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Gingerbread Sled

Yield: 6 sleds
Prep Time: 4 hours
Cook Time: 15 minutes
Total Time: 4 hours 15 minutes

Ingredients

For the Gingerbread:

  • 7 cups (994 g) flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • ⅓ cup shortening
  • 1 cup (212 g) brown sugar
  • 1 ½ cup (510 g) dark molasses
  • ⅔ cup cold water

For the icing:

  • 3 egg whites at room temperature
  • 1 pound powdered sugar
  • 1 teaspoon cream of tartar

Instructions 

  • Stir together dry ingredients and set aside.
  • In a large bowl, use mixer to beat shortening, brown sugar and molasses until well combined. Stir in water.
  • Beat in flour mixture gradually. When dough becomes stiff, work in remaining flour mixture with wooden spoon, mixing well.
  • Wrap and chill dough several hours.
  • Divide dough in thirds. Roll out on floured surface to 1/8 to 1/4-inch thick. Place patter on dough and carefully cut out with small pointed knife. Reverse pattern for cutting 2nd side of the sleigh.
  • Place pieces on greased and floured cookie sheets and bake 15 minutes at 350 degrees.
  • Cool on cooling rack and let stand several hours to dry out (I usually make them a few days before I am going to put them together so they are dry and don’t bend and break). **Rolling the dough about 1/8-inch thick, I can make around 8 sleds per batch of dough.
  • For the icing, beat 8-10 minutes or until medium peaks form. Keep bowl covered with a damp towel so that the icing does not get hard.
  • Assemble the sleighs the night before decorated (if you can't do the night before, at least allow 5-6 hours for sleds to dry). Store extra frosting in the refrigerator wrapped in plastic wrap.