4-1/2 c flour, plus more as kneaded
3 t ground ginger
2 t ground cinnamon
1 t ground cloves
1 t ground nutmeg
1 t baking soda
1 t salt
½ t freshly ground pepper
1 c shortening
1 c sugar
1 c molasses

Into a large bowl, sift together flour, spices, soda, salt and pepper, set aside.
In a large saucepan, melt shortening over medium-high heat, about 4 minutes. Whisk in sugar and molasses until well-combined. Remove from heat and stir in flour mixture until just combined but still crumbly. If sticky, add a bit more flour.
Turn out dough onto a large piece of plastic wrap and wrap to enclose completely; let cool slightly, 10-15 minutes.
Preaheat oven to 325 and line two baking sheets with parchment paper. Divide dough into 2 equal part and place on prepared sheets. While dough is still slightly warm, roll out gently but firmly to 3/8 inch thickness. Cut out desired shapes and remove excess dough from around cutters or templates.
Bake 30 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely before decorating.