Set your oven to 375°F. Line baking sheets with parchment paper or silicone baking mats and set aside.

In a large bowl, whisk together the white sugar, ginger, nutmeg, cinnamon, salt, and baking soda until well combined.

Add the softened butter, evaporated milk, and molasses to the dry ingredients. Using an electric mixer, start on the lowest speed to avoid splashing, then gradually increase speed until the butter and sugar are creamed and the mixture is completely smooth.

With the mixer on low, add the flour one cup at a time, mixing each addition until just incorporated before adding the next.

The dough should be stiff enough to handle without sticking to your fingers. If it is still too wet and sticky, add additional flour (half a cup at a time) until a fairly stiff dough forms.

Once the dough is smooth, roll it out on a very well-floured surface to a thickness of 1/2 inch.

Use a 2 1/2-inch round biscuit cutter or your favorite cookie cutter to cut the dough into shapes. Add flour as needed to the dough, rolling pin, and cutter to prevent sticking. Place the cut shapes on the prepared baking sheets.

Bake for 10 to 12 minutes, until slightly golden brown but still soft. Do not overbake, or the cookies will become hard and crispy. For a soft, chewy, cake-like texture, remove them from the oven while they are still soft and let them firm up slightly as they cool.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.