Krumkake Recipe (a Delicious Cardamom Cookie) (2024)

Krumkake are must on our Christmas cookie trays. This krumkake recipe makes light, crispy, delicate, golden wafer cookies rolled into a traditional cone shape. These Norwegian cookies are traditionally flavored with cardamom and vanilla, but can be made in many different flavors if you want to experiment.

Krumkake Recipe (a Delicious Cardamom Cookie) (1)

If you've ever had an Italian pizzelle cookie, they're similar, but Krumkake are a morelight and delicate Norwegian cookie.

When my mother was young, she had an elderly neighbor who made traditional Norwegian cookies. That's where my mother fell in love with this delicious recipe, and I grew up loving them, too. Our Christmas wouldn't feel complete without krumkake on our our holiday cookie trays.

Krumkake Recipe (a Delicious Cardamom Cookie) (2)

Can I Fill Krumkake?

  • Sure! Why not! I did it once, and some people certainly do fill krumkake with a variety of fillings, like whipped cream and fresh berries, but I love them just on their own. Plus, you'll have to be careful about what you put inside and how quickly you can serve the cookies so they won't get soggy. But it's certainly possible and has been done.

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Krumkake Recipe:

  • 4 eggs, beaten
  • 1/2 cup of butter, melted
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon ground cardamom
  • 2 Tablespoons baking powder
  • 1 1/2 cups flour

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You don't have to grind your own cardamom from fresh, whole spices, but it does make a big difference in the flavor. I don't bother to use whole spices very often, but I almost always do when I have a recipe that calls for cardamom. I just use a mortar and pestle to grind my whole spices when I need them.

Should You Toast Cardamom Seeds for Making Krumkake?

  • For krumkake, no. I tested the cardamom both toasted and untoasted, and the unanimous opinion was (surprisingly) that we preferred the untoasted and ground cardamom flavor and scent.

Should You Remove the Outer Shell of Cardamom Seeds Before Grinding?

  • I say yes! I did some research, and discovered that you don't actually have to remove the outer husk of the cardamom before grinding it. But the flavor is (not surprisingly) much more intense and pure when I go to the bother of removing that outer shell and just grinding the tiny interior seeds. I think the added flavor boost is worth the small bit of extra effort.

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Melt butter and combine the ingredients in a bowl and mix to combine. No need for a mixer for this simple recipe.

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You will need a special krumkake iron to make this crisp cookie.

Heatkrumkake iron before making your first cookies. If you're using anelectric krumkake iron, it will automatically heat to the right temperature--there's only one setting. If you're using an old-fashioned aluminum krumkake iron on the stovetop, use medium-high heat and heat krumkake iron until adrop of water sizzles immediately when dropped on the hot iron plate.

My electric iron has a nonstick coating, but I generally coat with cooking spray or brush with vegetable oil once or twice while cooking the whole batch for extra insurance. There's no need to do it every time, but if you notice the krumkake starting to stick, give it another light wipe of oil.

Scoop a small quantity of the krumkake batter (about aTablespoon of the batter) in the center of the iron.

What Krumkake Iron is the Best?

  • I have a VillaWare Krumkake iron, but it looks like that brand isn't being made any more. This brand looks absolutely identical, down to the pattern. An electric krumkake iron is a great choice, especially if you have an electric stove.
  • The very best krumkake I've ever had were all made on an old-fashioned cast aluminumkrumkakeiron that sits on the stovetop. While this device creates the most perfect and delicate krumkake, it only works well if you have a gas stove. It makes horrible, burntkrumkakeon an electric stove. There is a lot to be said for the convenience of electric models.

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Cook the krumkake until a light golden brown color. You'll know it's a good time to check the krumkake after about 30 seconds, and when the steam has stopped emerging from the sides of the iron.

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Remove the hot cookie from the electric krumkake baker using a narrow spatula.

While still piping hot, roll the krumkake around the wooden shaping cone.

Krumkake irons will come with a wooden cone, but if you've lost yours, a very traditional method is to wrap the hot cookie aroundhandle of a wooden spoon. You won't get that traditional cone shape (not quite like an ice cream cone, since it has an open hole at each end), but you'll still get an absolutely delicious, crisp rolled cookie.

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Let the cookiecool on the cone while you cook the next one. As the cookie cools, it hardens. It takes less than a minute for the krumkake to cool down enough so that it will hold its shape when you remove the finished cookie from the wooden mold, and transfer it to a cooling rack to finish cooling to room temperature.

