Whisk the flour and the next 5 ingredients in a medium bowl to blend.
Mix in crystallized ginger.
Using an electric mixer beat brown sugar, shortening and butter in a large bowl until fluffy.
Add egg and molasses and beat until blended.
Now add back in the flour mixture and beat until combined.
Cover dough and refrigerate for 1 hour.

Preheat oven to 350F.
Lightly butter 2 large rimmed backing sheets.
Spoon sugar into a thick layer on a small plate.
Using wet hands, form dough into 1 1/4 inch balls and roll in sugar covering completely.
Place balls on baking sheet about 2 inches apart.

Bake cookies until cracked on top but still soft in center, about 12 minutes.
Cool on baking sheet for a minute then transfer to a cooling rack.
Cool completely. These may be prepared up to 5 days ahead.

Store in airtight containerat room temperature.