Make the spiced molasses base: In a small saucepan, whisk together molasses, sugar, coffee, cinnamon, cloves, ginger, and orange zest. Bring just to a boil over medium heat, whisking often. Remove from heat, add butter, and whisk until melted.

Cool: Let the mixture cool until warm, not hot.

Mix the dough: In a stand mixer bowl, mix flour and baking soda. With mixer on low (speed 2), slowly pour in the cooled molasses mixture. Mix just until a dough forms.

Chill overnight: Form dough into 2 flat discs, wrap tightly, and refrigerate overnight.

Roll: Let dough sit 10 to 20 minutes at room temp. Roll between two sheets of parchment (no flour). Roll to about 1/8 inch (3 mm) for crisp cookies or 1/4 inch (6 mm) for softer cookies.

Cut or press: Cut shapes with cookie cutters or press designs. Transfer to parchment-lined baking sheets.

Bake: Bake at 350°F (175°C) for 5 minutes (add 1 to 2 minutes for thicker cookies). Cookies are done when tops look set and edges look dry.

Cool: Rest on the baking sheet 1 minute, then transfer to a rack to cool completely. Store in an airtight container.