In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a small bowl, mix together the brown sugar, ginger, cinnamon, cloves, nutmeg, allspice, and cayenne. Set aside.

In a medium saucepan, heat the molasses to just below the boiling point. Turn off the heat, add the shortening, and stir until completely smooth. Set aside to cool slightly.

Transfer the molasses mixture to the bowl of a stand mixer fitted with the paddle attachment (or to a large mixing bowl, and use a handheld mixer) and, with the mixer on medium speed, add the sugar mixture and beat for 2 to 3 minutes, until the mixture has lightened in color and cooled. Add the flour mixture in thirds, then beat until the dough comes together in a ball.

Remove the bowl from the mixer stand (if using) and finish mixing by hand to make sure no bits of flour or shortening are hiding in the bottom of the bowl and the dough is thoroughly mixed. If the dough is still sticky, add a little more flour, a tablespoon or so at a time, and gently knead the dough until it no longer sticks to your hands.

Divide the dough into 4 pieces, shape each piece into a disk, and wrap each one in plastic wrap. Put the disks in the refrigerator to chill for at least 2 hours, and up to overnight. (The dough can be frozen, tightly wrapped, for up to 1 month; the overnight in the fridge.)

When you are ready to make the cookies, remove one of the disks of dough from the refrigerator and let it sit at room temperature for 10 to 15 minutes, until it is softened enough to roll out but still quite firm.

Transfer the dough to a lightly floured pastry cloth or clean tea towel. Place a piece of parchment on top and, using a rolling pin, roll out the dough on the cloth, to one of the baking sheets, and refrigerate for at least 15 minutes before cutting out the cookies.

Position the racks in the middle and lower third of the oven and preheat the oven to 325°F (163°C). Line two baking sheets with parchment.

Using a 2-inch (5 cm) round cookie cutter, cut out the cookies. Dip the cutter in flour first, then cut out the cookies. Use an offset spatula to transfer the prepared baking sheets, spacing about ½ inch (1.5 cm) between them.

Gather up the scraps of dough, shape into a disk, and chill for at least 15 minutes, then reroll and cut more cookies (or save for another time).

Bake the cookies for 4 to 6 minutes, rotating the pans halfway through and switching their positions, until golden brown. Be careful: These cookies are superlative and bake quickly. Let cool completely on the pans on wire racks. Repeat with the remaining disks of dough.

The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.