Preheat oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mat. Add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat butter and sugar on medium speed until combined and creamy, 2 to 3 min. Add egg and beat until fluffy, another 1 to 2 min. Add orange zest and corn syrup and continue mixing until well-combined. In a separate bowl, whisk together flour, baking soda, Supreme Saigon Cinnamon, Ground Ginger, Ground Madagascar Cloves, and Mayan Sea Salt. With the mixer on low, add dry ingredients slowly and mix until just combined. If dough is too dry to easily come together when pressed, add 1 tsp. cold water at a time until it does. Form dough into small balls, approximately 2 Tbsp. each. Cover and chill dough balls for 30 min. Place 12 dough balls on prepared baking sheet about 2-inches apart. Bake for 8 to 10 min., or until tops are cracked and lightly browned around the edges. Allow cookies to cool for 1 to 2 min., or until they won't break apart, before transferring to a cooling rack.