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Cinnamon Snowflake Ornaments

Fill your home with the scent of Christmas with these lovely non-edible spice ornaments. Thread a narrow ribbon through them and hang them on your tree, in the window, from the chandelier, or as a swag by the fireplace. —Taste of Home Test Kitchen
  • Total Time
    Prep: 40 min. Bake: 20 min. + drying
  • Makes
    about 10 (4 inch ornaments)


  • 1 cup applesauce
  • Approximately 3/4 cup ground cinnamon
  • 2 tablespoons ground cloves
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground allspice
  • Ribbon
  • Royal icing and edible glitter


  • In a large bowl, combine the applesauce and spices; mix well until a stiff dough forms, adding additional cinnamon if needed.
  • On a board dusted with additional cinnamon, roll out each portion of dough to 1/4-inch thickness. Cut into shapes using 4-in. snowflake-shaped cookie cutters dipped in cinnamon. Reroll scraps. Place cutouts on parchment paper-lined baking sheets. Make a hole with a plastic straw about 1/2 in. from the top of each ornament.
  • Bake at 200° for 20-30 minutes. Remove to paper towels to dry thoroughly. When completely dry and cool, string a ribbon strip through each hole; tie the ends together to form a loop. Decorate ornaments as desired with royal icing and glitter.
Royal Icing: In a large bowl, combine 1-3/4 cups confectioners' sugar, 4-1/2 teaspoons meringue powder and 2 to 3 tablespoons warm water. Beat on high speed with a portable mixer for 7-10 minutes or on low speed with a stand mixer for 4-5 minutes or until stiff peaks form. Tint with food coloring if desired. Place a damp paper towel over bowl to prevent frosting from drying out while using. Yield: about 1-1/2 cups.
Editor's Note
Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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  • jweitzel1122
    Dec 4, 2013

    The smell was wonderful, but we needed A LOT MORE cinnamon than suggested in the recipe. The dough kept sticking to the rolling pin and it was difficult to move the pieces without breaking them. We used flour to compensate for the lack of texture, which actually made some of the pieces have a more natural snow-like appeal. Overall...the recipe was just not what was required.