Preheat oven to 350°F and line 2 baking sheets with parchment paper.
In a medium bowl, combine flour, baking soda, spices, and salt. Set aside.
In the bowl of a standing mixer with the paddle attachment or a using a handheld mixer, beat together butter, brown sugar and ½ cup granulated sugar.
Add in the molasses and continue mixing until fully incorporated, scraping down the sides of the bowl frequently.
Pour in dry ingredients in two additions. Add in the milk in between each addition and mix until just combined, then add in the milk. The dough will be quite soft.
Pour remaining granulated sugar into a small bowl. Form the cookie dough into 2 tbsp* sized balls and roll each ball in the sugar to coat completely.
Place the cookie dough on the prepared baking sheets. Leave about 3-4 inches between each to give them room to spread! Bake one sheet at a time for 10-13 minutes. The edges will look set and the top should have a little bit of crinkle.
Remove the cookies from the oven. If they look too puffy, gently but firmly tap the baking sheet on the countertop to deflate them. Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
SNAPPIER COOKIES*: For crispier, snappier cookies, reduce the size of the dough to 1.5 tbsp and bake on for closer to 12-13 minutes