Krumkakeare such a beautiful dessert, and so delicious. I hope you'll enjoy thisdelicate norwegian cookie as much as we do!

Printable, One Page Krumkake Recipe:

Want a one page, printable, PDF version of this norwegian krumkake recipe? Click on the image below to print directly or download to your device.

Other Christmas Cookie Recipes You Might Like:

Krumkake Recipe (a Delicious Cardamom Cookie) (2024)

FAQs

Can you use a waffle iron for krumkake? ›

Pour batter onto hot waffle iron and close it. Cook until golden brown. Cool down and the waffle will instantly become crispy. Serve with a mix of fresh cloudberries and sour cream.

What is krumkake made of? ›

Krumkake, which means "curved cake," is a Norwegian waffle cookie that's shaped like a cone. The cookies are traditionally made using a decorative griddle with flour, sugar, eggs, butter, and milk or cream. Norwegian immigrants popularized krumkaker (plural) in New England and the American Midwest.

What is the history of krumkake cookies? ›

Krumkake is believed to be a 1,000-year-old recipe. They are beautifully coned shaped thin buttery cookies with delicate detail from the iron they are baked in. Norwegians have passed down their recipes for Krumkaker for generations.

How do you heat a krumkake iron? ›

To prepare iron for use: Place stove-top iron directly over medium heat on top of stove. Alternately heat both sides of the iron. If using an electric krumkake iron, pre-heat to medium setting. Iron is ready when a drop of water sprinkled inside sizzles.

Why is my krumkake soggy? ›

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.

What does krumkake mean in Norwegian? ›

Krumkake (Norwegian: [ˈkrʊ̀mˌkɑːkə], meaning 'curved cake'; plural krumkaker) is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream.

Why is my krumkake sticking to the iron? ›

The first cookie may stick a bit, especially if the iron is new. To avoid future sticking, be sure to brush all crumbs from the design grooves and to brush each grid thoroughly with unsalted shortening or Pan Free before using each time. It is not to be greased between each cookie, however.

What is the most popular cookie in Sweden? ›

What type of cookie is the most popular in Sweden? Pepparkakor. It's only eaten in december but then in larger quantity than all other cookies the rest of the year.

How do you eat krumkake? ›

Krumkake is one of those treats that can be eaten in many different ways. You can eat it savory, with cheese, fish or meat. You can also eat it sweet, like a cookie or a cake, or eat it like a donut, covered in cinnamon sugar.

What is the difference between Pizzelle and krumkake? ›

Krumkake batter is thinner than pizzelle batter, which is what allows it to roll so easily, and while krumkake is more versatile when it comes to flavors and fillings, pizelles are more likely to be flavored by directly adding ingredients to the batter.

Can you freeze krumkake? ›

Krumkake freezes very well, and can keep in the freezer for months. Be sure to let them cool completely before packing and freezing them.

Why is krumkake important? ›

The baking, the solstice, the celebration of light, and Christian faith, all come together for the holiday season. Perhaps this explains why krumkake has endured. Today, it is a featured element in the tradition of “seven sorts,” which is a Norwegian holiday baking custom.

What if my krumkake is too thin? ›

KRUMKAKES: The iron is geared to use 1 Tablespoon of batter for each wafer, and it should spread easily over the whole surface but should not run over when pressed down. If the batter is too thin, add more flour.

Can you use a regular waffle iron for Belgian waffles? ›

If you don't have a Belgian waffle maker, you can use a regular waffle maker. It likely won't create the larger, thicker, deeper grooves, but you may still end up with fluffier waffles. Keep in mind that the time it takes to make Belgian waffles may vary depending on serving size.

What iron do they use for stroopwafels? ›

Preheat a shallow waffle iron (such as a waffle cone, pizzelle, or stroopwafel iron) as directed by the manufacturer's instructions. Knead the dough briefly and divide it into balls the size of a tennis ball (adjust this according to the size of your waffle iron – mine took slightly more dough).

What else can I use my waffle iron for? ›

9 Unexpected Foods You Can Cook on a Waffle Iron
  • Falafel. Typically deep-fried, this chickpea or fava bean–based Middle Eastern staple gets much crispier and with much less fat when cooked on a waffle iron. ...
  • Fried rice. ...
  • Pizza. ...
  • Crab cakes. ...
  • Omelets. ...
  • Zucchini fritters. ...
  • Grilled cheese sandwiches. ...
  • Tofu.
Dec 22, 2020

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