Looking for a light, delicate cookie to pretty up your Christmas dessert tray? Give Norwegian Krumkake a try. They are lovely and surprisingly easy to make! I've got simple and clear step-by-step instructions to walk you through how to make these beautifully imprinted waffle cookies at home. And I'll share a secret ingredient with you that makes this recipe a little extra special.
Why This Recipe Works
Sometimes krumkake are ALL looks and no substance. Many of the recipes out there produce a one-dimensional, overly sweet cookie that is drop dead gorgeous but hardly worth eating. This recipe for krumkake is a winner because:
- It contains just the right amount of sugar to create a perfectly sweet cookie that is golden brown and crispy;
- Just a little bit of salt (often absent from most krumkake recipes) goes a long way to balance out the tendency for the this cookie to be one-dimensionally sweet; and
- Brown butter, my SECRET ingredient, brings its signature toasty caramel notes to this otherwise simple cookie.
The Ingredients
As you can see, our ingredients are very straightforward and are probably items you already have on hand. There are just a few things to note about the ingredients needed to make beautiful, crisp and delicious krumkake:
- Cornstarch. A little (2 tablespoons) of cornstarch in the batter makes the krumkaker noticeably more tender and crisp.
- Brown Butter. Brown butter is simply unsalted butter that has been melted over low heat until it becomes nutty and golden brown. It adds a welcome caramel-y flavor and richness to krumkaker.
The Equipment
First and foremost, you will need a krumkake iron to make this recipe. What kind you prefer is entirely up to you. There are electric models that plug in and are very simple to use (very much like a waffle iron), but some people prefer the stovetop model that fits right over the burner on your stove. This one takes a little more practice and results can vary depending on the type of stove you have and how hot it runs. I personally use the electric model and have been very happy with the results. Other equipment that is helpful in making krumkake:
- A wooden cone form. It's quite likely that your krumkake iron will come with a cone form, but it might be made of plastic (mine was). I prefer the wooden form. It's a little easier to work with.
- A small offset spatula. This little guy has so many uses in the kitchen and is just the thing to help you lift each krumkake off the iron and onto a hot towel for rolling. It's not essential but it works well.
- A clean, non-terry cotton dishtowel. This is the perfect landing spot for the hot krumkake just off the iron and waiting to be rolled. The towel can also help protect your fingers as you roll the hot cookie around the form.
How to Make this Recipe
Krumkake might look impressive but in truth, the process for making this beautiful Norwegian cookie couldn't be easier:
- Brown the butter in a medium skillet over medium-low heat, swirling the pan frequently until the butter has a nutty aroma and is golden brown in color. Don’t walk away from the stove! Brown butter can go from perfect to burnt in a matter of seconds. Transfer the brown butter to a bowl to cool (it will continue to cook and potentially burn if you leave it in the skillet while it cools).
- Whisk the dry ingredients together in a medium bowl. Set aside.
- Combine the sugar and eggs in a large bowl and whisk until fully combined. Add the cooled brown butter and vanilla extract. Keep whisking until the mixture is emulsified and cohesive.
- Add milk and water and whisk until fully combined.
- Add the dry ingredients to the wet ingredients and whisk until the batter is smooth and no lumps remain.
- Rest batter for 30-45 minutes at room temperature. This rest period greatly improves the crispiness and light texture of the final product.
- Working with 1 tablespoon of batter at a time, bake the cookies on a krumkake iron, either an electric model or one that goes on the stove, according to manufacturer’s instructions (I use this electric model). It may take a few tries to get the hang of how your iron works so be patient. I like to err on the side of a cookie that is darker in color. They are more crisp and have better flavor.
- Remove the hot cookie from iron and place it on a clean kitchen towel. Quickly, while the cookie is still hot, carefully roll the krumkake around a cone-shaped form. Use the towel to help start the rolling process if the cookies are too hot for your fingers. The sooner you begin rolling the better. The cookies will almost immediately start to harden as they cool and become difficult or impossible to roll into a cone shape. Let the rolled cookie rest with the form inside, seam side down on the clean towel, while the next cookie is baking. Remove the cone form and transfer krumkake to a wire rack to cool completely.
FAQs
Krumkake actually means bent cake in Norwegian, which is fitting as this waffle cookie is pressed inside a decorative iron and then wrapped around a form while it is still hot creating a cone shape.
Krumkaker is the plural form of krumkake.
Not necessarily. You will often find them served plain on a holiday cookie tray, but they are also nice served with whipped cream and fresh berries, particularly in the spring and summer.
