1-First: use an electric mixer to combine 3 cups all-purpose flour, ¾ cup packed dark brown sugar, ¾ teaspoon baking soda, 1 tablespoon ground cinnamon, 1 tablespoon ground ginger, ½ teaspoon ground cloves, and ½ teaspoon salt at low speed for about 20 seconds.

2-Add 12 tablespoons of softened unsalted butter cut into cubes and mix at medium-low speed until the mixture looks sandy, which takes around 1 ½ minutes.

3-Lower the speed to low and gradually add ¾ cup unsulphured molasses and 2 tablespoons milk, mixing until the dough is evenly moistened, about 20 seconds.

4-Then, increase the speed to medium and mix for 10 more seconds.

5-Scrape the dough onto a surface, divide it in half, shape into two round disks, cover with plastic wrap, and chill in the freezer for 20 to 30 minutes or in the fridge for 2 hours to overnight.

6-Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop a heaping tablespoon of dough, roll into balls while keeping them chilled, then roll each ball first in ½ cup granulated sugar, followed by ½ cup confectioners’ sugar.

7-Place the dough balls 1 inch apart on the prepared sheets and bake for 12 minutes until the centers are set.

8-After baking, cool the cookies on the sheets for 2 minutes, then transfer to wire racks to cool completely.