Servings: 24 cookies

3 1/2 cups all purpose flour 3 ½ cups all purpose flour
2 tsp baking soda 2 tsp baking soda
2 tsp ground ginger 2 tsp ground ginger
1 1/4 tsp ground cinnamon 1 ¼ tsp ground cinnamon
1 tsp ground cloves 1 tsp ground cloves
1 cup shortening 1 cup shortening
2 cups sugar, plus more for coating cookies 2 cups sugar, plus more for coating cookies
2 large eggs, beaten (room temp) 2 large eggs, beaten (room temp)
1/2 cup molasses ½ cup molasses
2/3 cup chopped candied ginger ⅔ cup chopped candied ginger

In a medium bowl, combine the flour, baking soda, ground ginger, cinnamon and cloves.
In stand mixer fitted with paddle beat together the shortening and sugar until light and fluffy. Add eggs one at a time, incorporating each one fully before adding the nest, then mix in the molasses.
Add dry ingredients to the bowl and blend until the dough just comes together. Stir in the candied ginger. Punch the dough down in the bowl with your fists so it's packed tightly at the bottom of the bowl and any air bubbles have been removed. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 375F. Line a baking sheet with parchment.
Using a cookie scoop, form 1 inch balls of dough. Roll the balls in sugar and arrange on the baking sheet, spacing them 2 inches apart. Gently press the top of each ball to flatten slightly.
Bake the cookies until cracks just begin to form on the surface, 8 to 10 minutes. The cookies will look underdone. Let them rest on baking sheet for 2 minutes, then use a spatula to transfer them to a cooling rack to cool completely.