Introduction

Cinnamon ornaments are a charming and fragrant holiday craft that doubles as decor and a delightful scent for your home. Made with simple ingredients, these handmade ornaments are easy to create and fill your space with warm, spicy aromas.

The image shows a close-up of a gingerbread cookie shaped like a candy cane, hanging on a green Christmas tree branch by a red and white twisted string. The cookie is brown with simple carved lines for decoration and has a rough texture. Around the cookie, there are other decorations including white star-shaped ornaments tied with twine and another brown cookie shaped like a star. The background is blurred green tree branches with soft white lights. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup ground cinnamon, divided (plus 1-2 additional tablespoons, optional)
2 tablespoons ground allspice
½ cup cinnamon applesauce

Instructions

Step 1: Preheat your oven to 200 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 2: In a medium mixing bowl, whisk together ⅔ cup ground cinnamon and the allspice until well combined.
Step 3: Add the cinnamon applesauce to the dry spices and stir to form a semi-firm dough. If it’s too wet, mix in 1 tablespoon of cinnamon.
Step 4: Test the dough by pinching it between your fingers; it should hold together like sugar cookie dough without feeling wet. Add the second tablespoon of cinnamon if needed.
Step 5: Knead the dough with your hands until it forms a ball. If crumbly, add a few drops of water cautiously to avoid a wet dough.
Step 6: Cut two large sheets of parchment paper. Place one on your work surface and set the dough ball on top.
Step 7: Cover the dough with the second parchment sheet and roll it out with a rolling pin to about ¼ to ½ inch thickness. Thicker dough takes longer to bake but is easier to handle.
Step 8: Use cookie cutters to cut your desired shapes from the dough. Carefully transfer the shapes onto the prepared baking sheet with a spatula.
Step 9: Use a drinking straw to punch a hole near the edge of each shape for hanging later, making sure the hole is not too close to the edge.
Step 10: Bake the ornaments for 3 to 4 hours until they are fully hardened in the center and do not give when tapped. For even color, gently flip them halfway through baking.
Step 11: Let the ornaments cool completely on the baking sheet before removing.
Step 12: Thread Christmas ribbon through the holes and decorate as you like.

Tips & Variations

If the dough feels too crumbly, add a teaspoon of water at a time until it holds together without becoming sticky.
Use different cookie cutter shapes to create a variety of festive ornaments.
Add a few drops of essential oils like clove or orange for extra fragrance.
Decorate the cooled ornaments with paint, glitter, or markers for a personalized touch.

Storage

Store cinnamon ornaments in an airtight container or hang them directly to enjoy their scent. They keep well for months and can be refreshed with a light spritz of cinnamon oil if their fragrance fades.

How to Serve

A white plate holds a pile of brown gingerbread or spice cookies, each shaped differently, including flower and star-like forms. They have a rough texture and small holes near the top where twisted strings of red and white, green and white, or yellow and white are threaded, giving a festive look. The plate sits on a white marbled surface with a soft white cloth and a burlap-wrapped small plant in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other applesauce flavors?

For best results, use cinnamon applesauce to enhance the spice flavor and help the dough hold its scent. Other flavors may affect the smell and texture.

What if my ornaments crack while baking?

Cracking usually happens if the dough is too dry or baked too quickly. Make sure your dough is well moistened and bake at a low temperature as recommended.