1. Preheat oven to 350°F. In a large mixing bowl, beat butter with an electric mixer on medium-high speed for 30 seconds. Add brown sugar, baking soda, 1/2 tsp cinnamon, and all 3 types of ginger. Beat until combined.
2. Gently beat in egg and molasses, then as much of the all-purpose and whole wheat flours as you can without drying out the mixture. Stir in any remaining flour with a wooden spoon. If dough is too sticky to handle, cover with plastic wrap and place in the fridge for 30 minutes.
3. In a bowl, combine the granulated sugar and remaining cinnamon. Shape dough into 1-inch balls, roll in the sugar-cinnamon mixture, and place 2 inches apart on a greased cookie sheet.
4. Bake for 10 minutes or until cookies set and tops are slightly cracked. Remove from oven and transfer to a wire rack to cool.
Per serving: 53 calories, 2g fat, 1g saturated fat, 9mg cholesterol, 30mg sodium, 9g carbohydrate, 0g fiber, 5g sugar, 1g protein