Combine butter and sugar in bowl of electric mixer and beat until smooth. Beat in eggs.
In a large separate bowl, sift together flour, cinnamon, coriander, anise, baking powder, ground fennel, ground ginger, cloves, salt and mace.
With mixer on low, slowly add dry ingredients to butter mixture until dough holds together.
Remove dough from bowl and wrap in plastic wrap; refrigerate until firm. (2-4 hours). I recommend flattening dough a bit before wrapping in plastic wrap.
Preheat oven to 350°F and grease 2 cookie sheets. (or put Siplat on cookie sheet instead of greasing the sheets)
Remove dough from refrigerator and set aside at room temperature for about 10 minutes, until pliable. Divide dough in half; return one half to refrigerator. Place the other half on a floured work surface. Roll dough to 1/8-inch thickness, flouring the work surface and rolling pin as needed. (I liked these cookies a bit thicker and made my 1/4 inch thickness)
Cut out cookies with cookie cutters (dip cutters in flour for neat edges). Transfer to baking sheets, 1 inch apart.
Lightly brush cookies with milk and sprinkle with colored sugar. (Or add royal icing after they are baked)
Bake until firm and edges begin to darken, 10-14 minutes. Allow cookies to slightly cool on cookies sheet, then transfer to wire racks to completely cool. Repeat with remaining dough. (I found these cookies are very tan compared to other gingerbread cookies, and I liked to cook them for about 9 minutes to have a little snap to the cookie but not too crunchy.)