Preheat oven to 350 degrees F (175 degrees C).

Sift, or mix with a whisk, the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. 

Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Add flour mixture in three additions, mixing well after each.

Scoop or pinch teaspoon portions of dough and roll into a ball about 1″ in diameter. Roll each ball into cinnamon sugar. Place 2 inches apart on an ungreased baking sheet.

Bake in preheated oven until the tops are rounded and slightly cracked about 10 minutes. Cool cookies on a wire rack. Store in an airtight container.

Note: Cookies bake best, one pan at a time, in the top third of the oven.