Krumkake filled with whipped cream and strawberries on a plate

5 from 1 reviews

A toasty, buttery and delicately beautiful cone-shaped cookie.


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


Special Equipment Needed:

Krumkake iron, either an electric model like this one (what I use), or a stove top model

Cone-shaped form (the electric model mentioned above comes with a plastic one, but I like this wooden one)


  1. 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.
  2. Whisk salt, cornstarch and flour together in a medium bowl.  Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.


Store krumkaker in a cookie tin or glass container at room temperature for 3-5 days.  They also freeze well.

Keywords: Krumkake, cookie, cone