Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat.
In a large bowl, combine the egg, shortening, molasses, coconut sugar, and vanilla and mix until well combined and smooth.
In a separate bowl, combine the flour, baking soda, salt and spices.
Add the dry mixture to the wet ingredients until fully combined. Chill dough in the freezer for 10 minutes.
Use a small ice cream scoop to scoop the dough into your hands, roll into a ball and into coconut sugar. Place on the parchment paper. They will not spread. So, if you want a flatter cookie, wet the back of a spoon slightly, and gently press down on each cookie and then follow with next step. They will open up slightly and stay a little soft in the center if you leave them in balls.
Dip your fingers in a little water and flick the water over the tops of the cookies – this will help them crack a little on the top, if you want that.
Bake for 8-10 minutes until tops begin to crack - cookies will become firmer as they cool.
Cool completely and enjoy!
These can be placed into a large Ziploc freezer bag or airtight container and stored in the fridge for up to 7 days or in the freezer for up to 3 months.