Add molasses and shortening to a saucepan. Heat on medium heat until it comes to a boil. Reduce heat to med-low and simmer 3 minutes. Remove from heat.
In a mixing bowl, combine sugar, egg and vanilla with an electric mixer or Danish dough hook.
Dissolve baking soda in hot water. Pour into sugar/egg mixture and stir.
Add cinnamon, ginger, cloves and salt. Stir.
Add hot molasses mixture and stir well.
Beat in flour.
Allow dough to cool completely. You can speed this up by placing the bowl of dough (covered in plastic wrap) in the refrigerator for 15 mintues.
Roll dough out to 1/4-1/2" thick. Cut with cookie stick cutter.
Bake cookies on an ungreased (or parchment paper lined) baking sheet at 375 degrees for 8-10 minutes. Let cookies cool a few minutes then transfer cookies to cool on wire rack.
Decorating Gingerbread Cookies
Combine powdered sugar and water. Add 1/2 teaspoon more water at a time, if necessary until desired consistency has been achieved. I like mine on the thicker side, not runny.Fill a frosting bag with icing and a #3 frosting tip (or make a small slit in the corner to decorate without an icing tip) and outline the cookies. Let sit for 5-10 minutes or until icing sets up.
Video
Notes
Gingerbread cookies stay fresh longer than your basic chocolate chip cookie. You can store them in an airtight container for at least a week and in the freezer for up to six months!