The recipe that I’m sharing with you today is a family favorite at my house. The cinnamon dough is prepared as if you’re making cut out cookies, but the result is a hard, dry ornament that is sturdy enough to hang on your Christmas tree for years to come. (Trust me–0ur tree still features a dough ornament that I made when I was in preschool.) And the heavenly cinnamon scent that fills the house as these ornaments bake is just an added holiday bonus!
Obviously you can cut your ornaments into any shape, but I love the idea of personalized dog bone ornaments. They are very simple to make, and they are a perfect holiday gift for all those dog lovers in your life. This year I made the personalized dog bones, plus dog breed silhouettes, and a heart/dog bone combo (see the photo below). Your only limitation is the types of cookie cutters that you have available. Although, I did find that large ornaments are much more difficult to transfer to the baking sheet, so I would recommend using cookie cutters no bigger than 5 inches or so in length.
Once baked, these ornaments are beautiful enough to leave plain–just add a piece of ribbon, twine, or string to use as a hanger and call it a day. However, they are also a great blank canvases for all kinds of embellishments. I simply wrote my family’s dogs’ names on the bones using white fabric paint (a.k.a. “puffy paint”). You might also try using acrylic craft paint, spray paint, glitter, sequins, buttons, rick-rack, jingle bells, or any other adornment that can be adhered using craft glue or a hot glue gun. Keep it simple or go crafty crazy: it’s totally up to you.
Cinnamon Christmas Ornaments
Yield will vary depending on the size of your cookie cutters
1 cup ground cinnamon, plus more for dusting
3/4 cup applesauce
1. Preheat the oven to 200°F.
2. Place the cinnamon in a bowl. Slowly stir in the applesauce. Continue stirring until the mixture forms a smooth dough.
3. Lightly sprinkle a large piece of wax paper with cinnamon, and roll the dough out into a sheet about 1/4 inch thick. If the dough sticks to your rolling pin or wax paper, sprinkle with more ground cinnamon.
4. Use your desired cookie cutters to cut the dough into pieces. After each piece is cut, press the end of a plastic drinking straw into each piece of dough to cut out a round hole. (This step is VERY important because you will later use this hole to attach the ribbon that will serve as the hanger for your ornament.)
5. Use an offset metal spatula to carefully transfer each piece of dough to a baking sheet lined with parchment paper. You can arrange the pieces close together on the baking sheet–they will not spread during baking–but the pieces should not be touching each other.
6. Bake on the middle rack of the oven for 1 hour. Flip each ornament over, and return them to the oven for an additional hour.
7. Transfer the ornaments from the baking sheet to a cooling rack or a paper towel on the countertop.
8. When the ornaments are completely cool, add the hangers: first cut a length of ribbon for each ornament. (I cut my ribbon pieces about 4 inches long). On each ornament, thread a piece of ribbon through the hole that you poked with the straw. Tie the two ends of the ribbon together (in a bow or double knot) to form a loop that you can use to hang the ornament on your Christmas tree.
9. At this point, you may choose to use the ornaments as-is, or you may want to decorate the ornaments with paint, glitter, sequins, or other embellishments. Once the ornaments are decorated it’s best to allow a full 24 hours for them to dry completely before hanging them or wrapping them up for holiday gift-giving.