In a large bowl, whisk together flour, salt, baking soda, salt and spices; set aside
In the bowl of an electric mixer, beat butter and/or shortening and brown sugar until light and fluffy. With the mixer running, slowly add the eggs and molasses and beat until well combined.
On low speed, add in the flour mixture and mix until a soft dough is formed.
Divide the dough into two roughly equal pieces. Flatten into disks. Wrap tightly and chill in the refrigerator for at least 2 hours or until firm enough to roll.
Preheat oven to 350 degrees. Line baking sheets with parchment or silpats.
On a lightly floured surface, with a lightly floured rolling pin, roll out half of the dough to 1/4 inch thickness (keep the other half of the dough refrigerated until you are ready to roll).
Dip your cookie cutters in flour and cut out as many cookies as possible.
*see notes section
Place cookies 1 inch apart on prepared baking sheets and bake until the edges are starting to brown 10-12 minutes.
Leave cookies to cool on the pans for about 5 minutes and then move to cooling racks until cool enough to frost.
Frost as desired with royal icing.