Mix flour, salt, and spices in a medium bowl and set aside.
In a stand mixer, using the paddle attachment, cream the shortening and sugars until smooth. Add in the egg and molasses and continue to beat until blended.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons of water. Add the baking soda mixture to the wet ingredients in the stand mixer's bowl. Stir until combined.
Add flour mixture and mix on low speed until the dough comes together. Shape the dough into two disks, and wrap them in plastic wrap. Refrigerate for at least four hours to overnight.
Preheat the oven to 350 degrees. Prepare baking sheets by spraying with cooking spray or lining them with parchment paper.
Prepare your work surface for rolling out your dough, by lightly flouring the area. Alternately, you could roll the dough on parchment paper. Roll the dough out to about a 1/4 inch thickness. Cut out gingerbread men using your cookie cutter, and place them 2 inches apart on the baking sheet. Make sure to dip the cutters in flour before stamping to prevent dough from sticking.
Bake gingerbread cookies in the oven for 10 minutes. Place on cooling racks. Decorate after completely cooled. Enjoy!
Chilling the gingerbread dough helps roll and cut the dough with more ease. Do not skip this step.