Line a baking sheet with parchment or wax paper. Arrange the cookie cutters on the lined sheet, spacing them about 2 inches apart.

In a large heat-safe bowl, combine 0.5 cup of cool water and sprinkle the gelatin over it. Let it sit for a minute to bloom.

In a separate small heat-safe bowl, heat 0.5 cup of water in the microwave for 1 minute. Carefully remove the hot water.

Carefully pour the hot water into the gelatin mixture and stir until the gelatin is completely dissolved.

Add the light corn syrup to the gelatin mixture and stir until well combined.

Immediately add the wild bird seed mix to the gelatin mixture and stir with a large spoon until everything is coated. Let the mixture sit in the refrigerator for about 8-9 minutes to slightly set.

Spoon the seed mixture into the cookie cutters, filling them completely. Use a small piece of wax paper or parchment paper to gently press the mixture down into the cutters.

Press a cut cookie stick or straw about 0.5 to 1 inch from the top of each ornament. Gently press around the straw with the wax/parchment paper to secure it.

Place the baking sheet back into the refrigerator and let the ornaments dry for at least 8 hours, or preferably overnight, until firm.

Once dried, carefully loosen the edges of the cookie cutters and remove them. Gently slide out the cookie stick or straw. Thread a piece of twine or jute through the hole and tie a knot. Hang the ornaments outside on branches.