Line a baking sheet with either wax paper or parchment paper. Lay out the cookie cutters, spacing them at least 2 inches apart. Set it aside.
In a large heat-safe mixing bowl, add ½ cup cool water.
In a small heat-safe bowl, add the other ½ cup water and microwave for 1 minute. Carefully remove the hot water and set it aside.
Sprinkle the gelatin over the cool water and stir to dissolve it. While you are still stirring, carefully pour the hot water over the gelatin mixture. Stir to continue dissolving the gelatin.
Continue stirring, and add in the light corn syrup and stir to combine completely.
Immediately pour in the birdseed and stir with a large wooden spoon. Set the bowl in the refrigerator for 8-9 minutes to allow the gelatin mixture to be slightly absorbed by the seed.
Spoon the seed mixture into the cookie cutters until they are full. Once you have your cookie cutters filled, use a small piece of wax paper or parchment paper to gently pack the seed mixture into the mold.
Press the cut cookie sticks or cut drink straws about ½ to 1 inch from the top. Be sure to gently press down around the straw with the wax/parchment paper as well.
Place the cookie sheet in the refrigerator for at least 8 hours to dry. Overnight is best.
Once the ornament is dried, carefully pull/push around the edges of the cookie cutter. Gently remove the stick/straw and thread the ornament with the pre-cut string. Tie a small knot in the string. Hang the ornaments outside.