Preheat oven to 375°F.

Using an electric mixer, beat the butter, vegetable shortening, sugar, molasses and egg.

In a separate bowl, whisk together all dry ingredients. Add to wet mixture and beat until combined. Stir in crystallized ginger.

Depending on the size you would like your cookies, form into 1 inch balls. Roll dough balls in granulated sugar.

Place dough balls onto a non-stick cookie sheet (or a sheet lined with parchment paper) two inches apart. Using a spatula, gently press down the tops of each cookie dough ball.

Bake for 8-10 minutes, or until outer rim is golden brown.

Let cool for a few minutes before transferring cookies to a cooling rack.