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Pepperkaker (Norwegian Christmas Cookies)

Pepperkaker (Norwegian Christmas Cookies)

Pepperkaker are thin, crispy cookies, with a touch of spices consumed during Christmas in Norway.

Course Christmas cookies
Cuisine Norwegian
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 8 hours
Servings 716 very small cookies
Calories 3 kcal
Author Lizet Bowen


  • 1/2 cup butter (115g)
  • 1 cup sugar (100g)
  • 1/3 cup corn syrup or invert sugar (79ml)
  • 1/3 cup whipping cream (79ml)
  • 1/2 tablespoon vinegar
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground cloves
  • 2-3/4 cups flour (352g)


  1. In a medium saucepan, heat butter, sugar, and corn syrup, until the sugar dissolves. Remove from heat and add vinegar and baking soda. Cook for 2 more minutes. Turn off the heat, add cream and spices and let the mixture cool.

  2. Once cool, add the flour little by little and mix with a wooden ladle.

  3. Store the dough in the refrigerator for 8 hours or overnight.
  4. Preheat the oven to 180C / 350F and grease 2 baking sheets.
  5. Divide the dough into 2 or 4 portions. Working with one portion at the time, roll the dough until very thin. Use a cookie cutter or a small round lid, and cut.

  6. Place cookies on prepared trays and bake for 10 minutes.

Recipe Notes

The heart cutter I used was very small, measuring 2cm / 0.7inches. 

If using a bigger cookie cutter, you'll get less cookies.