Spiced Traditional Cookies

1. Prep your pans. Heat oven to 350°F. Line 2 baking sheets with parchment. If you only have one sheet, bake in batches and let the pan cool between rounds.
2. Mix the dry base. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Mix the spices. In a small bowl, whisk together cinnamon, ginger, cloves, nutmeg, and black pepper (if using). Set aside.
4. Bloom the spices in butter. In a small saucepan over medium-low heat, melt the butter. Once melted, let it gently foam for about 30 seconds, then remove from heat. Whisk in the spice mixture and stir until very fragrant. Let cool 5 minutes so it is warm, not hot.
5. Make the cookie base. In a large bowl, whisk the warm spiced butter with brown sugar and granulated sugar until glossy and smooth. Whisk in the egg, vanilla, and milk.
6. Combine. Add the dry ingredients to the wet and fold with a spatula until no dry streaks remain. If adding nuts or chips, fold them in now. The dough will be soft.
7. Chill briefly. Chill dough for 20 minutes. This helps the cookies bake up thicker with crisp edges.
8. Scoop and roll. Scoop dough into 1 1/2 tablespoon balls. Roll in granulated sugar if you want a crackly, sparkly top. Place on the sheet pan with 2 inches between cookies.
9. Bake. Bake for 10 to 12 minutes, rotating the pan halfway through, until the edges are set and lightly golden and the centers look slightly underdone.
10. Cool for the perfect texture. Cool on the baking sheet 5 minutes (they finish setting), then transfer to a wire rack to cool completely.

For next time note: If you want a bigger spice hit next time, add an extra 1/2 teaspoon cinnamon and a pinch more clove. Go easy on clove. It is powerful.