Cinnamon Applesauce Ornaments: The 2-Ingredient Christmas Craft That Makes Your Tree Smell Amazing

Some Christmas crafts look impressive and take all weekend. Cinnamon applesauce ornaments are the opposite: two pantry ingredients, a rolling pin, and a few cookie cutters. They bake into firm, deep brown ornaments, and the whole house smells like cinnamon while they dry.

They are also a lovely budget-friendly project for a cozy afternoon. Make a handful for the tree, tie a few onto gifts, or string them into a garland for the mantel. This guide covers the dough ratio, how thick to roll it, both the oven and air-dry methods, and how to fix the most common problems.

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What You Will Need

• Ground cinnamon (about 1 cup, plus a little extra for dusting and adjusting). Two standard grocery-store bottles are usually enough, and a larger bulk container is more economical if you plan to make several batches.
• Smooth, unsweetened applesauce (3/4 cup).
• Cookie cutters in simple shapes such as stars, hearts, and rounds. Simple shapes with fewer thin points hold together best. Shop this option
• Rolling pin for rolling the dough to an even thickness. Shop this option
• Parchment paper (pre-cut 12 x 16 inch sheets) for rolling the dough and lining the baking sheet.
• Drinking straw or wooden skewer for the hanging hole.
• Cooling rack, helpful for air drying or for cooling after baking. Shop this option
• Cream velvet ribbon for hanging. Shop this option
• Jute twine for a rustic look and for stringing a garland. Shop this option
• Optional: a toothpick for pressing names or initials into the dough.

Quick note: These are decorations only and are not edible. If you have small children or pets who might nibble on ornaments, hang them higher on the tree.

Why This Craft Works So Well

Applesauce acts as the binder. When it mixes with ground cinnamon, it forms a thick, clay-like dough that holds its shape when cut and dries hard in a low oven or at room temperature. There is no flour, no salt requirement, and no special equipment, which is why this is a classic craft for beginners and a good one for crafting with kids.

The look is also very on-brand for a cozy home. The dark brown color pairs beautifully with cream ribbon, evergreen branches, and warm white lights.

Step 1: Mix the Dough

In a medium bowl, combine 1 cup of ground cinnamon with 3/4 cup of applesauce. Stir with a fork or spatula until the mixture comes together. It will look crumbly at first, then thick and paste-like as you keep mixing.

Now test the texture. The dough should hold together when you press it into a ball and should not stick heavily to your hands. If it feels sticky, add more cinnamon one tablespoon at a time, up to about 1/4 cup extra. If it feels dry and crumbly, add applesauce one teaspoon at a time.

Cinnamon brands vary in how finely they are ground, so the exact ratio can shift a little. Trust the texture rather than the measurements.

Step 2: Roll and Cut

Dust your work surface lightly with cinnamon (not flour) so the dough does not stick. You can also roll it between two sheets of parchment or plastic wrap, which makes cleanup easier.

Roll to about 1/4 inch thick. Thinner ornaments tend to be brittle and break easily after they dry, while thicker ones take much longer to harden all the way through.

Press the cookie cutters straight down, then lift the cutter away and gently nudge the shape out with your finger. Use a straw to poke a hole near the top of each one, making sure the hole sits far enough from the edge that it will not tear. Gather the scraps, press them together, and re-roll until the dough is used up.

If any edges look rough, smooth them with a fingertip dipped in a little water before drying.

Step 3: Dry the Ornaments

You have two options, depending on how much time you have.

Oven method (faster): Preheat the oven to 200°F. Arrange the ornaments on a parchment-lined or silicone-lined baking sheet and bake for about 2 hours, flipping them over halfway through. Larger or thicker ornaments may need up to an extra hour. They are done when they feel completely firm and hard, with no soft spots in the middle. Let them cool fully on a rack, since they continue to firm up as they cool.

Air-dry method (no oven): Place the ornaments on a wire rack in a single layer and leave them at room temperature. Flip them once or twice a day. Depending on humidity and thickness, this usually takes one to two days. Keep them out of damp areas and make sure they are bone dry before storing.

Step 4: Add Ribbon and Finishing Touches

Once the ornaments are completely cool and dry, thread a loop of ribbon or twine through each hole and knot the ends. A 6 to 8 inch length is plenty for hanging on a tree.

For a polished look, stay with a simple palette. Cream velvet ribbon looks elegant against the dark cinnamon color, and jute twine gives a rustic farmhouse feel. You can also press a name or initial into the surface with a toothpick before drying for personalized gift tags.

Ways to Use Cinnamon Ornaments

• On the tree. Hang a few toward the center of the tree, where the scent can drift out without competing with other decor.
• As gift toppers. Tie one onto a wrapped present in place of a bow. It doubles as a small extra gift.
• On a mantel garland. String several on twine and drape them with fresh or faux greenery.
• In a bowl. Pile them into a wooden dough bowl or tray with pinecones for a simple scented centerpiece.
• As place cards. Press a guest’s name into the dough before drying and set one on each plate for a holiday dinner.

Troubleshooting

The ornaments puffed up or bubbled. The oven was probably too hot. Keep it at 200°F and consider propping the door open slightly for the last half hour.

They are cracking. The dough may have been too dry or rolled too thin. Add a small amount of applesauce to the dough and roll slightly thicker next time.

They are still soft in the middle. Return them to the oven for another 20 to 30 minutes, or let them continue to air dry. Thick ornaments simply need more time.

They smell weaker after a few weeks. The scent fades gradually. You can refresh it by lightly brushing the surface with a little cinnamon, or by storing them with a cinnamon stick.

How to Store Them

Make sure every ornament is completely dry before putting it away. Layer them between sheets of tissue paper or parchment in a sturdy box or tin, and keep it in a cool, dry place. Stored this way, they can be reused for many Christmases.

The Takeaway

Cinnamon applesauce ornaments are about as simple as holiday crafting gets, and they bring a warm, spiced scent into your home while they dry. Make a small batch this weekend, and you will have handmade decor and gift toppers ready well before the holidays get busy.

If you want more cozy holiday projects, try our dried orange and cinnamon stick garland for another natural, scented decoration, or learn how to make ribbon bows for your Christmas tree and decor to pair with your ornaments.