In a medium saucepan over medium heat, melt the butter, brown sugar, and syrup, stirring until combined and bubbly, about 5 minutes.

Dissolve the baking soda in hot coffee and set aside.

In a large mixing bowl, combine flour, ginger, cinnamon, nutmeg, cream of tartar, and salt; whisk together well.

Pour the cooled melted mixture into the bowl of dry ingredients and mix until just combined.

Cool the mixture for 5 minutes, then add the egg and stir until incorporated.

Cover the bowl with plastic wrap and refrigerate the dough for at least 12 hours.

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Roll out the chilled dough to ¼ inch thick and cut out shapes with cookie cutters.

Bake cookies in the preheated oven for 7 to 9 minutes until edges are firm.

Cool cookies on a wire rack before filling with jam or chocolate spread.