Cinnamon applesauce ornaments are fragrant homemade decorations created from only applesauce and ground cinnamon. After the dough is shaped and dried, the ornaments can be hung on a Christmas tree, attached to wrapped presents or incorporated into a seasonal garland. Although the ingredients are commonly used in cooking, these ornaments are decorative and must not be eaten.
The combination of applesauce and cinnamon creates a firm, mouldable dough without glue or other craft binders. Applesauce supplies the moisture needed to bring the cinnamon together, while the cinnamon gives the decorations their warm colour and distinctive seasonal fragrance. Unsweetened, smooth applesauce produces the most consistent result.
The dough should feel firm enough to roll without sticking heavily to the parchment paper. If it remains wet, add a small amount of cinnamon at a time. Dough that becomes crumbly can be corrected with a teaspoon of applesauce. Make these adjustments gradually because even a small quantity can noticeably change the consistency.
Rolling the mixture between two sheets of parchment paper keeps the work surface clean and prevents additional cinnamon from being worked unnecessarily into the dough. Aim for an even thickness of approximately 6 mm. Thinner ornaments dry more quickly but can break easily, while very thick shapes may take considerably longer to dry.
Simple cookie-cutter shapes such as stars, hearts, trees and circles are easiest to handle. Intricate shapes with narrow sections are more likely to crack. Use a drinking straw or skewer to make a hanging hole before drying. Position the hole far enough from the edge to prevent the finished ornament from breaking when ribbon is added.
Place the cut shapes on a parchment-lined baking sheet and leave them in a dry, ventilated room. Turn them several times during the three- to four-day drying period so that both surfaces dry evenly. The exact drying time depends on their thickness, the humidity and the temperature of the room.
The ornaments are ready when they feel completely firm and no cool or soft areas remain. Do not package or store them while they are damp because trapped moisture can encourage mould. These homemade cinnamon decorations should never be dried near an open flame or directly on a heater.
Thread the finished ornaments with ribbon, natural twine or decorative cord. They work well on Christmas trees, wreaths, garlands and wrapped gifts. Names or a date can be added with nontoxic craft paint after the ornaments have dried completely. For more seasonal ideas, browse the Christmas collection, explore other gift-giving ideas or visit the basic recipe collection.
These ornaments resemble cookies and can therefore be mistaken for food. Clearly label them as non-edible and supervise children while making or handling them. Ground cinnamon can irritate the eyes and respiratory system, so avoid creating clouds of cinnamon dust. Keep the decorations away from pets, particularly when ribbons or small decorative parts have been attached.
The ingredients should still be handled cleanly before the craft begins. General kitchen hygiene information is available in the FDA safe food handling guidance. Once the ingredients have been mixed and used as ornament dough, the finished shapes must not be tasted or consumed.
Store completely dried ornaments between sheets of tissue paper in a sturdy, airtight container. Keep the container in a cool, dry cupboard away from moisture. Check the decorations before reusing them and discard any showing mould, dampness or damage. Properly dried cinnamon applesauce ornaments can retain their fragrance and remain attractive for more than one Christmas season.
