Published: by Kristi · This post may contain affiliate links.
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Krumkake (krumkaker plural) is a traditional Norwegian cookie you must try! Thin, buttery and delicate, krumkaker are made in a two-sided iron griddle that is imprinted with intricate designs. Once the cookie has been cooked and is still warm, it is wrapped around a cone-shaped form while it cools to give the krumkake its characteristic shape.
Krumkaker are lightly textured, delicate and surprisingly easy to make! Keep reading for simple and clear step-by-step instructions to walk you through how to make these beautifully imprinted waffle cookies at home.
![Krumkake (Norwegian Waffle Cookies) (1) Krumkake (Norwegian Waffle Cookies) (1)](https://i0.wp.com/true-north-kitchen.com/wp-content/uploads/2023/08/norwegian-krumkake-14-2.jpg)
Why This Recipe Works
This krumkake recipe is a winner because:
- It contains just the right amount of sugar to create a perfectly sweet cookie that is golden brown and crispy;
- Just a little bit of salt (often absent from most krumkake recipes) goes a long way to balance out the tendency for the this cookie to be one-dimensionally sweet; and
- With a little practice with the krumkake iron and a cone-shaped form, you will be churning out beautifully-shaped, perfectly crisp cookies in no time!
The Ingredients
![Krumkake (Norwegian Waffle Cookies) (2) Krumkake (Norwegian Waffle Cookies) (2)](https://i0.wp.com/true-north-kitchen.com/wp-content/uploads/2023/08/krumkake-labeled-ingredients.jpg)
Our ingredients are very straightforward and are probably items you already have on hand: Flour, sugar, salt, eggs, milk, butter, vanilla extract and water. The only surprise here might be cornstarch. Just 2 tablespoons of cornstarch in the batter makes the krumkaker noticeably more tender and crisp. See the recipe card below for exact amounts and instructions.
The Equipment
![Krumkake (Norwegian Waffle Cookies) (3) Krumkake (Norwegian Waffle Cookies) (3)](https://i0.wp.com/true-north-kitchen.com/wp-content/uploads/2023/08/krumkake-3.jpg)
First and foremost, you will need a krumkake iron to make this recipe. What kind you prefer is entirely up to you. There are electric models that plug in and are very simple to use (very much like a waffle iron), but some people prefer the stovetop model that fits right over the burner on your stove. This one takes a little more practice and results can vary depending on the type of stove you have and how hot it runs. I personally use the electric model and have been very happy with the results. Other equipment that is helpful in making krumkake:
- Wooden cone form. It's quite likely that your krumkake iron will come with a cone form, but it might be made of plastic (mine was). I prefer the wooden form. It's a little easier to work with.
- Small offset spatula. This little guy has so many uses in the kitchen and is just the thing to help you lift each krumkake off the iron and onto a hot towel for rolling. It's not essential but it works well.
- A clean, non-terry cotton dishtowel. This is the perfect landing spot for the hot krumkake just off the iron and waiting to be rolled. The towel can also help protect your fingers as you roll the hot cookie around the form.
How to Make this Recipe
Krumkake might look impressive but in truth, once you have the right equipment, the process for making this beautiful Norwegian cookie couldn't be easier:
- Whisk the dry ingredients together in a medium bowl. Set aside.
- Combine the sugar and eggs in a large bowl and whisk until fully combined. Add the cooled melted butter and vanilla extract. Keep whisking until the mixture is emulsified and cohesive.
![Krumkake (Norwegian Waffle Cookies) (4) Krumkake (Norwegian Waffle Cookies) (4)](https://i0.wp.com/true-north-kitchen.com/wp-content/uploads/2023/08/krumkake-2.jpg)
![Krumkake (Norwegian Waffle Cookies) (5) Krumkake (Norwegian Waffle Cookies) (5)](https://i0.wp.com/true-north-kitchen.com/wp-content/uploads/2023/08/krumkake-4.jpg)
- Add milk and water and whisk until fully combined.
