Norwegian Krumkake Cookies

By
Kari Diehl
Kari Diehl
Freelance food writer who specializes in Scandinavian cuisine and is the author of "The Everything Nordic Cookbook."
Learn about The Spruce Eats' Editorial Process
Updated on 08/31/21
Krumkake Cookies Recipe

The Spruce Eats
Prep: 10 mins
Cook: 1 mins
Total: 11 mins
Servings: 24 servings
Yield: 24 cookies
Nutrition Facts (per serving)
78 Calories
4g Fat
8g Carbs
1g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 78
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 13%
Cholesterol 33mg 11%
Sodium 40mg 2%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Total Sugars 4g
Protein 1g
Vitamin C 0mg 0%
Calcium 6mg 0%
Iron 0mg 2%
Potassium 16mg 0%
*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.

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Ingredients

  • 1/2 cup (4 ounces) unsalted butter, room temperature

  • 1/2 cup sugar

  • 3 large eggs

  • 1 cup all-purpose flour

  • 1/2 teaspoon vanilla

  • 1/2 teaspoon freshly ground cardamom

  • 6 tablespoons 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.