1. With an electric mixer (either hand or stand) stir together the flour, brown sugar, baking
soda, cinnamon, ginger, cloves and salt at low speed until combined, about 20 seconds.
Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is
sandy and resembles fine meal, about 1 1/2 minutes. Reduce the speed to low and, with
the mixer running, gradually add the molasses and milk. Mix until the dough is evenly
moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly
combined, about 10 seconds.
2. Scrape the dough onto a work surface; divide it in half. Working with one portion at a
time, shape the dough into two round disks. Cover them in plastic wrap and freeze until
firm, 20 to 30 minutes. Alternatively, refrigerate the dough 2 hours or overnight.
3. Preheat the oven to 350° F. Line the two baking sheets with parchment paper. Take the
cookie dough out of the fridge and begin rolling the dough into balls, about 2-inches in
diameter. Be careful not to overwork the dough as it will lose its chill and get too warm.
Roll each dough ball in confectioners’ sugar until coated evenly. Place the coated dough
balls 1-inch apart from each other on the prepared baking sheet. Bake the cookies until
set in the centers, 12 – 14 minutes. Do not over bake. Cool the cookies on the sheets 2
minutes, then remove the cookies to a wire rack to cool to room temperature.