Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or foil, or spray with cooking spray, and set aside.

In the bowl of a stand mixer (or a large bowl), combine the sugar, shortening and molasses and mix until well-combined. Then mix in the eggs.

Add the ginger, cinnamon, flour and baking soda and mix on low speed, scraping down the sides as needed, until a sticky dough is formed. It supposed to be that way, so don’t worry!

Use a medium cookie scoop or tablespoon to scoop the dough onto the prepared baking sheet, 2-inches apart.

Bake for 8 to 10 minutes or until edges are light golden brown and the cookies are just set. Cool for 2 minutes on the baking sheet, then remove to cooling racks to cool completely, about 30 minutes.

Meanwhile, stir together the powdered sugar, lemon zest, and lemon juice until smooth. When the cookies have cooled, spoon a small amount of glaze on each cookie and top with a few pieces of the crystallized ginger.

Allow the glaze to firm up, then store in an airtight container for up to a week.