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5 from 2 votes

Krumkaker Norwegian Christmas Cookies

Similar to Italian Pizzelles, these delicious cardamom-flavored cakes (or cookies) are prepared with a krumkake iron and shaped over a cone so that they can be filled with whipped cream and fruit.
Prep Time10 mins
Cook Time1 hr
Resting Time30 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: Norwegian
Servings: 50 cookies
Calories: 48kcal
Author: Hilda Sterner

Ingredients

  • 3 medium eggs
  • 1 cup granulated sugar
  • ½ cup unsalted butter (melted)
  • 1 cup whole milk (half and half, or cream)
  • 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.

Nutrition

Serving: 1cookie | Calories: 48kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 53mg | Fiber: 0g | Sugar: 4g