In a bowl of a stand mixer add together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt. Mix with the paddle attachment at low speed until combined. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is tiny crumb-like in texture and appearance.

Continuing on low while the mixer running, add the molasses and milk slowly. Mix until the dough is wet. Increase the speed to medium and mix until thoroughly combined, for only a few seconds.

Place the dough on a board or granite counter and divide it in half. Shape each half of the dough  into two round disks. Cover them in plastic wrap and freeze until firm for about a half hour - or you can make ahead and freeze this for up to a month. Or, if you're a patient and a good organizer, refrigerate the dough 2 hours or overnight.

Heat the oven to 350° F. and line baking sheets with parchment paper.

Remove the disks of dough from the fridge and scoop balls of dough by the tablespoon or with a cookie scoop, then roll into dough into balls, about 2-inches in size. Tip: don't overdo the rolling into balls - the dough will get warm and soft (you don't want this to happend). Roll each dough ball in the granulated sugar and then roll them in confectioners’ sugar until the cookies is nice and covered. Put on the cookie dough balls 1-inch apart from each other baking sheet.s and bake about 13 minutes. The centers should be set, but not crispy.

Cool on a wire rack. Store gingerbread crinkle cookies in an airtight container at room temperature, not in the fridge.