So technically, this is a recipe, but not exactly edible. But I just had to share it here because it’s such an easy, sweet little handmade idea. You will love the way your house smells if you make these! Little Boy #2’s preschool teacher makes this cinnamon applesauce dough with her class every year at Christmas time, and I love hanging these ornaments on my tree. I decided to make my own batch, and here are some ideas I came up with to decorate my cut outs.
Gingerbread Man Garland
I cut out ten handsome gingerbread men from my dough and poked two holes in the middle of each with the end of a straw. I baked them and let them dry out, and then strung them together with some ribbon. To make it easier to string your ribbon through the tiny holes, wrap Scotch tape around end of the ribbon, like a shoelace. I used cookie cutters similar to these.
These guys hang from the hood in my Lovely Little Kitchen, and I enjoy their company immensely while I do all my baking. This idea was inspired by Donna Hay.
Cinnamon and Cloves
I love how simple and natural this one is. Just use sharp scissors to trim most of the stem off the clove, and press them into the dough before it dries. Be sure to poke your hole for some twine before you bake them. Smells so heavenly!
Cute as a Button
Simply glue small neutral colored buttons onto the tree after it has dried out with hot glue. Some ribbon and a little bow finish it off.
Star With Twine
This idea works well with a star cut out. Just make holes with a straw while the dough is soft in the center of each point, and in between points. Once the star is dry, weave twine in and out of the holes and tie a loop at the top to hang it by. Once again, wrap Scotch tape around the end of your twine to make it easier to get it through the tiny holes.
If you make these cinnamon applesauce ornaments with kids, warn them that the dough is totally yucky and not to lick their fingers. It smells so good, they might just want to taste it! For an edible dough that is also great for doing cut outs with kids, try these homemade graham cracker snowflakes.
Another fun Christmas treat to make with kiddos is my Chocolate Covered Strawberry Christmas Trees!
- 2 cups applesauce
- 2 cups cinnamon
- Mix together equal parts cinnamon and applesauce until well incorporated and dough forms. If too sticky, add more cinnamon.
- Roll out dough between two pieces of parchment paper to 1/4 inch thickness.
- Cut out shapes and place them on a baking sheet.
- Bake at 200 degrees F for 2 hours.
- Allow the shapes to set out on a cooling rack for 24 hours to dry out completely.
- You can use sandpaper to smooth out the edges if they are jagged once the shapes are dry.
- Makes about 18 ornaments, depending on size.
Disclaimer: the links in this post for the cookie cutters are Amazon affiliate links.
onel says
So cute!! I especially love the gingerman and the star, too bad I just found these cuties after Christmas 🙁
Julie says
Thanks- maybe next year :0)
Connie says
Gotta get to the store! Can’t wait to try this! Thanks:)
Julie says
You are very welcome Connie. Have fun!
J says
CUTE! How long do these last? Is this something I need to re-do each year? (although that sounds like a fun idea anyway…but just wondering…)
Julie says
That’s a great question! I packed my gingerbread men away in some tissue paper last year, and I’m planning to hang it up in the kitchen again this December. I think it should be fine as long as you wrap it and box it up carefully each year, but last year was the first year I’ve made them.
Shannon says
Just curious how these were when you unpacked them this year.. Did they keep well? Thank you Julie!
Julie says
Hi Shannon, I was so happy when I unpacked these from my big box of Christmas goodies. They did keep very well! I had wrapped them in tissue paper and then put them inside a Zip-loc bag, and then in a box so they wouldn’t get smashed just to be on the safe side.
melissa :) says
YAY! that was just the question I was going to ask, glad they last! 🙂 And BTW great blog post/pics 🙂
Lisa says
I have some my niece made 20 years ago!! They dont smell as strong but I can still smell the cinnamon! I make them every year with my day care kids too.
Julie says
How wonderful Lisa! I bet the kiddos love them!
Kristy says
I made these back in the 90’s and they kept for about 4 years. I decorated my whole 8 foot tree with these, jingle bells, and tinsle. They never really lost their scent! Puffy paints work great to add detail and bits of color
Julie says
So fun to get them out year after year!
Aimee says
My daughters both made these in PreK and we hang them on our tree every year. My girls are now in third and first grade. They still smell good too. I just wrap them in tissue paper and put them in the box with the other ornaments.
Melissa says
I just got done putting these in the oven. They stuck pretty badly to the parchment. I started over and kept adding more cinnamon but they still stuck. Did yours stick at all?
Julie says
Melissa, I do remember that I had to gently peel them off the parchment, but it wasn’t really a problem. I wonder if some nonstick spray would be good?
Tonya says
A friend made ornaments for a CHRISTMAS wedding.
Darlene Rodgers says
Where do you buy your cinnamon? Two cups seems to get very costly.. but I love this idea!!
Julie says
Great question! I found it at the 99 cents store.
Amy Arvin says
I found it at Costco – HUGE bottle for $3.
dafna says
may i ask why do you applesauce? ans would this be good to have it around all year long just for a nice aroma in the house? thx
Julie says
This recipe came from my son’s preschool class, and they just used applesauce. Cinnamon and apples are a nice combination :0) It mostly smells when it is baking and for a little while once it dries. If I smell the ornaments I made last year, they really just have a faint scent of cinnamon.
Bianca says
A student gave me these type of ornaments as a Christmas gift 15years ago and I wrap them carefully and put them on my tree each year 🙂
Julie says
That’s so sweet Bianca!
Siri says
I’m so sad, I can’t get these off of my cookie sheet without them crumbling, what did I do wrong?
Julie says
I’m not sure, Siri… Sorry! Was your dough crumbly before you baked it or did it roll out smoothly. Or was it a problem of the shapes sticking to the baking sheet? Wish I could be more helpful.
Siri says
I thought it rolled out pretty smooth, I’m definitely going to attempt again. I read a few other recipes and one put the shapes on tinfoil which I think I’ll do. I believe the issue was them sticking too much to the pan
lori says
try spraying the foil with pam
Natasha Noble says
Hi my daughter and I just made these and I burnt them to a crisp after half an hour. I’m in the UK so I guess I got the temperature wrong. I did 200 degrees Celsius I guess this is wrong!! Shame as we have used up all our cinamon now 🙁
Julie says
Oh Natasha, I’m sorry! 200 degrees Fahrenheit would be about 90 degrees Celsius. When I wrote this recipe a while back, I never thought it would be seen by anyone outside of the US. I will note that in the recipe so no one else will burn their ornaments!
Natasha Noble says
I have leftover dough so I have the second batch in at 90 degrees Celsius! I’ll let you know how we get on 🙂
Lisa says
I’m confused on the twine on the Star. How do I get it all to show on the front and not every other hole?
Julie says
Lisa,
I think I just went around twice to fill in the gaps, starting in a different spot, but it’s been a little while since I made them so I’m not sure. Sorry not more helpful!
Rene says
I’m just curious, what is the purpose of using the parchment paper vs just using the counter to roll it out?? I really want to make these with my daughter to give to people in the community 🙂
Julie says
It will help keep the counter clean and make moving the cut out ornaments easier. Have fun!
Sarah says
I’m interested in making the dough ahead of time and then baking the following day. Do you think the dough needs to be refrigerated in between? Or will that ruin the consistency of the dough? Thanks!!
Julie says
Sarah, that’s a great question… I haven’t tried making it ahead so I’m not sure how it would affect the dough… I would think you could just refrigerate it and then let it come back to room temperature before rolling out, but without trying first, I’m not 100% sure.