Three simple ingredients come together with ease for a project that’s fun for adults and kids alike. Once dried, you can decorate as desired or opt for a rustic look. Great as a gift and the aroma will last for years!
Choosing the right gifts for the many special people in our lives can be a daunting task. What present will be just right? Ultimately, the quest can be time-consuming and expensive, sometimes adding more stress than joy to the holiday season.
And let’s face it. Even the most well-intentioned gifts are often stuffed in a drawer or closet, never to be used or enjoyed.
When my boys were little, we’d pick a craft that they could make on their own (perhaps with a little help from Mom) and the recipient could put to good use. Projects ranged from pinecone birdfeeders to hand painted picture frames. Christmas tree ornaments were always a safe bet. Rather than becoming clutter, ornaments can go straight to the tree.
In addition to their clear purpose, handcrafted ornaments improve with age. As the years go by, who doesn’t love to look back on crafts made by the precious hands of a young child—or even a teenager for that matter? They take us back to an earlier time and place, rekindling memories that bolster the holiday spirit.
My children were always proud to give gifts that they created instead of bought. Even now that they’re older and have a little spending money of their own, we still brainstorm something to make for their dad and grandparents each year. In addition to being practical and thoughtful, it’s become a fun tradition.
The following recipe uses a combination of pantry and household items to create a dough that can be rolled out and cut into a variety of shapes and sizes. The shapes dry into sturdy, long-lasting ornaments that aren’t edible but smell wonderful. Left unadorned, they have a rustic look, but for added fun, they can be decorated in a variety of ways. We love the addition of some festive sparkle. Use them as a gift topper or a present in and of themselves.
First, you roll out the simple dough. I like to roll it between 2 pieces of parchment paper to approximately 3/8-inch thickness. (You can make thicker ornaments; they will simply take a little longer to dry out.) After cutting into desired shapes with your favorite cookie cutters, use a straw, skewer, piping tip or pencil to punch a hole near the top of the ornament for a ribbon.
For the drying process, you’ll want to place the ornaments on a parchment-lined baking sheet. As I transfer them, I use my finger to soften any rough edges. Depending on how soon you wish to decorate, you can use the oven or air-dry method for this.
Once dry, decorate as desired and then insert a ribbon through the hole for hanging.
- ¾ cup (6 ounces) applesauce (plus a few tablespoons as needed)
- 1 (4-ounce) container ground cinnamon (or about 1 cup*)
- 2 tablespoons (30 grams) white liquid glue (such as Elmer’s glue)
- Twine or ribbon for hanging
- Straw, skewer, pencil or piping tip to make hole
- Royal icing, glitter glue, small beads, etc., for decorating
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Mix together the ¾ cup applesauce, ground cinnamon, and glue until well combined. Add more applesauce, a tablespoon at a time, as needed, to form a soft dough. Knead with your hands until the dough is smooth.
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Roll out the dough. I like to roll it between 2 pieces of parchment paper to approximately ⅜-inch thickness. (You can make thicker ornaments; they will simply take a little longer to dry out.) Cut into desired shapes with cookie cutters. Use a straw, skewer, piping tip or pencil to punch a hole near the top of the ornament for a ribbon. (Make sure to do this now. Once the ornaments have dried out, they will be too hard to make a hole.)
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Place the ornaments on a parchment-lined baking sheet. As I transfer them, I use my finger to soften any rough edges. Dry in a 200℉ oven for 1½ to 2 hours. I usually flip them halfway through, but this isn’t critical. As an option, you may allow the ornaments to air dry for 3 to 4 days, flipping about once per day.
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Once dry, decorate as desired and then insert a ribbon through the hole for hanging.
*Note that 4 ounces of powdery ground cinnamon is equal to 1 cup, not a half cup as with a liquid measure.
•To vary the aroma, ground cloves, allspice, nutmeg, and/or pumpkin pie spice can be mixed with the ground cinnamon.
•We got 11 standard-size ornaments from our last batch. I used the scraps to make a few smaller shapes and a bunch of beads for my nieces to make necklaces. The yield will vary based on the thickness of the dough once rolled and the size of the cookie cutters used.
•The recipe may be doubled if desired.
Do these tend to shrink at all? Trying to buy the best cutters!
If they do, it’s imperceptible. Enjoy making them, Rosalie!
Does the apple sauce need to be drained?
Hi Marybeth, I have never drained the applesauce. If for any reason your applesauce is watery, then you may want to pour off the excess before measuring it.
I accidentally picked up sugar free apple sauce. Does that make a difference?
I think it will be fine, Kate!
Thanks so much for the great recipe and technique! I remember making cinnamon ornaments (without glue) in elementary school and wanted to share the experience with my kids. The glue really helped to hold the dough together. I was having issues with it sticking to my parchment so I rolled it between two sheets of plastic wrap. Perfect! They are drying now and we will decorate them with paints on Thanksgiving day.
What a fun Thanksgiving day project, April! I’m thrilled you found this recipe and appreciate your terrific feedback!
Did you add anything to make the final ornaments appear darker in color? I made these years ago (with the glue version) and they looked like a muted brown once dried. Also, do you prefer using with glue or without?
I don’t add anything besides what is listed in the recipe. There are four main varieties of cinnamon, with Ceylon and Saigon being the most widely available. Perhaps it was the variety of cinnamon, as the color among varieties is slightly different. As for the glue question, I have never made the ornaments without it and worry that they wouldn’t be as sturdy if omitted.
Wow! I was surprised at how sticky and wet it was. Added more cinnamon and then resorted to flour. I added at least a cup, then refrigerated for a while. It worked out fine. They are still drying. Can wait for the finishing touches.
Hi Lynne, Thank you for the feedback. I tend to use a scale for the most accurate measuring – it sounds like maybe a little too much applesauce to start? – but the good thing is that you can add a little more of one ingredient or another to make the dough the right consistency for rolling. I’m glad you had extra cinnamon and hope you have fun with the finishing touches!
Can the dough be make the day before you plan to roll it out? If so, how do I store it? Thank you!
Judy
Hi Judy, Yes, the dough will be fine if made the day before. I wrap it well and store it in the refrigerator, although it would likely be just fine at room temperature. Enjoy!