In large bowl, beat brown sugar, shortening, butter, molasses, and egg until well-combined.
Stir in remaining ingredients except granulated sugar.
Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar.
On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.
Bake 10-15 minutes or just until set. The cookies will still look a little wet in the cracks, but the tops and edges should be set. The cookies will also be a little puffed up but will deflate as they cool.
Let cookies cool on cookie sheet for 5 minutes, and then remove cookies to cooling rack.
The butter should dent when you press on it but shouldn't lose its shape. If the butter smooshes when you press on it, it's too warm.
Mild or robust molasses will work. I don't recommend blackstrap molasses as it has a bitter flavor.