Preheat the oven to 350°F. Line a baking sheet with parchment paper. Tip: I like to lightly spray the baking sheet with nonstick cooking spray, then lay the parchment on top. This helps the parchment to stick.
In a large bowl, cream the butter and sugar with a hand mixer.
Mix in the applesauce, vanilla extract, and egg.
Add the all purpose flour, cinnamon, nutmeg, cloves, baking powder, and baking soda. Mix until just combined.
Use a spoon or cookie scoop to place the cookies onto the baking sheet. Bake for 15-18 minutes.
In a small bowl combine the sugar and cinnamon for topping.
Generously sprinkle over top of each cookie. Place on a rack to cool completely.
Storage: Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.