All popular dough recipes for making Christmas Ornaments in one place for you. Have fun crafting ornaments!
Most “dough art” projects are made from baker’s clay – it can be cut, shaped, stamped, forced through a cookie or garlic press, and it rarely cracks while drying. It is the dough of choice for ornaments. Be prepared for a small amount of puffing and distortion during the baking process; each piece will be slightly different from every other one. By decreasing or increasing baking time, uncolored pieces can range from pale ivory to deep brown.
When the baked piece is cool, paint with acrylics as desired. Brush or spray on a finishing coat of polyurethane to seal and protect piece.
- 4 cups white flour
- 1 cup salt
- 1 1/2 cups water
- Paste food coloring (optional)
Mix flour and salt in bowl until well blended and smooth. Add 1/2 cup of water and continue to mix for a few minutes. Slowly add remaining water while turning the dough in the bowl. Gather the dough in a ball, working in any dry flour and salt left at the bottom of the bowl. Knead dough for about five minutes. Knead in food coloring if desired.
Shape dough, as desired, and place on a foil-covered cookie sheet. Bake in a 250-300 degree F (120-150 degree C) oven until hard (about five minutes for 1″-2″ pieces).
Bread dough is easy to work with, and it can be pinched, rolled, ruffled, and stamped. It is a delicate dough, ideal for jewelry and other small pieces. Bread dough will keep for weeks when tightly sealed and refrigerated.
Bread dough does not need a protective finish; unsealed, it resembles bisque. For a soft sheen, brush the piece with a mixture of equal amounts of water and glue. For a high gloss, brush with the glue-water mixture and let dry. Then give the pieces several coats of lacquer, letting dry between coats.
- 2 slices white bread
- 4 Tbs. white glue
- Tempera paint (optional)
Remove crusts from bread and discard. Tear remaining bread into tiny pieces. Place in a bowl and add glue. Stir with a spoon until the mixture forms a ball. Knead until smooth, adding paint as desired. Shape piece; place on a foil-covered cookie sheet and let dry.
Salt dough has a sparkly texture. It is heavy and strong and is especially suited for large or standing pieces, such as plaques or trivets, or as foundations for other, more delicate craft doughs. Salt dough keeps indefinitely when covered and refrigerated.
- 2 cups salt
- 2/3 cup water
- 1 cup cornstarch
- 1/2 cup cold water
- Food coloring, tempera, or other water-base paint
Mix salt and 2/3 cup water in a pan. Heat until quite warm. Remove from heat. Mix cornstarch and cold water together and add to mix in the pan, stirring constantly. Return pan to stove and keep stirring until mixture forms a smooth mass. Turn out on a plate and cover with a damp cloth until cool. Work in coloring if desired.
Shape on a foil-covered cookie sheet and let dry thoroughly – several hours in a warm oven or several days at room temperature. Smooth away rough edges with a nail file.
- 3 cups flour
- 3/4 cup salt
- 3/4 tsp alum
- 1 1/4 cups water
Mix and knead until smooth. Coat rolling pin with spray oil and roll dough out to 1/4-inch thick. Spray cutters with spray oil before cutting shapes and use a straw to cut hole for hanging.
This chalk-white dough is extremely malleable and is not subject to distortion or puffing. Because it is more brittle than baker’s clay, it is best suited for projects that will not be subject to a lot of handling. Cornstarch dough keeps indefinitely when refrigerated in a plastic bag.
When cornstarch dough has hardened, it can be painted with markers, tempera, or acrylic paints. To protect, glaze with a thin coat of white glue.
- 2 cups baking soda
- 1 cup cornstarch
- 1 1/4 cups water
- Food coloring
Mix baking soda and cornstarch together in a saucepan. Gradually stir in water. Bring to a boil over medium heat, stirring constantly until mixture begins to thicken. Remove from heat while dough is still easy to stir. Do not overcook. Turn out on platter and cover with a damp cloth. When cool enough to handle, knead until smooth, adding water if dough crumbles. If desired, knead in food coloring.
Shape dough on a foil-covered cookie sheet. Let dry until dough is very hard. Drying time will vary, depending on humidity, taking as long as three to four days. You can shorten the time by placing the shaped dough in a very slow oven (200 degrees F or 95 degrees C) for an hour or two. Smooth away rough edges with sandpaper.
- 3/4 cup smooth, very thick applesauce (not watery)
- 1 to 2 cups ground cinnamon (buy in bulk as high quality is not necessary)
- 1 tablespoon ground cloves 1 tablespoon ground nutmeg **Spices are optional. Add others if you prefer.**
- 2 tablespoons white craft glue (such as Elmer’s)
- Drinking straw
Combine 1 cup cinnamon and any spices you want to use in small mixing bowl. Add the applesauce and glue and mix until thoroughly blended. Mix until smooth, firm, pliable, and no longer sticky. If too wet, add a little more cinnamon. Shape the dough as desired on a cinnamon dusted surface. Roll dough 1/4-inch thick. And cut with cookie cutters or use cookie molds. Dust molds with ground cinnamon. Firmly press small balls of dough into the mold until it is firmly packed with dough. The thicker the shapes are, the less likely they are to curl when drying. Use straw to cut hole for hanging. Air dry, dry in oven, or food dehydrator.