In a medium bowl, whisk together the flour, baking soda and salt; set aside.
In a large mixing bowl, beat the butter until creamy, about 2 minutes. Gradually mix in the brown sugar, beating until light and fluffy, about 3 minutes. Stir in the spices, then beat in the molasses and egg, mixing well after each addition.
With the mixer on low speed, gradually add the dry ingredients and stir until just blended. Divide the dough into two halves and shape each into a disc. Wrap each disc tightly in plastic wrap and refrigerate until firm; at least 2 hours or up to 3 days.
When ready to roll out dough, preheat oven to 350°F and line baking sheets with parchment paper.
Remove one disc from fridge. On a floured surface, roll the chilled dough out to no less than 1/4-inch thickness. If dough is too cold to roll, wait 5 minutes and try again. Keep surface well-floured, flipping dough once or twice while rolling. Cut out shapes of your choice. Place 2 inches apart on baking sheets, making sure to place similar sized cookies on the same sheet to ensure even baking. Repeat with remaining dough disc.
Bake until just light golden brown, about 10 to 12 minutes, depending on the size of the cookies. Do not over bake. Cool on pans for 5 minutes, then transfer to wire racks to cool completely. Decorate as desired once completely cooled.
Yield of cookies will vary based on size of cookie cutters used.