Cinnamon Applesauce Ornaments

These cinnamon applesauce ornaments fill the house with the warm scent of the season, the moment the dough comes together, ground cinnamon, unsweetened applesauce, and white glue mixed into a smooth, workable dough that rolls out cleanly, cuts into any holiday shape, and dries into deep cinnamon-brown ornaments that carry their fragrance through the full season and year after year.

Every holiday season, this is one of the first things we make in the cottage kitchen. The smell is amazing and always brings back memories from years past when we made them. We pour a mug of Easy Creamy Crockpot Hot Chocolate and mix up a batch while the Sourdough Gingerbread Cookies cool on cooling racks nearby. The ornaments go on the tree, into garlands across the mantel, and tucked into gift packages alongside bottles of this Homemade Vanilla Extract for homemade Christmas gifts.

Cinnamon applesauce ornaments in gingerbread man, snowflake, Christmas tree, and candy cane shapes decorated with white icing and tied with red gingham ribbons, displayed on a red and white lace doily with red berry branches and eucalyptus stems.

Why You’ll Love This DIY

Three ingredients, one bowl – ground cinnamon, unsweetened applesauce, and white glue mix into a soft, workable dough in about 5 minutes with no special equipment beyond a bowl and a spoon.
Naturally fragrant – the finished ornaments carry a warm, true cinnamon scent that fills the room softly rather than sharply. The scent deepens slightly as they dry and remains through multiple holiday seasons when stored correctly.
Bake or air dry – the low oven method at 200°F firms the ornaments in 2 to 4 hours. The air dry method takes 1 to 2 days and requires no oven at all. Both methods produce the same finished ornament.
Lasts for years – properly dried and stored, these ornaments hold their shape and scent season after season. Many families keep the same set for years and add new shapes each December.
All ages can make them – the dough is soft, non-toxic, and forgiving. Children can mix, knead, roll, and cut alongside adults without any tools more complex than a cookie cutter and a drinking straw.

Ingredients

Ground cinnamon – the primary ingredient that creates both the deep, warm color and the signature holiday scent. Use a good quality ground cinnamon for the most aromatic finished ornament. Buying in bulk from a grocery warehouse store significantly reduces the cost per batch.
Unsweetened applesauce – binds the cinnamon into a smooth, workable dough and adds the natural moisture that holds the ornament together through the drying process. Smooth unsweetened applesauce works best — chunky applesauce leaves an uneven texture in the finished ornament.
White glue – added for durability. Ornaments made without glue are more fragile and more prone to cracking over time. The glue strengthens the dough and helps the finished ornaments hold their shape through years of seasonal use. Use standard white school glue such as Elmer’s.

Overhead view of cinnamon applesauce ornaments in snowflake, gingerbread man, Christmas tree, candy cane, and star shapes decorated with white icing and tied with red gingham ribbons on a red and white lace doily with red berry branches, eucalyptus, and cinnamon sticks.

Tools & Supplies You’ll Need

Cookie cutters – any holiday shape works. Gingerbread men, stars, trees, snowflakes, bells, and candy canes are the most traditional. Smaller cutters produce more delicate ornaments — larger cutters produce sturdier shapes that are easier for children to handle.
Drinking straw or skewer – used to punch a small hole near the top of each ornament before drying. The hole needs to be made before the ornament goes into the oven or begins to air dry, as the dough firms quickly and cannot be pierced cleanly once dried.
Ribbon or twine – threaded through the finished hole for hanging. Red gingham ribbon, kitchen twine, and jute cord all pair naturally with the deep brown finish of the dried ornament.
Wax paper or parchment paper – used both for rolling the dough without sticking and for lining the baking sheet during the low oven method.
Rolling pin – for rolling the dough to an even thickness before cutting. Dust the rolling pin lightly with ground cinnamon rather than flour to prevent sticking without altering the dough composition.
Optional for decorating:
White puffy paint or white acrylic paint – *OPTIONAL, applied to cooled, fully dried ornaments for icing-style details that mimic royal icing on a gingerbread cookie. This is the simplest way to add a decorative finish without any additional craft supplies.
Clear sealer spray – *OPTIONAL, a thin coat applied after decorating locks in the design and adds a layer of protection against humidity for ornaments intended to last multiple seasons.

Make It Your Own

Extra spices – add 1/4 teaspoon of ground cloves, ground nutmeg, or ground cardamom to the dough for a richer, more layered aroma that deepens as the ornaments dry.
Nature impressions – press a sprig of fresh rosemary, a holly leaf, or a small pine needle bundle gently into the surface of a cut-out ornament before drying to leave a natural impression in the finished piece. Remove the botanicals before placing in the oven.
Stamped ornaments – press a small rubber stamp into the surface of the dough before drying for a personalized design. Letter stamps work well for initials or a year stamp for a keepsake ornament.
Gift tags – cut small rectangular or round shapes and punch two holes at the top. Once dried, write a name or message on the back with a fine-tip paint pen and tie to a gift package for a scented, handmade gift tag.
Garland – cut uniform small shapes — stars or rounds work best — and string together with baker’s twine through a single hole at the top of each ornament for a fragrant garland that works across a mantel, a bookshelf, or a stair railing.

DIY Tips

Get the dough consistency right first – the dough should feel soft, smooth, and easy to shape without sticking to your hands. If it cracks when you press it, knead in a small spoonful of applesauce. If it sticks to everything, knead in a small pinch of ground cinnamon. Correcting the consistency before rolling saves the batch.

Roll to a consistent thickness – aim for between 1/8 and 1/4 inch throughout. Thinner ornaments curl as they dry and are more prone to cracking. Thicker ornaments take significantly longer to dry but are more durable. An even thickness means every ornament in a batch dries at the same rate.

Dust with cinnamon, not flour – lightly dust the work surface and cookie cutters with ground cinnamon before rolling and cutting. Flour changes the dough composition and can leave pale patches on the finished ornament. Cinnamon keeps the dough moving without altering the color or texture.

Lift straight up when cutting – press cookie cutters straight down into the dough and lift straight up without twisting. Twisting the cutter drags the edges and produces uneven, rough-edged shapes that do not dry as cleanly as straight-cut edges.

Make the hole before drying – use a drinking straw or wooden skewer to punch a clean hole near the top of each ornament immediately after cutting. The hole should be at least 1/4 inch from the edge so the ribbon has enough dough on either side to hold its weight once hung.

Dry low and slow – bake at 200°F and resist the urge to raise the temperature. A higher temperature causes the outside of the ornament to firm before the interior is fully dry, which creates internal stress that cracks the surface as the ornament continues to dry after coming out of the oven.

Flip once during drying – turn each ornament over once at the halfway point of the bake to ensure both sides dry at the same rate and the ornament stays flat rather than curling toward the heat source.

Let them cool completely before decorating – any warmth remaining in the ornament after the bake will cause puffy paint or acrylic paint to spread rather than hold its shape. Let them cool on a rack until completely room temperature before any decorating begins.

Overhead view of cinnamon applesauce dough mixed in a glass bowl, surrounded by Christmas cookie cutters, cinnamon sticks, red berry branches, and eucalyptus stems on a red and white lace doily.

Overhead view of cinnamon applesauce ornament dough rolled out on parchment with Christmas tree, candy cane, and other holiday shapes cut out, surrounded by colorful cookie cutters and a rolling pin.

