Add the sugar gradually to the shortening, creaming until fluffy.
Add the molasses gradually, beating thoroughly.
Sift flour, baking soda, salt, and ginger together; add in fourths to creamed mixture, mixing well after each addition.
Chill dough until firm enough to roll.
Working with a small amount of dough at a time, roll about 1/16 inch thick on a floured surface.
Cut with a round 2 1/2 inch cookie cutter.
Place rounds on ungreased cookie sheets.
Bake at 375Â°F about 8 minutes.
Allow cookies to remain about 30 seconds on cookie sheets before removing to wire racks.