1	cup plus 2 tablespoons (158 g) unbleached all-purpose flour

1	teaspoon (7.5 ml) baking soda

3/4	teaspoon (3.75 ml) ground ginger

1/4	teaspoon (1.25 ml) ground cinnamon

1/8	teaspoon (0.6 ml) baking powder

1/8	teaspoon (0.6 ml) salt

4	tablespoons (50 g) reduced-fat margarine

3/4	cup (143 g) spoonable sugar substitute

1	large egg or 1/4 cup (60 ml) liquid egg substitute

1/4	teaspoon (1.25 ml) vanilla extract

2	tablespoons (30 ml) dark molasses

2	tablespoons (34 g) granulated sugar

1. Onto a sheet of waxed paper, sift together the flour, baking soda, ginger, cinnamon, baking powder, and salt.
2. In a large mixing bowl, cream the margarine and sugar substitute with an electric mixer on medium speed for 2 minutes. Add the egg, vanilla, and molasses. Continue to beat until thoroughly mixed. Add the flour mixture and beat for 1 minute.
3. Place the dough onto a lightly floured work surface and roll into a log about 8 inches (20 cm) long. Wrap in plastic wrap and freeze until firm, about 1 hours, reshaping the log to a circular diameter after 30 minutes.
4. Preheat oven to 350°F (180°C). Line a baking sheet with baking parchment (or lightly spray with vegetable cooking spray).
5. Slice the log into 36 pieces about 1/4-inch (0.6 cm) thick. Place the cookies 1 inch (2.5 cm) apart. Sprinkle each cookie with 1/8 teaspoon granulated sugar. Bake for 12 minutes, until gingersnaps crack slightly on the surface.
6. Let cool on the baking sheet for 2 to 3 minutes before transferring the cookies to a rack to cool thoroughly.