Adjust oven racks to upper- and lower-middle positions and pre-heat oven to 325 degrees.

In bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, black pepper, cloves, salt, cayenne pepper, and baking soda at low speed until combined, about 30 seconds.

Stop mixer and add butter pieces and crystalized ginger (this makes the cookies chewier); mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes.

Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds.

Increase speed to medium and mix until thoroughly combined, about 10 seconds.

Spoon dough onto parchment paper lined cookie sheets. Do not crowd. Press down on cookie and sprinkle generously with coarse sugar. Then sprinkle coarse salt sparingly on each cookie.

(these cookies may also be rolled thin 1/8" thick and cut with cookie cutters. If so, chill/freeze the dough for 15-20 minutes to make it easier to handle)

Bake cookies until slightly darkened and firm in centers when pressed with finger, about 15 to 20 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake.

Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.