms up.

Gingerbread DoughPreheat your oven to 190°C/Fan 170°C.

When the dough is cold and firm – take out the fridge and knead on a lightly floured surface for a few minutes until it’s malleable.


At this point – you can wrap the dough in cling film and store in an air tight container in the fridge for 1-2 weeks.

Next, roll out half the dough to about 2-3mm thick. Then, using Christmas cutters of your choosing – cut out shapes and place them on a baking sheet. (They will not spread a lot but they do spread a little so don’t place them right next to each other.)

Use a straw to cut out holes near the top.

Ready to Bake!

Bake in the middle of the oven for about 6-8 minutes. Keep an eye on your first batch though as all ovens vary. They are cooked when they are a dark golden colour

As soon as they come out the oven – if any holes have closed up slightly, use a cocktail stick to make them larger again. Then transfer to a wire rack to cool/harden completely before decorating.


When it comes to decorating – you can be as creative as you like! I have now made two batches of these.

The first time I melted 100g of white chocolate in a glass bowl over a pan of barely simmering water. Then transferred the melted chocolate to a piping bag and snipped a tiny hole from the end. Next I carefully created patterns over the biscuits and stuck coloured sugar balls and chocolate balls into it. I then left them for a few hours to set completely.

The second batch I made – I put 2 tbsp icing sugar into a bowl and gradually added very small amounts of water until I got the consistency I wanted. (Not too runny but still pipe-able.) Next I added in some food colouring gel and transferred the icing to a piping bag. As before, I snipped a tiny hole in the end but did a less complicated/time consuming zig-zag pattern across all of them which I thought looked simple yet very effective!

Decorating with IcingIcing dries quicker than chocolate so they only needed to set for about 30 minutes.

Lastly – get some ribbon and make loops to thread through the holes so you can hang them on your tree!

Once hung on the tree – they will be edible for about a week but will remain as fantastic decorations long after.

Gingerbread Tree DecorationsI love how simple these are to make and how much fun you can have decorating them!

Although, the best thing about them is when you open the door to the room your tree is in and you get a waft of ginger biscuit. It literally makes your house smell of Christmas! So warming and cosy : )

I absolutely loved making these and I think you should all get yourself into the Christmas spirit by making them too!

Go on, personalise your tree!

Miss KitchenMason


6 comments on “Gingerbread Tree Decorations!

  1. We could never put edible decorations on our Christmas tree. Our two big dogs would jump up to eat them and knock the entire tree over!

  2. Haha! I wouldn’t bother risking it to be honest! That sounds too much like hard work : )

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