In a liquid measuring cup, add baking soda to 1/4 cup hot water to activate the baking soda.
In a large bowl, whisk together the flour, salt, and spices. Set aside for later.
In a mixing bowl, cream together butter, sugar and molasses for about 8 minutes. Scrape down the sides of the bowl occasionally.
Add in the baking soda water mixtures and continue to stir. Add in the flour mixture, one cup at a time. Once dough is well mixed, lay out two strips of plastic wrap and dump dough onto it. Wrap dough in plastic wrap, form into a disc and let sit in the refrigerator for about 2 hours, or freezer for 45 minutes.
Once dough is firm, unwrapped and layout on a generously floured surface. Preheat oven to 375F. Flour rolling pin and roll out dough into 1/2 inch thickness. Cut dough with selected cookie cutter shape. Lay cookies on parchment papered cookie sheet. This cookie will spread when cooked. Give enough space between cookies. Place cookies sheet in the freezer for about 10 minutes to firm up. Bake for 6-8 minutes. Do not over bake. Due to the dark color of the cookies it may be hard to tell if done. Look for good crackling on the top of the cookie. The cookies will appear puffy but will fall when taken out of the oven. That is normal. Cookies will be soft when you pull them out of oven. Allow to rest on baking sheet for 2 - 5 minutes, and then transfer to a cooling rack.