How to Make Norwegian Krumkake Cookies

  • 01 of 07

    Behold Beautiful Krumkake Cookies

    Krumkake Cookies
    Sindre Ellingsen / Getty Images

    It would not be Christmas in a Norway or Norwegian-American home without krumkake— delicate, beautifully imprinted specialty cookies that are cooked in a krumkake iron. They are lacy, sweet, crunchy, and delicious.

    Since these cookies are so unique and lovely, it is a shame to restrict them to a single holiday. So, pull out the krumkake iron whenever a special occasion arises. If you do not have a krumkake iron, you can find one in Scandinavian shops or online. It's like a waffle iron or pizzelle iron, but it is used on the stove. There are electric Krumkake irons available too.

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  • 02 of 07

    Prepare the Equipment and Batter

    Norwegian Krumkake Cookies
    photo ©Kari Diehl, licensed to

    In order to make krumkake cookies, you will need a few specialized pieces of equipment; your krumkake iron and a cone-shaped tool (or thick wooden spoon). You will shape the cookies into a cone shape. To make the shape, you will either wrap the cookie around the cone tool or the end of the wooden spoon

    The basic krumkake batter is very simple to put together and yields 24 cookies. 

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  • 03 of 07

    Heat the Krumkake Iron

    Norwegian Krumkake Cookies
    photo ©Kari Diehl, licensed to

    Lightly grease the two sides of a stovetop krumkake iron with cooking spray or melted butter. Close the iron and heat over a medium- to medium-high burner just until a drop of water sizzles on the surface. You want to prevent damage to the iron and to keep the cookies from scorching, so do not heat at the highest setting.

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  • 04 of 07

    Batter Up!

    batter cooking
    photo ©Kari Diehl, licensed to

    Pour a heaping tablespoon of batter into the center of the iron. Tilt the pan slightly to spread the batter, or use the back of a spoon to level it evenly across the surface of the iron. The trick is for the krumkake batter to have a good consistency. It should be similar to cake batter perhaps a little runnier.

    Expect that the first few krumkake cookies will be a trial run. Since the recipe normally yields two dozen cookies, plan to experiment with the first few before you get it right for the whole batch.

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  • 05 of 07

    Cooking and Flipping the Krumkake

    Norwegian Krumkake Cookies
    photo ©Kari and Eric Diehl, licensed to

    Close the iron, squeezing the handles together lightly to further spread the batter but not so tightly that the batter leaks down the sides of the iron.

    Keep in mind that because of the batter's butter content, leaks that hit the burner can cause some big flames. Keep a damp towel on hand to swiftly wipe up any leaks and to prevent krumkake flambé in your kitchen.

    Cook for 30 seconds, flip iron over and cook an additional 30 seconds.

    Flip iron back to initial position and open iron.

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  • 06 of 07

    Rolling the Krumkake

    Norwegian Krumkake Cookies
    photo ©Kari and Eric Diehl, licensed to

    Lightly flour a krumkake cone to prevent sticking. Immediately roll cookie around the cone or the handle of a ​wooden spoon.

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  • 07 of 07

    Cool and Enjoy!

    Norwegian Krumkake Cookies
    photo ©Kari Diehl, licensed to

    Gently slide the cookie off the cone and allow to cool on a rack.

    Krumkake keeps well at room temperature in an airtight, tightly-sealed container. The cookies can soft if you do not store them properly.

    Enjoy them unadorned or fill them with whipped cream or fruit.