- Add the dry ingredients to the wet ingredients and whisk until the batter is smooth and no lumps remain.
![Krumkake (Norwegian Waffle Cookies) (6) Krumkake (Norwegian Waffle Cookies) (6)](https://i0.wp.com/true-north-kitchen.com/wp-content/uploads/2023/08/krumkake-6.jpg)
- Rest batter for 30-45 minutes at room temperature. This rest period greatly improves the crispiness and light texture of the final product.
- Working with 1 tablespoon of batter at a time, bake the cookies on a krumkake iron, either an electric model or one that goes on the stove, according to manufacturer’s instructions (I use this electric model). It may take a few tries to get the hang of how your iron works so be patient. I like to err on the side of a cookie that is darker in color. They are more crisp and have better flavor.
- Remove the hot cookie from iron and place it on a clean kitchen towel. Quickly, while the cookie is still hot, carefully roll the krumkake around a cone-shaped form. Use the towel to help start the rolling process if the cookies are too hot for your fingers. The sooner you begin rolling the better. The cookies will almost immediately start to harden as they cool and become difficult or impossible to roll into a cone shape. Let the rolled cookie rest with the form inside, seam side down on the clean towel, while the next cookie is baking.
![Krumkake (Norwegian Waffle Cookies) (7) Krumkake (Norwegian Waffle Cookies) (7)](https://i0.wp.com/true-north-kitchen.com/wp-content/uploads/2023/08/krumkake-5.jpg)
![Krumkake (Norwegian Waffle Cookies) (8) Krumkake (Norwegian Waffle Cookies) (8)](https://i0.wp.com/true-north-kitchen.com/wp-content/uploads/2023/08/krumkake-7.jpg)
- Remove the cone form and transfer krumkake to a wire rack to cool completely. Repeat with remaining batter.
![Krumkake (Norwegian Waffle Cookies) (9) Krumkake (Norwegian Waffle Cookies) (9)](https://i0.wp.com/true-north-kitchen.com/wp-content/uploads/2023/08/norwegian-krumkake-13-2-1.jpg)
Expert Tips for Crispy Krumkake
There are a few expert tips that will ahelp achieve (and maintain) that delightfully light and crisp texture in your cookies:
- Don't cut back on the sugar in the recipe. Sugar plays an important role in the texture of the cookie in addition to being a sweetener. The sugar in the batter melts as it is heated during the cooking process but then recrystallizes as the cookie cools creating a crispier krumkake.
- Include the short rest time (30-44 minutes) for the batter. A rested, fully-hydrated batter leads to a better (and crispier) texture. Don't skip this step.
- Bake each krumkake until nicely browned. If your cookies are pale in color, it's possible that they haven't baked long enough and are still retaining moisture. Brown is better.
- Cool completely on a wire rack before storing. Warm cookies haven't completely dried out and may still contain moisture. Wait until they are completely cool to seal them in an airtight container.
- Choose the right storage container. As I said above, plastic is not the choice for krumkake. An old-fashioned cookie tin or a sealed glass container lined on the bottom with paper towels is the way to go.
- Fill them immediately before serving. Filling krumkake with whipped cream or some other delightful filling will eventually lead to sogginess over time. It's best to wait until the last minute to fill them if you want them to retain a crispy texture.
FAQs
What does krumkake mean?
Krumkake actually means "bent cake" in Norwegian, which is fitting as this waffle cookie is pressed inside a decorative iron and then wrapped around a form while it is still hot creating a cone shape.
Are krumkake and krumkaker the same thing?
Krumkaker is the plural form of krumkake.
Do I need to fill each krumkake before serving?
Not necessarily. You will often find them served plain or simply sprinkled with powdered sugar, but they are also delicious filled with something creamy. See the Krumkake Filling Ideas section below for some ideas for filling your krumkaker.
Can I fill krumkaker in advance?
Unfortunately, no. They will get soggy. It's best to fill them right before serving.
How do I store krumkaker to ensure they stay crisp?