Unfortunately, no. They will get soggy. It's best to fill them right before serving.
You will most commonly find them filled with sweetened whipped cream (if anything at all). But feel free to get creative! Consider a cannoli-like filling with sweetened mascarpone cheese or maybe even a light chocolate mousse. And don't forget to bring this recipe out in the summer as krumkaker make wonderful homemade ice cream cones!
I use a large old-fashioned cookie tin lined on the bottom with paper towels. A glass container with a tightly sealed lid also works well. Storing krumkaker in a plastic bag or storage container can lead to soggy cookies.
Yes, they freeze very well! Use the storage options outlined above and store them in the freezer for up to a month. Take out and thaw at room temperature as needed. As they are so thin, they thaw very quickly.
Expert Tips for Crispy Krumkake
There are a few expert tips that will ahelp achieve (and maintain) that delightfully light and crisp texture in your cookies:
- Don't cut back on the sugar in the recipe. Sugar plays an important role in the texture of the cookie in addition to being a sweetener. The sugar in the batter melts as it is heated during the cooking process but then recrystallizes as the cookie cools creating a crispier krumkake.
- Include the short rest time (30-40 minutes) for the batter. A rested, fully-hydrated batter leads to a better (and crispier) texture. Don't skip this step.
- Bake each krumkake until nicely browned. If your cookies are pale in color, it's possible that they haven't baked long enough and are still retaining moisture. Brown is better.
- Cool completely on a wire rack before storing. Warm cookies haven't completely dried out and may still contain moisture. Wait until they are completely cool to seal them in an airtight container.
- Choose the right storage container. As I said above, plastic is not the choice for krumkake. An old-fashioned cookie tin or a sealed glass container lined on the bottom with paper towels is the way to go.
- Fill them immediately before serving. 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.
Related Recipes
Need some more Nordic holiday cookie ideas? I've got you covered!
Norwegian Krumkake
Equipment
- Krumkake iron
- Cone form
Ingredients
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 3 tablespoons water
- ¾ teaspoon fine salt
- 2 tablespoons cornstarch
- 1 ½ cups all purpose flour
- Sweetened whipped cream and fresh strawberries for serving optional
Instructions
- Place butter in a medium skillet (preferably not nonstick or cast iron so that you can more easily see the color change) and heat over medium low heat, swirling the pan frequently. Once the butter has melted, continue to cook over medium low, swirling the pan frequently, until the butter has a nutty aroma and is golden brown in color. Don’t walk away from the stove! Brown butter can go from perfect to burnt in a matter of seconds. Transfer brown butter to a bowl to cool.
- Whisk salt, cornstarch and flour together in a medium bowl. Set aside.
- Combine granulated sugar and eggs in a large bowl and whisk until fully combined and no lumps of sugar remain. Slowly whisk in cooled brown butter and vanilla extract. Keep whisking until the mixture is emulsified and cohesive.
- Add milk and water and whisk until fully combined. Add flour mixture and whisk until batter is smooth and no lumps remain. Rest batter for 30-45 minutes at room temperature.
- Working with 1 tablespoon of batter at a time, bake cookies on a krumkake iron, either an electric model or one that goes on the stove, according to manufacturer’s instructions. It may take a few tries to get the hang of how your iron works so be patient. I like to err on the side of a cookie that is darker in color. They are more crisp and have better flavor.
- Remove the hot cookie from iron and place it on a clean kitchen towel. Quickly, while the cookie is still hot, carefully roll the krumkake around a cone-shaped form. Use the towel to help start the rolling process if the cookies are too hot for your fingers. The sooner you begin rolling the better. The cookies will almost immediately start to harden as they cool and become difficult or impossible to roll into a cone shape. Let the rolled cookie rest with the form inside, seam side down on the clean towel, while the next cookie is baking. Remove the cone form and transfer krumkake to a wire rack to cool completely. Repeat with remaining batter. Serve.
Video
Notes
- Bake each krumkake until nicely browned. If your cookies are pale in color, it's possible that they haven't baked long enough and are still retaining moisture. Brown is better.
- Cool completely on a wire rack before storing. Warm cookies haven't completely dried out and may still contain moisture. Wait until they are completely cool to seal them in an airtight container.
- Choose the right storage container. Plastic is not the choice for krumkake. An old-fashioned cookie tin or a sealed glass container lined on the bottom with paper towels is the way to go.
- Fill them immediately before serving. 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.
