Sift 2 cups of the flour with the spices. Set aside. Cream butter. Add sugar and mix well. Add milk then sifted mixture plus enough additional flour to make a firm dough. Knead dough well to be sure all ingredients are mixed.
Divide dough into two parts, wrap tightly, and refrigerate at least overnight. (It will keep up to 2 weeks.) Heat oven to 375 degrees F. Dust flour onto pastry cloth or wax paper and roll out dough thin, to approximately ⅛ inch. Cut into desired shapes. Sprinkle unbaked cookies with a mixture of ¼ cup granulated sugar and ½ teaspoon cinnamon. Place on ungreased cookie sheets and bake until light brown around edges, 10 to 15 minutes. Remove to racks and cool before storing. (The more thinly the cookies are rolled, the more easily they burn, so watch carefully the last 3 or 4 minutes. There are folks who like them a little too brown.)