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Make salt dough ornaments with flour, salt, and water: knead the dough, roll it about 1/4 inch thick, cut shapes, and punch a hanging hole before drying. Food Network Kitchen’s recipe bakes them at 300°F for about an hour, until dry and firm; cool completely before painting or sealing. Keep children from touching or tasting the raw dough, because raw flour can contain germs.
What you need
This Food Network Kitchen recipe makes about two dozen ornaments, depending on cutter size. Its publisher estimates one hour of active time and 2 hours 30 minutes total, including cooling; those are recipe estimates, not guaranteed timings. See the Food Network Kitchen recipe.
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup kosher salt
- 1 cup warm tap water
- A large bowl, wooden spoon, rolling pin, holiday cookie cutters, two baking sheets, and parchment paper
- A straw or wooden skewer for the hanging holes; a fork is optional for making imprints
- Ribbon or string for hanging; clear acrylic spray sealer is optional
How to make and bake the ornaments
- Mix the dough. Stir the flour and salt together in a large bowl. Add the warm water and stir until a sticky dough forms.
- Knead until pliable. Turn the dough onto a floured surface and knead for 5 to 7 minutes. Add flour as needed until the dough is smooth and less sticky.
- Roll and cut. Roll the dough to about 1/4 inch thick. Cut shapes, transfer them to parchment-lined baking sheets, and gather and reroll scraps as needed.
- Punch the hanging hole. Before drying, make a hole near the top of each ornament with a straw or wooden skewer. Leave enough dough around the hole to support the ribbon.
- Add any dough imprints or decorations. Press a fork into the surface for a pattern, or embed items such as seeds, spices, or nuts. Press embedded decorations at least halfway into the dough so they are less likely to fall off. Check that the hanging hole is still open and clear.
- Bake until firm. Bake at 300°F. Food Network Kitchen’s recipe gives about one hour as a guide, but the time can vary with ornament size, thickness, and oven. Check for dryness and firmness rather than relying only on the clock; the recipe says finished ornaments should feel and sound hard when tapped.
- Cool completely. Let the ornaments cool before painting, sealing, or adding ribbon.
Can you air-dry salt dough ornaments?
Air-drying is an option to consider if you do not want to use an oven, but the sources cited here do not establish a dependable universal drying time or a tested comparison with baking. Thicker shapes and changing room conditions make a fixed promise especially unreliable. Whichever route you choose, let each ornament dry until firm throughout before decorating or hanging it; the detailed recipe above provides an oven method rather than an air-dry schedule.
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Ways to decorate and finish them
You can leave the dough with its natural baked look, add paint after drying, or personalize the surface with imprints. The Royal Horticultural Society’s children’s activity describes optional food colouring, essences, or glitter in the dough and decorating once shapes are dry. Pampered Chef’s recipe lists food colouring, acrylic paint, and opaque paint markers as decoration options. These are source-described choices, not a tested ranking of finishes.
For a clear protective finish, Food Network Kitchen recommends several coats of clear acrylic spray sealer on both sides. Follow the product label and let each coat dry before applying the next. Thread a roughly six-inch piece of ribbon or string through each hole and tie it to hang.
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Raw-flour safety
Do not eat the dough or let children play with it while raw. The CDC warns that raw flour can contain germs and specifically includes homemade craft dough, such as play dough and holiday ornaments, in its guidance. Wash hands after handling flour or raw dough, and clean bowls, utensils, counters, and other contacted surfaces with hot, soapy water. This is a craft material, not a food activity. Read the CDC’s raw flour and dough guidance.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Personal touches that work well
- Use cookie cutters when you want repeatable shapes; press a handprint or another imprint into the dough for a more personal keepsake.
- Keep pieces a consistent thickness so they dry more evenly. The cited Food Network Kitchen and Pampered Chef methods both use about 1/4 inch.
- Make the hole while the dough is still soft, and check it again after pressing in decorations.
- For a child-friendly project, an adult can handle the raw dough and oven, then invite children to decorate only after ornaments have cooled and dried.
The North Dakota Forest Service’s tree-print ornament activity also describes making a hanging hole with a straw or skewer and using acrylic paint.
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