Servings: 36

1 cup and 2 T all purpose flour 1 cup and 2 T all purpose flour
1 cup whole wheat flour 1 cup whole wheat flour
1 T cornstarch 1 T cornstarch
2 tsp baking soda 2 tsp baking soda
2 tsp cinnamon, divided 2 tsp cinnamon, divided
¼ tsp salt ¼ tsp salt
1 tsp ground ginger 1 tsp ground ginger
¼ tsp ground clove ¼ tsp ground clove
⅛ tsp nutmeg ⅛ tsp nutmeg
¾ cup (1.5 sticks) unsalted butter, softened ¾ cup (1.5 sticks) unsalted butter, softened
¾ cup light brown sugar ¾ cup light brown sugar
½ cup granulated sugar, divided ½ cup granulated sugar, divided
¼ cup molasses ¼ cup molasses
1 lg egg 1 lg egg
2 tsp vanilla extract 2 tsp vanilla extract

Preheat oven 350 and line 3 cookie sheets with parchment paper
In medium bowl, whisk together flour, cornstarch, baking soda, 1 tsp cinnamon, salt, ginger, cloves, nutmeg. Set aside.
In small bowl combine ¼ cup granulated sugar and remaining 1 tsp cinnamon. Set aside.
In lg bowl or stand mixer, cream together butter, brown sugar, and remaining ¼ cup granulated sugar until light and fluffy. Add molasses, egg, vanilla extract mixing well until combined. Slowly add dry ingredients to wet ingredients and mix until fully combined.
Roll into T size balls and toss in cinnamon-sugar mixture. Place cookies on sheet, leaving 2 inches apart for spreading.
Bake for 9 to 10 minutes until edges are just set. Remove from oven and sprinkle with cinnamon sugar while warm.
Store in air tight container X1 week or freeze for later.
Chow down!