In a large mixing bowl, beat the butter, sugar, honey, and applesauce until smooth.
Add the egg and molasses, mixing well.
In another large bowl, combine the flours, baking soda, and spices. Add to sugar and molasses mixture, stirring well.
Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.
Preheat oven to 350°F.
Generously dust the surface of your working area with flour before rolling out the dough. Work with one ball of dough at a time, keeping the other portion refrigerated. Roll out the dough to ¼- to ⅛-inch thickness; sprinkle a little flour on top of the dough if it’s sticky. Cut the gingerbread with cookie cutters of your choice.
Place the cookies 1 to 2 inches apart on a lined baking sheet. Bake for 10 to 12 minutes.
Transfer to wire rack to cool.