The very first time I made CINNAMON ORNAMENTS in my kitchen, the smell was so magical that I genuinely forgot I wasn’t baking cookies. As the cinnamon and applesauce mixture came together into this warm, spiced dough, it filled the entire room with that nostalgic holiday aroma that instantly makes you feel like you’re stepping into December—even if it’s still November outside. I remember rolling out the dough with this mix of excitement and calm, the kind of feeling you only get when you’re doing something that feels both creative and comforting. When I pulled the finished ornaments out after drying, they looked rustic and charming, almost like something you’d find at a cozy holiday craft market, and I knew immediately this would become a yearly tradition.
Why You’ll Love This Recipe
You’ll love this recipe because you get to fill your home with the most incredible holiday scent while creating beautiful, long-lasting decorations that look charming on any tree, wreath, or gift package—and it’s one of the easiest, most hands-on festive crafts you can make without needing special tools or messy supplies.
Ingredients
- 1 cup ground cinnamon
- 1 tablespoon ground nutmeg
- 1 tablespoon ground cloves
- 1 cup unsweetened applesauce
- 2–3 tablespoons white glue (optional for durability)
- Extra cinnamon for dusting
- Ribbon or twine for hanging
The ingredients for cinnamon ornaments are simple, but the quality matters more than you’d expect. I’ve used different brands of cinnamon, and the stronger the scent, the longer your ornaments will fill the air with warm holiday fragrance. Applesauce is what binds everything together, so make sure it’s not watery—if it is, your dough becomes sticky and hard to shape. The optional glue may surprise people, but it’s the secret to long-lasting, crack-resistant ornaments; trust me, I’ve tested batches with and without glue, and the glued ones survive year after year. Adding nutmeg and cloves deepens the smell, making the ornaments feel even more nostalgic and cozy.
Equipment Needed
- Mixing bowl
- Wooden spoon or spatula
- Rolling pin
- Baking sheet
- Parchment paper
- Cookie cutters
- Straw or skewer (for making hanging holes)
- Cooling rack
You don’t need anything fancy to make these ornaments, which is one reason I love them so much. A rolling pin makes the dough smooth and even, but if you don’t have one, I’ve used a plain drinking glass in a pinch and it worked perfectly. Cookie cutters are the fun part—stars, gingerbread men, snowflakes, hearts, anything with clear edges looks adorable once dried. A straw is perfect for punching out the hanging holes, but a skewer works just as well as long as you twist gently instead of poking straight through. Parchment paper keeps the dough from sticking, and a cooling rack helps air circulate around the ornaments during drying.
Step-by-Step Instructions
When I make CINNAMON ORNAMENTS, I start by pouring the cinnamon, nutmeg, and cloves into a mixing bowl. The second my spoon hits the spices, the scent rises up like warm holiday air, and it sets the tone for the whole project. I stir the spices until they’re blended evenly, then add applesauce slowly, a little at a time, watching the mixture transform from powder to dough. It always amazes me how quickly it comes together—within seconds, the bowl fills with a soft, fragrant dough that almost looks edible. If I’m making these for gifts or want extra durability, I add a bit of white glue, which strengthens the ornaments once dry.
Once the dough is smooth, I place it between two sheets of parchment paper and start rolling it out. I’ve learned the hard way that rolling it too thin makes ornaments fragile, so I aim for about a quarter inch thickness. The dough rolls easily and smells incredible. When it’s smooth and even, I peel away the top parchment and start cutting shapes with my cookie cutters. This is the part that always makes me feel like a kid again—I press down the cutter, wiggle it slightly, lift it up, and see a perfect cinnamon holiday shape staring back at me.
After cutting the shapes, I transfer each one gently onto a parchment-lined baking sheet. Before I forget, I use a straw to punch out a small hole near the top of each ornament for hanging. I learned this step can’t be skipped or done later—once the ornaments dry, you can’t poke a new hole without cracking them. Then I smooth any rough edges with a finger dipped lightly in applesauce or cinnamon.
Drying the ornaments can be done two ways: baking or air-drying. When I’m in a hurry, I bake them at a very low temperature—about 200°F—for two hours, flipping them halfway through. But my favorite method is letting them air dry for 48 hours. It requires patience, but the scent stays stronger, and the texture is a little smoother. Once dry, the ornaments feel lightweight, sturdy, and beautifully rustic.(See the next page below to continue…)