From my friend, Meg, who is a cooking diva.
2 cups all purpose flour – sifted
2½ teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
¾ teaspoon salt
¾ cup chopped crystallized ginger
1 cup (packed) dark brown sugar
½ cup vegetable shortening, room temperature
¼ cup (½ stick) unsalted butter, room temperature
1 large egg
¼ cup molasses (i use dark, i like the flavor better, but you can use lite)
I also grated a bit if fresh nutmeg in, mainly because I had some.
Turbinado/Demerara Sugar for rolling the cookies in combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour, spices and and baking soda that have been sifted together and mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 ¼-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool.