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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.
Preheat oven to 350°F. Lightly coat cookie sheet with cooking spray; set aside.
Shape dough into balls that are slightly less than 1-inch in diameter. In a small dish combine granulated sugar and the remaining 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.