Gingerbread sleigh decoration recipe with printable template
Feeling kitchen-crafty this Christmas? Forget the traditional gingerbread house!
Our step-by-step guide to whipping up a stunning Gingerbread Sleigh decoration, includes recipe and printable templates that will have you hearing sleigh bells in no time.
- ¾ cup firmly packed brown sugar
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ¾ tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 ½ Tbsp molasses
- 1 small egg
- 1⅓ cups all-purpose flour
- Piping bag with #3 tip
- Sleigh template (print on food-safe paper)
- 1 large egg white
- 1 tsp lemon juice
- 1 ½ cups icing sugar, sifted
- Preheat oven to 350 degrees.
- In a mixing bowl combine all ingredients except flour with a dough hook, and then mix on low speed until just moistened; increase speed to medium, beat for 1–2 minutes, and then slowly add flour until well blended. Flatten out the dough on a plate and chill in the refrigerator for 1 hour.
- Cut dough into quarters, and then one quarter at a time, roll out the dough to ¼” thickness on a lightly floured surface.
- Use printable sleigh template to cut out the bottom, front and back of the sleigh, and then place on a cookie sheet.
- Roll out final dough quarter and transfer to the cookie sheet before cutting out the sides of the sleigh—this will prevent the sides from breaking while transferring to the cookie sheet.
- Bake in preheated oven for 10 minutes, and cool cookies completely before removing from cookie sheet.
- To reuse the scrap dough, chill for at least 10 minutes before re-rolling; if only making one sleigh, use the rest of the dough to make delicious cookies.
- Prepare Royal Icing by beating egg whites and lemon, using hand mixer or in bowl of your electric mixer; then reduce mixing speed to low and add sifted icing sugar until combined and smooth.
- Test readiness of icing by lifting mixer out of icing and allowing a dollop to drop back into bowl; if it sits on top for a few seconds before sinking into the rest of the icing, it’s done.
- To thicken, add additional sifted icing sugar (remember, icing needs to be used immediately as it hardens when exposed to air, so put any remaining icing in an airtight container and refrigerate).
- Lay out the pieces of sleigh, and use Royal Icing to attach front and back pieces to bottom of sleigh by piping a fair amount of icing where the panels meets as well as between any cracks.
- Important tip: after attaching each sleigh part together, hold it in place for a few minutes until it’s set—you can use a sturdy drinking glass or soup can to keep the pieces secured while they harden.
- Repeat the same process with each side, and then let the sleigh set for 24 hours
- Decorate the sleigh with your favorite colored Royal Icing.
- Then fill with your favorite treats like our brownie presents for a yummy centerpiece or a much appreciated gift.
posted in our recipe series