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Two pantry ingredients become fragrant holiday keepsakes with a little rolling, cutting, and drying. These cinnamon-applesauce ornaments are quick to prepare, but they are not instant: allow about 30 minutes of hands-on work, then plan for 2 to 2 1/2 hours of oven drying or one to two days of air drying.
Mix ground cinnamon with applesauce, roll the dough, cut festive shapes, and dry them into fragrant keepsakes. The hands-on work takes about 30 minutes, but the ornaments need roughly 2 to 2 1/2 hours in a low oven—or one to two days to air-dry—before they are ready to decorate and hang.
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This is a craft, not an edible recipe. The finished pieces should be labeled not edible and kept away from children or pets who might chew them.
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Two-Ingredient Cinnamon-Applesauce Ornaments
Yield
About 15 ornaments using 2- to 3-inch cookie cutters. The exact yield varies with cutter size, dough thickness, and how much dough is lost between cutouts.
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Active time and drying time
- Active preparation: about 30 minutes
- Oven drying: about 2 to 2 1/2 hours at 200°F
- Air drying: about one to two days, sometimes longer in humid conditions or with thicker shapes
Ingredients and Supplies
- 3/4 cup applesauce
- Two 2.37-ounce bottles of ground cinnamon
- Cookie cutters, preferably simple 2- to 3-inch holiday shapes
- Plastic wrap or parchment paper for rolling
- A baking sheet
- A drinking straw or skewer for making hanging holes
- A wire rack for cooling or air-drying
- Ribbon or string
- Optional: opaque paint markers, craft paint, puff paint, beads, or glitter
If you need shaping tools, Christmas cookie cutters are the most useful purchase for this project. Choose cutters with relatively simple outlines rather than extremely thin branches, points, or delicate projections, which are more likely to break.
How to Make the Ornaments
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Prepare the oven and baking sheet
Heat the oven to 200°F. Set out a baking sheet. You can line it with parchment, although the dough can also be placed directly on a clean baking sheet.
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Mix the dough
Put the applesauce and cinnamon in a bowl. Stir until the mixture becomes a stiff, cohesive dough. Because the recipe contains a large amount of cinnamon, using your hands may be easier than using a spoon once the mixture starts to thicken.
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Adjust the consistency if needed
Applesauce brands differ in moisture, and cinnamon can vary in grind and density. Use the texture as your guide:
- If the dough crumbles when you press or roll it, mix in a small amount of applesauce.
- If the dough sticks to the wrap, parchment, or cutters, incorporate a little more cinnamon.
- If it feels soft or wet, let it sit briefly and then add cinnamon gradually rather than adding a large amount at once.
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Roll the dough
Divide the dough into manageable portions. Roll each portion between sheets of plastic wrap or parchment to about 1/4 to 1/3 inch thick.
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Thinner ornaments dry faster but are more fragile. Thicker ornaments are sturdier but may need additional drying time. Aim for an even thickness so that the edges do not become hard while the centers remain soft.
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Cut the shapes
Remove the top sheet of wrap or parchment 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 each cutout carefully with a thin spatula. Gather the scraps, press them together, and reroll them until the dough is used. Repeated rerolling can make the surface less smooth, but it is fine for most ornaments.
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Punch the hanging hole
Before drying, make a hole near the top of each ornament with a drinking straw or skewer. The opening should be large enough for the ribbon you plan to use, but it should not be so close to the edge that the piece can tear.
Making the hole after drying is likely to crack the ornament, so do not skip this step.
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Dry the pieces
Choose either the oven method or the slower air-drying method described below. The ornaments are ready when they are hard and dry throughout, not merely dry on the surface.
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Cool, decorate, and hang
For oven-dried ornaments, cool the pieces on a wire rack. Once completely cool and dry, thread ribbon through the holes. Leave them plain for a simple natural look, or decorate them with opaque paint markers, craft paint, puff paint, beads, or glitter.
Two Ways to Dry Cinnamon Ornaments
Oven drying: faster and more predictable
- Place the cutouts on the prepared baking sheet.
- Dry at 200°F for about 2 to 2 1/2 hours.
- Cool the ornaments on a wire rack.
- Check that the centers and edges are fully hard before decorating or storing.
Thickness, applesauce moisture, and oven differences affect the timing. If the pieces are still flexible or cool and damp in the center, continue drying them at the same low temperature and check them periodically. A fixed time is only a starting point.
Air drying: no oven required
Arrange the cutouts on a wire rack and leave them at room temperature for about one to two days, turning them occasionally. Very thick pieces, humid rooms, or limited airflow can extend the drying period.
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Air drying uses less heat but requires more planning. Do not package, paint, or hang the ornaments permanently until they are hard and dry all the way through.
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How to Get the Dough Texture Right
The ratio is useful, but it is not absolute. Some versions use approximately 1 cup of applesauce with 1 1/3 to 1 1/2 cups of cinnamon, while others use a roughly equal-volume ratio. Applesauce moisture and cinnamon grind vary enough that the best final test is whether the dough is stiff, cohesive, and rollable.
