Chewy Ginger Snap Cookies

In a large mixing bowl, beat together the shortening, 1/2 cup granulated sugar, and brown sugar until fluffy and blended. Beat in the egg and molasses.

In a separate bowl, combine all of the dry ingredients. Stir with a whisk. Slowly stir the dry mixture into the molasses mixture just until dough forms. Cover and chill the dough for 2 hours.

Preheat the oven to 375ºF. Roll the dough into 1-tablespoon-sized balls. Rolls the balls into the remaining sugar, and place them 2 inches apart on a parchment-lined baking sheet. Bake 9–11 minutes .

Cool the cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.