In a large bowl, beat together the brown sugar, butter or shortening, molasses, and egg until blended.

Stir in the baking mix and spices.

Refrigerate the dough, covered, for a minimum of 1 hour, or up to 2 days.

Preheat the oven to 325°F.

Scoop rounded tablespoonfuls of dough and roll into balls. Dip the tops of the balls in sugar.

Place the balls, sugar-side up and 2" apart, on ungreased or parchment-lined baking sheets.

Bake the cookies just until set and not raw-looking, about 13 to 16 minutes.