I use a large old-fashioned cookie tin lined on the bottom with paper towels. A glass container with a tightly sealed lid also works well. Storing krumkaker in a plastic bag or storage container can lead to soggy cookies.
Can I freeze krumkaker?
Yes, they freeze very well! Use the storage options outlined above and store them in the freezer for up to a month. Take out and thaw at room temperature as needed. As they are so thin, they thaw very quickly.
![Krumkake (Norwegian Waffle Cookies) (10) Krumkake (Norwegian Waffle Cookies) (10)](https://i0.wp.com/true-north-kitchen.com/wp-content/uploads/2023/08/norwegian-krumkake-15-2.jpg)
Krumkake Filling Ideas
You can definitely serve krumkaker plain, with maybe just a pretty dusting of powdered sugar. But these versatile waffle cookies are delicious filled as well. Here are a few ideas to get you started:
- Vanilla whipped cream (serve fresh berries alongside if you like).
- Cloudberry cream (Multekrem), a simple mixture of whipped cream and cloudberry jam.
- Lingonberry cream (whipped cream flavored with lingonberry jam).
- Vanilla pastry cream.
- Chocolate mousse, pudding or another custard-like filling.
- Lemon curd or lemon curd mixed with whipped cream.
- Ice cream (krumkaker make great ice cream cones!)
Remember to wait and fill the krumkake just before serving to prevent them from becoming soggy!
Krumkake Variations
Krumkake can be flavored very simply with just vanilla extract (like this basic recipe) but there are other delicious variations of these cookies to try! Here are a few ideas to get you started:
- Brown Butter: My favorite variation! Rather than simply melting the butter in this recipe, brown it in a skillet first for toasty, caramel notes in the cookies. To brown butter, place the butter in a medium skillet (preferably not nonstick or cast iron so that you can more easily see the color change) and heat over medium low heat, swirling the pan frequently. Once the butter has melted, continue to cook over medium low, swirling the pan frequently, until the butter has a nutty aroma and is golden brown in color. Transfer to a bowl to cool before proceeding with the recipe.
- Nutmeg: Add a ½ teaspoon of ground nutmeg to the dry ingredients.
- Cardamom: Add ¾ teaspoon of ground cardamom to the dry ingredients.
- Almond: Omit the vanilla extract and add ½ teaspoon almond extract instead.
- Lemon: Omit the vanilla extract and add 1 teaspoon of finely grated lemon zest and 1 teaspoon of lemon extract instead.
Need some more traditional Scandinavian cookie ideas? I've got you covered!
- Swedish Ginger Cookies (Pepparkakor)
- Mandelmusslor (Swedish Almond Tart Cookies)
- Lemon Wafer Cookies
- Swedish Oatmeal Cookies (Havreflarn)
Krumkake (Norwegian Waffle Cookies)
A buttery and delicately beautiful cone-shaped cookie.
5 from 7 votes
Print Pin Rate
Course: Cookies, Dessert, Fika
Cuisine: Nordic, Norwegian, Scandinavian
Keyword: cookie cones, Krumkake, vanilla cookies
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Rest Time: 30 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 30 cookies
Calories: 81kcal
Author: Kristi
Equipment
Ingredients
- ½ cup unsalted butter, melted and cooled
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 3 tablespoons water
- ¾ teaspoon salt
- 2 tablespoons cornstarch
- 1 ½ cups all purpose flour
US Customary - Metric
Instructions
Whisk salt, cornstarch and flour together in a medium bowl. Set aside.
Combine granulated sugar and eggs in a large bowl and whisk until fully combined and no lumps of sugar remain. Slowly whisk in cooled butter and vanilla extract. Keep whisking until the mixture is emulsified and cohesive.
Add milk and water and whisk until fully combined. Add flour mixture and whisk until batter is smooth and no lumps remain. Rest batter for 30-45 minutes at room temperature.
Working with 1 tablespoon of batter at a time, bake cookies on a krumkake iron, either an electric model or one that goes on the stove, according to manufacturer’s instructions. It may take a few tries to get the hang of how your iron works so be patient. I like to err on the side of a cookie that is darker in color. They are more crisp and have better flavor.
