Norwegian Krumkake Cookies

Written by
Kari Diehl
Freelance food writer that specializes in Scandinavian cuisine and is the author of "The Everything Nordic Cookbook."
Learn about our editorial process
Kari Diehl
Published on 07/28/19 by Kari Diehl
Freelance food writer that specializes in Scandinavian cuisine and is the author of "The Everything Nordic Cookbook."
Learn about The Spruce Eats's Editorial Process

Updated 07/28/19

Krumkake Cookies Recipe

The Spruce Eats
  • Total: 11 mins
  • Prep: 10 mins
  • Cook: 1 mins
  • Yield: 24 krumkake (24 servings)
Nutritional Guidelines (per serving)
78 Calories
5g Fat
7g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 24 krumkake (24 servings)
Amount per serving
Calories 78
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 14%
Cholesterol 36mg 12%
Sodium 69mg 3%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 1%
Protein 1g
Calcium 13mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You may never settle for a stale, store-bought ice cream cone again once you've tasted these fragile, beautifully imprinted Norwegian cookies. If you've never baked krumkake before, check out these step-by-step instructions for using a krumkake iron.

Ingredients

  • 1/2 cup butter (room temperature)
  • 1/2 cup white sugar
  • 3 eggs
  • 1 cup flour
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon freshly ground cardamom
  • 6 tablespoon water

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Krumkake cookies
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  2. Cream together the butter and sugar.

    Cream the butter and sugar
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  3. Stir in the eggs, one at a time.

    Stir in the eggs
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  4. Add vanilla and ground cardamom. Stir in the flour, mixing well.

    Stir in flour
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  5. Add water until batter is the consistency of a thick cream sauce.

    Add water to batter
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  6. Lightly grease the two sides of a krumkake iron with cooking spray or melted butter (If using an electric krumkake baker, follow the directions provided by the manufacturer.). Heat iron over medium to medium-high burner just until a drop of water sizzles on the surface; to prevent damage to the iron and to keep the cookies from scorching, do not heat over the highest setting.

    Butter sides of iron
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  7. Spoon a heaping tablespoon of batter onto the center of the iron. Close iron, squeezing handles together lightly to spread the batter, but not so tightly that the batter leaks down the sides of the iron. Because of the batter's butter content, leaks that hit the burner cause some interesting flame action. Keep a damp towel on hand to swiftly wipe up any leaks and to prevent baking krumkake flambé!).

    Put batter on iron
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  8. Bake for 30 seconds, flip iron over and bake an additional 30 seconds. Flip iron back to initial position, open, and immediately roll cookie around a krumkake cone or the handle of a wooden spoon.

    Folding cookie
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  9. Slip off the cone and allow to cool on the rack.

  10. Serve and enjoy!

Tips

  • Store in tightly sealed container in order to retain crispness.
  • Krumkake is equally delicious when served alone or when filled with whipped cream and/or fruit.