Cream shortening and sugar until fluffy. Beat in egg and molasses. In another bowl, whisk together next six ingredients; gradually beat into creamed mixture. Mix well. Refrigerate , covered, 2-4 hours.
Preheat the oven to 350 degrees. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 inches apart on lightly greased or parchment lined cookie sheets.
Bake until edges are lightly browned and tops are set and cracking, 8-10 minutes. Cool for 2 minutes before removing to wire racks.