Krumkaker Norwegian Christmas Cookies

Name: Krumkaker Norwegian Christmas Cookies
Prep time: 10 min
Cook time: 60 min
Total time: 100 min
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 tsp cardamom powder; 1 tsp almond extract; ¼ tsp salt; 1 tsp oil ((for seasoning the iron))

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Krumkake (Krumkaker, plural) are traditional Norwegian Christmas Cakes (or cookies), related to Italian Pizzelles. The delicate and crispy cookies are flavored with cardamom and almond extract, which gives them their distinct flavor.

krumkaker in a bowl with more on a cooling rack and counter — **Krumkaker ready to be filled**

About This Recipe

The Norwegean word "Krumkake" (pronounced "Kroom-kaka") means "croissant" or a "curved cake." To make these delicious cookies, batter is poured into a Krumkake Iron (paid link) which imprints a decorative pattern into the buttery flat discs.

Before hardening (which happens almost instantly), the cookies are rolled around a wooden cone (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.

**Krumkake** filled with whipped cream and **huckleberry sauce**

Cloudberry jam (paid link) 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 the shaped cookies.

Why This Recipe Works

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. Of course, you should start with some Christmas music (paid link) in the background to set the mood. While you cook the little cakes, your little helpers can roll them on a wooden Krumkake mold (paid link).

Speaking of Christmas, 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!

What Goes Into This Recipe

Recipe Ingredients and Substitutions

Flour — This recipe calls for all-purpose white flour.
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, anise, 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.

How to Make This Recipe

Prepare the Iron: 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 the iron with some vegetable oil to season it.

Step 1: 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.

ingredients being whisked in a glass bowl

Step 2: 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.

krumkake batter being added to a Krumkake iron

Tip: 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.

peeling Krumkake from an iron — The more embossed side of the cookie should be facing out.

rolling a Krumkake on a hot iron — The more embossed side of the cookie should be facing out.

Tip: 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.

Recipe FAQs and Expert Tips

What is the difference between Pizzelle and Krumkake?

Pizzelle are delicate Italian cookies, flavored with anise and prepared in a Pizzelle maker. They are usually sprinkled with confectioners sugar.

Krumkaker 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.

Why is my Krumkake soft?

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.

What is a Krumkake Baker?

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.

Can you use a Pizzelle Iron to make Krumkake?

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.

Can I freeze krumkake?

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.

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.
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 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.

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