Norwegian Krumkake Cookies

Krumkake Cookies Recipe

The Spruce Eats

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 20 servings
Yield: 20 cookies
Nutrition Facts (per serving)
94 Calories
5g Fat
10g Carbs
2g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 94
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 16%
Cholesterol 40mg 13%
Sodium 74mg 3%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein 2g
Vitamin C 0mg 0%
Calcium 7mg 1%
Iron 0mg 2%
Potassium 19mg 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.

Norwegian Krumkake Cookies/Tester Image

"These festive cookies are fun to make and just as good on their own as they are filled with cream. I used a couple extra tablespoons of water to thin out the batter even more and cooked them in a pizzelle maker. They turned out crisp and delicious." —Danielle Centoni

A Note From Our Recipe Tester


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

  • 1/2 cup granulated sugar

  • 3 large eggs

  • 1/2 teaspoon pure vanilla extract

  • 1 cup all-purpose flour

  • 1/2 teaspoon ground cardamom

  • 1/4 teaspoon salt

  • 6 tablespoons water, more as needed

  • Cooking spray

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Krumkake cookies
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  2. Cream together the butter and sugar with a hand-held mixer or in a stand mixer fitted with the paddle attachment.

    Cream the butter and sugar
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  3. Add the eggs one at a time mixing until fully incorporated before adding the next one. Mix in the vanilla.

    Stir in the eggs
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  4. In a medium bowl, whisk together the flour, cardamom, and salt. Add the flour mixture to the egg mixture and continue to mix until well combined.

    Stir in flour
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  5. Add the 6 tablespoons of water. Continue to mix, adding more water 1 tablespoon at a time, if necessary, until the 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 (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. Repeat this process until all the krumkake batter is used.


  • 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.