ginger spice cookies

2 c all purpose flour (do not use high protein flour like King Arthur)
2 1/2 t ground ginger
2 t baking soda
1 t ground cinnamon
1 t ground cloves
3/4 t salt
3/4 c chopped crystallized ginger
1 c (packed) dark brown sugar
1/2 c vegetable shortening, room temperature
1/4 c (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 c molasses
turbinado sugar

ombine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 3/4-1" balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, about 10 minutes. Cook slightly longer for crisp cookies, less for chewy cookies. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)

Makes about 30.