An old-fashioned recipe that gives you a soft, chewy mildly flavored gingersnap.
Mix 1 cup sugar, the shortening, molasses, and egg together for about 3 minutes until fluffy.
Sift flour, baking soda, ginger, cinnamon, and salt into sugar mixture.
Cover and refrigerate for at least an hour.
Heat oven to 375F, and shape dough into rounded teaspoonfuls. Dip tops into sugar. Press down on cookie with bottom of a glass if you'd like a flatter cookie.
Place cookies, sugared side up, about 3 inches apart on a parchment lined cookie sheet.
Bake until edges are set - centers will be soft - 10-12 minutes. Immediately remove from cookie sheet.