Gingersnap Cookie Recipe

"I used a little extra ginger, maybe 1/2 tsp more, kind of by accident...it spilled! oops, but a happy mistake. Also, since I don't have ground cloves in the house (that I can find anyway), I subbed out ground allspice for the cloves. AND, one last change I made was to only dip the tops into the granulated sugar, I then dipped a cup in it as well and used the bottom to flatten the cookies before baking. This left me with a thinner, crispier cookie, a true ginger ""snap""! The sugar, a vegan, fair trade sugar from Whole Foods is a crystalline white that made the tops of the cookies look like they were covered in diamond dust! I also made these using Earth Balance Buttery baking sticks and Earth Balance Shortening, so they are cholesterol and trans fat free."