Spiced Christmas Ornaments

These are not edible. Just to be clear up front. They are scent ornaments, the kind that have been a Christmas craft tradition since the 19th century, and they fill a room with the warm spice perfume of cinnamon and clove for years on end. The dough is essentially equal parts of warm baking spices held together by applesauce, with no baking required.

The ratio is what gives these ornaments their staying power. Three quarters of a cup of cinnamon does the heavy work, while nutmeg, allspice, and ground cloves layer in supporting aromatics that keep the scent complex rather than one-note. Applesauce binds the dough naturally and dries hard as the moisture evaporates.

Roll, cut, and air-dry for four or five days, turning daily so they dry evenly without warping. When the scent fades after a few seasons (it usually takes 3 to 5 years), refresh with a drop of cinnamon oil on the back.

Pro Tips

• Use unsweetened applesauce. Sugar in sweetened versions attracts bugs and can cause mold.
• Punch a hole near the top with a straw or skewer before drying so you can string ribbon through later.
• Air dry on a wire rack, not waxed paper, so air circulates underneath and prevents one-sided drying.
• Sand any rough edges lightly with fine sandpaper after drying for a smoother finish before painting.

Variations

• Add a tablespoon of school glue to the dough for extra durability if children will handle them.
• Stamp shapes with rubber stamps or impress with cookie cutters for textured designs.
• Paint with acrylic paints or leave plain for a rustic country-Christmas look.