A super fun, easy, kid-friendly holiday craft! These ornaments will smell cinnamony for years to come, and they’re always so fun to decorate!
Prep Time:20 minutes
Cook Time:2.5 hours
Total Time:0 hours
Yield:14 - 20 ornaments
two 2.37-ounce containers of generic cinnamon
3/4 cup unsweetened applesauce, plus more as needed
your favorite cookie cutters, biscuit cutters
any kind of decorations like ribbon, hot glue, ornament hangers, puffy paint, glitter glue, etc.
Preheat your oven to 200 degrees F. Line a baking sheet with parchment paper.
Add your cinnamon and applesauce into a large bowl. Mix well with your hands until a dough forms that can be squished into a ball. If it’s too dry, add an additional tablespoon of applesauce at a time, mixing between each addition, until the right texture is achieved.
Lay a piece of parchment paper onto your working surface and place your dough ball on top. Roll with a rolling pin until 1/4-inch thick.
Using your cutter of choice, punch out shapes, and transfer the ornaments to your prepared baking sheet. Feel free to re-roll the dough scraps as many times as you can! If your edges are a bit craggily, use your finger to carefully smooth them out or wait until they’re baked and dried to carefully sand the edges to make them more smooth.
Optionally punch a hole into each ornament where your hanger will go. Alternatively, don’t and just hot-glue a ribbon or hanger to the back once they’re baked and dried.
Bake for 2 hours, or until dried through.
Immediately and carefully transfer your baked ornaments to a cooling rack and cool for at least 24 hours, or until completely dry.
Decorate as desired, and hang on your tree, garland, or wreathes!
Store in an air-tight container with your other ornaments. I like to wrap each in a paper towel so that they don’t break!
It should go without saying but don’t eat these ornaments. They’re for decorating, not for eating.