Weigh or measure sugar and add it to the mixer bowl along with the Crisco shortening. Mix till the sugar is combined into the shortening. Next, add the buttermilk, molasses, egg, and baking soda into the bowl. When mixing, you will see tiny little white pieces in the liquid; this is the shortening and is normal.
Add about a quarter of the flour at a time. If it is still too soft to scoop and hold its shape add another ⅓ cup of flour. Then, chill for 20 minutes.
Preheat oven to 350°. Scoop (medium-size cookie scooper) 10 to 12 mounds onto a parchment-lined cookie sheet pan and bake for 12-14 minutes. Once baked, leave on the pan for a minute or two before moving to a rack to finish cooling.