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Beat brown sugar and margarine at medium speed of a mixer until light and fluffy. Add molasses and egg white; beat well. Stir in crystallized ginger.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking soda, ground ginger, and cinnamon. Stir in molasses mixture. Cover and freeze for 20 minutes.
Preheat oven to 350 degrees. Lightly coat hands with cooking spray. Shape the dough into 30 balls, about 1 tablespoon each. Roll the balls in the granulated sugar. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350 degrees for 10 minutes. Cool cookies on pans for 3 minutes, then remove from pans and cool cookies completely on wire racks.
Yield: 2-1/2 dozen
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