If you’re looking for a cookie that is both delicate and beautiful, this Norwegian Krumkake Cookies Recipe is a wonderful tradition to bring into your kitchen.
Delicate and golden, these cookies carry the warm flavors of cardamom and nutmeg and are rolled into elegant cones while still hot and pliable.
They have a lacy texture and golden color that makes them look as though they came from a Scandinavian bakery.
Krumkake (pronounced kroom-ka-ka) means “curved cake” in Norwegian, and it has been a cherished part of Christmas celebrations for generations.
With just a straightforward batter and a patterned iron, these beautiful cookies come together easily at home, ready to be enjoyed plain, dusted with sugar, or filled with whipped cream and fruit.
Once you’ve mastered the rolling, you’ll find they’re much easier to make than they appear.
Whether you bake them to carry on a family tradition or simply to add a festive touch to your holiday cookie tray, krumkaker are a treat that feels both nostalgic and celebratory.
Why you’ll love this Norwegian krumkake cookies recipe
These cookies are crisp, fragrant, and wonderfully light, making them a unique addition to your holiday baking.
The batter comes together quickly with pantry staples, and once you get into the rhythm of baking and rolling, the process becomes quite fun.
The warm spices of cardamom and nutmeg give them their signature Scandinavian flavor, while their delicate shape makes them stand out on any cookie platter.
They’re versatile too, since you can serve them plain, dust them with powdered sugar, or turn them into little cones filled with cream and fruit.
Even if you’ve never tried making them before, this recipe is approachable and rewarding.
Before you get started
A few small details will help you succeed with krumkake. Make sure your krumkake iron is properly preheated before you add the batter, since this ensures even browning and that beautiful lace-like pattern.
Work quickly when shaping, because the cookies firm up fast as they cool. It helps to have a wooden cone roller or even a clean drinking glass ready before you start baking.
Letting the batter rest for about 30 minutes before cooking is also important, as it helps the flour hydrate and gives you a smoother, more consistent cookie.
How to make Norwegian krumkake cookies
Making a krumkaker is a joyful process that feels a little bit like crafting. The batter is mixed quickly, then rested, and each cookie is baked in a patterned iron until golden.
While still warm and pliable, they’re rolled into cones or other shapes, where they crisp as they cool. Once cooled, they’re ready to be served plain, dusted with sugar, or filled with cream for a festive presentation.
Ingredients
- 3 large eggs
- 1 teaspoon ground cardamom
- 1 pinch ground nutmeg
- ¾ cup sugar
- ⅔ cup unsalted butter, melted and cooled slightly
- ½ teaspoon salt
- 1 ¼ cups all-purpose flour
- A splash of water, if needed to thin the batter
Tip: If you prefer a stronger spice flavor, increase the cardamom slightly or add a touch of cinnamon. For a nutty twist, substitute part of the flour with finely ground almonds.
Step-by-step instructions to make Norwegian krumkake cookies
Step 1: Make the batter
In a mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened. Gradually add the melted butter once it has cooled, whisking until it blends smoothly into the mixture. Stir in the cardamom, nutmeg, and salt. Gradually add the flour, whisking until smooth. If the batter feels a bit too thick, stir in a small splash of water until it reaches a smooth, pourable consistency.
Step 2: Rest the batter
Cover the bowl and let the batter sit at room temperature for about 30 minutes so it can settle and develop the right texture. This resting period helps the cookies cook evenly and achieve their crisp texture.
Step 3: Heat the iron
Preheat the krumkake iron following the manufacturer’s instructions until it is evenly heated and ready to use. If it’s a stovetop iron, lightly grease it and heat over medium. For an electric iron, just plug it in and let it heat fully before adding the batter.
Step 4: Bake the cookies
Spoon roughly a tablespoon of batter onto the preheated iron. Close the iron and cook until the cookie is lightly golden, usually 30 to 60 seconds depending on your iron. Carefully remove the cookie from the iron with a spatula or fork while it is still soft and easy to shape.
Step 5: Shape the krumkake
While still hot and flexible, roll the cookie around a wooden krumkake roller or over a clean glass to form a cone. Hold it in place briefly until it cools and firms up. Continue with the rest of the batter, shaping each cookie quickly before it cools and turns crisp.
