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1
Preheat Oven Temperature to 350 degrees F
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2
Prepare 3 half sheet baking pans lined with parchment paper, set aside.
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3
In a small shallow bowl add cane sugar for rolling.
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4
In a small bowl, whisk to combine flour, spices, baking soda, set aside.
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5
In a stand mixer with a paddle attachment or a bowl using a hand mixer, combine dark brown sugar, coconut oil, molasses, and applesauce. Set on low speed at first to avoid splatter then up to medium speed for 2 minutes, or until fully incorporated.
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6
Add the flour mixture slowly, only a third of the mixture at a time to ensure proper blend of ingredients.
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7
Lay out a piece of wax paper or parchment paper, about 1 foot wide to put the rolled cookies before coating with sugar.
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8
Roll into 1 inch balls with light pressure, like a meatball.
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9
When all have been made into balls transfer to the bowl with sugar (as many as you can fit at a time) then lightly cover with sugar. Make sure to get all sides. Repeat until all cookie dough has been shaped.
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10
Place sugared cookie dough onto baking sheets.
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11
Press down gently just to dent the top a bit.
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12
Bake for 9-11 minutes.
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13
Let cool on the baking sheets for 15 minutes before transferring to a cooling rack to cool completely.
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14
Can be stored in the refrigerator for a week, or frozen for a month in an airtight container.
