Here's the recipe, yo

Ginger Apple Cookie Clouds, adapted from the Flour bakery Ginger Molassess Cookies Recipe:

(Makes about 16 cookies)
1 stick butter, melted and cooled to the touch
1/2 cup chunky or regular applesauce
1 cup packed light brown sugar
1/4 cup Golden Eagle Table syrup
1 egg
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt (I used sea salt)
1/4 teaspoon ground cloves (I used allspice because that's what I had)
Granulated sugar for coating

Mix together the butter, brown sugar, syrup, and egg on low speed for about 20 seconds or until well combined.

In a medium bowl, stir together the flour, baking soda, ginger, cinnamon, salt, and cloves until well mixed.  Add the flour mixture to the butter-sugar mixture and stir just until the flour mixture is totally incorporated and tthe dough is evenly mixed.

For the best results, scrape the dough into an airtight container and let it rest in the refrigerator for 3-4 hours or overnight before baking. 

Preheat oven to 350 degrees.  Place some granulated sugar in a small bowl.  One at a time, scoop out 1/4 cup balls of the dough, place them in the sugar, and roll gently in the sugar to coat on all sides.  Place the coated balls on a baking sheet, spacing them about 2 inches apart.

Bake for 16-18 minutes (I baked mine for 16), or until the cookies are crackly on top and just barely firm to the touch.  Let cool on the baking sheet for a couple of minutes then transfer the cookies to a rack to cool completely.