These are more soft and chewy than crunchy like a ginger snap. The molasses and ginger together make the flavor wonderful. They would be good with a buttercream frosting if you would prefer, but I think they are prettiest with the coarse sugar crystals on top.
In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves and salt; set aside. In a large mixing bowl, beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
Shape dough into 2 inch balls using ¼ cup measure or scoop. Roll balls in the ¾ cup sugar or sugar crystals. Place 12 to an ungreased cookie sheet; and flatten gently with the palm of your hand. Bake at 350 degrees F. for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet for 2 minutes before removing to cooling racks to cool completely. Store cookies in an airtight container.