Cooking with Blearning! :) Gingerbread

Si hay un dulce navideño típico en los hogares ingleses sin duda son las galletas de jengibre o Gingerbread. Su origen se remonta al siglo XVI, se dice que la reina Isabel I pidió que sus galletas tuvieran la forma de algunos personajes, sobre todo de los miembros de su corte y pretendientes. Las galletas eran decoradas con atuendos comestibles y se ofrecían a sus invitados. A partir de ahí, las galletas de jengibre se hicieron una tradición y se exportaron a otros países a través de las ferias populares, siendo hoy ya muy comunes en muchos países.

Y para mantener la tradición, aquí os contamos una forma sencilla de hacerlas que podéis compartir con los niños y por supuesto, en inglés, para que sigáis practicando. Let´s go!



  • 145g unsalted butter, softened to room temperature
  • 150g dark brown sugar
  • 200g molasses
  • 1 large egg, at room temperatura
  • 1 teaspoon pure vanilla extract
  • 440g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves



First step

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. The butter may separate; that’s ok.

Second step

In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.

Third step

Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.

Fourth step

Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling– the dough may crack and be crumbly as you roll. What’s helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.

Fifth step

Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 8-10cm, bake for about 8 minutes. If your cookie cutters are larger than 8-10 cm, bake for about 11 minutes. Be sure to rotate the pan once during bake time. Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be.

Sixth step

Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.

And thats all! Cookies stay fresh covered at room temperature for up to 1 week.



Paddle: paleta

Molasses: melaza

Scrape down: rebañar

Clove: clavo (especia)

Thick: gruesa

Slightly sticky: ligeramente pegajosa

Chill: dejar enfriar

Crack: romper, rajar

Crumbly: desmenuzarse

Stiff: tiesa, agarrotada