Perfect Gingerbread Cookies

6 cups Flour
1 ½ tsp Baking Soda
½ tsp Baking Powder
1 tsp Salt
2 tsp Ground Cinnamon
½ tsp Ground Allspice
½ tsp Ground Cloves
2 pinches Ground Nutmeg
1 ½ tsp Ground Ginger
1 cup White Sugar
1 cup Brown Sugar
1 cup Molasses
2 Tbsp Butter, Softened
2 Tbsp Canola Oil
3/4 Cup Apple Sauce
1/2 Cup Water
1/4 Cup Liquid Egg Substitue
1 tsp Vanilla Extract
1 1/2 tsp Ground Cinnamon
1 1/2 tsp White Sugar

1 -Whisk Flour, Baking Soda, Baking Powder, Salt, 2 tsp Cinnamon, allspice, cloves, nutmeg, and ginger in bowl; set aside
2 – Beat together 1 cup white sugar, brown sugar, molasses, butter, canola oil, applesauce, water, egg substitute, and vanilla in lg bowl until evenly combined. Stir in the flour mixture to make a soft, thick, not-very-sticky dough. Cover and refrigerate 30 minutes. Stir together 1 ½ tsp cinnamon w/ 1 ½ tsp Sugar in a small bowl; set aside
3- Roll dough on a heavily floured surface to a thickness of ¼ inch. Cut into shapes using cookie cutter. Place on prepared baking sheet and sprinkle with cinnamon/sugar mixture.
4- Bake in preheated oven until edges are golden, and the bottoms are slightly darker. Cool on wire rack
Bake 350 degrees for 9 to 11 minutes. Makes 72 cookies

I topped this recipe with the Martha Stewart Cream Cheese Frosting.
** I also halves this recipe when I made it.