1. In a medium saucepan (2-qt / 2 L), heat the molasses over medium heat until it just reaches a full boil (212°F / 100°C), 3-5 minutes. Watch closely: the surface will shift from a slow simmer to rolling bubbles across the entire surface. Remove from heat immediately.
2. Add the sugar, butter, and lard to the hot molasses. Stir until the fats are fully melted and the mixture is homogeneous, about 1-2 minutes. Stir in the whole milk. Allow the mixture to cool to room temperature, about 30 minutes.
3. In a large bowl, whisk together the flour, baking soda, salt, ground cloves, ground cinnamon, and ground nutmeg. This is the dry sift step: combining dry leavening and spices ensures even distribution throughout the dough.
4. Add the dry ingredients to the cooled molasses mixture and stir until a cohesive dough forms. The dough will be soft and slightly sticky.
5. Wrap the dough and refrigerate until firm, at least 1 hour and up to overnight. The dough is ready when it holds a clean impression when pressed with a finger and can be rolled without sticking.
6. Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to 1/8-inch (3 mm) thickness. Cut into rounds or desired shapes using a 2 1/2-inch (6 cm) cutter.
7. Place cut cookies on parchment-lined baking sheets, spacing them 1 inch (2.5 cm) apart. Bake for 8-10 minutes, until the edges are set and just beginning to darken, the centers feel firm but not hard when lightly pressed, and the cookies release cleanly from the parchment. Do not overbake — they will crisp further on cooling.
8. Transfer to a wire rack and cool completely, 10-15 minutes. Fully cooled cookies will be crisp throughout and snap cleanly.
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