Krumkake (or krumkaka and Krumkaker, plural) are traditional Norwegian Christmas cakes, similar to Italian Pizzelle. The delicate and crispy cookies are flavored with cardamom and almond extract, which gives this krumkake recipe its distinct flavor!
The Norwegean word "Krumkake" (pronounced "Kroom-kaka") means "croissant" or a "curved cake." To make these delicious waffle cookies, batter is poured into a Krumkake Iron, which is like a waffle iron that imprints a decorative pattern into the buttery flat discs.
Before becoming crisp (which happens almost instantly), the Norwegian cookies are rolled around a wooden cone shape (included in the kit) to resemble Cannoli shells.
The shells can be enjoyed as is or piped with whipped cream and berries. A traditional filling called "Multekrem" (a mixture of whipped cream, sugar, and cloudberries) is sometimes used to fill the shells.
Cloudberry jam is actually available on Amazon, then again, what isn't? I would venture to guess you can mix the jam with whipped cream, then pipe the yummy filling into your shaped Norwegian waffle cookies.
If you enjoy European pastries, make sure to try my kardemummabullar recipe too!
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😍 Why You'll Love This Recipe
- Krumkaker are easy to prepare and fun to make, once you get into the rhythm. The first few may stick, burn, or ooze, but once you get into your groove, it can actually be therapeutic.
- Make it a Christmas tradition and prepare the Krumkake with your kids or grandkids. While you cook the little cakes, your little helpers can roll them on a wooden Krumkake mold.
- Krumkaker make great Christmas gifts! Store them in cute Christmas tins (which you can usually pick up at the dollar store) and spread some holiday cheer!
- You can also make ice cream cones with the Krumkaker. Just use a Krumkake cone.
- One batch is enough to make 50 cookies!
🛒 What Goes Into This Recipe
🔖 Ingredients & Substitutions
- Milk: Sometimes cream is used instead of milk. I haven't tried making the cookies using cream but you should be able to substitute cream or half & half for the milk.
- Extract: Although almond extract is traditional, you can use vanilla extract, anise extract, or lemon extract instead.
- Cardamom: Cardamom is a traditional ingredient in Norwegian pastries. If you prefer, you can either leave it out or substitute it with ½ the amount of freshly grated nutmeg.
- Oil: I like to season the iron with avocado oil, which has a high smoke point. If you don't have avocado oil, you can use vegetable oil or butter.
* A full list of ingredients can be found in the recipe card!
🧇 How to Make This Recipe
Prepare the Iron: If using a krumkake iron, heat on the stove over low-medium heat for 3 to 5 minutes. The iron is ready when a drop of water immediately sizzles when added to the hot iron. If using a Pizzelle Iron, turn it on and wait for the light indicating it's ready to use. Brush the iron with some vegetable oil to season it.
Step 1: Crack eggs into a medium or large bowl and whisk for 60 seconds. Add sugar and whisk to combine. Pour melted butter into the bowl and continue to whisk. Add milk, flour, cardamom, almond extract, and salt. Mix until all the ingredients are incorporated. Refrigerate the batter for 30 minutes.
Step 2: Fill a 1-tablespoon cookie scoop ¾ full of batter and pour it into the center of the preheated iron. Gently press the iron together.
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Pro Tip: It should take anywhere from ¾ to 1 tablespoon of batter per cookie. If excess batter oozes from the sides, reduce the amount of batter being used and quickly wipe off the excess batter with a paper towel.
Step 3: Cook the cookies for approximately 25 seconds (using a timer). Turn the iron to the other side and cook for another 25 seconds. The time will vary based on your stove's heat setting, but you're trying to achieve a golden brown color.
Step 4: Quickly remove the cookies from the iron using an offset spatula and immediately roll around the wooden cone. The cookies begin to harden almost immediately. Set the rolled cookie seam-side down while you prepare the next one. Continue until you have used up all the batter.
Pro Tip: Some people like to roll the Krumkaker on the hot iron while they are still pliable using a cloth to avoid getting burned by the hot cookie. Try doing it both ways and see what method you prefer.
🤷🏻♀️ Recipe FAQs
Pizzelle are delicate Italian cookies, flavored with anise and prepared in a Pizzelle maker. They are usually sprinkled with confectioners sugar.
Krumkaka are Norwegian, thin "cakes" or cookies that are flavored with cardamom and almond extract. They are also prepared with a decorative iron, however, they are thinner than Pizzelle and are usually molded while still warm, then filled with whipped cream and fruit.
Krumkake can be soft if not cooked long enough, or if stored prior to being cooled off completely. This can also happen if the recipe being used does not have the right ratio of ingredients.
A Krumkake Baker is just another name for the iron used to cook the thin Norwegian cakes. The Krumkake Baker base sits over the flame on the stove. It has two decorative plates with wooden handles that fit suspended over the base. The plates rotate so that the Krumkake batter can cook evenly, and be easily removed for cleaning.