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your krumkake and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
Jonna
Making these right now:)
I’m from the Midwest as well, and I can totally relate to the way you said you have circled back around to Scandinavian traditions as you age. There’s such nostalgia and a sense of connection in a season where much meaning can be lost in the chaos. Love the traditions of my grandparents, who are now gone. Simple and real.
As far as the recipe goes, I think the browned butter adds a nice nuanced richness and the cornstarch seems to add that crisp crunch, as you said. I ground up fresh cardamom and the batter smells so cozy and similar to Pulla bread ( which is Finnish).
Thanks for the tiny tweaks that give a simple cookie some depth. Will use this recipe again and again! Merry Christmas!
Kristi
Hi Jonna,
Thank you so much for your comments and feedback! I love what you said about taking the time to honor the simple traditions of family during this very busy season. And I'm glad you enjoyed the recipe. I love the idea of adding cardamom! Sounds delicious. Thank you again and Happy New Year! Kristi
Celeste
Would a pizzell maker work for this?
Kristi
Hi Celeste,
I think it would work! I would definitely give it a try.
Kristi
Sandie P
Just made these! My first ever attempt at Krumkake!!! This recipe was perfect! I really appreciated the pre recipe talk. I love knowing why! I love the talk about why this especially about the sugar and corn starch and how many recipes you’ve tried! They turned out exactly like I like Krumkake! Fragile and delicious!!! Thank you so much for your site and recipe!!!! I wish I could send a pic!!!
Kristi
Hi Sandie,
Thanks so much for your feedback and congratulations on your first batch of krumkake! I'm so glad you enjoyed them. They really are pretty easy to make once you get the hang of it. Enjoy the upcoming holidays and thanks again for taking the time to leave me a comment! It is greatly appreciated!
Kristi
Marie Johansen
I just finished making a batch of these cookies using your recipe. I think you have the corner on the marvelous taste...the browned butter. I will definitely only use YOUR recipe for all my future KrumKake adventures. They are delicious. And all your suggestions and tips are spot on and very helpful. I'm so glad I found your post. Thank you.
Kristi
Hi Marie,
Thanks so much for your feedback! I'm so glad you enjoyed them. Brown butter is magical, isn't it!? Especially in something simple like krumkake. Happy baking to you this holiday season and thank you again for taking the time to comment! It is greatly appreciated.
Kristi
Amanda
My Bestemor is in a care home and with the pandemic it’s been hard to get in to see her. I couldn’t quite remember every step even after 40 years as I’ve always had her (and her recipes are more fitful and pinches than actual measurements). These are VERY close and I’m so happy. I was able to make them and drop them off to her for Sankta Lucia day. Thank you
Kristi
Hi Amanda,
This is such a sweet story. Thank you for sharing! It's nice to know that something as simple as cookies can help us connect to one another, especially during this difficult time. All the best to you and your family!
Kristi
Connie A
How many cones does this recipe make
Kristi
Hi Connie! It makes about 30 cones.
Kristi
Jill
I just make krumkake yesterday. How long will it stay fresh without freezing?
Kristi
Hi Jill,
Mine usually keep for a good 5 days or so! I store them in a metal cookie tin which seems to help keep them crisp. Hope this helps!
Kristi
Jan
Made Krumkake for the first time. Your recipe was easy to follow, I’m a sucker for brown butter. Thanks for sharing this recipe, it’s a keeper!
Kristi
Hi Jan,
Thanks so much for your comment! I'm glad you enjoyed the krumkake. I am also a sucker for brown butter. I try to find a way to work it into just about everything! I suggest trying my rye chocolate chip cookies....they are brown butter-y goodness!
Happy Baking!
Kristi
Maya_bakes
I just got myself a stovetop krumkake maker (vintage one :)) and couldn’t wait to try it. I am so glad this is the recipe I stopped at, they came out perfect! From the first try, I’ve never made them before. Only one issue: I couldn’t get my husband and kids out of the kitchen, they kept coming back for more. We filled them with whipped cream/crème fresh and spread a little Nutella on the side before filling. Delicious! Thank you so much for the recipe!
Kristi
Thanks so much for your comment! Your fillings sound DELICIOUS!
Kristi
Maddy
I have tried a few different krumkake recipes but this will be my new go-to! I was worried the batter was too thick but it turn out perfect and made a perfectly crisp cookie! I was short on time with my second batch and skipped the brown butter part and just used melted butter and added in the tsp. almond extract and it worked great as well!! So happy we found a new staple!
Kristi
Hi Maddy,
So glad you enjoyed the krumkake! Happy Holidays!
Kristi