Ingredients

2 c flour 2 c whole wheat flour 2 Tbsp ground ginger 2 tsp baking soda 1 tsp cinnamon 1 tsp salt 1 c sugar ¾ c trans-fat free vegetable oil spread (60%-70% oil) 2 eggs 1 c dark molasses

Recipe

Whisk both flours, ginger, baking soda, cinnamon, and salt until blended in a bowl. In stand mixer on low speed, beat sugar and oil spread until blended. On high speed, beat until light and creamy, scraping bowl with rubber spatula. Beat in eggs and molasses. On low speed, blend in flour mixture. Cover dough and refrigerate until easier to handle (dough will be sticky), 1 hour. Preheat oven to 350 F. With greased hands, shape dough into 1-inch balls. Dip tops of balls in nonpareils, if desired. Place 2 ½ inches apart on ungreased cookie sheets. Bake until tops are slightly cracked, 9 to 11 minutes. Cookies will be very soft. Cool cookies on cookie sheets 1 minute. With metal spatula, transfer cookies to wire rack to cool. Store in airtight container at room temperature up to 3 days or in freezer up to 1 month.