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Santa’s Gingerbread Reindeer & Sleigh Craft

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Things You'll Need

  • Reindeer Cookie Cut-out Template
  • Sleigh Cookie Cut-out Template
  • Rolling pin
  • Kitchen knife
  • At least two baking sheets
  • Flour for dusting
  • Kitchen grater/rasp (extra course)
  • 1 bag (11oz) of HERSHEY’S KISSES Brand Milk Chocolates in red, silver or green foils
  • 1 bag (11oz) of HERSHEY’S KISSES Cookies ‘n’ Creme Candies
  • 1 (1.45oz) HERSHEY’S KISSES Santa Hat Milk Chocolate*
  • Blue striped paper straws
  • 2 8-inch wooden skewers

  • 1 batch gingerbread cookie dough
  • Ingredients
  • One 6-ounce package butterscotch pudding mix
  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 1 egg
  • 2-1/4 cups flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1-1/2 teaspoons ground cinnamon
  • Directions
  • 1. Add pudding mix, butter, brown sugar, and egg to a mixing bowl and blend well.
  • 2. Combine flour, baking soda, ginger and cinnamon. Blend into pudding mixture.
  • 3. Chill dough for at least 1 hour before using.

  • 1 batch Royal Icing
  • Ingredients
  • 1-1/2 tablespoons pasteurized dried egg whites (meringue powder)
  • 1 tablespoon warm water, plus additional
  • 1 cup + 2 tablespoons powdered sugar
  • Directions
  • 1. Stir together powdered sugar, pasteurized dried egg whites (meringue powder), and 1 tablespoon warm water.
  • 2. Beat at medium speed of electric mixer until spreadable.
  • 3. Add additional water, 1 teaspoon at a time, to get desired consistency.
  • 4. Transfer icing to pastry bag with desired tip. Cover icing and tip of pastry bag with damp paper towel to keep icing from drying out.

  • *Other options include 1 (1.45oz) HERSHEY’S KISSES Brand Solid Milk Chocolate or 1 (7oz) HERSHEY’S KISSES Brand Giant Milk Chocolate.

How to Make

  • 1. Preheat oven to 350°F.

  • 2. Print and cut out the Reindeer and Sleigh Cookie Cut-out Templates.

  • 3. Lightly dust a large surface with flour. Using a rolling pin, roll out pre-made gingerbread dough to ¼-inch thickness.

  • 4. Place each reindeer and sleigh cut-out directly on top of dough and cut around each template using a kitchen knife to create your cookies.

  • 5. Create duplicate cookies for each of the reindeer pieces and also the sleigh side piece, as noted in the templates.

  • 6. Place gingerbread cookies on greased baking sheets and bake for 10-12 minutes.

  • 7. Remove gingerbread cookies from the oven and set aside to cool.

  • 8. Once the cookies have completely cooled, assemble your two reindeer following the Reindeer Cookie Cut-out Template, carefully trimming the notches as needed for a good fit. Because the grater/rasp will be too big to fit into the reindeer notches, a simple paring knife will work for the trimming.

  • 9. The reindeer pieces should fit securely together like a puzzle piece, but you can also line the reindeer notches with Royal Icing if needed (not required).

  • 10. For the sleigh assembly, stack the two sleigh side pieces together and trim evenly with the kitchen grater/rasp to ensure square corners fit tightly. Because the edges of the sleigh will not be perfectly square, a grater/rasp provides added control when trimming the pieces to create a straight line. There is also less risk of cracking or breaking the cookie than if you were using a paring knife.

  • 11. Repeat trimming with the kitchen grater/rasp on the front and back pieces of the sleigh as needed.

  • 12. Complete the assembly of the sleigh using Royal Icing by placing one of the side pieces and the back piece together and lining with Royal Icing. Holding for at least 60 seconds or until the two pieces are secured together.

  • 13. Repeat with the front piece and additional side piece.

  • 14. Secure the two sleigh pieces together using Royal Icing to create the final sleigh.

  • 15. Decorate the sleigh and reindeer with Royal Icing to your liking, adding extra Royal Icing along all of the sleigh edges to secure in place.

  • 16. Insert each wooden skewer into a HERSHEY’S KISSES Cookies ‘n’ Creme Candy, and place a blue striped straw over the skewer (cut straws if needed).

  • 17. Place skewers created into each of the back corners of the sleigh so that the HERSHEY’S KISSES Cookies ‘n’ Creme Candies are sticking out above the sleigh’s top edges.

  • 18. Unwrap three HERSHEY’S KISSES Brand Milk Chocolates. Save the plumes but set the chocolates and foils aside.

  • 19. Wrap a plume from two of the HERSHEY’S KISSES Brand Milk Chocolates around the neck of each reindeer as décor. Secure with a dot of Royal Icing.

  • 20. Use the third plume to string between the two straw posts, securing with Royal Icing as needed.

  • 21. Place the Giant HERSHEY’S KISSES Brand Milk Chocolate in the center of the sleigh as the centerpiece.

  • 22. Fill the remaining space inside the sleigh with an assortment of HERSHEY’S KISSSES Brand Milk Chocolates and HERSHEY’S KISSES Cookies ‘n’ Creme Candies for a mixture of blue and silver foils.

  • 23. Set finished sleigh and reindeer on a decorative plate and/or board for display during the holidays, or enjoy within 24 hours with family and friends.

  • *Note: Consumption of reindeer and/or sleigh is not recommended if set out for more than 24 hours.