Spiced Currant Cookies

Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. To prevent sticking, lightly coat two baking sheets with a thin layer of cooking spray.

In a large mixing bowl, whisk together granulated sugar, softened butter, eggs, ground cinnamon, ground nutmeg, and ground cloves until the mixture is smooth and creamy. In a separate bowl, whisk together all-purpose flour, dried currants, and baking soda.

Using an electric mixer, gradually add the dry ingredients to the wet ingredients in three parts, alternating with milk until just combined. Be careful not to overmix.

Scoop spoonfuls of the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Use a fork to gently press down on the dough, creating a slight indentation.

If the fork sticks, quickly dip it in sugar or water to release the dough. Repeat this process until all of the dough has been used.

Place the baking sheets in the preheated oven and bake until the edges are golden brown, 10 to 15 minutes. Remove from the oven and let stand on the baking sheets for 1 minute before transferring to a wire rack to cool completely.