Krumkake is a delicate Norwegian cookie that is loved across generations and is perfect for the holidays. It's decadent, delicious and worth the effort.
When it comes to Christmas desserts, I love making recipes that are family favorites and unique in flavor. Every year we make cardamom cookies, Thumbprint cookies and delicate krumkake for the holidays. I'm so excited to show you how to make these delicate Norwegian cookies, follow along for all my tips and tricks!
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About this recipe
Krumkake (pronounced Kroom-ka-ka) is a classic Norwegian waffle cookie that literally means "curved cake", probably because of its shape. The texture is similar to pizzelle or rosettes: crispy and delicate. These cookies are lightly sweetened and can be served plain or filled with whipped cream.
What makes these waffle cookies special is the molded griddle that they're baked in. In the olden days, the iron molds were used over the stove and the cookies would be baked one by one.
However, these days you can find electric krumkake griddle online and in stores which are more convenient because they are non stick and you can make multiple cookies in one batch.
3 important tips for the perfect krumkake
The batter: The secret the perfect Krumkake is for the batter to have the perfect consistency. I would say the consistency is like cake batter, maybe even a tad bit runnier.
The iron: Whether using an old-fashioned iron or a modern electric one, you need to make sure that the batter wouldn't stick. I find that coating the iron with a nonstick cooking spray helps a lot.
Practice: It's okay for the first few krumkaker to not be perfect, it takes a few tries to figure out the correct heat and timing. This recipe yields about 25-30 cookies so there will be enough batter to practice with!
Eggs: It's important to have the eggs at room temperature, therefore take the eggs out of the fridge 20 minutes prior to baking.
Butter: You need melted butter for this recipe. Melt the butter in a saucepan or the microwave and let it come to room temperature before adding it to the batter.
Flour: All purpose flour would work just fine for this recipe. This recipe does not call for any kind of leavening agents (i.e. baking powder or baking soda) therefore make sure you're not using self-rising flour.
Make the batter: Beat the eggs with sugar for about 5 minutes until light and creamy. Then add the melted butter and water and mix to combine. Lastly, add the flour and whisk until it's fully incorporated and there are no lumps.
Prepare the molded iron: Place the krumkake iron over medium heat, this would take about 3 to 5 minutes.
Bake the cookies: Coat the inside mold with nonstick cooking spray and pour a heaping tablespoon of the batter in the middle of the iron. Close it and bake it over medium heat for 30 to 35 seconds, flip and bake the other side for another 35 seconds. Open the iron mold, remove the cookie and roll it immediately. Repeat with the remaining batter.
There are a couple of ways you can serve Norwegian krumkake. If you roll them into cones you can fill them with whipped cream and maybe dust them with powdered sugar. I usually roll them without a cone and serve them plain since that's how my family likes these cookies.
Frequently asked questions
The iron is hot and ready when a drop of water sprinkled on the iron sizzles immediately.
Store the cookies in an airtight container at room temperature for up to 3 days.
Gluten free flour or almond flour will not work for this recipe.
You can place a krumkake cone (also available online) on the hot cookie and roll the cookie around it so it turns into a cone. I usually just roll them from one side to the other as shown in the photos.
Yes, make sure to carefully read the instructions that come with the iron. Each iron might provide different amount of heat which would also alter the timing.
More Christmas cookie recipes
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Krumkake - Norwegian Holiday Cookies
- 4 eggs room temperature
- 1 cup granulated sugar
- ¾ cup unsalted butter melted and at room temperature
- 6 tablespoon cold water
- 1 ½ cup all purpose flour
- Beat the eggs and sugar using an electric mixer for 5 minutes until creamy and light.
- Add the melted butter and water. Mix again.
- Add the flour and mix until fully combined and no lumps left.
- Put the Krumkake iron over medium heat and let it get hot. This would take 3 to 5 minutes.
- Open the iron and coat it with non-stick spray.
- Pour a heaping tablespoon of the batter on the iron and close the iron. Let it cook for 35 seconds and then turn so the other side cooks for another 35 seconds too. Do not open the iron.
- Take the iron off the heat, open it and take the krumkake out of the pan, roll immediately as it dries right away. You can roll it around a cone or just as is, from one side to the other.
- Repeat with the remaining batter. Make sure to coat the iron with nonstick cooking spray every time before pouring the batter.
- You can serve krumkake as is or fill it with whipped cream and dust with powdered sugar.
- The cooking time varies depending on the stove. It can be something between 35-45 second on each side.
