Krumkake (pronounced kroom-kah-kay) is a traditional Norwegian waffle cookie, similar to the Italian Pizzelle but much thinner and crisp. This version of Krumkake is served with lemon whipped cream & berries. It is a beautiful dessert that comes together like a symphony!
(this post was updated on 10/10/20)
Before meeting my husband (who is half Norwegian) I had no knowledge of Norway’s beautiful and delicious culture!
As soon as I was introduced to some of his family’s recipes, I was hooked. I’ve found that the recipes are delightfully simple yet some of the best I’ve ever had.
Krumkake is no exception. There’s no other cookie like it!
These cookies are incredibly thin and delicate, which is dangerous because you can easily eat 10 and not think anything of it.
A touch of ground cardamom adds a subtle spice and fragrant note. Cardamom is found in a lot of Nordic baking and really makes this recipe shine. You can certainly make it without cardamom, but it does add a lot of depth that you’d be missing out on!
These cookies aren’t just served plain, although they are FABULOUS rolled up tight and eaten alone, or dusted with powdered sugar.
They are traditionally formed into a cone shape and then filled with homemade whipped cream and berries. At least, that’s how my husband’s 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 Krumkake
You’ll need:
Making krumkake is a bit of a process, but so worth it. It’s not much different than making Pizzelle.
The first step is to brush on some canola oil/vegetable oil or butter onto the hot iron.
The ‘dough’ is more like a thick batter which is then scooped into the center of the iron. The cookies take about 45-50 seconds to bake and the result is a delicate, thin and crisp cookie, patterned with an intricate design.
Once done baking, you’ll take the hot cookie off the iron and place it directly on the cone shaped mold. While the cookie is hot, wrap it around the mold tightly and allow it to set.
As the cookie cools, it will become hard, crisp and delicate.
How to form the cone shape
Wrapping the cookie around the mold can be tricky sometimes. Plus, the cookies are HOTTTT!! Be careful not to burn yourself!
Here’s the way I like to do it (I find this the easiest).
- Place the hot cookie on top of the mold.
- Flip the mold over so that the cookie is on the bottom.
- Align the cookie as close to the tip of the mold as possible and then drape half of the cookie over the top. Place your index finger in the center of the cookie.
- Tuck the top edge around the mold.
- Roll the entire mold forward, wrapping the underside over the top edge. This will give you a nice seal on the bottom.
- Balance the mold so that it doesn’t roll over and allow the cookie to cool and set.
My top tip
My biggest tip to making great krumkake is to get your station set up before starting.
You’ll want a cooling rack placed 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.
I’ve also found the easiest way to get the cookie off the iron is by using a fork to help lift it out, so make sure you have one of those nearby too!
The Krumkake Iron
The iron I use for krumkake is this one.
I love using an electric, nonstick iron for a few reasons. Mainly, the temperature is always consistent. The nonstick surface makes it very easy to get the cookies out and I also like that you can make two cookies at a time.
While this classic stovetop iron is very beautiful, it can be tricky. You need to ensure that your regulate the temperature evenly. It can also be a bit painstaking to stand at the stove making 30 cookies. I usually use my electric iron at the countertop and then I can sit and make the cookies comfortably.
Other things to make with your krukake iron
I know it can be a lot to invest in one item to make these amazing cookies, but you can use your iron for so much more than just krumkake! I like to make homemade ice cream cones, sandwich two cookies with Nutella, buttercream or caramel.
You can also forgo molding the cookies and make flat, plain cookies as well.
Whether you’re of Norwegian heritage or not, I promise you’ll love making these cookies for special occasions and holidays!
Serving Krumkake
If you’re planning on filling these cone shaped beauties, make sure you do it immediately before serving. Do not do it ahead of time because the cookies will get soggy quickly.
As mentioned, I filled the cookies with lemon whipped cream. The combination of lemon and cardamom is beautiful!
These are also great served with fresh berries on the side.
Norwegian Krumkake
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 30 Cookies
- Category: Cookies
- Cuisine: Norwegian
Description
Krumkake (pronounced kroom-kah-kay) is a traditional Norwegian waffle cookie, similar to the Italian Pizzelle but much thinner and crisp. This version of Krumkake is served with lemon whipped cream & berries. It is a beautiful dessert that comes together like a symphony!
Ingredients
- 4 eggs
- 1 c granulated sugar
- ½ c butter (melted & cooled, salted or unsalted butter is fine)
- ½ tsp vanilla extract
- 1 ½ c all purpose flour (sifted)
- 1 Tbsp cornstarch (this helps keep the cookies crisp)
- ¼ tsp ground cardamom (to taste)
- vegetable oil or butter for greasing the iron
Lemon Whipped Cream (optional)
This makes enough to fill all 30 cookies. If you plan on making less, scale accordingly.
- 4 c heavy whipping cream
- ¾ c granulated sugar
- 2 ½ Tbsp fresh lemon zest
Instructions
- 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 and vanilla.
