Beat shortening and sugar. With an electric mixer, beat the shortening and white sugar together for 3-4 minutes, until fluffy, scraping down the sides as needed. Add egg and molasses and beat until well blended.
Mix dry ingredients and combine. Mix the flour, baking soda, baking powder, salt, and spices in a large, separate mixing bowl. Add the flour mixture to the shortening and sugar mixture one cup at a time. Mix at low speed after each addition until just combined.
Chill. Cover the bowl with plastic wrap and chill in the fridge for one hour.
Shape. Preheat oven to 350℉ convection bake OR 375℉ on regular bake. Shape into tablespoon-sized balls and roll in sugar individually.
Bake. Bake for 9-11 minutes, depending on how crisp you would like the edges. Cool on racks. Store in an airtight container up to five days. (See notes for freezing instructions.)
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Notes
Like most cookie dough, this freezes very well. Shape, roll in sugar, and place the dough balls on a cookie sheet. Freeze on a cookie sheet for a few hours, then place in a freezer bag and freeze up to a few months. Add a minute or so to the baking time if baking from frozen.You can also freeze fully baked and cooled cookies and simply defrost at room temperature.