Instructions

Mix the dough – in a medium mixing bowl, combine the ground cinnamon, unsweetened applesauce, and white glue. Stir with a spoon until the mixture begins to come together, then knead by hand until the dough is smooth, soft, and cohesive. The dough is ready when it no longer feels sticky and holds a clean shape when pressed.
Rest the dough – cover the bowl and let the dough rest for 30 minutes. This rest time allows the cinnamon to fully absorb the moisture from the applesauce and makes the dough easier to roll without cracking.
Roll and cut – turn the dough onto a sheet of wax paper or a lightly cinnamon-dusted work surface and roll to between 1/8 and 1/4 inch thickness. Press cookie cutters straight down into the dough and lift straight up to cut clean shapes. Transfer each cut-out carefully to a parchment-lined baking sheet.
Make the hanging hole – use a drinking straw or wooden skewer to punch a small, clean hole near the top of each ornament. Press firmly and twist slightly to remove a clean plug of dough. The hole should be at least 1/4 inch from the edge.
Dry the ornaments – for the oven method, place the baking sheet in a 200°F oven and dry for 2 to 4 hours, flipping each ornament once at the halfway point. The ornaments are ready when they feel completely firm and dry to the touch with no soft spots remaining. For the air dry method, place ornaments on a cooling rack in a dry room and allow to dry for 1 to 2 days, turning occasionally.
Cool and decorate – let the ornaments cool completely on a wire rack before decorating. Add white puffy paint details if desired, allow the paint to dry fully, then apply a thin coat of clear sealer if the ornaments will be used for multiple seasons.
Hang and display – thread ribbon, twine, or jute cord through each hole and hang on the tree, tuck into garlands across the mantel, or tie to wrapped gifts for a scented, handmade finishing touch.

Overhead view of finished cinnamon applesauce ornaments in candy cane, snowflake, gingerbread man, Christmas tree, and candy cane shapes decorated with white icing and hung with red gingham ribbons on a red and white lace doily with red berry branches and eucalyptus.

Care and Storage

Room temperature storage – store fully dried ornaments in a sturdy lidded box or airtight container at room temperature. Keep in a cool, dry location away from humidity and direct sunlight. Humidity is the primary cause of warping and softening in cinnamon applesauce ornaments that have been stored between seasons.
Layer with tissue paper – place a sheet of tissue paper or wax paper between each layer of ornaments in the storage box so the painted details and ribbon ties do not rub or scratch against each other during the months they are packed away.
Scent refresh – if the cinnamon scent fades after several seasons, place the ornaments in a sealed container with a cinnamon stick or a small sachet of ground cinnamon for a few days. The ornaments will reabsorb the ambient cinnamon and the scent will deepen again without any additional treatment.
Repair – if an ornament chips or a thin edge breaks, apply a small amount of white school glue to the break and press firmly for 30 seconds. Let dry completely before rehanging. The glue in the original dough means a glue repair blends into the structure of the ornament cleanly.

Gifting Ideas

Parchment bundles – wrap 3 to 4 decorated ornaments together in a sheet of parchment paper and tie with kitchen twine for a clean, cottage-style gift that requires no box or bag. Add a small handwritten tag with the year for a keepsake finish.
Gift box with greenery – arrange ornaments in a single layer in a small kraft paper box lined with tissue paper. Tuck a small sprig of fresh eucalyptus or rosemary alongside for a natural, aromatic accent that pairs with the cinnamon scent.
Gift tags – cut small round or rectangular shapes from the same dough batch and dry alongside the ornaments. Write a name or short message on the back with a fine-tip paint pen and tie directly to a wrapped gift as a scented, handmade tag.
Pair with the cookie tin – tuck a small parchment bundle of cinnamon applesauce ornaments alongside a tin of Sourdough Gingerbread Cookies Recipe for a cottage kitchen Christmas gift that covers both the scented decoration and the holiday cookie in one package.

FAQ

When fully dried and stored correctly, cinnamon applesauce ornaments last for many years. The key is complete drying before storage, any moisture remaining in the ornament when it goes into the box will cause warping or softening over time. Store in a cool, dry location in a lidded container with tissue paper between layers. Many families keep the same set for 5 years or more and simply add new shapes each December.

Cracking happens for three reasons, the dough was too dry before rolling, the ornaments were rolled too thin, or the oven temperature was too high. If the dough cracks while rolling, knead in a small spoonful of applesauce until smooth before rolling again. Roll to at least 1/8 inch thickness. Keep the oven at 200°F and do not raise the temperature to speed up the drying — a higher temperature causes the surface to firm before the interior is fully dry, which creates the internal stress that produces surface cracks.

