1 cup flour (145 grams)
2 tablespoons flour (145 grams)
1 teaspoon baking soda (5 ml)
1⁄2 teaspoon cinnamon (2.5 ml)
1⁄2 teaspoon ginger (2.5 ml)
1⁄4 teaspoon clove (1.25 ml)
1⁄8 teaspoon salt (.6 ml)
1⁄2 cup packed brown sugar (99 grams)
6 tablespoons vegetable oil (90 ml)
2 tablespoons molasses (30 ml)
1⁄2 teaspoon vanilla extract (2.5 ml)
2 tablespoons unsweetened applesauce
3 tablespoons sugar, for rolling
1 tablespoon course sugar

1 cup flour (145 grams) 2 tablespoons flour (145 grams) 1 teaspoon baking soda (5 ml) 1 ⁄2 teaspoon cinnamon (2.5 ml) 1 ⁄2 teaspoon ginger (2.5 ml) 1 ⁄4 teaspoon clove (1.25 ml) 1 ⁄8 teaspoon salt (.6 ml) 1 ⁄2 cup packed brown sugar (99 grams) 6 tablespoons vegetable oil (90 ml) 2 tablespoons molasses (30 ml) 1 ⁄2 teaspoon vanilla extract (2.5 ml) 2 tablespoons unsweetened applesauce 3 tablespoons sugar, for rolling 1 tablespoon course sugar

Preheat oven to 325 degrees F or 165 degrees Celsius.
In a mixing bowl, stir together flour, baking soda, cinnamon, ginger, cloves and salt.
In a second bowl, mix brown sugar, vegetable oil, molasses, vanilla and apple sauce.
Add flour mixture to brown sugar mixture and stir until mixed. Using a tablespoon measure, scoop up dough and form nice mounds. Place the mounds about 2 ½ inches apart on an ungreased cookie sheet (Silpat is okay) and sprinkle tops with sparkly sugar (I actually rolled the dough into balls and rolled them in sugar. When i put my cookies on the baking sheet i pressed them down with my fingers). Bake for 13-16 minutes. Let cool for 2 minute on sheet, then transfer to wire rack to cool.