Heat the oven to 350 degrees. Line 3 sheet trays with parchment paper or silpats.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt until blended. Set aside.
Add vegetable shortening, butter, and brown sugar to the bowl of a standing mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 4 minutes.
While mixer is still running, add the molasses and egg, and beat until incorporated.
Turn off mixer to scrape down the sides of the bowl with a rubber spatula. Using a microplane, grate fresh ginger directly into mixing bowl and beat to combine.
Add the flour in three additions, beating until just combined.
Add the turbinado sugar to a plate. Roll the dough into 1- inch balls about the size of walnuts, roll in the sugar, and place 12 on each sheet tray, leaving about 2 inches of space between cookie.
Bake for 10 minutes, rotating sheet trays about halfway through baking time.