Krumkake Norwegian Holiday Cookies
Nov 21, 2018, Updated Dec 01, 2021
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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 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.
These are so pretty, and delicious too! No wonder the recipe has been passed down
This is just a wonderful post! I remember my mother had a friend who made these: I don’t think I’ve had one since I was five.
As to that green crayon “decorating” Kyle’s mom’s cookbook; some of the pages in my mother’s cookbook look like that: with extra “instructions” crayoned into the margins. She use to get so mad at me for *illustrating* her cookbook, but later in life, my pictures made her laugh. The crayon marks have their own story.
These look SO good! Can’t wait to add to my repertoire!
These truly are the most special cookies! I love your handwritten recipe with the scribbles your hubby made as a child. What a treasure!!
This is a new treat that I’ve never heard of and I can’t wait to try it!
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 🙂
Ohh, Yummy!
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 🙂