Cinnamon Ornaments (Print version)
Fragrant cinnamon ornaments made with applesauce and cinnamon dough, cut into shapes, dried, and tied with ribbon for holiday decorating.
# Ingredients:
For the ornament dough
01 -
1 cup (240 g) smooth unsweetened applesauce
02 -
1 cup (120 g) ground cinnamon, plus more as needed
03 -
2 tablespoons white school glue
04 -
1 tablespoon ground cloves, optional
05 -
1 teaspoon cornstarch, optional for humid kitchens
For shaping and hanging
06 -
Extra ground cinnamon for dusting
07 -
Ribbon, twine, or ornament hooks
08 -
Puffy paint, glitter, or small craft decorations, optional
# Instructions:
01 -
Combine the applesauce, cinnamon, glue, cloves, and cornstarch in a medium bowl. Stir until thick, then knead by hand until the dough feels firm and pliable.
02 -
If the dough is sticky, knead in more cinnamon 1 tablespoon at a time. If it crumbles, add applesauce 1 teaspoon at a time until it holds together.
03 -
Roll the dough between sheets of plastic wrap or parchment to about 1/4 inch thick. Work in batches if the dough is hard to manage.
04 -
Cut shapes with cookie cutters and transfer them to a parchment-lined baking sheet or a rack set over a sheet pan. Reroll scraps as needed.
05 -
Use a straw or skewer to make a hole near the top of each ornament, leaving enough dough above the hole so it will not tear.
06 -
Bake at 200°F (95°C) for 2 to 2 1/2 hours, flipping halfway through, until dry and firm. For air drying, leave on racks for 2-4 days and turn daily.
07 -
Cool completely before decorating. Thread with ribbon or twine once the ornaments are fully dry.
# Good to know:
01 -
These ornaments are decorative only and are not edible.
02 -
Drying time changes with thickness and room humidity.
03 -
Store finished ornaments in a dry box wrapped in tissue paper.