• Combine flour, cinnamon, cocoa, nutmeg, ginger, cloves, and salt to a small bowl. Mix and set aside.
• In a medium-sized bowl, mix butter, brown sugar, molasses, and karo syrup on medium speed until they are well blended. Add egg and mix again. Now, add in your flour mixture and mix again, this time only to combine.
• Cover bowl with plastic wrap and chill at least 1 hour, preferably at least 2.
• Now, preheat oven to 350 degrees.
• Lightly flour your work surface. Or you can roll your dough on a piece of parchment. It is kind of tough to roll on the parchment, but it so much easier than transferring the cookies after rolling and cutting. So, roll your cookies to about ¼ inch thick. Sprinkle the top with sugar and stamp the cookies by pressing firmly, but quickly on the cookie top. The sugar helps the stamp to not stick to the cookie top.
• Place the stamped cookies in the freezer for 5-10 minutes.
• Once they are set in the freezer, place in the oven. Bake for about 12 minutes. You want the edges to be set a bit, but not overdone.
• Remove from the oven. Allow them to cool about 3-5 minutes on the cookies sheet, then carefully transfer to a cooling rack.
• Once they are fairly cool, brush the maple glaze over the top. We like a lot of glaze, so I am generous on this step.
• These cookies are best the day you bake them. You can also bake the cookies and freeze them, don't glaze them before freezing. When you are ready for them, bring them to room temp and glaze. They are also really good a day later, after that, they aren't so good!
• Now, sit back and enjoy. You deserve it!!

Maple Glaze

• Add powdered sugar, maple extract, maple syrup and 1 tablespoon milk to a medium-sized bowl. Mix well with a hand mixer or whisk. Now, add more milk as needed.The glaze needs to be pretty thin, otherwise you lose the stamped look on the cookies. So, add as much milk as you need, in small amounts at a time.