Combine flours, spices and baking soda in medium bowl; set aside.
Beat (1 stick) Becel® sticks, sugar and molasses in large bowl with electric mixer until blended. Beat in flour mixture gradually until well combined. Shape into 2 balls. Flatten each ball into a disc, then wrap each in plastic wrap. Refrigerate at least 1 hour.
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. Flour dough lightly, then roll between 2 sheets plastic wrap to 0.5 cm thickness. Dip cookie cutter into flour, then cut out shapes. Arrange on prepared baking sheet, 2-inches (5 cm) apart. Repeat with remaining dough.
Bake until firm to the touch, about 10 minutes. Cool on baking sheet 1 minute. Remove to wire rack and cool completely. Store in airtight container.