Combine the shortening, brown sugar, molasses and egg in a stand mixer and cream together to mix well.

In a separate bowl, stir together flour, baking soda, ginger and cinnamon. Gradually add this mixture to the wet ingredients in the stand mixer until all ingredients are well combined and dough has formed. Wrap cookie dough in wax paper and chill in the fridge for at least one hour.

Using a cookie scoop, form dough into small balls and roll in sugar to coat. Add to a baking sheet (a dozen or so at a time) and bake in a preheated oven (at 350 F) for 8-9 minutes. Watch closely and remove from oven when cookies begin to crack and look almost done.

Transfer cookies to a cooling rack. Once completely cooled, store in an airtight container at room temperature for 3-5 days or in the freezer for up to 3 months.