Line two baking sheets with parchment paper.

Whisk flour, baking soda, and salt together in a medium bowl.

Melt butter in a small, microwaveable dish. Transfer immediately to a large, glass mixing bowl. Whisk in the cinnamon, ginger, and cloves (if using). Allow to cool a bit, 1 - 2 minutes.

Add sugar and syrup and whisk to combine.

Add eggs and whisk well to combine completely.

Add flour mixture (in two batches) and stir with a spoon or rubber spatula until just incorporated.

Lay a third of the dough on plastic wrap, flatten gently with your hand into a disk, wrap and refrigerate until firm, about 1 hour to overnight. Repeat with the other two thirds of the dough so you have three disks of dough.

Roll out with a rolling pin on a lightly floured surface to 1/4-inch thickness. Lightly flour the rolling pin and the top of the dough if necessary. Re-roll the scraps and repeat.

When you’re ready to bake the cookies, set the shelf to the middle and preheat the oven to 325 degrees F.

Dip a 2 3/4 inch round cutter (or whatever fun shapes you’re using) in flour and make rounds. Place on prepared baking sheets, leaving at least 1 inch in between. (They will rise and spread quite a bit)

Paint with beaten egg.

Bake for 11 - 14 minutes, rotating sheets halfway. They should be a nice, deep brown color. If you like a chewier cookie take them out when the middles are still a little soft—they will still harden when out of the oven. The longer you bake them the crispier they will get. Watch carefully because every minute counts! Transfer parchment paper immediately to a wire cooling rack (allowing air to circulate and steam to escape from their undersides).