1. Preheat the oven to 300°F or 150°C.

2. In a large mixing bowl, cream together 1 cup (200g) of softened butter and 3/4 cup (180g) of granulated sugar until light and fluffy.

3. Add 2 tablespoons of light syrup, 1 teaspoon of vanilla sugar, and 1/2 teaspoon of ground ginger, mixing until well combined.

4. Gradually add 2 1/4 cups (285g) of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt, mixing until a dough forms.

5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

6. Roll out the dough on a lightly floured surface to about 1/4 inch (6mm) thickness.

7. Cut into desired shapes and place on a baking sheet lined with parchment paper.

8. Bake for 18-20 minutes or until lightly golden.

9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.