Magnolia Ornament Recipe

Preheat & prepare

Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat. Have a rolling surface lightly dusted with powdered sugar to prevent sticking.

Mix dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 0.5 tsp fine sea salt, and 0.25 tsp baking soda until evenly distributed.

Cream butter and sugar

In a separate bowl, use a hand mixer or stand mixer to beat 0.25 cups cold unsalted butter (cubed) with 0.25 cups granulated sugar until slightly fluffy, about 1–2 minutes. Scrape down the bowl.

Add egg and flavor

Add 1 large room-temperature egg, 0.5 tsp vanilla extract, and 1 tbsp milk to the butter-sugar mixture. Beat until combined.

Form dough

Gradually add the dry flour mixture to the wet ingredients, mixing on low until a soft dough forms. If dough is too sticky, add up to 1–2 tbsp additional flour; if too dry, add 1 tsp milk at a time. The dough should be smooth and hold together but not greasy.

Chill dough

Shape dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes. Chilling firms the butter and improves shape retention during baking.

Roll & cut

Lightly dust your work surface with powdered sugar. Roll chilled dough to about 1/8-inch (3 mm) thickness. Using a magnolia-shaped cookie cutter (or a petal-shaped cutter to build a layered magnolia), cut out shapes. For hanging ornaments, use a small straw or skewer to make a hole near the top of each ornament before baking.

Bake

Transfer cut shapes to the prepared baking sheet, spacing 1 inch apart. Brush very lightly with milk if you want a slight sheen. Bake at 325°F (165°C) for 12–15 minutes, until edges are just barely golden. Thinner shapes may take less time; watch closely to avoid browning.

Cool

Remove from oven and allow ornaments to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cooling completely before decorating prevents icing from sliding.

Prepare royal icing

If using royal icing mix, prepare according to package to achieve a thick piping consistency for outlines and a slightly thinner consistency (add a few drops of water) for flooding. Divide icing into three small bowls: a larger portion left white or very pale pink, one tinted magnolia petal pink (use about 1/4 tsp gel color) and a small portion tinted leaf green (about 1/8 tsp). Keep all covered with damp cloths when not in use to prevent drying.

Outline petals

Fill a piping bag fitted with a small round tip (or use a zip-top bag with a small corner snipped) with the pale pink or white icing. Pipe an outline along the edges of each magnolia petal to create a dam that will hold flooded icing. Work on a few shapes at a time.

Flood petals

Thin the pale pink icing slightly if needed and flood the petal interiors. Use a toothpick or scribe tool to push icing into corners and pop air bubbles. Let the first flooded layer crust for 20–30 minutes.

Add petal detail

Using the darker magnolia petal pink (very small amount of gel color), mix a slightly thicker piping consistency and paint or pipe subtle veining near the base of each petal. You can blend outward with a damp brush or scribe tool for a natural look. Allow details to set for at least 30 minutes.

Paint leaves

Use the leaf green icing to pipe small leaves at the base of the magnolia or add green accents on the underside of petals. Alternatively, thin the green slightly and paint small strokes with a food-safe brush.

Add metallic accents (optional)

If using edible gold dust or metallic paint, lightly dry-brush petal edges or the center of the magnolia for an elegant highlight. Use a small food-safe brush and only a light touch; allow to dry completely.

Insert ribbon

Once icing is fully dry (several hours or ideally overnight), thread a thin ribbon or twine through the hole you made before baking and tie a knot to form a loop for hanging. Trim the ribbon to desired length.

Storage & display

Store finished ornaments in a single layer in an airtight container separated by parchment to protect icing. Keep in a cool, dry place. If used as keepsake ornaments rather than edible cookies, consider sealing on the back with a thin layer of clear edible glaze to protect from humidity.