Preheat oven to 350 degrees Sift together flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Whisk the dry ingredients together so that they are well blended.

In a mixing bowl of a stand mixer fitted with paddle attachment, beat the shortening until creamy. Beat in the egg and dark molasses. Add in flour a little at a time until a soft dough forms.

Pinch off small amounts of dough and roll into 1 inch balls, then roll each ball into sugar mixed with cinnamon (cinnamon sugar). Place each ball on a baking sheet line with parchment paper about 2 inches apart.

Bake in preheated oven for about 10 minutes, until the tops are slightly cracked. Take out of oven and let cool completely. Store cookies in an airtight container. Cookies can also be frozen in an airtight container for about a month.