Cinnamon ornaments are simple and fun to make and the scent remains for years. I still have some from the first batch of cinnamon ornaments that I made ten years ago and they smell terrific! This is a great project to make with little ones and they perfume the whole house in the process.
CINNAMON CHRISTMAS ORNAMENTS RECIPE
(Not For Eating)
¼ cup Elmer’s glue
1 cup applesauce
1 cup ground cinnamon (I use inexpensive cinnamon from the Dollar Store)
thin ribbon, raffia or wire ornament hangars
LET’S MAKE IT!
Mix glue with cinnamon and applesauce in a large bowl (beware the cinnamon dust storm!).
Dust work surface with a little cinnamon. Roll 1/4 inch thick. (Err on the side of too thick rather than too thin.) If dough is too wet/sticky, sprinkle with a little more cinnamon.
Cut with cookie cutters. Transfer ornament with spatula to a parchment paper lined cookie sheet.
Use a straw or a wooden skewer to make a hole near the top of each ornament for hanging.
Allow to air dry for 3-5 days, turning once or twice a day OR bake at 175 degrees for 5-6 hours, turning occasionally to ensure that they dry flat.
When dry, add ribbon or ornament hangars.
The ornaments can be stamped on or written on with a toothpick before drying. They can be embellished with glitter, beads, most anything imaginable. However, if you choose the oven-drying method, use good judgment as many decorations are not suitable for baking.
I store my Cinnamon Ornaments in a zip-top bag with my Christmas ornaments. Ideally, one would wrap them in bubble wrap or tissue paper to reduce the risk of breakage but I don’t usually have the time for that. Besides, it’s fun to make new ones every so often.
I use my Cinnamon Ornaments to decorate my chicken coops, Christmas tree and wreaths. I have given them in sets to teachers as gifts and decorated packages with them.
Here’s a picture of the holiday wreath I just finished for our front door. I used the cinnamon ornaments as accents. I’m not sure how they’ll fare in the rain, but we’re going to find out!