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Directions: 

1) Roll out your favorite Gingerbread cookie dough to 1/8 inch thick, cut out shapes, transfer to parchment lined baking sheets. Bake according to directions.

2) When finished baking, transfer to a cooling rack and poke a hole in the warm cookie with a tapered chopstick to make room for the string. Then let cookies cool completely.

3) Make royal icing. (note: I prefer to use meringue powder instead of egg whites.)

4) Use a piping bag or squeeze bottle to decorate cookies with royal icing. Let icing dry for several hours until completely hard.

5) Add string or ribbon and hang your edible ornaments!