Bake the gingerbread according the recipe instructions, and poke a hole in the tops of each cookie while they are still warm with a chopstick, sharp knife, or toothpick. Allow the cookies to cool completely.

Prepare the royal icing according to the recipe instructions, and fill a piping bag fitted with a coupler and #2 piping tip with royal icing.

Decorate the cookies with royal icing however you so choose! You can also use candy, or sprinkles to add more colour, if desired. Allow the cookies to dry completely, at least 30 minutes.

Meanwhile, if you don't have Christmas ornament hooks, cut the wire into 3" lengths using pliers. Curl one end into a wide circular loop-shaped hook, and the other end into a small hook. Set aside.

Once the cookies are dry, insert the large looped end of the hook into the hole in the top of the cookie. (If you have Christmas hooks, you may need to reshape the large end to fit the cookies better.)

Pipe a little bit of icing onto the hook on the back of each cookie, and smear it down with your finger to force it into the holes a little better (I recommend holding the cookie upright when you do this). The icing, once dry, will prevent gravity from pulling the cookies off of the hooks, if you have any humidity in the room where the garland is hanging.

Next, stretch the yarn tightly across the top of your window or door frame (this tutorial was done over the top of a 4 foot window), tying it securely on either side and trimming the excess yarn. Hang your cookies by the small hooks across the window.