With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two large baking sheets with parchment paper.
In a bowl, combine the flour, baking soda, baking powder, spices, and salt. Set aside.
In another bowl, cream the butter with the brown sugar and molasses. Add the egg and stir to combine. At low speed or with a wooden spoon, stir in the dry ingredients and milk.
With a 60 ml (1/4 cup) ice cream scoop, spoon about seven balls on each baking sheet, spacing them about 6.5-cm (2 ½-inch) apart.
Bake one sheet at a time for about 15 minutes. Cool completely on a wire rack.
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