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Mix ground cinnamon with applesauce, roll the stiff dough, cut festive shapes, and dry them into fragrant keepsakes. The hands-on work takes roughly 30 minutes; the oven or air-drying time is longer, so plan for about 2 to 2 1/2 hours in a low oven or one to two days at room temperature.
Ingredients and supplies
- 3/4 cup applesauce
- Two 2.37-ounce bottles of ground cinnamon (about 4.74 ounces total)
- 2- to 3-inch cookie cutters, ideally with fairly simple outlines
- A baking sheet and wire rack
- Parchment paper or plastic wrap for rolling
- A drinking straw or skewer for making hanging holes
- Ribbon or string
- Optional: opaque paint markers, craft paint, glitter, beads, or other lightweight decorations
The McCormick version makes about 15 ornaments, although the final yield depends on the size and thickness of your cutters. Smaller cutters may produce closer to 20; large or intricate shapes will produce fewer.
If you need a set of seasonal shapes, Christmas cookie cutters are the most useful supply to add. Choose cutters with broad, sturdy outlines rather than very thin branches, antlers, or other delicate projections, which are more likely to break during handling.
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How to make cinnamon-applesauce ornaments
1. Prepare the baking sheet
Heat the oven to 200°F. Line a baking sheet with parchment paper, or set out a wire rack if you plan to air-dry the ornaments.
2. Mix the dough
Put the applesauce and ground cinnamon in a bowl. Stir until the mixture becomes a stiff, cohesive dough. With this amount of cinnamon, a spoon may become awkward; using clean hands is often the easiest way to bring the dough together.
The mixture should hold together when pressed and should be rollable without looking wet or runny. It is not meant to resemble cookie dough that you would eat. This is a non-food craft dough.
3. Adjust the consistency
Applesauce brands differ in moisture, and cinnamon can vary in grind, so use the texture as your guide rather than treating the measurements as an inflexible formula.
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- If the dough crumbles: add applesauce a little at a time and knead it in.
- If the dough sticks to your hands or work surface: incorporate more cinnamon.
- If it feels soft but not sticky: give it a minute of kneading before adding anything. The cinnamon will continue absorbing moisture as the dough comes together.
The finished dough should be firm, smooth enough to roll, and cohesive when lifted. Adding large amounts of either ingredient at once can make the mixture too wet or too dry.
4. Roll the dough
Divide the dough into manageable portions. Roll each portion between sheets of parchment paper or plastic wrap to approximately 1/4 to 1/3 inch thick.
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Thinner pieces may dry more quickly, but they are also more fragile. Thicker pieces are sturdier but need longer to dry. Aim for an even thickness across each ornament; uneven areas can remain soft while the edges become hard.
5. Cut the shapes
Remove the top sheet of parchment or plastic wrap and cut the dough with 2- to 3-inch cookie cutters. Press straight down rather than twisting the cutter, then lift away the excess dough.
Move the cutouts carefully to the prepared baking sheet. A thin spatula makes this easier, particularly if the dough is soft or the shapes have narrow sections.
6. Make the hanging holes
Before drying, push a drinking straw or skewer through the top portion of every ornament. Make the opening large enough for the ribbon you intend to use, but leave enough dough around it that the piece will not tear.
Making the holes after drying is too late: the hard ornaments may crack when pierced.
7. Dry until hard
For the most predictable result, bake the ornaments at 200°F for about 2 to 2 1/2 hours. Cool them completely on a wire rack afterward. Depending on their thickness and moisture, some pieces may need additional time before decorating.
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For a no-bake option, arrange the cutouts on a wire rack and let them air-dry at room temperature for one to two days, turning them occasionally. Very thick pieces, damp weather, or a humid room can extend the drying time.
Do not rely on the clock alone. An ornament is ready when it is dry and hard throughout, with no noticeably soft or cool-feeling center. Letting pieces dry slowly until fully hard is more important than matching an exact time.
Decorating ideas for the finished ornaments
Leave the ornaments plain for a simple, warm cinnamon-colored finish, or treat them as small painting surfaces. Once they are completely dry and cool, try:
- White snowflakes, stars, dots, or lettering
- Red, green, gold, or white painted details
- Painted edges around stars, trees, hearts, and gingerbread-style shapes
- Opaque paint markers for fine outlines and names
- A small amount of glitter or lightweight craft embellishment
- Ribbon in contrasting colors or natural twine for a rustic look
Opaque paint markers are convenient for adding names, dates, borders, and small patterns without applying a heavy layer of wet paint. Allow any paint or glue to dry fully before threading ribbon or putting the ornaments near children.
For a family or classroom project, let children choose the shapes and painted designs while an adult handles the oven, hot baking sheet, cutters with sharp edges, and small decorative pieces. The activity also works well as a tactile craft: mixing, rolling, cutting, piercing, painting, and tying each produce a distinct step and a keepsake at the end.
