The ginger lover's gingersnaps! Ground ginger and crystallized ginger make this flavor treat. The cookies are crispy on the outside, with a hint of chewiness inside.
Preheat oven to 350°F. Mix flour, baking soda, salt and spices in medium bowl. Set aside
Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg. Gradually stir in flour mixture until well mixed. Stir in crystallized ginger. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets
Bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container