In large mixing bowl beat the margarine with an electric mixer on medium to high speed for 30 seconds.
Add the brown sugar, baking soda, ginger and ½ teaspoon cinnamon; beat until combined.
Beat in egg and molasses.
Beat in as much of the all-purpose flour and whole wheat flour as you can with the mixer.
Stir in remaining flours with spoon.
Cover and chill cookie dough for 1 hour.
To Prepare for Baking
Meanwhile, in a small bowl, combine ¼ cup granulated sugar and ½ teaspoon cinnamon. Set aside.
When ready to bake, preheat oven to 350°F.
Spray cookie sheet with nonstick cooking spray; set aside.
Using a dough scoop or tablespoon, shape dough into 1-inch balls.
Roll dough balls in cinnamon and sugar mixture.
Place dough balls about 2-inches apart on cookie sheet and repeat with remaining dough.
Bake at 350°F for 10-11 minutes or until set and tops are cracked.
Remove cookies from pan and cool on cooling rack.
Store cookies in an airtight container at room temperature for up to one week or freeze labeled freezer safe container for up to three months.
Make Ahead Tips
Like most cookies, preparation ahead of time is the norm. You can make these up to a week in advance as long as you store them at room temperature in an airtight container. They taste great fresh from the oven but definitely still good after a few days too.
Can you freeze them?
These cookies freeze really well after baking. Just let them cool completely and then store them in a labeled freezer safe container. That way you can enjoy them anytime! I like these reusable freezer labels because they never fall off and even survive the dishwasher!