Grandma's Sugarplum Gingerbread Sleigh


  • 2 Recipes Chocolate Gingerbread Dough
  • 1 Prepared Vanilla Frosting or Royal icing
  • 16 ozs. Jelly Belly jelly beans, cinnamon, green apple, and coconut flavors
  • 16 to 32 ozs. Jelly Belly jelly beans, white dutch mints, or other white candy beans
  • 8-10 (2-inch) Cello or Organza Bags
  • 16 to 20 ozs. Holiday Candy, to fill bags


Prepare Chocolate Gingerbread Dough.

click here for Grandma's Chocolate Gingerbread dough recipe

reducing water to 2 tablespoons plus 1 teaspoon.

Shape into 3 disks, cover, and chill. Preheat oven to 350F.

Grease 2 baking sheets. Roll each disk into sheet large enought to accommodate template.

Using templates, cut out the base, front & back and sides. Cut two sides by using the template once, then flip template over to make a second sleigh side in a mirror image.

Transfer to baking sheets with spatula. Bake 12 to 15 minutes or until set. Let stand 10 minutes. Remove to wire rack to cool completely.

Decorate with jelly beans, candies and prepared frosting. When frosting is set, turn sleigh sides upright and attach bottom and back using prepared frosting. Allow frosting to set. Set sleigh on platter, then sprinkle white candies around seigh. Fill with bags of holiday candies.
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