DIY Baking Soda Christmas Ornaments: A Simple Step-by-Step Guide
Create smooth, porcelain-white decorations from a few inexpensive household ingredients. Shape them with cookie cutters, add personal textures, and let them dry into keepsakes for your tree or holiday garland.
Homemade baking soda ornaments have a clean, matte finish that works beautifully with natural greenery, twine, and warm holiday lights. The dough is inexpensive and easy to customize, whether you prefer simple stars and circles or detailed pieces with leaf impressions and embossed patterns. The key to a good result is cooking the mixture until it thickens, handling it after it cools, and allowing the ornaments to dry all the way through.
Ingredients and supplies
- 1 cup baking soda
- ½ cup cornstarch (cornflour)
- About ¾ cup water
- Saucepan and spoon or heat-safe spatula
- Rolling pin, baking paper, and cookie cutters
- Skewer or straw to make hanging holes
- Optional: craft paint, twine or ribbon, and clean textured leaves or stamps
Yield: Depends on the size and thickness of your cutters. If the dough feels too sticky while rolling, dust the surface lightly with extra cornstarch.
How to make baking soda ornaments
1. Choose ingredients and tools
Start with baking soda, cornstarch (also called cornflour in some countries), and water. You will also need a saucepan, spoon or spatula, rolling pin, baking paper, cookie cutters, and a skewer for the hanging holes. Keep a little extra cornstarch nearby for dusting the work surface.
Helpful tip: Measure ingredients before you begin so you can stir continuously once the pan is on the heat.
2. Cook until the mixture thickens
Combine 1 cup baking soda, ½ cup cornstarch, and about ¾ cup water in a saucepan. Stir until smooth, then warm over medium-low heat, stirring constantly. The mixture will start liquid and gradually thicken into a soft paste that pulls together like dough. Remove it from the heat once it resembles mashed potatoes and forms a cohesive mass.
Helpful tip: Pan temperatures vary, so use the texture rather than the clock as your guide. Do not leave the pan unattended.
3. Cool, then knead gently
Transfer the hot dough to a heat-safe bowl or plate and cover it with a damp cloth so the surface does not dry out. Let it cool until comfortable to handle, usually around 20–30 minutes. Knead briefly on a surface lightly dusted with cornstarch until it feels smooth. If it is sticky, add a small dusting; if it crumbles, knead it a little longer before adding any water.
Helpful tip: Never knead while the mixture is hot. The dough should be soft and workable, not wet or brittle.
4. Roll, cut, and make a hanging hole
Roll the dough evenly to roughly ¼ inch (6 mm) thick. Cut out stars, trees, circles, or other shapes. Press in a design with a clean leaf, lace, stamp, or textured rolling pin if you like. Make a hole near the top of every ornament with a skewer before drying; keep it far enough from the edge that it will not tear through.
Helpful tip: Lift shapes carefully with a thin spatula and smooth any rough edges while the dough is still damp.
5. Dry slowly and decorate
Let the ornaments air-dry on a flat surface for 24–48 hours or longer if they are thick or the room is humid, turning them occasionally. For faster drying, use a very low oven around 175–180°F (79–82°C), checking often and turning once. Avoid high heat, which can cause yellowing, cracks, or curling. Once completely dry and cool, decorate with craft paint and allow it to dry fully.
Helpful tip: Test one ornament first if using an oven. Drying time depends on thickness and humidity; the pieces should feel hard and dry all the way through.
6. Hang and store with care
Thread twine or ribbon through the hole and tie a secure loop. The simple white finish suits a natural, Scandinavian-style tree, while paint, metallic accents, or pressed botanical textures can make each piece personal. Keep the ornaments away from damp areas and pack them in a rigid box with tissue between layers at the end of the season.
Helpful tip: These ornaments are decorative rather than edible and can chip or break if dropped. Keep dough, small pieces, paints, and fragrance oils away from young children and pets.
Frequently asked questions
Can I leave the ornaments to air-dry?
Yes. Air-drying for 24–48 hours is a good starting point, but thick pieces or humid rooms may require more time. Turn the ornaments occasionally and wait until they are hard and dry before painting or storing them.
Why did my ornaments crack?
Common causes include uneven thickness, dough that dried at the edges before shaping, or heat that was too high during oven drying. Roll evenly, keep unused dough covered with a damp cloth, and dry slowly at low heat.
Can I add scent or color?
You can experiment with a small amount of craft-safe color, but painting after drying usually gives more control. Avoid strong fragrance oils around children or pets, and check the product label before use. Added liquids may change the dough’s consistency.
Will they last for years?
They can be reused if kept dry and handled gently, but they are more fragile than commercial ornaments. Wrap each piece separately in tissue and store in a sturdy box away from moisture.