A sharp-tasting, perfectly crisp but chewy cookie with all of the ginger flavor.
Preheat the oven to 350°F. Grease cookie sheets or line with parchment paper. I recommend using parchment paper for best results.
Beat together the shortening and sugar until creamy. Add in the egg and mix until light and fluffy. Mix in the molasses.
Mix in the flour, baking soda, salt, ginger, and cinnamon.
Scoop the dough into 1 inch balls. Roll each ball in sugar. Place dough balls 2 inches apart on baking sheets.
Bake for 10-12 minutes. Remove cookies from the baking sheets and cool on a wire rack.