Christmas Cinnamon Ornaments

These Christmas ornaments aren’t for eating, but your whole house will smell like a holiday spice shop while they dry. Applesauce mixed with cinnamon, ground cloves, nutmeg, and ginger forms a stiff, fragrant dough that you roll out, cut into shapes, and air-dry over several days.

The applesauce acts as the binder, holding the ground spices together into a workable dough. As the ornaments dry, the moisture evaporates and leaves behind a concentrated spice scent that lasts for months. These make the tree, the gift wrapping station, and even the closet smell incredible.

Rolling the dough on a surface dusted with extra cinnamon (instead of flour) keeps the spice concentration high on the surface. Cut with any cookie cutter you like: stars, gingerbread men, trees, bells. Just remember to punch a hole in the top before drying for the hanging string.

Pro Tips

• Make the dough stiff, not sticky. If it’s too wet, add more cinnamon. Too dry, add a touch more applesauce. It should roll without sticking or cracking.
• Roll to about ¼ inch thick. Thinner ornaments dry faster and are lighter on the tree. Thicker ones take longer but hold scent longer.
• Turn every 12 hours while drying. This prevents warping and curling. Lay flat on a wire rack or parchment paper for airflow on both sides.
• Drying takes 2 to 3 days. Don’t rush it. The ornaments should be completely hard and dry with no soft spots before hanging.

Variations

• Glitter and paint: Once fully dry, decorate with acrylic paint, glitter glue, or ribbon for a more polished look.
• Essential oil refresh: Add a drop of cinnamon essential oil after a few months if the scent starts to fade.
• Gift tags: Use smaller cookie cutters and tie to wrapped presents as fragrant, decorative gift tags.