chewy ginger snaps

I tried to lighten these up. They were ok...but i think i like the crunchy store-bought ones better.

Chewy Ginger Snaps

1/4 cup light margarine, softened
1/2 cup packed brown sugar
1/2 c. Splenda
1/4 cup molasses
1 large egg
2 teaspoons baking soda
2-1/4 cups flour
1/2 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoon cinnamon
1/2 teaspoon salt

Preheat oven to 375°F.
Combine softened butter, sugar, molasses and egg. Using a mixing, beat well. Stir in crystallized ginger. Sift dry ingredients together. Add to wet mixture. Mix well. Form 1 inch balls. Roll in remaining 1/4 cup granulated sugar. Place on greased cookie sheet, 2 inches apart. Bake 8-10 minutes.
Yield: 32 cookies. Per cookie= 61 Calories; 1g Fat (13.9% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 134mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.