Directions

1. 1

   In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the corn syrup until the mixture is smooth and well combined.

2. 2

   In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, and cloves. Gradually add the dry ingredients to the butter mixture, stirring until a stiff dough forms. Wrap the dough in waxed paper and refrigerate for at least 2 hours until it is firm and easy to handle.

3. 3

   Preheat your oven to 350°F. On a floured surface, roll out the dough very thin, between 1/16 and 1/8 inch thick, working with a portion at a time and keeping the remaining dough refrigerated.

4. 4

   Using decorative cookie cutters, cut shapes from the rolled dough. Place the cut cookies on ungreased baking sheets, spacing them about 1 inch apart.

5. 5

   Bake for 7-10 minutes until the cookies are set and just beginning to brown at the edges. They will be delicate and may continue to firm up slightly as they cool.

6. 6

   Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 1-2 minutes. Transfer the cookies to a wire rack to cool completely before serving or storing in an airtight container.