Crispy Gingersnap Cookies

Adapted from Cooks Illustrated - I used golden syrup instead of molasses because it's hard to find the latter around here.  Also, the instructions have been adapted to use a hand mixer instead of a food processor.

Ingredients

3 c flour
3/4 c packed dark brown sugar
1 T cinnamon
1 T ground ginger
1/2 t ground cloves
1/2 t salt
3/4 t baking soda
12 T butter, softened and cut
3/4 c golden syrup
2 T milk

Instructions

1) Combine flour, spices, salt, and baking powder in a bowl and set aside.
2) Beat butter and sugar until light and fluffy, then add golden syrup and beat until combined.
3) Slowly beat dry ingredients, in 2-3 portions, into butter/sugar/syrup mixture.  Add milk to give the dough a slightly wetter consistency.
4) Refrigerate for 30 minutes, and preheat oven to 180C.
5) Drop cookies onto a greased or lined sheet, and cook for 15-20 minutes, until slightly darkened.