Preheat oven to 350 degrees F and line a baking sheet with parchment paper and set aside.
In a large bowl or stand mixer fitted with a paddle attachment, mix together molasses, sugar, and vegetable shortening.
Add the warm water to a medium bowl, hold it over the large bowl with the molasses mixture in it, and whisk in baking soda and Bakewell cream. Take caution as the mixture will activate. Pour into molasses mixture and mix until combined.
Add egg, ginger, cinnamon, nutmeg, vanilla, and salt. Mix well.
Add flour 1 cup at a time and knead dough until it is soft and easily handled. Dough may be a little sticky, that's okay.
Transfer dough to floured surface and knead gently with well-floured hands making sure the dough isn't too sticky. Cut the dough into quarters and work with one quarter at a time. Roll the dough out with a rolling pin until it's about a 1/4 inch thick. Use floured cookie or biscuit cutters to cut the dough as desired and transfer cut cookies to the cookie sheet.
Sprinkle cookies with additional granulated sugar before baking, if desired. Bake for 8 to 11 minutes depending on cookie size. Edges should be a little more golden brown and the tops of the cookies should have small cracks along them. Transfer cookies to a cooling rack and continue baking off the rest of the dough.