Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside
Sift all the dry ingredients together into a large mixing bowl until there are no lumps
Stir the eggs in until all the dry ingredients are lightly moist. Stir the butter in until combined. Use fingers and massage the butter in until a smooth dough begins to form
Stir in the syrup until fully combined. Stir in the vanilla and vinegar until fully combined and a smooth dough has formed
Form dough into a ball and massage for 1 minute to fully incorporate all the ingredients Form dough back into a ball and place in the refrigerator for 5 minutes to absorb extra moisture
Remove from the refrigerator. Scoop dough out 1/2 TBS at a time onto prepared baking sheet. Roll each scoop into a smooth ball and press out to desired size and thickness. The thinner the dough us pressed the more crisp the cookies will be
If desired whisk together 1 egg and 1 TBS milk of choice and brush lightly over the cookies for a more toasted top
Place in the preheated oven Bake at 350 degrees 12-15 minutes or until golden around the edges
Remove from oven. They will crisp up as they cool. Allow to cool on pan at least 10 minutes. Transfer to a wire rack and allow to cook 45 minutes or until crispy. Serve immediately or store leftovers in an airtight container at room temperature up tp 1 week