Krumkake (plural: krumkaker) is a traditional Norwegian cookie that's as beautiful as it is delicious. These thin, buttery, and delicately crisp waffle cookies are made in a special krumkake iron, which imprints them with intricate patterns. While still warm, each cookie is carefully rolled around a cone-shaped form, creating its signature shape. The result? A light, crisp treat that melts in your mouth with every bite.
In Norway, krumkaker are a beloved part of Christmas traditions, often served alongside coffee, mulled wine (gløgg), or other festive treats. Though especially popular during the holiday season, these elegant cookies are enjoyed year-round for special occasions or simply as an afternoon treat. Some families fill them with whipped cream and berries, while others enjoy them plain, letting their delicate texture and buttery flavor shine.
Interested in baking classic Scandinavian cookie recipes? Try these Danish Butter Cookies (Vaniljekranse), Swedish Pepparkakor or Swedish Chocolate Cookie Slices (Chokladsnittar) next!
Jump to:
The Ingredients
- All-purpose flour
- Granulated sugar
- Salt
- Large eggs
- Milk, preferably whole milk
- Water
- Unsalted butter
- Vanilla Extract
- Cornstarch - just 2 tablespoons of cornstarch in the batter makes the krumkaker noticeably more tender and crisp.
See the recipe card below for exact amounts and detailed instructions.
Variations
- Brown Butter: My favorite variation! Rather than simply melting the butter in this recipe, brown it in a skillet first for toasty, caramel notes in the cookies. To brown butter, place the 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. Transfer to a bowl to cool before proceeding with the recipe.
- Nutmeg: Add a ½ teaspoon of ground nutmeg to the dry ingredients.
- Cardamom: Add ¾ teaspoon of ground cardamom to the dry ingredients.
- Almond: Omit the vanilla extract and add ½ teaspoon almond extract instead.
- Lemon: Omit the vanilla extract and add 1 teaspoon of finely grated lemon zest and 1 teaspoon of lemon extract instead.
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:
- Wooden cone form. It's quite likely that your krumkake iron will come with a cone form, but it might be made of plastic. I prefer the wooden form. It's a little easier to work with.
- 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 Krumkake
- Step 1: Whisk the dry ingredients together in a medium bowl. Set aside.
- Step 2: Combine the sugar and eggs in a large bowl and whisk until fully combined. Add the cooled melted butter and vanilla extract. Keep whisking until the mixture is emulsified and cohesive.
- Step 3: 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.
- Step 4: Working with 1 tablespoon of batter at a time, bake the cookies on a krumkake iron 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.
- Step 5: 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.
- Step 6: Remove the cone form and transfer krumkake to a wire rack to cool completely. Repeat with remaining batter.
Expert Tips for Crispy Krumkake
- 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 (30-44 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.
Recipe 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.
Not necessarily. You will often find them served plain or simply sprinkled with powdered sugar, but they are also delicious filled with something creamy. See the Krumkake Filling Ideas section below for some ideas for filling your krumkaker.
Unfortunately, no. They will get soggy. It's best to fill them right before serving.
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.
Krumkake Filling Ideas
You can definitely serve krumkaker plain, with maybe just a pretty dusting of powdered sugar. But these versatile waffle cookies are delicious filled as well. Here are a few ideas to get you started:
- Whipped Vanilla Skyr Cream (serve fresh berries alongside if you like).
- Cloudberry cream (Multekrem), a simple mixture of whipped cream and cloudberry jam.
- Lingonberry cream (whipped cream flavored with lingonberry jam).
- Vanilla pastry cream.
- Chocolate mousse, pudding or another custard-like filling.
- Lemon curd or lemon curd mixed with whipped cream.
- Cardamom Ice cream or any other type of ice cream. Krumkaker make great ice cream cones!)
Remember to wait and fill the krumkake just before serving to prevent them from becoming soggy!
More Traditional Scandinavian Cookies to Try
Need some more traditional Scandinavian cookie ideas? I've got you covered!
If you tried this krumkake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Krumkake (Traditional Norwegian Waffle Cookies)
Equipment
- Krumkake iron
- Cone form
Ingredients
- ½ cup unsalted butter, melted and cooled
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 3 tablespoons water
- ¾ teaspoon salt
- 2 tablespoons cornstarch
- 1 ½ cups all purpose flour
Instructions
- 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 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.
Alicia says
This is definitely my go to recipe every Christmas, I have it pinned so I can find it easily. We add Lingonberry jam to the inside before adding whip cream to add some tartness and I add probably triple the amount of cardamom as we love the spicy flavour.
Kristi says
Thanks, Alicia! I'm so glad you are enjoying the krumkake recipe!
Kristi
Jeanne says
Perfect! Loved the brown butter version.
Kristi says
That's my favorite version, too. Thanks for your review!
Kristi
Kurt Harvilak says
Absolutely love this recipe! Made Krumkake for the first time tonight, and this recipe made them turn out perfect the first time. Since I love cardamom, I also added that for this first batch. Will be making these again and again with this recipe. Thanks so much for sharing it!
Kristi says
Hi Kurt,
So glad you like the recipe! Happy baking!
Kristi
Maddy says
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 says
Hi Maddy,
So glad you enjoyed the krumkake! Happy Holidays!
Kristi
Maya_bakes says
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 says
Thanks so much for your comment! Your fillings sound DELICIOUS!
Kristi
Jan says
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 says
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
Jill says
I just make krumkake yesterday. How long will it stay fresh without freezing?
Kristi says
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
Connie A says
How many cones does this recipe make
Kristi says
Hi Connie! It makes about 30 cones.
Kristi
Amanda says
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 says
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
Marie Johansen says
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 says
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
Sandie P says
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 says
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
Celeste says
Would a pizzell maker work for this?
Kristi says
Hi Celeste,
I think it would work! I would definitely give it a try.
Kristi
Jonna says
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 says
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