These cookies are baked for Christmas in every home in Iceland.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream butter and sugar. Stir in corn syrup and eggs; cream well. Sift together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and pepper. Add dry ingredients to the butter mixture, and mix until smooth. Refrigerate dough over night.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Roll out dough to 1/4 inch thickness. Cut out cookies with a 2 inch round cookie cutter. Place at least 1 inch apart on cookie sheet and bake for 8 to 10 minutes in preheated oven.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

289 calories; 13.5 g total fat; 49 mg cholesterol; 281 mg sodium. 40.9 g carbohydrates; 2.8 g protein; Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/13/2005
This is my 18 year old son's absolute favourite cookie recipe. I note that the recipe has changed from 1 cup corn syrup to 3/4 cu syrup since I first printed it. This works better. The dough is sticky. Instead of rolling it I drop it from a small scoop. It spreads into a nice circle. Much easier as well. Read More
(44)

Most helpful critical review

Rating: 1 stars
03/03/2005
The cookie dough did not hold together even though I added extra flour (about 1/2 cup during mixing). It took me over three hours to bake these cookies because I had to keep putting the dough back in the refrigerator. I kept adding flour flour more flour and had to work with only enough dough for six cookies at a time. Even so half the time I couldn't get the cookies up off the surface to put onto the cookie sheet because they were too sticky. These cookies had a good taste though. But obviously there is something wrong in the recipe. Read More
(8)
59 Ratings
  • 5 star values: 30
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
11/13/2005
This is my 18 year old son's absolute favourite cookie recipe. I note that the recipe has changed from 1 cup corn syrup to 3/4 cu syrup since I first printed it. This works better. The dough is sticky. Instead of rolling it I drop it from a small scoop. It spreads into a nice circle. Much easier as well. Read More
(44)
Rating: 5 stars
11/13/2005
This is my 18 year old son's absolute favourite cookie recipe. I note that the recipe has changed from 1 cup corn syrup to 3/4 cu syrup since I first printed it. This works better. The dough is sticky. Instead of rolling it I drop it from a small scoop. It spreads into a nice circle. Much easier as well. Read More
(44)
Rating: 5 stars
04/02/2004
I loved these cookies and so did the people who tried them. The spices are great though I don't understand why they're called pepper cookies as there is barely any pepper nor can I taste the pepper. I will definitely make these again. Modifications: As someone else suggested I added about 1/4 cup additional flour. Also since I hate rolling out dough I rolled the cookies into balls and then flattened them with the bottom of a glass (another helpful suggestion I found here!) However instead of using flour to make the glass not stick I used a bit of water - so that the cookies wouldn't be tougher with added flour. It suggested to bake the cookies for 8-10 minutes I think but I found that about 14 minutes was perfect for me. Read More
(32)
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Rating: 4 stars
12/03/2003
These are great cookies! The dough was sticky but after having it in the fridge overnight and rolling with flour it wasn't bad. Tastes sort of like a mild gingerbread with a peppery kick. I will definitely be making these at Christmas (served with a little mulled wine) Read More
(19)
Rating: 4 stars
12/04/2003
My mother in-law came over while I was baking these cookies. She took one look at the recipe and informed me her son would not like these. Well I'm happy to report he DID:) And he is very selective about which sweets he will eat. These are very unusual. Enjoy! Read More
(16)
Rating: 4 stars
12/05/2003
I had mixed results with this recipe. The dough was extremely sticky and virtually impossible to roll and shape. It was so soft in fact that the cookies spread and lost their shape in the oven so that small circles became large flat disks. I ended up cooking much of the dough by rolling it into balls and then flattening them with a glass. On the plus side the flavor was quite unusual and enjoyable; my friends seemed to really like them at least in part because of the "exotic" flavor. Read More
(14)
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Rating: 5 stars
10/30/2009
These are my favorite cookies in the whole world but I agree with what everyone else has said about them the dough is way too sticky even after it has been refrigerator. And then I found that after I pulled them out of the refrigerator and baked them (using the drop cookie method) they would come out like flat discs and they were very crispy but tasted great. I have made these cookies many times in high altitudes in low altitudes but I finally found out the trick: do not refrigerate them. After I mixed all the ingredients I decided I wasn't going to wait for the refrigeration. They came out fluffy and cake-like and they still taste amazing. True you do have to use the drop cookie method but they are fantastic. Oh and you can make them as large or as small as you want and they still take about 10 minutes to bake. They do tend to stick to the baking sheet and I'm not sure how to remedy this but I'm sure that there are more talented bakers out there who know the trick! Thanks for the great recipe! Read More
(11)
Rating: 5 stars
12/18/2003
Because the dough is so sticky I added 1/2 cup flour. I substituted dark Karo syrup for light and add 1/2 tsp. allspice. I used 1 1/2 inch cutter and spaced cookies 1 1/2 inches apart. I also shook the warm cookies in a bag with powdered sugar. Every person who tried these cookies raved about them. Of the 7 kinds of cookies I made this Christmas this cookie was by far everyone's favorite. Read More
(10)
Rating: 4 stars
06/13/2008
These cookies were wonderful not too strong but still a bit spicy and nice and lite. One change I did end up making was to use honey rather than syrup (just didn't have any) and instead of putting them in the fridge overnight I spooned small pile of dough onto the cookie sheet and then tapped them down with a glass dipped in sugar. worked great! Read More
(8)
Rating: 1 stars
03/03/2005
The cookie dough did not hold together even though I added extra flour (about 1/2 cup during mixing). It took me over three hours to bake these cookies because I had to keep putting the dough back in the refrigerator. I kept adding flour flour more flour and had to work with only enough dough for six cookies at a time. Even so half the time I couldn't get the cookies up off the surface to put onto the cookie sheet because they were too sticky. These cookies had a good taste though. But obviously there is something wrong in the recipe. Read More
(8)