- 1/2 pound butter at room temperature (I stay as local as I can for dairy and eggs)
- 1½ cups sugar
- 1 tablespoon dark Karo syrup (or Lyle’s Golden Syrup, all other sugar substitutes change the texture of the cookies.)
- 1 egg
- 2 teaspoons baking soda
- 3 teaspoons cinnamon
- 3 teaspoons ginger
- 3 teaspoons cloves
- 3 to 3½ cups flour, divided
Whisk together 2 ½ cups of the flour, the soda and the spices. Set aside.
Cream the butter and sugar in a stand mixer or vigorously by hand. Add the Karo syrup. Beat until incorporated. Add the egg. Beat until incorporated.
Add the flour mix, ½ cup incrementally, until all dry ingredients are incorporated.
By hand, form into two thin disks. Refrigerate for 2 hours or until thoroughly chilled and the dough is manageable.
Remove one disk from the refrigerator. Cut it into quarters. Roll each quarter out to 1/8 – ¼ inch thickness. Use flour liberally as you roll out your dough to hinder sticking. Cut with favorite cookie cutters. Transfer shapes to cookie sheets and bake at 325 for 8-10 minutes.
Repeat with the remaining three quartered sections of dough. When dough becomes too warm to work with, return it to the fridge for another 20-30 minutes. Prepare the second disk immediately after the first, or save it in the fridge for up to a week for future cookie baking.