Preheat oven to 350 degrees
Combine the egg, molasses, vanilla, shortening and water in a stand mixer and mix on low speed.
Add all the dry ingredients. Mix well, scraping the bowl often to ensure the shortening is incorporated well.
Cover dough and refrigerate for 5-6 hours.
On a well-floured surface, roll out dough in small batches to 1/4" thick.
Cut with a floured cookie cutter and place on a lined baking sheet. Save the dough scraps for later use.
Bake cookies for 7-8 minutes, until tops are slightly dry and small cracks have formed.
Remove cookies from tray and allow to cool completely.