Cream together sugar and shortening in an electric mixer until smooth.
Add the baking soda (which has been dissolved in 2 TBS of warm water) to the shortening mixture. Add the molasses. Mix until combined, scraping down the sides of the bowl as you go.
Sift together 2 cups of the flour and the rest of the dry ingredients. Add to the sugar mixture. Scrape down the sides of the bowl. Add additional flour, 1/4 cup at a time, until the dough is not sticky but not cracking. It should be the texture of PlayDoh.
Divide the dough in half, pat into flat disks, wrap in plastic wrap, and refrigerate at least two hours though overnight is best. It can be left in the refrigerator for two to three days prior to next steps.
When ready to bake, preheat the oven to 350F.
Roll the dough (on parchment if you find the dough fussy) to the thickness you like and cut out with cookie cutters dipped in flour. Thinner = crisper. Thicker = soft and chewy. Place on ungreased or parchment-lined cookie sheet about two inches apart to account for slight spread.
Bake 5 to 8 minutes. Let cool on the cookie sheet for a few minutes and then transfer to a cooling rack.
Frost and decorate with your favorite icing or just enjoy plain. Store in a cookie tin or covered for up to a week. Fair warning: If you store in a sealed container, e.g., tupperware, the cookies become very soft.