Preheat the oven to 350ºF.

In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening until softened, about 30 seconds. Add the sugar and beat until combined, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating between each addition. Add the molasses, mixing until combined.

Stop the mixer, add the flour mixture, and blend on "low" just until combined.

Shape the dough into balls by scooping 1/4 cup of dough into your hands and rolling until round. Roll the cookie dough balls in the sanding sugar until thoroughly coated and place them 3 inches apart on an ungreased cookie sheet.

Bake the cookies for 12 to 14 minutes, or until they're light brown and cracked on top. Remove the cookies from the oven and allow them to cool on the cookie sheet for 2 minutes, then transfer them to a cooling rack to cool completely.

Kelly's Notes:

It's important not to overbake the cookies in order for them to be soft and chewy. When in doubt, remove the cookies from the oven right before they're fully baked. They will crisp slightly as they cool.

If you prefer smaller cookies, portion out 2 to 3 tablespoons at a time and remember to adjust the baking time. Making more, smaller-sized cookies will require more than 3/4 cup sanding sugar for coating the cookies.