Ingredients
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1 tsp ground ginger
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1 tbsp grated fresh ginger
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2 tbsp chopped candied ginger
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1 large egg
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1/3 cup unsalted butter, softened
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1/4 cup granulated sugar
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2/3 cup packed brown sugar
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1 1/2 tsp ground cinnamon
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1/4 cup dark molasses
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1 1/2 cups all purpose flour
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1/2 cup whole wheat flour
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1 tsp baking soda
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cooking spray
Steps
1
Preheat oven to 350°F. In a large mixing bowl, beat butter with an electric mixer on medium-high speed for 30 sec. Add brown sugar, baking soda, ½ tsp cinnamon, and all 3 types of ginger. Beat until combined.
2
Gently beat in egg and molasses, then as much of the all-purpose and whole wheat flours as you can without drying out the mixture. Stir in any remaining flour with a wooden spoon. If dough is too sticky to handle, cover with plastic wrap and place in the fridge for 30 minutes.
3
In a bowl, combine the granulated sugar and remaining cinnamon. Shape dough into 1-inch balls, roll in the sugar-cinnamon mixture, and place 2 inches apart on a greased cookie sheet.
4
Bake for 10 min. or until cookies set and tops are slightly cracked. Remove from oven and transfer to a wire rack to cool.
