Cream the shortening and brown sugar together until fluffy. Add molasses and egg and mix well to completely incorporate.
In a separate bowl fitted with a sifting colander, measure flour, baking soda, salt, and spices and sift. Add dry ingredients to the wet and mix just to incorporate. The dough will be dry.
To bake, make balls with a two-ounce cookie scoop. Roll with hands and then roll in turbinado sugar. Place on a parchment-lined baking sheet and top with a pinch of candied ginger. Press ginger in slightly to adhere. Bake at 350°F for 10-12 minutes.
Once done baking, let rest on pan for a few minutes before transferring to a cooling rack.