Combine brown sugar and margarine in a medium bowl, stirring well. Stir in egg substitute and vanilla.
Combine flour and next 4 ingredients, stirring well. Gradually add flour mixture to sugar mixture, mixing well. Stir in crystallized ginger. Cover and chill 2 to 3 hours.
Shape dough into 1-inch balls, and roll balls in 2 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Dip a fork in remaining 1 tablespoon sugar, and flatten cookies in a crisscross pattern. Bake at 375° for 7 to 8 minutes or until edges are lightly browned. Remove from cookie sheets, and let cool on wire racks.