Mix the Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, cinnamon, ginger, salt, baking soda, and ground cloves.

Cut in the Butter: Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse crumbs.

Add Wet Ingredients: Stir in the molasses and milk until a soft dough forms.

Chill: Cover the dough and refrigerate for at least 1 hour, I always do a full 24 hours.

Prep to Bake: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.

Shape + Roll: Scoop the dough into tablespoon-sized balls. Roll each ball first in granulated sugar, then in powdered sugar.

Bake: Place cookies 2–3 inches apart on prepared baking sheets. Bake for 10–12 minutes, until cookies are puffed and cracked but still soft in the center.

Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Make the Frosting: Beat the softened butter until creamy. Gradually add powdered sugar and vanilla, mixing until smooth and fluffy.

Assemble: Spread frosting on the flat side of one cookie and sandwich with another.