- Make sure to coat the krumkake iron with non stick spray before making each cookie.
- If using an electric krumkake iron, read the package instructions carefully since the heat and timing would be different from the recipe.
- Store the cookies in an airtight container for up to 3 days.
- Gluten free flour or almond flour will not work for this recipe.
These were so fun to make! You were right, definitely a challenge but well worth it! They turned out delicious!
I have my grandmothers krumkaka iron that I watched her use many, many times when I was little. Even though I don’t eat sugar (for my RA) im going to break out the iron and make the cookies this weekend. First time in at least 20 years! We’ll see how it goes! I recall powdered sugar on them or just plain but I may need to make some cream for them. Yumm-o!
Hi Kimo, hope you enjoy these cookies, they really are delightful! You can have them with or without cream, we usually go without 🙂
Question about the amount of butter. The printed recipe say 3/4 c 12 Tbs butter. That’s a lot of butter and the Norwegians do like butter!! Would I use all that butter?
Hi Cyndi, yes, I agree that's a good amount of butter. This recipe makes a big batch of krumkake (about 30-40), therefore you will use all that butter. You can cut the recipe in half if you want, but I don't recommend it. Hope this helps 🙂
Never I will miss this delicious recipe. I am gonna buy these ingredients. I will let you know how I made similar to this recipe. I am not bad at cooking 🙂
Hope you enjoy this!
A good tasting recipe but sadly my Krumkake mold seemed to make them very very thin, at the edges they were about 1/2mm and even in the 'thickest' center it was 1mm maximum. As a result the cookies alternated between burnt at the edges and pale yellow in the middle. Looking at the images of others online its clear to see that the other molds are at least twice if not three times thicker, a shame as I really do like the buttery taste of the cooked cookie.
I tried adding some cornstarch to give me a little more thickness at the edges and varying the amount of batter but even a teaspoon caused an overflow at the edges. I may add some baking powder/soda to the remaining batter and use it to make pancakes.....
Hi Andrew, Thank you for your comment. I'm sorry to hear that the cookies didn't come out perfect. If you're planning to get a new mold, please check out Amazon or Nordicware as they have newer models. Hope you enjoy the rest of your week 🙂
I didn't see a way to email you so I thought I would just reach out via the comments. We love this recipe and linked to it from our article here ->
Hi Pedro, glad to know you enjoy this recipe!
You were so right. Despite the challenge, they are SO worth it! Already thinking about making them again!!
glad you like krumkake Sarah!
This is a brand new recipe for me and I can't wait to make it! Such a special treat for the holidays!
Thank you! Hope you enjoy these!
My great grandmother from Norway made these each year. The only thing missing is cardamon. She would put cardamom seeds in a paper bag and pound them with a rolling pin to crack them, then put that in the batter. As a child, my favorite taste with krumkake was the course pieces of cardamon.
Hi Siri! Wow that sounds amazing, I never thought of cardamom and my husband's grandmother's recipe didn't have cardamom but it sounds perfect! i'm definitely going to make this year's batch with cardamom, thank you so much!
I'm Norwegian and I absolutly love these christmascookies! Here in Norway we like to eat them with some cloudberrycream next to it, thats a perfect combination. Love your blog ?
Thank you so much Elizabeth! I've never heard of cloudberrycream! Would love to try it!
Matt @ Plating Pixels
How fun! These look like crepes but rolled up as a cookie. My girlfriend would love these!
Exactly! Though the consistency is not like crepe batter but they are very similar! Hope your girlfriend loves them! 🙂
Becky @ Disney in your Day
They look so good - but I can imagine how they could be challenging!
Hey Becky! Yea they are not easy, but so so so delicious! 🙂
Stacey @ Stacey Homemaker
These look so fancy and special! I love that you make recipes from your husbands grandma, what a lovely tradition. I'm so glad you had a great 1st Christmas here in the states! I can't wait to see what you make next =)
Thank you Stacey! yea i do love family recipes I think they are the best because they're full of memories! <3 Hope you had a great Christmas too! <3
Chrisy @ Homemade Hooplah
These are so pretty! I love the pattern on the outside, such a delicate touch. I'm sure I'll ruin more than 3 the first time I make them, but I'll power through 🙂 I can't wait to try them!
you definitely should try them 😀 It's not easy but I'm sure you will nail it! The Iron comes in different patterns and there is a lot to choose! <3 🙂
Okay..I am going to step away from this table right now....oooooooooooh these look good
Thanks Mardene! Glad you like these! <3