Either a Pizzelle Iron or a Krumkake Iron can be used to make Krumkake. Electric Pizzelle Irons allow you to make 2 cookies at a time, while Krumkake Irons only make one at a time.
Krumkake freeze well. The trick is to allow them to cool completely prior to freezing them. Because they are so delicate, the cookies may be crushed if frozen in a freezer bag. A better option may be to freeze them in Tupperware.
Need more delicious Christmas cookie ideas? Make sure you check out these adorable cornflake wreath cookies, these air fryer chestnuts, and these Assyrian traditional holiday cookies called kileche.
👩🏼🍳 Pro Tips
- Avoid touching the handle or handles of the Krumkake baker, which are not insulated and can burn your hand.
- Making this krumkake recipe is easier when you have someone to help you roll the cookies as you cook the next one.
- When you cook the krumkake, you'll notice one side will be more embossed than the other. Make sure the prettier side is facing out when you roll them.
- If you fill the Krumkaker too soon, they will get soggy. Don't fill the shells until you are ready to serve them.
- You can play around with the flavor of this krumkake recipe by trying different extracts including vanilla and lemon. You can also add cocoa powder to the batter to make chocolate-flavored Krumkaka. Reduce the amount of flour equal to the amount of cocoa added.
- I always leave some of the cookies unrolled to enjoy with my tea and for easier storage.
🎄More Holiday Recipes
If you enjoy this krumkake recipe, check out these other related recipes!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
Krumkaker Norwegian Christmas Cookies
Ingredients
- 3 medium eggs
- 1 cup granulated sugar
- ½ cup unsalted butter (melted)
- 1 cup whole milk (half and half, or cream)
- 1½ cups all-purpose white flour
- 1 teaspoon cardamom powder
- 1 teaspoon almond extract
- ¼ teaspoon salt
- 1 teaspoon oil (for seasoning the iron)
Instructions
- If using a krumkake iron (paid link), heat on the stove over low-medium heat for 3 to 5 minutes. The iron is ready when a drop of water immediately sizzles when added to the hot iron. If using a Pizzelle Iron (paid link), turn it on and wait for the light indicating it's ready to use. Brush either one with oil to season them prior to use.
Cooking Instructions
- Crack eggs into a medium-sized bowl and whisk for 60 seconds. Add sugar and whisk to combine. Pour melted butter into the bowl and continue to whisk. Add milk, flour, cardamom, almond extract, and salt. Mix until all the ingredients are incorporated. Refrigerate the batter for 30 minutes.
- Fill a 1-tablespoon cookie scoop (paid link) ¾ full of batter and pour it into the center of the preheated iron. Gently press the iron together.
- Cook the cookies for approximately 25 seconds (using a timer). Turn the iron to the other side and cook for another 25 seconds. The time will vary based on your stove's heat setting, but you're trying to achieve a golden brown color.
- Quickly remove the cookies from the iron using an offset spatula and immediately roll around the wooden cone. The cookies begin to harden almost immediately. Set the rolled cookie seam-side down while you prepare the next one. Continue until you have used up all the batter.
Notes
- If excess batter oozes from the sides, reduce the amount of batter being used and quickly wipe off the excess batter with a paper towel.
- Avoid touching the handle or handles of the Krumkake baker, which are not insulated and can burn your hand.
- Making Krumkaker is easier when you have someone to help you roll the cookies, as you cook the next one.
- Some people like to roll the Krumkaker on the hot iron while they are still pliable. Try doing it both ways and see what method you prefer.
- When you cook the krumkake you'll notice one side will be more embossed than the other. Make sure the prettier side is facing out when you roll them.
- If you fill the Krumkaker too soon, they will get soggy. Don't fill the shells until you are ready to serve them.
- You can play around with the flavor by trying different extracts including vanilla and lemon. You can also add some cocoa powder to the batter to make chocolate-flavored Krumkaka. Reduce the amount of flour equal to the amount of cocoa added.
- I always leave some of the cookies unrolled to enjoy with my tea and for easier storage.
Kelly Methey says
These light and crispy Krumkaker cookies are so delicious! They are perfection filled or not. They are perfect with a cup of tea for an anytime pick me up or as a celebration of Christmas. They are just fantastic whenever you eat them!
Hilda Sterner says
Thanks Kelly, I'm glad you like these yummy cookies.
Kathy Fisher says
Krumkake was a staple of Christmas in our Norwegian family. Cardamom is the key ingredient in my opinion. I love pizzelles too but without the cardamom they just don't quite hit the mark for me. But, I'll never turn one down. Just reading your blog gives this Christmas season a jump start for me. Leslie is probably an expert at making these. I haven't had one in decades. That may change. I think I have a krumkake iron somewhere in the basement. I think I'll start the hunt.
Hilda Sterner says
Oh, I should have talked to Leslie before posting this recipe, she could have given me some tips. Let me know if you can't find your krumakake iron, you can borrow mine.