Remove the hot cookie from iron and place it on a clean kitchen towel. Quickly, while the cookie is still hot, carefully roll the krumkake around a cone-shaped form. Use the towel to help start the rolling process if the cookies are too hot for your fingers. The sooner you begin rolling the better. The cookies will almost immediately start to harden as they cool and become difficult or impossible to roll into a cone shape. Let the rolled cookie rest with the form inside, seam side down on the clean towel, while the next cookie is baking. Remove the cone form and transfer krumkake to a wire rack to cool completely. Repeat with remaining batter. Serve.
Video
Notes
Expert Tips:
- Bake each krumkake until nicely browned. If your cookies are pale in color, it's possible that they haven't baked long enough and are still retaining moisture. Brown is better.
- Cool completely on a wire rack before storing. Warm cookies haven't completely dried out and may still contain moisture. Wait until they are completely cool to seal them in an airtight container.
- Choose the right storage container. Plastic is not the choice for krumkake. An old-fashioned cookie tin or a sealed glass container lined on the bottom with paper towels is the way to go.
- Fill them immediately before serving. Filling krumkake with whipped cream or some other delightful filling will eventually lead to sogginess over time. It's best to wait until the last minute to fill them if you want them to retain a crispy texture.
Variations:
Brown Butter: My favorite variation! Rather than simply melting the butter in this recipe, brown it in a skillet first for toasty, caramel notes in the cookies. To brown butter, place the butter in a medium skillet (preferably not nonstick or cast iron so that you can more easily see the color change) and heat over medium low heat, swirling the pan frequently. Once the butter has melted, continue to cook over medium low, swirling the pan frequently, until the butter has a nutty aroma and is golden brown in color. Transfer to a bowl to cool before proceeding with the recipe.
Nutmeg: Add a ½ teaspoon of ground nutmeg to the dry ingredients.
Cardamom: Add ¾ teaspoon of ground cardamom to the dry ingredients.
Almond: Omit the vanilla extract and add ½ teaspoon almond extract instead.
Lemon: Omit the vanilla extract and add 1 teaspoon of finely grated lemon zest and 1 teaspoon of lemon extract instead.
Nutrition
Calories: 81kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 66mg | Potassium: 21mg | Fiber: 1g | Sugar: 5g | Vitamin A: 123IU | Calcium: 12mg | Iron: 1mg
If you loved this recipe, give it a star review! Also, snap a picture of your krumkake and share it with me onInstagramusing the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
More Nordic/Scandinavian Cookies & Bars
- Old-Fashioned Buttermilk Cookies
- Easy Checkerboard Cookies
- Easy Almond Macaroons (Gluten-Free!)
- Swedish Chocolate Cookie Slices (Chokladsnittar)
Reader Interactions
Comments
Jonna
Making these right now:)
I’m from the Midwest as well, and I can totally relate to the way you said you have circled back around to Scandinavian traditions as you age. There’s such nostalgia and a sense of connection in a season where much meaning can be lost in the chaos. Love the traditions of my grandparents, who are now gone. Simple and real.
As far as the recipe goes, I think the browned butter adds a nice nuanced richness and the cornstarch seems to add that crisp crunch, as you said. I ground up fresh cardamom and the batter smells so cozy and similar to Pulla bread ( which is Finnish).
Thanks for the tiny tweaks that give a simple cookie some depth. Will use this recipe again and again! Merry Christmas!Reply
Kristi
Hi Jonna,
Thank you so much for your comments and feedback! I love what you said about taking the time to honor the simple traditions of family during this very busy season. And I'm glad you enjoyed the recipe. I love the idea of adding cardamom! Sounds delicious. Thank you again and Happy New Year! KristiReply
Celeste
Would a pizzell maker work for this?
Reply
Kristi
Hi Celeste,
I think it would work! I would definitely give it a try.
