In a medium bowl mix the flour, ginger, baking soda, cinnamon, nutmeg, and salt until combined.
In a large mixing bowl cream the butter and shortening, then add the brown sugar and molasses and beat until light and fluffy. Add in the eggs and stir to combine.
Add the dry ingredients into the wet ingredients in thirds stirring well to combine in between each addition. Dough should hold together well, but still be soft.
Use a 1/4 cup measure to scoop the dough, then form into a ball, place cookies on baking sheet and do not flatten. Bake on middle rack for 10-12 minutes or until the edges are just crisp and the middle is set.
Recipe by The Pinning Mama at https://www.thepinningmama.com/soft-chewy-ginger-snap-cookie-recipe/