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Sift together the flours, baking soda and spices into a small bowl. Whisk together and set aside.
In a stand mixer, cream together the butter, sugar, and brown sugar scraping sides of bowl as necessary.
Add egg and mix well.
Slowly, while the mixer is on a low speed, add the molasses and vinegar.
Add the dry ingredients just until combined.
Shape dough into a block, flatten, and wrap in plastic wrap. Place dough into refrigerator for at least 2 hours and up to 72 hours.
Preheat oven to 350°F. Line baking sheets with parchment paper.
Take 30 g. (1½ Tbsp.) worth of dough and roll into balls. Dredge them in sugar and place on prepared baking sheets at least 2 inches apart, as they tend to spread a lot while baking.
Bake 8-10 minutes. The tops should have cracks on the surface and be firm in the middle. When you remove the baking sheet from the oven, hold it approximately 4-6 inches over a cooling rack and drop the baking sheet onto the rack. This will help 'unpuff' the cookies. Allow to cool on baking sheet.