Wisconsin Butter Ginger Bread Cookies (Standard Batch)

Makes about 14-18 cookies

Ingredients

Wet Ingredients

• 1 ½ sticks unsalted Wisconsin butter, softened (¾ cup)

• 1 cup granulated sugar

• 1 large egg

• ¼ cup molasses

• 3 tsp fresh ginger, grated (or 1tsp dry ground)

Dry Ingredients

• 2 ½ cups all-purpose flour

• 2 tsp baking soda OR 5 tsp baking powder

• ½ tsp salt

• 2 tsp cinnamon

• 1 tsp ground allspice

• Additional sugar for rolling

Instructions

1. Cream the butter and sugar:
   In a mixing bowl, beat the softened butter and sugar with a hand mixer until the mixture is smooth and well combined.

2. Add wet ingredients:
   Mix in the egg and molasses. Grate the fresh ginger directly into the bowl and stir to combine.

3. Add the dry ingredients:
   In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and allspice.
   Gradually add the dry mixture to the wet ingredients and mix until a stiff dough forms.

4. Shape the cookies:
   Roll the dough into golfball-sized balls. Roll each one in granulated sugar.

5. Bake:
   Place on a cookie sheet with space between each.
   Bake at 360°F for about 12 minutes, until the tops crack and the edges are set.

6. Cool:
   Allow to rest on the baking sheet briefly before transferring to a cooling rack.

7. Wait:
   To give cookies an excellent chewy texture, let them sit in a covered container for several hours.