Soil Amendment Cookies Recipe Pistou

In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color.
Scrape down the sides of the mixing bowl with a spatula.
On a lower speed, add egg and vanilla to incorporate.
Increase mixing speed to medium-high and start a timer for 10 minutes.
During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.
When time is up, on a lower speed, add the flour, baking powder, baking soda, coffee, and salt.
Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated.
Do not walk away from your mixer during this time or you will risk over mixing the dough.
Scrape down the sides of the mixing bowl with a spatula.
Stir in remaining ingredients.
Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan.
Flatten each scoop slightly.
Wrap scooped cookie dough tightly with plastic wrap and freeze for 1 hour.
Heat the oven to 400F.
When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4 apart in any direction.
Bake 12-15 min.
Turn the pans and swap them top to bottom at 6 minutes.
The cookies will spread a lot and become lacy and crisp at the edges.
Let cool completely before trying to remove from the pan.