Whisk together flour, ground ginger, nutmeg, cinnamon, clove, salt, and baking soda in a bowl.
Finely chop the crystalized ginger and whisk in with other dry ingredients.
In the bowl of a stand mixer, combine the brown sugar, shortening, and butter. Beat on medium speed until thick and fluffy.
Add egg and molasses to mixing bowl and continue to beat until combined, scraping bowl.
Add dry ingredients into the bowl slowly, and beat until a thick dough forms. Cover bowl.
Refrigerate the dough in the covered mixing bowl for at least an hour (up to a day).
Cover two baking sheets in parchment paper and preheat the oven to 350F.
Pour turbinado sugar onto a plate.
Roll dough into small balls and then coat in the sugar, placing onto the baking sheet.
Bake for 12 minutes or until soft and cracked on top.