KristiReply
Sandie P
Just made these! My first ever attempt at Krumkake!!! This recipe was perfect! I really appreciated the pre recipe talk. I love knowing why! I love the talk about why this especially about the sugar and corn starch and how many recipes you’ve tried! They turned out exactly like I like Krumkake! Fragile and delicious!!! Thank you so much for your site and recipe!!!! I wish I could send a pic!!!
Reply
Kristi
Hi Sandie,
Thanks so much for your feedback and congratulations on your first batch of krumkake! I'm so glad you enjoyed them. They really are pretty easy to make once you get the hang of it. Enjoy the upcoming holidays and thanks again for taking the time to leave me a comment! It is greatly appreciated!
Kristi
Reply
Marie Johansen
I just finished making a batch of these cookies using your recipe. I think you have the corner on the marvelous taste...the browned butter. I will definitely only use YOUR recipe for all my future KrumKake adventures. They are delicious. And all your suggestions and tips are spot on and very helpful. I'm so glad I found your post. Thank you.Reply
Kristi
Hi Marie,
Thanks so much for your feedback! I'm so glad you enjoyed them. Brown butter is magical, isn't it!? Especially in something simple like krumkake. Happy baking to you this holiday season and thank you again for taking the time to comment! It is greatly appreciated.
Kristi
Reply
Amanda
My Bestemor is in a care home and with the pandemic it’s been hard to get in to see her. I couldn’t quite remember every step even after 40 years as I’ve always had her (and her recipes are more fitful and pinches than actual measurements). These are VERY close and I’m so happy. I was able to make them and drop them off to her for Sankta Lucia day. Thank youReply
Kristi
Hi Amanda,
This is such a sweet story. Thank you for sharing! It's nice to know that something as simple as cookies can help us connect to one another, especially during this difficult time. All the best to you and your family!
Kristi
Reply
Connie A
How many cones does this recipe make
Reply
Kristi
Hi Connie! It makes about 30 cones.
KristiReply
Jill
I just make krumkake yesterday. How long will it stay fresh without freezing?
Reply
Kristi
Hi Jill,
Mine usually keep for a good 5 days or so! I store them in a metal cookie tin which seems to help keep them crisp. Hope this helps!
KristiReply
Jan
Made Krumkake for the first time. Your recipe was easy to follow, I’m a sucker for brown butter. Thanks for sharing this recipe, it’s a keeper!Reply
Kristi
Hi Jan,
Thanks so much for your comment! I'm glad you enjoyed the krumkake. I am also a sucker for brown butter. I try to find a way to work it into just about everything! I suggest trying my rye chocolate chip cookies....they are brown butter-y goodness!
Happy Baking!
KristiReply
Maya_bakes
I just got myself a stovetop krumkake maker (vintage one :)) and couldn’t wait to try it. I am so glad this is the recipe I stopped at, they came out perfect! From the first try, I’ve never made them before. Only one issue: I couldn’t get my husband and kids out of the kitchen, they kept coming back for more. We filled them with whipped cream/crème fresh and spread a little Nutella on the side before filling. Delicious! Thank you so much for the recipe!Reply
Kristi
Thanks so much for your comment! Your fillings sound DELICIOUS!
KristiReply
Maddy
I have tried a few different krumkake recipes but this will be my new go-to! I was worried the batter was too thick but it turn out perfect and made a perfectly crisp cookie! I was short on time with my second batch and skipped the brown butter part and just used melted butter and added in the tsp. almond extract and it worked great as well!! So happy we found a new staple!Reply
Kristi
Hi Maddy,
So glad you enjoyed the krumkake! Happy Holidays!
KristiReply
Kurt Harvilak
Absolutely love this recipe! Made Krumkake for the first time tonight, and this recipe made them turn out perfect the first time. Since I love cardamom, I also added that for this first batch. Will be making these again and again with this recipe. Thanks so much for sharing it!Reply
Kristi
Hi Kurt,
So glad you like the recipe! Happy baking!
KristiReply
Jeanne
Perfect! Loved the brown butter version.Reply
Kristi
That's my favorite version, too. Thanks for your review!
KristiReply
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