Icelandic Pepper Cookies

Icelandic Pepper Cookies


"These cookies are baked for Christmas in every home in Iceland."
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servings 289 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.


  1. 46 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 ...

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 ...

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 pe...

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...

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 s...

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...

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...

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...

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 ...

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 putt...