A properly mixed dough should:
- Hold together when squeezed in your hand
- Roll without immediately breaking apart
- Release from the cutter with its outline intact
- Feel firm rather than wet or gummy
Some recipes suggest resting the dough before rolling. That is optional, not a required step. If the dough is difficult to handle, a short rest or chilling period may make it less sticky, but consistency adjustments and even rolling matter more.
Troubleshooting
| Problem | Likely cause | What to do |
|---|---|---|
| Dough crumbles while mixing or rolling | It is too dry or does not contain enough moisture | Add applesauce a little at a time and mix until the dough holds together. |
| Dough sticks to the work surface | It is too moist | Work in additional cinnamon gradually. Roll between parchment or plastic wrap. |
| Cutouts crack while being moved | The shapes are too thin, too dry, or too delicate | Use simpler shapes, roll slightly thicker, and transfer them with a thin spatula. |
| Edges are hard but centers remain soft | The pieces are too thick or not yet fully dried | Continue low-temperature drying or allow more air-drying time. Judge by hardness rather than the clock. |
| Hanging hole tears | The hole is too close to the edge or too large | Leave more dough around the opening and choose ribbon that fits without forcing it. |
| Ornaments break after drying | The shapes have thin projections, uneven thickness, or were over-dried | Use sturdier silhouettes, roll evenly, and stop drying once the pieces are fully hard. |
Simple Decorating Ideas
- Natural: Leave the cinnamon surface plain and add a simple red, green, or kraft-paper ribbon.
- White details: Add dots, stars, snowflakes, names, or the year with white opaque paint.
- Colorful edges: Use paint markers around the outline while leaving the cinnamon center visible.
- Gift tags: Write the recipient’s name on the ornament and tie it to a wrapped present.
- Package toppers: Use a small shape in place of a disposable bow.
- Garland: String several fully dry pieces together, leaving enough space that they do not knock against one another.
- Classroom keepsakes: Have children choose shapes and colors, while an adult handles the oven and supervises cutters, paint, ribbon, and small embellishments.
Optional variations include adding a little ground clove for a stronger spice scent or using craft glue in recipes designed for extra sturdiness. Neither is necessary for the basic two-ingredient version. Glue also changes the project from a simple pantry craft, so it should never be presented as part of the core recipe.
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One free scan finds every outdated or missing driver and matches the right update for your exact hardware.Free scan · exact hardware matchImportant Safety Note: These Are Decorations, Not Food
Do not eat the dough or finished ornaments. Label them clearly as “Not edible.” They may look like cookies, but they are faux-dough decorations. Keep them away from young children and pets who may mouth or chew them.
Adults should supervise children around the hot oven, cookie cutters, skewers, small decorative pieces, paint, glue, and glitter. Use craft materials only as directed and allow painted or glued ornaments to dry fully before handling them.
There was also a separate 2023–2025 public-health investigation involving lead and chromium in certain commercially sold cinnamon-containing applesauce or fruit-purée pouches. That issue concerned recalled food products, not homemade cinnamon-applesauce craft ornaments. It is still important not to confuse this craft with an edible applesauce snack, and anyone buying cinnamon-applesauce food products for consumption should check current FDA recall information. The incident does not mean that all cinnamon or applesauce is contaminated.
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Storage and Longevity
Once fully dried, these ornaments can be kept as seasonal decorations. Wrap them individually or separate layers with tissue paper so they do not rub together or press against one another. Store them in a dry place, protected from moisture and crushing pressure.
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Quick Checklist
- Use ordinary ground cinnamon and applesauce intended for the craft.
- Adjust the dough by texture: applesauce for crumbling, cinnamon for stickiness.
- Roll evenly to about 1/4 to 1/3 inch thick.
- Make the ribbon hole before drying.
- Use simple, sturdy shapes for fewer breakages.
- Dry until hard throughout, not just until the outside feels dry.
- Cool completely before decorating.
- Label every finished piece “Not edible.”
- Store dry and separated from other ornaments.
Frequently Asked Questions
How many cinnamon-applesauce ornaments does this recipe make?
The McCormick-based batch makes about 15 ornaments with 2- to 3-inch cutters. Your yield may be higher or lower depending on cutter size, thickness, and how efficiently the scraps are rerolled.
How long do cinnamon ornaments take in the oven?
Bake the cutouts at 200°F for about 2 to 2 1/2 hours, then cool them on a wire rack. Begin checking for doneness before the end of that range because thickness and moisture vary.
Can I make these ornaments without an oven?
Yes. Place the cutouts on a wire rack and air-dry them at room temperature for about one to two days, turning them occasionally. Thicker ornaments or humid conditions may require longer.
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No. Craft glue is optional in some sturdiness-focused variations, but it is not needed for the basic cinnamon-and-applesauce recipe.
Are cinnamon-applesauce ornaments edible?
No. These are decorative faux-dough ornaments, not cookies. Do not eat the dough or finished pieces, and keep them away from children and pets who might chew them.
The Bottom Line
For the simplest version, mix 3/4 cup applesauce with two 2.37-ounce bottles of ground cinnamon, roll the dough about 1/4 to 1/3 inch thick, cut and pierce the shapes, then dry them at 200°F for roughly 2 to 2 1/2 hours. Let them cool completely, add ribbon, and mark them clearly as not edible.
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