In a medium size mixing bowl, use a whisk to sift together flour, baking soda, cinnamon, ginger, cloves and salt.
Using an electric mixer, cream together shortening, butter, ¼ cup granulated sugar and brown sugar. Beat until light and fluffy. Add molasses, egg and vanilla. Whip until fully combined.
Add dry ingredients to the creamed ingredients beating just until fully moistened. Cover bowl and chill for 30 minutes.
To bake: Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
Remove cookie dough from fridge and roll into 1 - 1 ½ inch balls. Roll balls in reserved ¼ cup granulated sugar and place on pan at least 2 inches apart. (Pro Tip: You can use a 1 tablespoon cookie scoop to divide dough into uniform size for even baking)
Bake for 8-10 minutes, just until tops are crackled. Cool on pan for 5 minutes then remove to a cooling rack to cool completely.
Store in an airtight container at room temperature for up to 3 days.