Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper.
In the bowl of a stand-mixer fitted with the paddle attachment, cream together the shortening and the brown sugar. Add the egg and molasses and beat until smooth, scraping the sides and bottom of the bowl as needed. In a mixing bowl, stir together the flour, salt, baking soda, ginger, cinnamon, cloves, and crystallized ginger (if using). Add the flour mixture to the wet ingredients and beat the dough until completely combined.
Using a medium cookie scoop, scoop the dough into uniform balls. Roll each ball of dough in sugar before placing them onto the cookie sheet. Bake the cookies in the preheated oven for 8-10 minutes, removing them from the oven while they still appear somewhat underdone in the center. As soon as the cookies come out of the oven, press the center of each cookie down with the back of a wooden spoon to achieve the crinkled look. Let the cookies cool on a cooling rack. Delicious warm or room temperature.