Introduction

Cinnamon ornaments are a delightful and fragrant craft perfect for the holiday season. Made from simple ingredients, these handmade decorations add a warm, spicy scent to your home while looking charming on your tree.

A close-up view of a gingerbread cookie shaped like a candy cane hanging on a green Christmas tree. The cookie is brown with simple curved indentations on its surface to give it texture. It is tied with a red and white twisted string looped around a pine branch. The background shows blurred green pine needles, white star-shaped cookies, and a gingerbread star cookie. The scene is bright and festive with soft, natural light highlighting the cookie and ornaments. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup ground cinnamon, divided (plus 1-2 additional tablespoons, optional)
2 tablespoons ground allspice

½ cup cinnamon applesauce

Instructions

Step 1: Preheat your oven to 200 degrees Fahrenheit and line a baking sheet with parchment paper.

Step 2: In a medium bowl, whisk together ⅔ cup ground cinnamon and the ground allspice until well combined.
Step 3: Add the cinnamon applesauce to the dry ingredients and stir until a semi-firm dough forms. If the dough feels too wet, add 1 tablespoon of cinnamon and mix again.

Step 4: Test the dough by pinching it between your fingers; it should hold together like sugar cookie dough without being sticky. Add the last tablespoon of cinnamon if necessary.
Step 5: Knead the dough with your hands to form a ball. If it’s too crumbly, add a few drops of water carefully, avoiding a wet dough.
Step 6: Cut two large squares or rectangles of parchment paper. Place one on your workspace and put the dough ball on top.

Step 7: Cover the dough with the second piece of parchment paper and roll it out with a rolling pin to about ¼ to ½ inch thickness. Thicker dough is sturdier but takes longer to bake.
Step 8: Use cookie cutters to cut festive shapes from the dough. Carefully transfer the shapes to the prepared baking sheet using a spatula.
Step 9: Use a drinking straw to cut a hole in each shape for hanging, placing it well away from the edges.

Step 10: Bake the ornaments for 3 to 4 hours until firm and hard in the center. For even color, gently flip them halfway through baking.
Step 11: Once baked, let the ornaments cool completely on the baking sheet.
Step 12: Thread Christmas ribbon through the holes and decorate as desired.

Tips & Variations

If your dough is crumbly, adding a few drops of water can help without making it too wet.
Try adding a pinch of nutmeg or cloves for a different seasonal aroma.
Use cookie cutters in various shapes like stars, trees, or hearts for personalized ornaments.

Decorate with non-toxic paints, glitter, or ribbons once the ornaments have cooled.

Storage

Store your cinnamon ornaments in an airtight container at room temperature to preserve their scent and shape. They will last several months if kept dry. Avoid exposing them to moisture to prevent softening. If you want to refresh the scent, gently rub a bit of ground cinnamon onto the surface. These ornaments are for decoration only and not edible.

How to Serve

The image shows a close-up of a star-shaped brown gingerbread cookie with a red and white striped string threaded through a hole near the top, sitting on a white marbled surface. Behind the cookie, there is a small plant wrapped in a loosely woven burlap sack tied with twine, with green pine branches visible above the burlap. To the right, a rolled white cloth with red and green stripes adds texture, and further back there are more gingerbread cookies with carved designs, partially visible. In front of the cookie, two small glittery Christmas ornaments, one silver and one red, add a festive touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular applesauce instead of cinnamon applesauce?

Yes, you can substitute regular applesauce, but the cinnamon applesauce adds extra spice and flavor to the dough, enhancing the scent of the ornaments.

Can these ornaments be baked at a higher temperature to reduce baking time?

It’s best to bake at a low temperature (200°F) to dry out the ornaments slowly and evenly. Baking at higher temperatures may cause cracking or uneven hardening.