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Learn how to make Krumkake, a Norwegian waffle cookie traditionally served during Christmastime. List of supplies needed, ingredients, and tips.
Krumkake is a delicate Norwegian waffle cookie. Pronounced [kroom kaka], the plural is Krumkaker. It’s one of our favorite Norwegian treats, along with almond cake and lefse.
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Krumkake is also one of the easiest Norwegian treats to make. This particular recipe has nutmeg, which adds so much to the flavor.
Ingredients
- 3 eggs
- 1 cup sugar
- 1/2 cup butter or margarine, melted
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons vanilla
- 1 cup heavy cream
- 2 cups all-purpose flour
Supplies
- Krumkake iron
- Krumkake roller
How to Make Krumkake
Be sure to set aside a good chunk of time to make this recipe. Making the batter goes really quickly, but the baking and rolling take some time.
Step 1 | Combine eggs and sugar
Begin by beating the eggs and sugar until lemon-colored and light.
Step 2 | Add remaining ingredients
Next, mix in the melted butter, salt, nutmeg, vanilla, heavy cream, and flour. Look at those beautiful specks of nutmeg.
Step 3 | Drop batter onto preheated iron
Pre-heat your krumkake iron. Drop by spoonfuls onto each side.
(We use about 2 teaspoons, but you may have to experiment with the right amount to fill your iron.)
If your iron/baker doesn’t have a clamp—press down on the iron a bit to make sure your krumkake is as thin as you want. Otherwise, it might be a little too thick to roll. (So, if you’re looking for an iron, we suggest buying one with a clamp.)
Step 4 | Cook until light brown
Cook until the krumkake is light brown.
Step 5 | Remove and roll
Remove the cookies carefully and roll them with a krumkake roller. It helps to have a rolling tool with a handle. Growing up, we remember making them with just the cone shape (no handle) and also one that was metal. And let us tell you, it was not easy on the fingers! So definitely look for one that is wooden and with a handle.
Step 6 | Press down to seal
After rolling, press down for a few seconds to “seal.” Be sure to roll before the cookie cools. It hardens pretty fast, if you have a few people to roll—even better!
Step 7 | Enjoy or store for later
Store until you’re ready to serve. Holiday tins work great.
Some people pipe the inside with whipped cream or flavored filling, but these cookies taste great all by themselves.
Overall a pretty simple recipe as long as you have the right tools. We hope you enjoy! Please stop by and say hi in the comments! Have you made Krumkake before? Does your family pipe with whipped cream or some kind of filling?
Print Krumkake (A Norwegian Waffle Cookie)
A traditional Norwegian cookie. Popular at Christmastime.
Ingredients
- 3 eggs
- 1 cup sugar
- 1/2 cup butter or margarine, melted
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons vanilla
- 1 cup heavy cream
- 2 cups all-purpose flour
Supplies
- Krumkake iron
- Krumkake roller
Instructions
- Beat the eggs and sugar until lemon-colored and light.
- Mix in the melted butter, salt, nutmeg, vanilla, heavy cream, and flour.
- Pre-heat your krumkake iron.
- Drop by spoonful onto a krumkake iron. (We use about 2 teaspoons, but you may have to experiment with the right amount to fill your iron.)
- You may need to press down on the iron a bit if your iron does not have a clamp. You want the cookie to be fairly thin to roll.
- Cook until light brown.
- Remove and roll with the krumkake rolling pin.
- Press down for a few seconds to “seal.”
- Be sure to roll before the cookie cools. It hardens quickly.
- Store until you’re ready to serve. Holiday tins work great.
- Enjoy!
Notes
- Be sure to roll before the cookie cools. It hardens quickly.
- Category: Desserts
- Cuisine: Norweigan
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Have You Tried This Recipe? Please rate it in the comments and let us know your thoughts!
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Hello Kelsey, I’m experimenting with icecream and want to make cones and bowls to accompany. Can I make this recipe the day before.
Hi Melanie, yes you can!
My sister and I made them every year until she passed away. I’m looking for a new partner. Really like the flavor of them.
Hi Dona, so sorry to hear this, glad you have great memories with her like making krumkake together.
I see you use an electric krumkake iron. I’ve never figured out how you can do two at once. I have used a stovetop iron (traditional from Nordic Ware) for decades and it works out to about 1 a minute.
About how many does this recipe make? I know the size makes a difference, but it would be nice to know about how many you get to help decide before mixing it up and digging into the process.
Hi Jim, I hope I’m not too late in replying. We get about 3.5 to 4 dozen. I will have to try the stovetop iron! Merry Christmas! -Kelsey
Hi, do you whip the heavy cream before adding or leave it in liquid form? Thank you
Hi Liz, leave it in liquid form. -Kelsey
I always use Cardamon in my Krumkake instead of nutmeg.
Interesting, I’ve never used Cardamon. Thanks for stopping, Shannon!
I just ate dinner but my mouth is watering. I love the Norwegian food that you feature. My wife and I will definitely be making these over the next few days. They look delicious. Thanks for sharing!!!
I’m glad you are enjoying the Norwegian recipes. We had all the traditional cookies and lefse during Christmas – krumkake, rosettes, fattigman, sandbakels. So more recipes to come over the next year. 🙂
Thanks for stopping! I hope you had a wonderful Christmas weekend.