Combine the applesauce and cinnamon in a bowl and mix until a thick dough forms. Once the dough begins coming together, knead it until it becomes smooth and workable.

Explain what readers should look for. The dough should hold together when pressed and should be firm enough to roll without being sticky.

Roll the dough between sheets of parchment paper or on a lightly prepared surface. Aim for approximately ¼-inch thickness.

Keeping the ornaments relatively uniform in thickness is important because thinner areas will dry more quickly than thicker areas. Very thin ornaments can also become fragile.

Use Christmas cookie cutters to cut out the shapes. Classic choices include Christmas trees, stars, gingerbread people, snowflakes, hearts, bells, and candy canes.

Gather the scraps, knead them together, and reroll the dough until you've used it all.

Before the ornaments dry, use a straw, skewer, or similar tool to make a small hole near the top of each ornament.

Once the ornaments have hardened, making a hole can cause them to crack or break so do this as soon as you have cut them out with your cutter.

For air drying, arrange the ornaments in a single layer and allow them to dry until completely firm.