Krumkake (pronounced kroom-kah-kay) is a traditional Norwegian waffle cookie, similar to the Italian Pizzelle but much thinner and crisp. This Norwegian Krumkake Recipe is traditionally served with whipped cream & berries. It is a beautiful dessert that comes together like a symphony. It’s one of the most simplest pleasures ever, plus, they’re also super fun to eat!
My husband is half Norwegian and when we first met, I was introduced to so many wonderful recipes. Prior to meeting him, I had no knowledge of Norwegian life or the beautiful and delicious culture! I’ve found that the recipes are delightfully simple yet elegant. Krumkaker are no exception.
There’s no other cookie like it.
You'll Need...Below are the links to the electric and stove top Krumkake iron, plus all the accessories you'll need to make this beautiful dessert!!
|This is a really nice, highly rated and more affordable Krumkake Iron. The design is also SO beautiful and very Scandic!||Electric Krumkake Baker|
|This is the iron that I personally have and I LOVE it. It's on the expensive side, but I've had it for years and it is super reliable. The batter never sticks and it's so easy to use. It also bakes the cookies very quickly so it doesn't take long for me to put out a big batch.||VillaWare Krumkake Iron|
|I wanted to include a link for a stove top version as well. I've never used one, it might be a bit more tricky keeping an even temperature on the stove, but I think it would A LOT of fun to use, and it's so authentic.||Stovetop Krumkake Baker|
|This electric iron also has a very Scandic design...and it comes with a wooden cone!||Electric Krumkake Baker|
|You're going to want a nice silicone brush to brush the oil onto the iron. These are completely heat resistant.||Silicone Brush|
|A stainless cooling rack is essential. You'll need to this to put your cookies on once they come out of the baker.||Cooling Rack|
|A wooden cone makes it easy to create that perfect cone shape.||Wooden Cone|
|Good Cardamom is a critical ingredient; Cardamom is used in a lot of Norwegian desserts!||Ground Cardamom|
Making krumkake is not just about the cookie…it’s about the whole experience!
What do I mean? These cookies aren’t just served plain (although they are FABULOUS rolled up tight and eaten alone, or dusted with powdered sugar). These cookies are traditionally formed into a cone shape as soon as they come hot off the iron. Then, they’re usually filled with homemade whipped cream and berries. At least, that’s how his family always made them!
I added my own twist on the whipped cream by infusing it with lots of fresh lemon zest. I’m telling you…ya gotta go with the lemon whipped cream.
Making Norwegian Krumkake
is a bit of a process, but so worth it.
My biggest tip is to get your station set up before starting.
You’ll also want a baking rack next to the iron. That way, when the cookie is done, you can easily pop it onto the rack, form it into your desired shape and allow to cool, all in one spot. Also, I’ve found the easiest way to get the cookie off the iron is by using a fork to help lift it out.
Upon making this batch, I wasn’t able to form cones that easily since all I had on hand were cannoli forms (a wooden cone is on my wish list!), so I ended up making a cannoli shape this time around.
The last time I made them though, I was able to manage the cones without a mold (at the expense of my fingers…they were HOT!).
I have an old pic- you can see how pretty the presentation is when they’re all filled up and nested together!
Whether you’re of Norwegian heritage or not, I promise you’ll love making these cookies for special occasions and holidays!
The below photos are links to the electric and stove top Krumkake iron, plus all the accessories you’ll need to make this beautiful dessert!
- 4 eggs
- 1 c granulated sugar
- 1/2 c butter melted & cooled
- 1/2 tsp vanilla extract
- 1/4 tsp ground cardamom to taste
- 1 1/2 c all purpose flour sifted
- 1 tbsp corn starch
- vegetable oil or butter for greasing the iron
Lemon Whipped Cream (optional)
- 1 c whipped cream
- 3 tbsp granulated sugar
- 2 tsp fresh lemon zest
- Preheat your iron and set up your cooling rack, oil & silicone brush.
- In a large bowl, beat the eggs and sugar until full mixed.
- Gently stir in the cooled, melted butter, vanilla & cardamom.
- In a separate bowl, whisk together the flour, corn starch. Carefully add it to the egg mixture and gently stir. Batter will have a thick consistency.
- With your silicone brush, grease the iron on both sides with the oil.
- Using a cookie scoop (size will depend on your iron, it may take a tester cookie to get the amount right if it's your first time), drop the dough onto the iron. Press the top of the iron down and allow to bake for about 45-60 seconds (again, bake time will depend on your iron; mine was about 45-50 seconds).
- Using a fork, remove the cookie from the baker. At this point, you can shape into a cone, bowl, roll up or keep plain. Allow the cookie to fully cool on the cooling rack.
Lemon Whipped Cream
- Add all ingredients into a large bowl. Using a mixer with a whisk attachment, beat the ingredients until stiff peaks form.
- Whipped cream & cookies can be made ahead of time. Just before you're about to serve, fill the cookies with the whipped cream.
- Fill a piping bag with the whipped cream (also fitted with a star tip), and pipe the cream into the the cookie. If the cookie is a cone shape, fill until just about all the way full. If you have a cylinder shape, fill each end of the cookie halfway with the cream.
- Top with fresh berries if desired!