- In a separate bowl, whisk together the flour, corn starch and cardamom. 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). The cookies should be barely light golden brown.
- Using a fork, remove the cookie from the baker. At this point, you can shape into a cone, bowl, roll up or keep plain.
- To roll into a cone shape…(be careful, cookies WILL BE HOT when handling)
- Place the hot cookie on top of the mold.
- Flip the mold over so that the cookie is on the bottom.
- Align the cookie as close to the tip of the mold as possible and then drape half of the cookie over the top. Place your index finger in the center of the cookie.
- Tuck the top edge around the mold.
- Roll the entire mold forward, wrapping the underside over the top edge. This will give you a nice seal on the bottom.
- Balance the mold so that it doesn’t roll over and allow the cookie to cool and set.
Allow the cookie to fully cool on the cooling rack.
Keep the cookies crisp by storing them in an airtight container. If they soften. you can also re-crisp them by baking on a wire rack in a 300° oven for a several minutes.
Lemon Whipped Cream
- Add all ingredients into the large bowl of a stand mixer. Using the 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 (fitted with a star tip) with the whipped cream 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!
Notes
Recipe by Owlbbaking.com
Keywords: Krumkake, Krumkake Iron, Norwegian Krumkake, Norway Desserts
Patricia says
Tried the frozen mixed berry muffins today and they were a smashing success with the family. My daughter is celiac and sometimes the recipes turn out different enough to warrant not making them again. This recipe was a keeper right off the bat. I’m anxious to try many more of your recipes. Plus the owl remind me of my Mom!
Thanks,
Patricia
★★★★★
Liz says
Thank you so much for sharing, Patricia!! You’re so sweet, that means so much to me!! I’m glad the GF version of the muffins worked for you! It really is a great recipe!
Lindsay says
Hi! I made my first batch of these today and some of them cracked while rolling (just a little) and they aren’t super crisp. Am I not banking them long enough?
Liz says
Hi Lindsay! Oh no! That is possible, although I feel like if they were ‘underbaked’ they would not crack. Is there enough batter in the iron? Maybe the cookie is too small for the mold?
Natalia Bringel says
Hi I love the design and the details in this Ion that you use. do you know if this design was made by an specific design person?
Liz says
Hi Natalia! Thanks! I got this iron many years ago and it’s beginning to become harder to find. I see that Bed Bath & Beyond has it on their website but is currently sold out. Either way, the brand is CucinaPro! 🙂
Eric Holte says
I’m trying to find somewhere that i can purchase already made krumkake. Do you have any ideas?
I am also 1/2 Norwegian on my father’s side
admin says
Hi Eric! Great question. I did some searching and was not able to find ready-made krumkake. I did however find a mix, if that’s helpful. Here’s the link if you want to check it out. I’ve never tried using it personally, so I’m not sure how it is.
Christine D' says
Very similar to my great-grandmother’s recipe which I now make every Christmas. What does the cornstarch do? Should I decide to add it, considering my recipe makes about 12 dozen, would you recommend I increase to 4 tablespoons?
Liz says
Hi Christine! Thank you so much for sharing! The cornstarch helps to make the cookies more crisp. It was always in the recipe and the cookies came out lovely, so that’s what I always go with. I’ve read that a lot of other recipes don’t require cornstarch (and some folks don’t like that I have it in there at all lol). If you were to try it out, yes, I would figure 4-5 tbsp (12×12=144, this recipe makes 30 cookies in one batch with 1 tbsp, so I’m figuring 4.8 tbsps or ~61 grams for your recipe). Hope that makes sense! Please report back with how it goes for you! 🙂
Christine says
interesting. I’ve never seen any Norwegians that I know fill them with cream, I always thought that was an Italian thing.
Margaret says
Can you telll me where I can buy the iron to make these yummy krimkake please. I live in new sealand
admin says
Hi Margaret!
You can try searching on Ebay 🙂 . I did some light research and was able to find a few sellers for these irons. The iron that I have is made by VillaWare; you could try reaching out to the company to see if they distribute to any retailers near you or if you can buy it directly from the manufacturer.
Hope that helps!!
Christine says
search for NordicWare, a Scandinavian bake ware company based in Minnesota,
https://www.nordicware.com/catalog/product/view/id/2097/s/norwegian-krumkake-and-pizzelle-iron/category/163/
Ericka says
Hello! I was wondering if I could use my pizelle maker? I sure hope so! Cause these look scrumptious! And I want to make them! Thank you!
admin says
Hey Ericka!
I haven’t tried making these on a pizzelle maker, but you could totally give it a go!! The one catch is, the Krumkake iron will produce a thinner cookie.
Still, a pizzelle rolled up and filled with whipped cream and berries sounds AHHMAZING!! I do have a pizzelle recipe as well, if you want to check it out. 🙂
Let me know how it goes for you! Happy baking!