These soft, spiced cookies will be on repeat in your kitchen. Whole-wheat flour lends a hearty texture, while clove and black pepper deepens the spice-laced experience.
Recipe yields 42 servings
Heat oven to 350°. In a medium bowl, whisk together the flours, ginger, baking soda, cinnamon, salt, nutmeg, black pepper and cloves.
Using an electric mixer, beat the butter and brown sugar on medium-high speed until fluffy, for about 2 to 3 minutes. Reduce speed to low and beat in the egg, applesauce and vanilla. Add the flour mixture, mixing just until combined.
Roll the dough into balls by heaping teaspoonfuls. Place on parchment-lined baking sheets, spacing them 2 inches apart. Using a glass, press the balls to a 3/8-inch thickness.
Bake, rotating the sheets halfway through baking, until the edges are firm, 10 to 12 minutes. Cool slightly on the baking sheets. Transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.