No. A higher temperature causes the outside of each ornament to harden before the inside is fully dry. As the interior continues to dry after the ornament comes out of the oven, the surface cracks under the internal stress. The 200°F low and slow method is the correct approach, patience produces a smooth, crack-free finished ornament every time.

The cinnamon scent is warm and present but not sharp or overwhelming. It fills the room softly as the ornaments hang on the tree or rest in a garland and does not dissipate the way a candle or diffuser does. Most people describe the scent as comforting rather than strong. If the scent fades after several seasons, refresh by placing the ornaments in a sealed container with a cinnamon stick for a few days.

Once the ornaments are completely cool and any paint or decoration is fully dry, apply a thin coat of clear acrylic sealer spray in a well-ventilated area. Hold the can about 12 inches from the ornament surface and apply in a single light pass. Let dry completely before flipping and sealing the reverse side. The sealer protects against humidity and keeps the painted details intact through multiple seasons of storage and use.

More Christmas Recipes and Decor Ideas from The Cottage

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Supplies

Medium Mixing Bowl
Rolling Pin
Measuring Cups and Spoons
Baking sheet
Wax paper or parchment paper
Cookie cutters different shapes and sizes
Drinking straw or wooden skewer
Ribbon or twine *optional

Elements

▢ 1 ¾ cups ground cinnamon (175 g)
▢ 1 cup unsweetened applesauce (255 g)
▢ ⅓ cup white glue (80 g)

Instructions

Mix the dough – combine the ground cinnamon, unsweetened applesauce, and white glue in a medium mixing bowl. Stir until the mixture begins to come together then knead by hand until the dough is smooth, soft, and cohesive with no dry patches remaining.
Rest the dough – cover the bowl and let the dough rest for 30 minutes to allow the cinnamon to fully absorb the moisture from the applesauce.
Roll and cut – turn the dough onto a wax paper or lightly cinnamon-dusted surface and roll to between 1/8 and 1/4 inch thickness. Press cookie cutters straight down and lift straight up to cut clean shapes. Transfer to a parchment-lined baking sheet.
Make the hanging hole – use a drinking straw or wooden skewer to punch a small clean hole near the top of each ornament at least 1/4 inch from the edge.
Dry the ornaments – oven method: place in a 200°F oven for 2 to 4 hours, flipping once at the halfway point, until completely firm and dry to the touch. Air dry method: place on a cooling rack in a dry room for 1 to 2 days, turning occasionally.
Cool and decorate – let ornaments cool completely on a wire rack before adding paint or ribbon. Decorate with white puffy paint if desired and seal with a thin coat of clear acrylic sealer once fully decorated.
Hang and display – thread ribbon, twine, or jute cord through each hole and hang on the tree, tuck into garlands, or tie to wrapped gifts.

Notes

Dough consistency – if the dough cracks when pressed, knead in a small spoonful of applesauce. If it sticks, knead in a small pinch of ground cinnamon. The correct dough feels soft and smooth without sticking to your hands.

Roll evenly – keep the dough between 1/8 and 1/4 inch thick throughout. Uneven thickness produces ornaments that dry at different rates in the same tray.

Low and slow drying – do not raise the oven temperature above 200°F. A higher temperature causes surface cracking as the outside firms before the interior is fully dry.

Storage – store fully dried ornaments layered with tissue paper in a lidded box in a cool, dry location. Properly stored ornaments hold their shape and scent for many years.

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Close-up of a woman in a peach blouse smiling and leaning against a kitchen counter, with fresh flour and wheat berries visible beside her.

Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

About Me

Why You’ll Love This DIY

Ingredients

Tools & Supplies You’ll Need

Make It Your Own

DIY Tips

Instructions

Care and Storage

Gifting Ideas

FAQ

More Christmas Recipes and Decor Ideas from The Cottage