Big & Chewy Ginger Molasses Cookies

These big cookies go great with coffee

2 1/4 Cup All Purpose Flour

2 tsp Ground Ginger

3/4 tsp Ground Cinnamon

1 tsp Baking Soda

1/8 tsp Salt

10 Tbsp Butter, room temperature

1 Tbsp Cream Cheese, room temperature

1 Tbsp Sour Cream, room temperature

1 Cup Sugar

1 Egg, room temperature

1/4 Cup Dark Molasses

sugar for rolling

Before preparing cookies, set out the ingredients that need to be brought up to room temperature (68-70 degrees).

Combine flour, ginger, cinnamon, baking soda, and salt in a bowl and set aside.

Beat butter on high with an electric mixer for 30 seconds until pale and airy.

Then add cream cheese, sour cream and sugar, beat until well combined and creamed.

Beat in egg and molasses.

Remove bowl from mixer, add the flour mixture, stir with a wooden spoon until no more white from the flour is showing.

Place cookie dough in the refrigerator for about 30 minutes, or until the dough firms up enough to roll into balls.

Roll 1/4 cup of dough into a ball (ice cream scoop works good), then roll in sugar to coat.

Place on a parchment lined baking sheet, 2 inches apart.

Bake at 350 degrees for 13-16 minutes.

makes one dozen 4 inch cookies