Whole Grain Gingersnaps

2 cups flour

2 cups whole wheat flour

2 Tbsp. ground ginger

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. salt

1 cup sugar

¾ cup butter

2 large eggs

1 cup dark molasses

In medium bowl, whisk flours, ginger, baking soda, cinnamon, and salt until well blended.

In large bowl, beat sugar and butter on low speed until blended.

On high speed, beat until light and creamy.

Beat in eggs and molasses.

On low speed, blend in flour mixture.

Cover dough and refrigerate until easier to handle (about 1 hour).

Preheat oven to 350°.

With greased hands, shape dough into 1" balls.

Dip tops of balls in sugar and place 2½" apart on ungreased cookie sheets.

Bake cookies until tops are slightly cracked, about 9 to 11 minutes.

Cookies will be very soft.

Cool on cookie sheets for 1 minute.

Remove and cool completely on wire rack.

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