Preheat oven to 350 degrees. Place a sheet of parchment paper on a baking sheet pan and set aside.

In a large bowl, using a hand mixer, cream butter and brown sugar.

Turn mixer to low, and slowly add in molasses and milk. Mix for 1 minute or until incorporated. Turn mixer to medium-high speed and mix until fluffy.

In a separate bowl, combine flour, baking soda, cloves, ginger, cinnamon, and salt.

Add dry ingredients to molasses mixture in thirds. Beat with mixer after each addition until combined.

Chill dough for at least 30 minutes.

In two separate shallow dishes, place granulated sugar in one, and confectioner sugar in another. Set aside.

Take dough out of refrigerator and using a small cookie scoop, scoop out dough. Roll into a ball. Roll dough ball in the granulated sugar, then transfer to confectioner sugar and roll again until completely covered. Repeat with all dough balls.

Place cookie balls on prepared baking sheets about 1- inch apart.

Bake cookies for 9-11 minutes until cookies “crack”. Remove from oven and let cookies set on tray for few minutes.

Cool completely on a wire rack.