In a medium bowl, stir together flour, baking soda, cinnamon, ginger, nutmeg and allspice and salt. Set aside.Advertisement
In a large bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg and molasses until combined. Add flour mixture, beating on low speed just until mixture is combined. (Or using a wooden spoon, stir flour mixture into molasses mixture just until combined.) Cover and chill for 1 to 2 hours or until dough is easy to handle.
Place granulated sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in sugar to coat. Place about 1 1/2 inches apart on lightly greased cookie sheets.
Bake in a 350°F oven for 8 to 10 minutes or until bottoms are light brown and tops are puffed (do not overbake). Cool on cookie sheets for 2 minutes. Transfer to wire racks and let cool.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.