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1
Into a medium bowl, sift together the flour, baking soda, salt, 2 1/2 teaspoons cinnamon, the ginger, cloves, and pepper.
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2
In a stand mixer fitted with the paddle attachment, beat together the brown sugar, applesauce, and molasses on medium speed for 5 minutes.
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3
Stop the mixer and scrape the bottom and sides of the bowl.
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4
Add the egg whites and beat 1 minute.
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5
With the mixer running on the lowest speed, add the dry ingredients and mix until completely incorporated, then increase the speed to medium and continue mixing for 1 minute more.
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6
Stir in the candied ginger.
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7
Cover and refrigerate the dough until firm, at least 1 hour.
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8
Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
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9
Line 2 baking sheets with parchment paper or silicone baking mats.
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10
In a small bowl, stir together the granulated sugar and big pinch of cinnamon.
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11
Using two spoons or a small spring-loaded ice cream scoop, drop heaping tablespoons of dough (about the size of an unshelled walnut) a few at a time into the sugar-cinnamon mixture.
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12
Use your hands to form the dough into balls and coat them heavily with the cinnamon sugar.
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13
Theyll be sticky, which is normal, and dont worry if theyre not perfectly round.
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14
Place the balls at least 3 inches (8 cm) apart on the prepared baking sheets.
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15
Bake, rotating the baking sheets midway during baking, until the cookies feel just barely set in the centers, about 13 minutes.
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16
If they puff a lot during baking, flatten the tops very gently with a spatula, just enough so theyre no longer rounded.
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17
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
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18
The dough can be stored in the refrigerator for up to 1 week or frozen for 2 months.
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19
The cookies can be kept in an airtight container for up to 3 days.
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20
If you like extrachewy cookies, midway during baking, press each cookie firmly with a flat spatula so they are about 1/2 inch (1.5 cm) high, then continue baking.
