Preheat a pizzelle cookie iron and spray with non-stick cooking spray.

Sift dry ingredients together in medium mixing bowl and set aside.

Beat the eggs in a large mixing bowl until smooth and creamy. Gradually whisk in oil and peppermint extract. Add the syrup slowly as you continue to whisk until everything is incorporated.

Beat in dry ingredients until a smooth batter forms.

Spoon about a tablespoon of dough onto the hot pizzelle iron, close the lid and cook according to the instructions. Mine were about 1 minute per cookie. Repeat with the remaining batter.

Let cookies cool completely on a wire rack. Store in a cool dry place.