-
1
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together to combine.
-
2
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4-5 minutes.
-
3
Add the eggs one at a time, scraping well after each addition. Add the vanilla and mix to combine.
-
4
Add 1/2 of the flour mixture and mix on low speed until incorporated. With the mixer running on low speed, add the milk slowly and mix to combine.
-
5
Add the remaining flour and mix until a smooth dough forms. Divide the dough into 2-3 pieces, form into discs, and wrap tightly in plastic wrap.
-
6
Chill the dough for at least 2 hours and up to overnight. Once the dough is chilled, preheat the oven to 350u00b0F. Line 2 baking sheets with parchment paper.
-
7
On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut out shapes with a floured cookie cutter (bonus points for a scalloped circle!), and transfer to the prepared baking sheets. The cookies don't spread, so you can bake them pretty close together.
-
8
Bake until the cookies are lightly golden at the edges, 9-11 minutes (if you bake them longer, they get nicely crisp all over, but I like them a little chewy in the center). Cool on racks before serving.
