Sift the Dry Ingredients: In a large bowl, sift together the flour, salt, baking soda, cinnamon, ginger, and cloves. This step helps distribute the spices evenly and keeps the cookies soft and light.
Prepare the Wet Mixture: In a medium saucepan, melt the butter over low heat. Once melted, stir in the brown sugar, molasses, and vinegar until well combined and smooth. The mixture will be thick, glossy, and aromatic.
Add the Eggs: Remove the saucepan from heat and let the mixture cool slightly. Beat in the eggs one at a time, mixing well after each addition. This helps the cookies rise and stay tender.
Combine the Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the molasses mixture, alternating with the milk. Stir gently after each addition until the dough comes together. It should be soft, sticky, and fragrant.
Chill the Dough: Cover the bowl and refrigerate the dough for at least 30 minutes. Chilling makes it easier to roll the dough into balls and helps the cookies keep their shape while baking.
Preheat the Oven: While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or lightly grease them.
Shape the Cookies: Once chilled, roll the dough into small balls, about 1 to 1½ inches in diameter. Roll each ball in granulated sugar to coat, then place them on the prepared baking sheet, leaving space between each cookie for spreading.
Flatten and Bake: Using the bottom of a glass, gently press down each dough ball to flatten slightly. Bake for 10–12 minutes, or until the cookies are puffed and lightly set around the edges. Be careful not to overbake — they’ll firm up as they cool.
