Recipe reprinted with permission from FULL BELLY © 2014 Tara Mataraza Desmond, Running Press, a member of the Perseus Books Group.
1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
2. In a large mixing bowl, whisk the all-purpose flour, whole wheat pastry flour, rye flour, baking soda, salt, ground ginger, and cinnamon.
3. In a large, spouted measuring cup, beat the egg into the oil, molasses, sugar, and fresh ginger.
4. Pour the wet ingredients over the dry ingredients and fold everything together with a large rubber spatula into a dough that seems closer in nature to a batter. Make sure there are no pockets of dry ingredients hiding throughout the dough or at the bottom of the bowl.
5. Cover the dough and refrigerate it for at least 2 hours, or until it is cold and firm. Scoop out heaping teaspoons and roll the dough into balls. Set the balls on the parchment-lined pans, about 2 inches/5 cm apart, and bake for 10 to 15 minutes, depending on how soft or crisp you like your cookie. At 10 minutes, the cookies will have a crisp exterior and a soft interior once they cool. After 15 minutes' bake time and cooling completely, they will be crisp throughout. Let the cookies rest on the baking sheets for 2 minutes after you take them out of the oven. Then transfer them to a rack to cool completely.