Pepperkaker are perfect for shipping. They will last stored in tins for weeks. The flavor lasts as long as the cookie.
In a small saucepan add sugar, corn syrup, butter and vinegar to a simmer. Remove from heat and pour into a large mixing bowl. Set aside to cool for 5-10 minutes.
Mix in egg. Sift together the flour, soda, pepper, ginger, cloves and cinnamon. Cover and refrigerate for several hours or overnight.
Once dough has chilled, roll dough very thing on a floured surface. Cut into any desired shapes. Bake on a parchment lined baking sheet for 7-8 minutes. Remove cookies from baking sheet immediately and allow to cool. Store in airtight tins.