In the KitchenAid mixer, fix in the paddle attachment. Add the cold butter, powdered sugar, salt, five spice powder, cloves powder, and cinnamon. Beat together on medium-high speed for about 5 minutes.
Scrape bowl to gather dough. Then, on low speed, add in flour gradually. Add in extract and milk/cream, and allow dough to mix together.
Set the dough on a silicone non-sticking baking mat that is sprinkled with flour. Roll out dough to 1/4 - 1/2 inch thickness. Make sure to rotate or flip dough after every few rolls so it does not stick to mat. Then tightly wrap the dough in plastic wrap and set aside in fridge for 2 hours minimum.
When ready to bake, preheat the oven to 350 degrees F and then line two baking sheets with parchment paper.
Take out the chilled dough and unwrap it. Using your preferred cookie cutter, begin creating cookie cut outs of dough. Transfer them to prepared sheets, about an inch apart.
Bake until cookie edges have started to barely brown, about 12-15 minutes. Let cookies cool at room temperature.