Step 6: Cool and store
After the cookies have cooled completely, store them in a metal or glass container lined with paper towels to keep them crisp.
Variations
- Filled cones: Pipe sweetened whipped cream, chocolate mousse, or fresh berries into the cooled krumkake cones for a dessert-style cookie.
- Flat krumkake: Skip the rolling and let the cookies cool flat. They’ll be thin, crisp wafers perfect for coffee or as a garnish for ice cream.
- Flavor twists: Add a teaspoon of vanilla or almond extract to the batter for a slightly different flavor profile.
How to store Norwegian krumkake cookies
At room temperature
Store the cooled cookies in a metal or glass tin with paper towels lining the bottom to maintain their crisp texture. They’ll stay crisp for about 5 days. Skip plastic containers, since they tend to make the cookies lose their crispness.
In the freezer
Freeze the cookies in layers separated by parchment paper inside a freezer-safe container. They’ll last for up to 1 month. To serve, let them thaw at room temperature. If they lose a little crispness, refresh them in a low oven for a few minutes.
Frequently asked questions
Can I make krumkake ahead of time?
You can bake and roll the cookies several days in advance, as long as they’re stored properly to keep them crisp. Be sure to keep them in a tin or glass container so they stay light and crisp. You can also freeze them for longer storage.
What if I don’t have a krumkake roller?
No problem. To shape the cones, simply roll the warm cookie around the handle of a wooden spoon, a clean dowel, or even the side of a drinking glass.
Do I have to roll them into cones?
Not at all. Some people prefer to leave krumkake flat, or you can shape them into small bowls by draping them over an upside-down cup while they cool.
Conclusion
Norwegian Krumkake Cookies are more than just a sweet treat, they’re a piece of tradition and celebration.
With their crisp texture, warm spices, and elegant appearance, they’re perfect for Christmas baking or any special occasion.
Once you get into the rhythm of making them, you’ll find the process as enjoyable as the results.
Bake a batch this season, share them with friends and family, and enjoy a classic Scandinavian cookie that has been loved for generations.
Also try these recipes!
- French Mini Almond Cakes Recipe
- Layered Mint Chocolate Brownies Recipe
- Air Fryer Orange Chicken Recipe
Norwegian Krumkake Cookies Recipe
Ingredients
- 3 large eggs
- 1 teaspoon ground cardamom
- 1 pinch ground nutmeg
- ¾ cup sugar
- ⅔ cup unsalted butter, melted and cooled slightly
- ½ teaspoon salt
- 1 ¼ cups all-purpose flour
- A splash of water, if needed to thin the batter
- Tip: If you prefer a stronger spice flavor, increase the cardamom slightly or add a touch of cinnamon. For a nutty twist, substitute part of the flour with finely ground almonds.
Instructions
- In a mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened. Gradually add the melted butter once it has cooled, whisking until it blends smoothly into the mixture. Stir in the cardamom, nutmeg, and salt. Gradually add the flour, whisking until smooth. If the batter feels a bit too thick, stir in a small splash of water until it reaches a smooth, pourable consistency.
- Cover the bowl and let the batter sit at room temperature for about 30 minutes so it can settle and develop the right texture. This resting period helps the cookies cook evenly and achieve their crisp texture.
- Preheat the krumkake iron following the manufacturer’s instructions until it is evenly heated and ready to use. If it’s a stovetop iron, lightly grease it and heat over medium. For an electric iron, just plug it in and let it heat fully before adding the batter.
- Spoon roughly a tablespoon of batter onto the preheated iron. Close the iron and cook until the cookie is lightly golden, usually 30 to 60 seconds depending on your iron. Carefully remove the cookie from the iron with a spatula or fork while it is still soft and easy to shape.
- While still hot and flexible, roll the cookie around a wooden krumkake roller or over a clean glass to form a cone. Hold it in place briefly until it cools and firms up. Continue with the rest of the batter, shaping each cookie quickly before it cools and turns crisp.
- After the cookies have cooled completely, store them in a metal or glass container lined with paper towels to keep them crisp.
