Recipe

Salt Dough Ornaments

Easy, sturdy DIY ornaments made with pantry basics, plus my best tips for smooth dough, clean cutouts, and keeping them from puffing, cracking, or warping.

By Matt Campbell

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4.8

Freshly baked salt dough ornaments in simple shapes cooling on a parchment-lined baking sheet on a warm, softly lit kitchen counter

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Salt dough ornaments are the kind of project that feels like a craft, smells like a bakery, and somehow ends with flour on the dog. I love them because they are low-drama, pantry-friendly, and surprisingly satisfying. Mix, roll, stamp, bake low and slow, then go wild with paint, glitter, or a minimalist twine situation.

This recipe is built for clean cut edges, minimal puffing, and ornaments that dry hard enough to hang without feeling fragile. I will also walk you through the unglamorous parts, like how thick to roll them, how long to bake, and how to keep them from cracking or warping.

A glass mixing bowl on a kitchen counter with measured flour and salt, a small pitcher of water nearby, and a wooden spoon ready to stir

Why It Works

Sturdy, giftable ornaments: A salt-heavy dough that bakes up firm and holds shape.
Simple ingredients: Flour, salt, water, and optional oil for a smoother dough.
Predictable results: Low oven temp plus flipping halfway helps them dry evenly and stay flatter.
Decoration-friendly: A smooth surface that takes paint well, and simple sealing options so they last.

Pairs Well With

Storage Tips

Unbaked dough

Wrap tightly in plastic wrap, then tuck into a zip-top bag. Refrigerate up to 2 to 3 days. The dough can weep a little moisture as it sits, so if it feels sticky, just re-knead with a light dusting of flour.

Baked ornaments

Once fully cooled and completely dry, store in a sturdy box with parchment or tissue between layers. Keep them in a cool, dry spot. If you sealed them, they will handle storage even better.

Painted or sealed ornaments

Let paint and sealer cure fully before boxing them up. Most acrylic paint dries fast, but sealers often need 24 hours to cure. Stacking too soon is how you get stuck-together ornaments, which is a special kind of holiday heartbreak.

Make-ahead notes

You can make the dough a day or two ahead, or bake the ornaments as blanks and decorate later. If you are sealing them, plan an extra day so everything can fully dry and cure before you pack them up or gift them.

Common Questions

Why did my ornaments puff up?

Usually it is a combo of too high oven temp or too thick dough. Keep the oven low (250°F), roll to about 1/4-inch, and poke tiny bubbles with a toothpick if you see them forming early in the bake.

Why are my ornaments cracking?

Cracking happens when the outside dries faster than the inside. Bake low and slow, flip halfway, and do not rush the cool-down. Also, keep the thickness even so skinny spots do not dry out first.

Do I have to bake them, or can they air dry?

You can air dry, but it takes longer (often 2 to 5 days, and up to a week in humid climates) and they can warp. Baking is faster and more consistent.

How do I keep them from warping or curling?

Roll evenly, bake on parchment, and flip halfway. If your oven has hot spots, rotate the pan. Also avoid very wet decorations (like heavy glue) on only one side before the ornament is fully dry.

Can I use these for handprints?

Yes. For handprints, I roll slightly thicker, closer to 3/8-inch, then extend bake time. Press firmly, smooth rough edges with a damp fingertip, and make the hanging hole a bit larger since thicker dough can shrink slightly.

How do I make them last for years?

Let them dry completely, then seal them well. A couple thin coats of water-based polyurethane, Mod Podge, or a clear acrylic sealer helps protect from humidity. Seal both sides and the edges, and store dry with padding.

Are salt dough ornaments safe for pets to eat?

No. They are very salty and not a pet treat. Keep ornaments, scraps, and especially salty dust away from pets.

Can I color the dough?

Yes. You can knead in a drop or two of food coloring, or add spices like cinnamon for a warmer color. Just note that spices can darken more as they bake. And even if it looks like cookie dough, it is not edible.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Wooden spoon or silicone spatula
Rolling pin
Cookie cutters (or a knife for freehand shapes)
Drinking straw or skewer (for hanging holes)
Baking sheet
Parchment paper
Wire rack (optional, for cooling)
Optional for decorating: acrylic paint, paintbrushes, glitter, ribbon or twine, sealer

I did not go to culinary school, but I have always treated my kitchen like a lab where snacks and chaos can coexist. Salt dough ornaments hit that same sweet spot. It is half baking, half craft, and fully an excuse to put music on, flour the counter, and make something that looks charming even if it is not perfectly symmetrical. The best ones are always the slightly wonky stars anyway, the ones that look like they were made by a real human who kept tweaking the dough and probably got flour on their sleeve.