Crisp, Spicy And Healthy Gingersnaps! - cooking recipe

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1/2 cup Splenda sugar substitute
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 tablespoons ginger
1 tablespoon cinnamon
1 1/2 teaspoons cocoa (dutch process or similar)
1/2 teaspoon clove (ground)
1/4 teaspoon cayenne powder
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
1/2 cup oil (I use canola)
1 egg
1/2 cup molasses
2 tablespoons sugar, for dipping

Preparation

Mix all dry ingredients (except 2 T. dipping sugar) together in a mixing bowl.
Mix oil, egg and molasses together is a smaller bowl and add to dry mix, slowly while mixing with paddle.
Mix only until all liquid is combined.
Using a 1\" across cookie scoop pull rounded portions of dough and roll in palm and dip once on top in the dipping sugar.
Pre-heat oven to 350 deg F.
Place on parchment covered pans.
place cookies approx 3\" apart.
using a flat-bottomed glass or similar, press cookies until they are about 1/2\" thick or thinner and are about 2-3\" across.
Bake for 15-20 minutes.