How To Make Norwegian Krumkake Cookies

If you’ve never tried one of these buttery, light-as-a-feather Norwegian holiday Krumkake cookies, you’re in for a real treat!

Norwegian Holiday Cookies

We didn’t have too many holiday traditions in my home growing up. But my brother and I could always count on getting a big tin of these delicious cookies from our Norwegian great-aunt, Tanta Ragna. 

She made these traditional holiday cookies on the stovetop in a griddle pan over an open flame. These days, it’s a lot easier to make these thanks to automatic irons made specifically for Krumkake.  It still takes a bit of time to make a dozen or so, but it’s simple work. 

Krumkake Cookie Ingredients

Here’s what you’ll need to make these cookies.

• EGGS
• SUGAR
• PURE VANILLA EXTRACT
• UNSALTED BUTTER
• HEAVY WHIPPING CREAM
• ALL-PURPOSE FLOUR
• CARDAMOM
• SALT

How to Make Krumkake Cookies

Making these cookies is simple once you get the hang of using the iron. I put mine at level 4. But you might have to experiment with yours to see what level works best. Here’s the step-by-step instructions.

ADD BATTER TO PREHEATED IRON: To make these cookies, you’ll want to pour one tablespoon of the prepared batter into the center of the iron, close it, and wait for the light to turn green.

REMOVE COOKIE AND PLACE ON KRUMKAKE ROLLER: Next, remove the flat, warm cookie from the iron (I use a butter knife) and roll it onto the Krumkake roller. Be a bit careful when you are removing the cookie because it will be very warm (but not super hot). But don’t let it cool too much, or you won’t be able to roll it. If you don’t have a roller, you can improvise when anything of similar shape/size.

COOL & SET ASIDE: Once it’s rolled onto the cone, just wait a few moments for it to cool and form its shape. You can then just slip it off the cone and put it aside. It will resemble an ice cream cone, but the taste is richer, and the texture is much more delicate.

OPTIONAL FILLING: These cookies are so pretty on their own. But you could sprinkle them with powdered sugar and/or fill them with a cream filling or even ice cream if you want.

Tips on Making These Cookies:

• Experiment to Get the Right Iron Temperature: I put mine at level 4. Depending on your iron, though, you might need to adjust the level.
• Topping Ideas: These cookies are great on their own. But you can sprinkle them with powdered sugar or fill them with whipped cream or ice cream.
• Storage Tips: If you’re making these ahead of time, make sure to store them in an airtight container. If not, they will go stale and soft pretty quickly.

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Norwegian Krumkake Cookies

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• Author: Laura | Growing Up Cali
• Total Time: 35 minutes
• Yield: About 28–30 cookies 1x

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Description

Learn how to make these delicate, buttery traditional Norwegian holiday cookies!

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Ingredients

Units USM Scale 1x2x3x

• 3 eggs
• 1 cup white sugar
• 1 teaspoon real vanilla
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 1/2 cup heavy whipping cream
• 1 1/2 cups white flour
• A small pinch of salt
• 1 teaspoon of crushed cardamom (optional)

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Instructions

1. COMBINE INGREDIENTS: Mix all ingredients well. The batter should look like pancake batter. If it’s too thick, you can add a bit more cream.
2. SPOON BATTER ONTO IRON: Spoon approximately 1 tablespoon of batter onto the center of preheated Krumkake iron. I put mine at level 4 but you may need to adjust yours.
3. COOK: Close the iron and cook until the light turns green (until the cookie is lightly golden brown). 
4. REMOVE AND FORM: Remove cookie from the iron with a butter knife or offset spatula. It will be warm but not hot. While the cookie is still warm, roll it onto the Krumkake roller, forming it into a cone shape.
5. COOL: Leave it on the cone until it’s cooled and the shape is set. Then slide it off the iron and set it aside.
6. SERVE: These cookies are so pretty on their own but you can sprinkle with powdered sugar and/or fill with whipped cream or ice cream, if desired.
7. STORAGE: If you aren’t eating these cookies immediately, make sure to store them in an airtight container. They will get soft and soggy if they are left out uncovered for too long.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: Norwegian