Krumkake Norwegian Holiday Cookies
Nov 21, 2018, Updated Dec 01, 2021
This post may contain affiliate links.
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 cookies, I love making recipes that are family favorites and unique in flavor. Every year we make Turkish apple cookies, biscotti, 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!
Table of Contents
What Is Krumkake?
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.
Krumkake Iron
What makes these 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.
Krumkake Ingredients
- Eggs: It’s important to have the eggs at room temperature, therefore take the eggs out of the fridge 20 minutes prior to baking.
- Sugar: Regular granulated sugar works best in this recipe.
- 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.
How To Make Krumkake
- 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.
Tips To Make 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.
- Roll immediately: Krumkake dries very quickly therefore make sure to roll each cookie right away when it’s hot.
- 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!
Krumkake Filling
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
Cookies and bars
The Best Oatmeal Walnut Cookies
Persian Recipes
Persian Raisin Cookies (Shirini Keshmeshi)
Turkish Recipes
Turkish Almond Cookies (Only 4 Ingredients!)
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Krumkake – Norwegian Holiday Cookies
Ingredients
- 4 eggs, room temperature
- 1 cup granulated sugar
- 3/4 cup unsalted butter, melted and at room temperature
- 6 tbsp cold water
- 1 1/2 cup all purpose flour
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Shadi,
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 ->
https://easykitchenappliances.com/nordic-ware-norwegian-krumkake-iron-review/
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!
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! 🙂
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! 🙂
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
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