Place the shortening, granulated sugar, and molasses in a medium saucepan and set over medium low heat. Cook, occasionally stirring with a whisk, until the crisco has melted completely. Remove from heat and pour the mixture into a large bowl. Set aside to cool slightly.

Once the mixture has cooled slightly add the egg and vanilla extract to the bowl, whisking until smooth and glossy.

Add the flour, baking soda, ginger, cinnamon and salt to the mixture and use a rubber spatula to fold together until combined and no streaks of flour remain.

Transfer the dough to a sheet of plastic wrap or tin foil, shaping into a disc, seal and chill for at least 2 hours but up to 2 days.

When you’re ready to roll out the cookies preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.

Lightly flour a clean work surface. Roll the dough out to about ¼ inch thickness. Use cookie cutters to cut out cookies. Place the cookies 2 inches apart on the prepared pan and bake for 8 to 9 minutes.

The edges should be lightly brown but still slightly underbaked in the middle. Place the cookies on a cooling rack to cool completely.

Once the cookies are completely cool, make the royal icing. Combine the egg white, powdered sugar, vanilla, and salt in a medium bowl and whisk to combine.

Transfer to a piping bag fitted with a small round tip and decorate the cooled cookies! Enjoy!