Using an electric mixer, beat the butter and syrup on high until well combine.
In a separate bowl, stir flour and salt together. Slowly add flour mixture to butter and syrup. Mix only until well combine.
Wrap dough in plastic and refrigerate for 15-30 minutes.
Roll out in small batches 3/8'-1/4' thick and cut into desired shapes.
Bake in preheated oven for 10-12 minutes, until edges are just barely beginning to turn golden.
The hot cookies are very fragile: do not try to move them immediately. Allow them to cool on the tray for a few minutes, and then carefully transfer them to a cooling rack to completely cool. (Don't worry: they become much more resilient when they are cool.)
If you want to ice them, you can make a simple glaze with a cup of powdered sugar, 2 teaspoons butter, and 2 tablespoons of the same syrup that you used for the cookies. If the glaze is too thick, just add a little milk or water to thin it down.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.