1-Preheat your oven to 350°F (175°C) and lining baking sheets with parchment paper for easy cleanup. This setup ensures your cookies bake evenly and don’t stick.

2-In a mixing bowl, combine 3 cups all-purpose flour, 3/4 cup packed dark brown sugar, 3/4 teaspoon baking soda, 1 tablespoon ground cinnamon, 1 tablespoon ground ginger, 1/2 teaspoon ground cloves, and 1/2 teaspoon salt at low speed until mixed. Next, add 12 tablespoons of unsalted butter, softened but cool and cut into 1/2-inch cubes, and mix at medium-low speed until the mixture resembles fine sand. Gradually pour in 3/4 cup unsulphured molasses and 2 tablespoons milk at low speed until the dough is evenly moistened, then increase speed briefly to fully combine.

3-Divide the dough into two equal portions, shaping each into a round disk about 6 inches in diameter and slightly flattened. Wrap the disks in plastic wrap and chill in the freezer for 20-30 minutes or refrigerate for 2 hours or overnight. Once chilled, scoop heaping tablespoons of dough and roll into balls without overworking. Roll each ball first in 1/2 cup granulated sugar, then in 1/2 cup confectioners’ sugar to coat, and place the dough balls about 1 inch apart on the prepared baking sheets.

4-Bake for 12 minutes, until the centers are set but cookies are not overbaked. Let cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. With a total preparation time of about 30 minutes prep and 10 minutes baking, you’ll have fresh cookies ready in around 40 minutes.