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 1/2 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 for 1 hour.
Meanwhile, in a small bowl, combine 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Set aside.
When ready to bake, preheat oven to 350 degrees F.
Spray cookie sheet with nonstick cooking spray; set aside. Shape dough into 1" balls.
Shape dough into 1" balls.
Roll dough balls in cinnamon and sugar mixture.
Place 2" apart on cookie sheet.
Bake at 350 degrees for 10-11 minutes or until set and tops are cracked. Cool on baking rack.
Cool on baking rack until ready to serve. Store any extras in an airtight container for up to one week or in the freezer in a labeled freezer safe container for up to three months.
SOFT AND CHEWY MOLASSES GINGER COOKIES MAKE AHEAD TIPS
Can you prepare them ahead of time?
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!