The Cinnamon Christmas Ornaments will come out of the ornament box this year still smelling fabulous again. Every year, I enjoy their scent and love making more. I get just as excited about these ornaments as I do about our Keepsake Handprint Ornaments (click here). I’m always so happy when they survive year to year.
Recipe and Supplies
- applesauce – 1 cup
- cinnamon – 1.5 cups
- Cookie cutters (we found that smaller cookie cutters work best)
- Straw (to make the hole)
- plastic wrap
- rolling pin
- Preheat the oven to 200 degrees. Mix cinnamon and applesauce in a small bowl. Add 1 cup of cinnamon first, mix, and then add the last half cup. Use your hands to get the cinnamon fully incorporated into the dough.
- Take a handful of dough and roll it between two sheets of plastic wrap. Peel off the top sheet and then cut the dough with cookie cutters.
- Make a hole at the top of the ornament with a drinking straw.
- Bake 2.5 hours. Cool on wire rack. You can also dry ornaments at room temperature for 1-2 days.
- Decorate with ribbon and hang. Some children enjoy puffy paints or sequins to further dress up their ornaments.
I remember making them when I was a child. This recipe doesn’t make a ton of ornaments, but I had at least 30 small hearts and a variety of different larger ones as well. My kitchen smelled wonderful and my husband thought they looked good enough to eat… glad he didn’t try it!
Save this easy 2-ingredient recipe for the rainy, snowy, wintery-mix kind of days. You’ll be happy you had the ingredients on hand.
The ornaments make a great garland too. (above)
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