In the bowl of an electric mixer, beat together brown sugar and shortening until light and fluffy (about 3 minutes). Add molasses and egg and mix until well-combined.
In several batches, add the flour to the wet mixture until everything is mixed together. Add in the cinnamon, ginger, nutmeg, cloves, and salt. Mix until combined, making sure to scrape down all sides of the mixing bowl.
Shape the cookie dough into roughly 1 inch balls and dip the tops into the granulated sugar. Place on baking sheet 2-3 inches apart, sugar side up.
Bake cookies for about 10 minutes or until they are set. ** Allow cookies to rest on pan for a minute, then transfer to a cooling rack to full cool.
Enjoy!
**Over baking the cookies will result in a much crispier cookie. If you slightly under bake the cookies, they will be much softer and chewier.
Recipe by Shug & Spice at https://shugandspice.com/2017/03/08/ginger-molasses-cookies/