Cream the butter and sugar together in a large bowl with an electric mixer, or vigorously by hand, then mix in the syrup and eggs and beat well.
Sift in the flour, baking powder, baking soda and spices and mix until combined. Wrap the dough and refrigerate overnight.
Preheat the oven to 350°F / 180°C and line two baking sheets with baking paper.
Roll the dough out on a lightly floured surface to about ¼ inch thickness. This is quite a soft dough, but if it’s not manageable to roll and cut, then lightly knead in a little more flour.
Cut into rounds with a 2” cookie cutter and place onto the prepared baking sheet, an inch apart (they will spread a bit).
Bake for 7 minutes. Leave on the tray for a few minutes, then transfer to a wire rack to cool. They will firm up as they cool.
Make sure the butter is room temperature to get the correct dough consistency.Cookies that have syrup and sugar can tend to stick to a pan. This is why using parchment or baking paper is ideal on your sheet pans.If you don't have time for the dough to chill overnight, you can still cook the cookies right away. The dough will be too sticky to roll out, so drop small spoonfuls onto the cookie sheet and bake.Since the cookies spread, you may need to use two or more baking sheets depending on how many cookies you’re making in one batch. Leave enough room in between each cookie so they do not spread into each other.It’s a very soft sticky dough, but if necessary to roll it out, knead in a little more flour, sparingly.To Store: You can store this pre-made dough in the fridge for up to 5 days before baking. Once cookies are baked, they will stay fresh for about 1 week in a sealed airtight container.Freezing: Both baked cookies and cookie dough can be frozen if sealed for up to 3 months. Make sure the dough is thawed out in the fridge for 24 hours before baking.What Else are Pepper Cookies Called? Pepperkaker in Norway, Pepparkokur in Sweden (and in Ikea stores worldwide!), Brunkager in Denmark, and Piparkokur in Iceland.