- 3/4 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
Mix together the 3/4 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.
Roll out the 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.) 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.)
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-degree F oven for 1 1/2 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.
Once dry, decorate as desired and then insert a ribbon through the hole for hanging.
- 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.
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