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Gingerbread Bedroom Mobile




A dreamy mobile, crafted from iced cookie cutouts strung from a painted embroidery hoop, is a simple, pretty lesson in the Scandinavian custom of decorating with gingerbread throughout the holiday season. We used a combination of light- and dark-colored gingerbread cookies, but you can make them in a single shade. Decorate cookies with royal icing.

Gingerbread Cookie Recipes:
Honey-Gingerbread Cookies

Molasses-Gingerbread Cookies

Return to Ginger and Spice: Gingerbread for the Holidays.


  • Rolling Pin
  • Gingerbread cookies (see above)
  • Royal Icing
  • Templates or cookie cutters
  • Paring knife
  • Skewer or large plain round pastry tip (such as Ateco #10)
  • Pastry bag fitted with a small round tip (such as Ateco #0 or #1)
  • Small paintbrush
  • Red tempera paint
  • 12-inch-diameter wooden embroidery hoop
  • Eight 12-inch lengths of red-and-white baker's twine
  • Screw hook in white
  • Four 1-yard lengths of cotton ribbon in red mini gingham or gingham


  1. Step 1

    Roll out cookie dough to 1/4 inch thick. Use templates and paring knife or cookie cutters to make 3 deer and 5 trees (use one of the tree templates twice). With skewer or large pastry tip, make a hole in each cookie as marked on templates.

  2. Step 2

    Chill and bake cookies according to recipe. Let cookies cool completely.

  3. Step 3

    Fill pastry bag with royal icing. Squeezing gently from the top of the bag, start just above deer cookies' surfaces and pipe dots for eyes; use a zigzag motion to create shadows on their undersides. Fill in ears of smaller deer, and make dots along deer backs. Pipe an outline on trees. Let icing dry at least 2 hours (preferably overnight); flip cookies, and pipe icing around their perimeters, then fill in. Let icing dry, as above.

  4. Step 4

    Paint embroidery hoop, and let dry.

  5. Step 5

    Fold 1 length of baker's twine in half, and pass loop through hole in cookie, from back to front; pass snipped ends through loop, and draw them upward. Repeat with remaining cookies and baker's twine.

  6. Step 6

    To suspend cookies, start with 2 similar-size cookies at opposite sides. Tie snipped ends of twine around hoop, but do not knot. Adjust placement and twine lengths to balance cookies; this is easiest to do if a second person holds the hoop. Repeat, 2 cookies at a time. Add last pair, moving them as needed. Knot strings once balance is achieved.

  7. Step 7

    Screw hook into the ceiling. Double-knot the 4 lengths of ribbon to hoop at equal intervals. Gather ribbon pieces, and tie them together around the hook, leaving 1 foot of ribbon to make a bow. If mobile isn't balanced, shift ribbons slightly.

Martha Stewart Living, December 2007



Reviews (4)

  • Svea 4 Nov, 2010

    So very Swedish. Looking forward to making this for my house this year!

  • pt507 22 Apr, 2009

    This is so cute!

  • mtwcross 3 Dec, 2008

    I love the idea of "sugarplums dancing in their heads", but I live in the South and I worry about little critters finding these tasty treats. I would probably use clay or maybe even tag to create these sugarplums. Thanks for the idea.

  • Stoweawaygirl 20 Feb, 2008

    This is really beautiful and easy to change it up for different occasions.