If your mixture is still a little dry, add a little additional water until barely moist.
Knead until smooth.
Roll out dough to desired thickness.
Cut with cookie cutters.
Punch a hole to hang/tie with.
Bake 20 minutes on a cookie sheet - lined with parchment paper.
Flip over and bake 10 additional minutes.
Tie with a ribbon.
Baking time will vary based on your cookie cutter size. For smaller, more delicate ornaments, reduce baking time. For large ornaments, increase baking time.Alternatively, leave them out for several days on a cooling rack or baking sheet to dry.Salt dough can be made in advance and refrigerated covered in an airtight container or ziplock bag up to a week.Ornaments last 30+ years!
Reduce the temperature and extend baking time.
Gradually add in water, only using as much as you need.
While I often keep them classic, there are so many ways you can customize this Christmas craft! Use your imagination to create a one-of-a-kind ornament perfect for your tree or gift-giving.