​Whisk together salt, spices, baking soda and flour in a medium bowl & set aside.

Add white sugar, syrup and milk to a saucepan and heat over medium heat. Whisk frequently as you bring the mixture just to a boil. Make sure all the sugar is dissolved, then remove the pan from the heat. Allow it to cool slightly.

Cube the butter then place it in a large bowl, or the bowl of a stand mixer. While the syrup mixture is still very warm, pour it over the butter then whisk until the butter is all melted, thoroughly incorporated and cooled to roughly room temperature. 

Whisk in the dry ingredients mixture, or if using a stand mixer, add the mixture slowly with the mixer running on low speed. This will be a somewhat sticky but relatively stiff dough- if you are mixing it by hand you may want to use your hands to make sure you can fully incorporate the rest of the flour & spice mixture. 

Shape your dough into a tight lump or log and wrap in plastic wrap. Chill in the fridge overnight-up to 48 hours.

When you're ready to continue, you may want to set your dough out at room temperature for a little while before rolling it out, just to get it to a workable texture.

Preheat the oven to 400 degrees Farenheit and line a couple of baking sheets with parchment paper- set them aside.

Lightly flour a work surface and take a manageable chunk of the dough. Roll dough out on your floured surface. If you want slightly chewy cookies, shoot for about 1/4 inch thickness; if you prefer crispy cookies, roll it even thinner.

Use cookie cutters to cut out cookie dough into your preferred shapes.

Place cookies on your prepared baking pans. Bake 4-6 minutes. Avoid overcooking as the edges might burn. 

Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack to cool completely.

Repeat with the remaining dough- your total number of cookies will depend on the size of your cutters. 

Enjoy!