Ginger Crinkle Cookies

• 8 Tablespoons Butter, Softened
• 1 cup Packed Light Brown Sugar
• 2 whole Egg Whites
• 1/4 cups Molasses
• 1 cup Whole Wheat Flour
• 1 cup All-purpose Flour
• 1/2 teaspoons Salt
• 2 teaspoons Baking Soda
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/8 teaspoons Ground Cloves
• 1/3 cups Granulated Sugar, For Rolling

1. In a large bowl, with a handheld electric mixer or using an electric stand mixer, beat together the butter, brown sugar, egg whites and molasses. The mixture will look curdled-no worries, it's ok! In a medium bowl, stir together the flours, salt, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the molasses mixture and mix until combined.
2. Cover and chill the dough for at least 30 minutes.
3. Preheat the oven to 375u0b0F. Place the granulated sugar in a shallow dish. Form the dough into 1 1/2-tablespoon sized balls and roll each one in the sugar. Place 2 inches apart on lightly greased or lined baking sheets (lined with parchment paper or Silpat liners). Bake for 8-10 minutes until the tops are crackly and the edges are set. Don't overbake or they will lose their chewy texture. Remove the cookies to a wire rack to cool completely.

butter, brown sugar, egg whites, ubc, whole wheat flour, allpurpose, salt, baking soda, ground cinnamon, ubc, ground cloves, sugar

Taken from tastykitchen.com/recipes/desserts/ginger-crinkle-cookies/ (may not work)