Troubleshooting cinnamon-applesauce ornament dough
| Problem | Likely cause | What to do |
|---|---|---|
| The dough crumbles while rolling | It is too dry or has not fully come together | Knead it briefly, then add applesauce in very small amounts until it holds together. |
| The dough sticks to the wrap or cutter | It contains too much moisture | Work in additional cinnamon and roll it between fresh parchment or plastic wrap. |
| Shapes crack at the edges | The dough may be too dry, too thin, or over-dried | Use simpler shapes, roll evenly, avoid very thin projections, and dry until hard rather than far beyond that point. |
| Ornaments break while moving them | They are too thin, intricate, or still soft | Use a thin spatula, handle them less, and choose broader shapes next time. Let soft pieces dry longer. |
| The centers remain soft | The pieces are thick or the room is humid | Continue oven-drying at the same low temperature or air-drying on a rack, turning occasionally. |
| The ribbon will not fit | The hole was made too small | Use a thinner ribbon or make the opening larger before drying the next batch. |
Do you need glue, cloves, or other additions?
No. The simplest version uses only cinnamon and applesauce, and glue is not necessary for the basic recipe. Some craft recipes add craft glue for extra sturdiness, but that changes the materials and makes the project less pantry-simple. If you use glue or other craft products, follow that product’s label and keep the finished pieces clearly away from food.
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Ground cloves can be mixed in as an optional variation for a stronger, more complex spice fragrance. Because cloves add a third ingredient, leave them out if you want the cleanest two-ingredient version.
Important safety note: these ornaments are not edible
Do not eat the dough or finished ornaments. Although both ingredients are associated with food, this recipe makes decorations, not cookies or a snack. Craft paint, glue, dust, and prolonged handling are additional reasons to treat the pieces as non-food objects.
Label finished ornaments clearly as “Not edible”, especially if they resemble cookies or gingerbread. Keep them away from young children and pets who may mouth or chew them. Supervise children around the oven, hot baking sheet, cutters, skewers, paint, glitter, beads, and any other small craft materials.
The FDA and CDC have separately reported recalls and investigations involving elevated lead and chromium in certain commercially sold cinnamon-containing applesauce or fruit-purée pouches during 2023–2025. That public-health issue concerned recalled food products, not this homemade craft recipe, and it does not mean that all cinnamon or applesauce is contaminated. The practical distinction is important: use ordinary ingredients intended for the craft, never eat this dough, and check current FDA recall information before consuming any cinnamon-applesauce food product.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.How to use and store the keepsakes
Thread ribbon through the dry holes and use the pieces as:
- Christmas-tree ornaments
- Gift tags or package toppers
- Place-card or table decorations
- Seasonal garlands
- Classroom or family keepsakes
- Small additions to a holiday wreath or display
To store them, wrap ornaments individually or separate layers with tissue paper. Keep them in a dry place where they will not be crushed or exposed to moisture. Fully dried pieces are intended to be long-lasting decorations, but there is no reliable universal shelf-life number: storage conditions, thickness, humidity, paint, and handling all affect how long they remain in good condition.
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For gifting, write the recipient’s name and year on the back with an opaque paint marker, then add a small tag that says “Cinnamon-applesauce ornament—decoration only, not edible.”
Quick reference
- Ingredients: 3/4 cup applesauce plus two 2.37-ounce bottles of ground cinnamon
- Thickness: about 1/4 to 1/3 inch
- Cutters: 2 to 3 inches wide
- Oven drying: 200°F for about 2 to 2 1/2 hours, then cool and check for hardness
- Air drying: one to two days on a wire rack, turning occasionally
- Yield: about 15 with the McCormick formula, depending on cutter size
- Food status: decorations only; never eat
Frequently Asked Questions
How many cinnamon-applesauce ornaments does this recipe make?
The McCormick formula yields about 15 ornaments, but the exact number depends on the size and thickness of your cookie cutters. Smaller cutters can produce closer to 20, while large or intricate shapes produce fewer.
How long do cinnamon-applesauce ornaments take to dry?
Bake the ornaments at 200°F for about 2 to 2 1/2 hours, then cool them on a wire rack. Check that they are hard and dry throughout; thick pieces may need additional time. For air drying, allow one to two days and turn the pieces occasionally.
Do you need to add glue to cinnamon-applesauce ornaments?
No. The basic recipe needs only cinnamon and applesauce. Some variations add craft glue for sturdiness, but it is not required and makes the project less simple. Any ornament containing glue or paint must also be treated as a decoration only.
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Are cinnamon-applesauce ornaments edible?
No. These are non-food decorations, even though they are made with food ingredients. Do not eat the dough or finished ornaments, label them clearly as not edible, and keep them away from young children and pets who may chew them.
When should you make the hole for the ribbon?
Yes. Make the hanging hole before drying, using a drinking straw or skewer. Leave enough dough around the hole to prevent tearing, and make the opening large enough for your ribbon or string.
The Bottom Line
For the simplest batch, mix 3/4 cup applesauce with two 2.37-ounce bottles of ground cinnamon, roll the stiff dough about 1/4 to 1/3 inch thick, cut and pierce the shapes, then dry them at 200°F until hard or air-dry them for one to two days. Decorate only after they are fully dry, and label every piece as not edible.
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