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Cream butter, margarine or Crisco, sugars and eggs together in a large KitchenAid mixer on medium/high speed. In a seperate bowl, using a whisk, combine flour, baking soda, and all spices until evenly mixed. Pour Molassess into wet ingredients. Add the flour mixture slowly to the wet mixture. This will nearly fill a regular bowl so go slowly and use a low speed. Divide dough roughly into thirds. Wrap in wax paper, refrigerate 3 hours or overnight.
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Roll forever. Flour a work surface and rolling pin, roll out to 1/4 inch high, cut out with gingerbread boys and GIRLS too. Work with 1/6 of the dough at a time. This is 1/2 of one of your packets, so the remaining dough remains cold and will be easier to roll.
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