Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside
Sift all of the dry ingredients into a large mixing bowl until there are no lumps
Add the eggs and stir until all the dry ingredients are lightly moistened. Add the butter and stir just until the butter begins to combine
Knead the butter into the ingredients until fully combined and a soft smooth dough begins to form
Add the syrup and vanilla. Stir until fully combined and a smooth moist dough has formed. Massage the dough for 1 minute then place in the refrigerator 5 minutes to absorb the extra moisture
Remove from the refrigerator and scoop the dough 1/2 TBS a a time onto the prepared baking sheets. Roll each scoop into a smooth ball and flatten into a thin disc shape. The thinner you press the cookies out the more crisp they will be after they cool
Place in preheated oven. Bake at 350 degrees 12-14 minutes or until edges have slightly darkened
Remove from oven and allow to cool on pan 10 minutes to firm up. They will not be crispy yet. Transfer to wire rack and allow to cool at least 1 hour or until the cookies are crisp