Whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, ginger, cloves and 1/2 teaspoon salt in a medium bowl. Add the butter to a bowl of a stand mixer fitted with a paddle attachment. Beat the butter until lightened. Add 3/4 cup of the sugar and cream together with butter until light and fluffy, 4 to 5 minutes. Add the egg and egg white, one at a time, beating well after each addition. Add the molasses and beat until combined. Add the dry ingredients to the mixer in 3 additions, mixing until incorporated. Cover the bowl with plastic wrap and chill the dough for at least 1 hour or overnight. Preheat the oven to 350 degrees F. Line two baking sheets with parchment or a nonstick baking mat and spray lightly with cooking spray. Add the remaining 2 tablespoons sugar to a small plate. Use a rounded tablespoon to scoop the dough and roll into a round, then roll in the coconut sugar. Place on the prepared baking sheet, arranging the cookies about 2 inches apart. Bake the cookies until puffed and cracked on top, about 10 minutes. Let cool on the sheet trays for 10 minutes, then transfer to a rack to cool completely.
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