Vegan Gingerbread Snickerdoodles

1 In a large mixing bowl, add the vegan butter, cane sugar and brown sugar. Using a hand mixer, or a stand mixer, whip together the butter and sugar. Until fully combined and light and fluffy.
2 Now add the applesauce, molasses and vanilla. Continue to whip until fully combined. The butter will look broken now. Don't fret, it all work out. I promise!
3 Next, sift the flour, baking soda, ginger, cinnamon and cloves over the mixing bowl. Stirring as you sift. Add the salt.
4 Continue stirring until combined. 
5 Chill the dough in the fridge for 30 minutes.
6 Preheat the oven to 350 degrees(F).
7 Add the cane sugar and cinnamon for the topping to a small mixing bowl. Stir to combine.
8 Remove the dough from the fridge, and taking about 1 tablespoon at a time, roll into a ball in your hands. Then drop the ball into the cinnamon and sugar topping. Roll around to coat thoroughly.  
9 Place the cookie ball onto a sheet pan lined with parchment paper or sprayed with non-stick spray. Repeat with all the dough, placing the cookies at least 2 inches apart. You will need to use several sheet pans or do them in batches.
10 Once you have filled the sheet pan. press the cookie balls down slightly just to flatten out a bit. 
11 Bake for 12-14 minutes or until nice and brown.
12 Let cool completely. They store well in the fridge for 1-2 weeks.