Start by combining the flour, baking soda, cinnamon, and ginger in a big bowl. Give it a quick stir so the spices are evenly spread, this is what gives your cookies that warm, cozy flavor in every bite.

In another bowl, beat the softened salted butter with brown sugar and molasses until smooth and creamy. Mix in the milk and vanilla until fully incorporated.

Gradually add the dry ingredients to the butter mixture, folding gently until everything comes together. Be careful not to overmix; you want the dough tender, not dense. Scrape the sides to make sure all the spices are mixed evenly.

Wrap the dough in plastic and chill it in the fridge for a couple of hours until firm (about 2-3 hours). This step helps the cookies hold their shape and keeps them soft and plump while baking.

Bring the oven up to 350°F (175°C), then line your baking sheets with parchment paper to keep things neat and nonstick. A little prep here saves you from sticky situations.

Scoop generous tablespoons of dough and roll them gently into balls. Roll each one in powdered sugar, then dust them a second time to get that perfect snowy, crinkled look. Place the cookies about an inch apart on the baking sheets.

Bake for 10–12 minutes, or until the edges are just set and the centers are still soft. Keep a close eye, you want chewy centers with lightly firm edges.

Let the cookies cool on the sheet for a few minutes before transferring to a wire rack. Watch as the tops crackle beautifully. Then, grab one, take a bite, and enjoy all the cozy, spiced goodness you’ve just created.