Sift together 8 cups flour, ground cinnamon, ground ginger, allspice, cloves, nutmeg, salt, and baking soda.

Cream the butter and sugar on a medium-high speed for 5 to 10 minutes.

Reduce speed and add in the eggs, one at a time. Then add molasses and vanilla extract.

Add the flour mixture into the butter mixture in increments. Add the next increment while there are still white streaks in the dough to prevent overmixing. If the dough is still wet after the last increment, add in ¾ cup flour.

Divide the dough in half and wrap each half. Chill for at least one hour, preferably overnight.

Preheat the oven to 325 Fahrenheit.

Roll out the dough to a 5 mm thickness. Cut out shapes and remove scraps, place shaped gingerbread on a baking tray. Bake for 20-25 minutes.

Let cool for 10 minutes on baking tray before removing to a cool rack and let cool completely.