Here's my family's favorite ginger cookies. If you cook them for 9 minutes they are soft and chewy. Stored in a container they will remain soft and chewy. Enjoy
Grease cookie sheet. Preheat oven 350°
Measure and sift into a bowl:
2 cups sifted flour
1 teaspoon ginger
1 teaspoon cinnamon
2 teaspoons baking soda
1/2-teaspoon salt
In a separate large bowl,
cream 1/2-cup shortening and 1 cup sugar until fluffy
add
1 egg and
1/4 cup molasses
Beat until fluffy.
If you really like ginger, add 1/2-cup candied ginger, chopped fine
Sift dry ingredients over the the creamed mixture and blend well. Form teaspoonfuls of dough into small balls by rolling them lightly, one at a time, between the palms of hands. Roll dough balls in granulated sugar to cover entire outside surface. Place 2 inches apart on greased cookie sheet (I use silicone sheets) and bake at 350° for 12 to 15 minutes (crispy) or 9 minutes for chewy.