Pumpkin Pie Ginger Snaps
http://bakedchicago.typepad.com

1/2 cup all-purpose flour
1 tablespoon dark chocolate cocoa powder
1 tablespoon pumpkin pie spice
2 teaspoons ground ginger
1 3/4 teaspoons baking soda
1/4 teaspoon ground white pepper
16 ounces refrigerated sugar cookie dough (store bought)
1 tablespoon milk
1/3 cup raw sugar

Preheat oven to 350F degrees. In small bowl, whisk flour, cocoa,
pumpkin pie spice, ginger, baking soda and white pepper. On floured
surface, knead cookie dough with flour mixture. Add 1 tablespoon milk
and continue to knead until smooth.

Using level tablespoons of dough, form 1-inch disks and coat with raw
sugar. Place 2 inches apart on ungreased baking sheets.

Bake for 12 minutes. Let cool on baking sheets for 2 minutes before
transfering to wire rack to cool completely.