Reviewed: Oct. 29, 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!

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hollyopnshk

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Reviewed: Mar. 15, 2009

My husband LOVES these cookies - he doesn't like sweets - and these cookies give a good balance sweetness without overdoing it.

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K26RIPLEY

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Reviewed: Jan. 8, 2009

I am a big fan of gingersnaps, but now i am going to make these instead. I love the hint of pepper ( i may add a dash more next time) and found it had a nice buttery flavor. I did not chill the batter. I rolled them into balls and flattened them with the bottom of a glass sprinkled with icing sugar to prevent sticking. This was a hit in my family.

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Brent k

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

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Reviewed: Jan. 5, 2009

No matter what I did, I could not get the dough to a point where I could roll it out and cut it with any success. The dough stuck to everything,(including me!) and then melted into a flat disk that had a tendency to stick to the pan, even when allowed to cool some before removing them. For the sake of time and sanity, I started forming the dough into small balls, then flattening the tops slightly with a glass dipped in white sugar. The dough still did not hold any shape and melted into the same flat disks as when rolled. The taste was great, though, so I will probably make them again with the understanding that they are a pain to work with and are more of a "crisp" than a cookie.

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BJS

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA

Living In: Lilburn, Georgia, USA

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Reviewed: Dec. 28, 2008

These were excellent and a hit with everyone who tried them. However, the recipe does yield some interesting dough.. i've never personally seen dough spread THAT much. The first batch I did ended up being Icelandic Pepper LOAF. Ultimately it was still bloody amazing, but somewhat wasteful. I downsized and the rest turned out to be nicely sized cookies. Will definitely make this again!

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mfoxrocks

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Reviewed: Dec. 26, 2008

The dough was extremely sticky, even after chilling in the refrigerator. I couldn't roll it with a rolling pin at all. But I just kept adding flour to my hands and my countertop surface, and pressed the dough flat with my hands before cutting it into cookies. I worried there was too much flour, but during baking the cookies absorbed all of it, and these turned out wonderfully! (I cooked them on parchment paper on my cookie sheets, so they didn't stick there.) Delicious and crispy and terrifically spicy. I will definitely make these again.

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EllasMama

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2008

These cookies are the best Christmas cookie I have ever made. Very simple to make, and make the whole house smell like Christmas. While I was making these, my neighbors came over to taste test and said they could smell them when they opened their front door. The recipe makes a lot of cookies so you will have plenty to share.

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Pinky839

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Stillwater, Oklahoma, USA

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Reviewed: Dec. 16, 2008

Awesome flavor! However, I had the same problem as some others. I cut the cookies, put them in the oven and ended up with really big flat disc looking things that had run together.They tasted great but were not attractive. I added extra flour a few times then decided I must have missed something. The second batch I added flour during the mixing and ended up with more disc on the 1st batch. The ball idea sounded good so that's the way I went and I had cookies I could serve to someone other than the hubs.

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jackaloosa

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Reviewed: Jun. 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!

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A.J.P.

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Reviewed: Dec. 16, 2007

I didn't care for this cookie. Not much pepper taste. I got hit with the ginger and clove however. It's like a bad gingerbread recipe. I added extra flour to help with the consistancy. My cookies also spread way too much, so dropping the tempature to 325 may help. The end result was more of a cracker type than a cookie. I may try this again and reduce the amount of clove and add additional pepper. I was disappointed because I love pepper.

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culinarystudent

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Reviewed: Dec. 16, 2007

I found this recipe on this site about 6 years ago and have been making it every year since then. The original recipe called for 1 cup corn syrup. This makes the dough too sticky, even after refrigerating it for a full 24 hrs. I would like to try it with the 3/4 cup amount and see how it goes. Also, I would recommend adding an extra 1/2 cup flour to the recipe to combat the stickiness. I always cut the cookies into star shapes and as long as you add the extra flour, and use lots while rolling, the cookies retain their shape. I always decorate the cookies with colored icing afterwards to make them attractive to the kids, since they are a bit spicy. The spiciness is a GREAT touch though!

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Sherri

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Reviewed: Dec. 26, 2006

yummy! almost like a ginger bread, but a nice crisp cookie. I 'dropped' them instead of rolling - quick & easy.

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Busy Mom

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Reviewed: Nov. 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.

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drangey

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Reviewed: Jul. 14, 2005

I added a bit more flour and thought these were wonderful. My family is Icelandic and everyone gobbled them up. Very nice!

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PUMPKINISLAND

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Reviewed: Mar. 3, 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.

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KORILLIAN

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Reviewed: Dec. 12, 2004

This recipe does not call for enough flour. Unfortunately I didn't have the previous reviews to follow along with the recipe. After chilling the dough I realized there was no way this dough could be rolled so I stirred in 1/3 cup more flour and when I took these out of the oven they were gooey and flat. I had to throw them away. What a waste.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Apr. 1, 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.

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evoleschre

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 21, 2003

This is a really nicely flavored cookie. I had some luck rolling out the dough using the no-handled bakers rolling pin, although next time I'd follow a previous reviewers advice and roll individual balls and flatten them with the bottom of a glass.

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MIRIAMCOLSON

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Reviewed: Apr. 11, 2003

These are really different! When MIL saw the recipe she insisted my DH would not like them. Guess what? She was wrong wrong wrong. DH will only eat two kinds of cookies....Toll House and these :) Update....DD did not like these last year but this year they were her favorite :D

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DENLOW90

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Southaven, Mississippi, USA

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Reviewed: Feb. 20, 2003

Wonderful flavor with a hint of 'something different.'

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YRSA

Cooking Level: Expert

Living In: Tollhouse, California, USA

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Icelandic Pepper Cookies

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