Using a countertop mixer, cream together the butter and brown sugar until light and fluffy (2-3 minutes on medium speed).

Add egg and vanilla; beat until just incorporated.

In a separate bowl, add the flour, baking powder, cinnamon, salt, cloves, ginger, cardamom and mace. Mix until well blended.

Add half of the dry ingredients to the mixer bowl; mix on low speed until just incorporated. Repeat with remaining dry ingredients.

Finally, add the milk and mix until a smooth dough forms.

Cover dough and refrigerate for 30 minutes.

Remove dough from refrigerator and preheat oven to 350°F.

(If you have speculoos molds) Roll dough roll out to 3/8”-1/2” thick. Either spray tops of molds with non-stick spray or dust molds with flour. Press dough firmly into the molds and cut around edge of mold with a kitchen knife. Carefully remove dough from mold and place on parchment-lined baking sheet. Reroll any scraps and continue until all dough has been used. (Tip: To help maintain the imprinted shape, refrigerate trays of cookies for 30 minutes before baking.)

(If you have normal cookie cutters) Roll dough roll out to 1/4” thick. Cut dough into desired shapes and transfer cookies onto parchment-lined baking sheets. Reroll any scraps and continue until all dough has been used.

Bake at 350°F for 8-12 minutes, or until cookies begin to turn slightly brown on the edges.