Whether you call them Gingersnaps, Ginger Snaps, Ginger Doodles, Ginger Biscuits, or Ginger Nut, these cookies are just plain good! They’re great any time of the year or especially during Thanksgiving and Christmas time!
Move the oven rack to the middle position and preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silpats. In a medium bowl whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
In a large mixing bowl add in the dark brown sugar, vegetable shortening, molasses, and the egg.
Beat with a hand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the flour to the sugar mixture and mix on low speed until combined and no flour streaks remain about 1-2 minutes.
Place 1/4 cup of granulated sugar into a pie plate. Use a 1 1/2 teaspoon scoop to scoop the cookie dough, and then roll the cookie dough into balls between your hands. Place the cookie dough balls into the pie plate and shake gently until the dough is coated in sugar.
Place the dough balls 2 inches apart on the prepared cookie sheets and bake for 11 minutes.
Cool the cookies on the cookie sheets for 5 minutes, and then move them to wire racks to cool completely.