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1
Preheat oven to 350 degrees. Position rack in the middle of the oven.
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2
Line 2 large cookie sheets with parchment paper.
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3
In a large bowl, sift flour, baking soda, cinnamon, cloves, and salt.
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4
In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy.
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5
Add the eggs and beat until incorporated. Beat in the orange zest and corn syrup.
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6
Add the dry ingredients in two two batches, beating until the dough is well mixed.
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7
With your hands shape the dough into a disk, wrap it in plastic, and chill for an hour.
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8
On a lightly floured board, roll out the dough 1/4 inch thick, if you like a thicker cookie then roll out thicker and adjust your cooking time. With a floured cookie cutter of your choice, cut out cookies and place them 1 1/2 inches apart on the cookie sheets. If you wish, sprinkle with crystal sugar.
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9
Reroll the scrapes only one time, or the dough will become tough. The more you handle the dough, the tougher it will get.
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10
Bake the cookies for 12 minutes, turning the cookie sheets halfway through the baking time.
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11
Cool the cookies on the sheet, set on racks. Store in airtight containers.
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12
The size of your cookie cutter will determine how many cookies you end up with.
