In a large mixing bowl beat margarine with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon. Beat mixture until combined. Beat in egg and molasses. Beat in as much of the all-purpose and white whole-wheat flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill in the refrigerator for 1 hour.Advertisement
Lightly coat cookie sheet with cooking spray or line with parchment paper; set aside. Preheat oven to 350 degrees F.
Shape dough into balls that are slightly less than 1-inch in diameter. In a small dish combine the granulated sugar and 1/2 teaspoon cinnamon. Roll balls in sugar-cinnamon mixture. Place balls 2 inches apart on prepared cookie sheet. Flatten each ball to a 1/2-inch thickness with bottom of a glass, dipping glass in the sugar mixture if it sticks. Bake for 7 minutes or until edges are set. Remove from cookie sheet; transfer cookies to a wire rack and let cool.
Tips: If using a sugar substitute in the cookies, we recommend Splenda(R) Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 2/3 cup brown sugar. Baking time may need to be decreased slightly. Nutrition Per Serving with Substitute: Same as below, except 44 cal., 7 g carb. (3 g sugars), 44 mg sodium.
We do not recommend using a sugar substitute for granulated sugar used to coat the cookies.