In a large, heavy saucepan, bring the ginger, sugar, and water to a boil.

Boil for 45 to 60 minutes or until it registers 220 F on an instant read thermometer

Remove the pan from the burner and carefully strain the syrup into a heat-safe container. Store in the refrigerator indefinitely (yields about 1 cup). You can use the extra syrup to get creative with other recipes, like a holiday themed cocktail, salad dressing or poured over pancakes!

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

Cream together the Vital Farms Pasture-Raised Unsalted Butter and sugar until light and fluffy.

Beat in the molasses, ¼ cup of the ginger syrup, baking soda, salt, and spices.

Add the Vital Farms Pasture-Raised Eggs, beating well between each to make sure everything is incorporated.

Stir in the King Arthur All-Purpose flour.

Scoop the soft dough into 1 1/2" balls; (a tablespoon cookie scoop works well here) and roll them in granulated sugar, coarse sugar, or pearl sugar.

Space the cookies on the prepared baking sheets, leaving about 2 1/2" between them.

Bake for 8- 10 minutes. The centers will look soft and puffy; that's OK.

Remove the cookies from the oven and cool them on the pan for 10 minutes before transferring them to a rack to cool completely.