Ginger & Spice Crackles

Whisk all-purpose flour, whole-wheat flour, ginger, cinnamon, baking soda, cloves, and salt in a medium bowl. Set aside.

Beat brown sugar and butter in a large mixing bowl with an electric mixer on high speed until well combined. Beat in egg and molasses. With the mixer on low speed, gradually add the flour mixture, mixing until just combined. Form the dough into a disk, about 1 inch thick, and wrap in plastic wrap. Refrigerate until firm, about 1 hour.

Preheat oven to 350°F. Coat 2 large rimmed baking sheets with cooking spray.

Place confectioners' sugar in a shallow dish. Roll the dough into 1-inch balls (a generous 1 Tbsp. each), then roll in the confectioners' sugar to coat liberally. Place the cookies about 2 inches apart on the prepared baking sheets. Bake, 1 sheet at a time, until the cookies crackle on top, 10 to 12 minutes. Transfer the cookies to a wire rack to cool.