\nIn a bowl fitted with a paddle attachment, whip butter and powdered sugar until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add salt, cocoa powder, molasses and Gingerbread Spice. Whip until fully incorporated. Scrape the bowl and add the flour. Mix until dough forms. Form dough into a flat round disk, about 2 inches thick. Wrap tightly in plastic and chill for at least 2 hours.\nPreheat the oven to 350 degrees\nRoll chilled dough into a ¼ inch thick sheet and cut out desired shapes. You can reshape the scraps and re-roll them once more. \nPlace cut outs on a parchment lined sheet tray and bake for 9 -12 minutes, until cookies give only slightly when pressed. \nAllow to fully cool before decorating.