Krumkake (plural: krumkaker) is a classic Norwegian cookie that’s thin, buttery, and delicately crisp. Baked in a special krumkake iron that imprints intricate patterns, each waffle-thin cookie is rolled warm around a cone-shaped form to create the signature cone. The result is an elegant, melt-in-your-mouth treat perfect with coffee or dessert.
In Norway, krumkaker are a cherished holiday tradition often served at Christmas alongside coffee or mulled wine (gløgg), though they are enjoyed year-round for special occasions or simply as a refined afternoon treat. Families serve them plain, dusted with powdered sugar, or filled with whipped cream and berries. Their delicate crispness and subtle butter-and-vanilla flavor make them versatile and crowd-pleasing.
The Ingredients
- All-purpose flour
- Granulated sugar
- Salt
- Large eggs
- Milk, preferably whole milk
- Water
- Unsalted butter
- Vanilla extract
- Cornstarch — about 2 tablespoons helps make krumkaker tender and crisp
Refer to the recipe card below for exact amounts and full instructions.
Variations
- Brown butter: Brown the butter in a skillet over medium-low heat until it becomes nutty and golden for deeper, caramel-like flavor. Cool before adding to the batter.
- Nutmeg: Add ½ teaspoon ground nutmeg to the dry ingredients.
- Cardamom: Add ¾ teaspoon ground cardamom for a warm, Scandinavian touch.
- Almond: Replace vanilla with ½ teaspoon almond extract.
- Lemon: Replace vanilla with 1 teaspoon finely grated lemon zest and 1 teaspoon lemon extract for a bright citrus version.
The Equipment
A krumkake iron is essential. Electric irons (similar to a waffle iron) are easy to use; stovetop irons require more practice and greater attention to heat. Helpful tools include:
- Wooden cone form: Often included with irons; wooden forms feel nicer and are easier to handle than plastic.
- Small offset spatula: Useful for lifting hot cookies off the iron.
- Clean, non-terry cotton dishtowel: A landing pad for hot cookies and a hand protector while rolling.
How to Make Krumkake
- Step 1: Whisk salt, cornstarch, and flour together in a medium bowl and set aside.
- Step 2: Whisk sugar and eggs until combined. Slowly whisk in cooled melted butter and vanilla until the mixture is smooth and emulsified.
- Step 3: Add milk and water and whisk to combine. Stir in the flour mixture until the batter is smooth. Rest the batter 30–45 minutes at room temperature — this improves texture and crispness.
- Step 4: Using about 1 tablespoon of batter per cookie, bake on the krumkake iron following the manufacturer’s directions. It may take a few tries to learn your iron; aim for a nicely browned cookie for best flavor and crispness.
- Step 5: Place the hot cookie on a clean towel and quickly roll it around the cone form while still pliable. Use the towel to protect your fingers if needed. Work fast — the cookies begin to harden as they cool.
- Step 6: Let the rolled krumkake rest with the form inside, seam side down, until cooled. Remove the form and transfer cookies to a wire rack to cool completely. Repeat with remaining batter.
Expert Tips for Crispy Krumkake
- Keep the sugar: Sugar helps create the crisp texture by melting during baking and recrystallizing as the cookie cools.
- Rest the batter: A 30–45 minute rest hydrates the flour and improves texture; don’t skip it.
- Bake until browned: Pale cookies may retain moisture. A golden-brown color yields better crispness and flavor.
- Cool completely before storing: Warm cookies still contain moisture; allow them to dry fully on a wire rack before sealing.
- Choose the right container: A cookie tin or sealed glass container lined with paper towels protects crispness better than plastic.
- Fill just before serving: Fillings like whipped cream will eventually make krumkaker soggy, so fill only when ready to serve.
Recipe FAQs
Krumkake means “bent cake” in Norwegian, a fitting name for this cookie that’s pressed in a patterned iron and wrapped into a cone while still hot.
No. They’re often served plain or dusted with powdered sugar, though they’re lovely filled with cream or jam. Fill just before serving to maintain crispness.
No — fillings will make them soggy. Fill immediately before serving for best texture.
Store in a cookie tin or tightly sealed glass container lined with paper towels. Avoid plastic containers or bags that can trap moisture.
Yes. Stored in a suitable container, they freeze well for up to a month and thaw quickly at room temperature.
Krumkake Filling Ideas
Krumkaker are delightful plain, but they also pair beautifully with a variety of fillings. Fill just before serving. Ideas include:
- Whipped vanilla skyr cream with fresh berries
- Cloudberry cream (multekrem): whipped cream folded with cloudberry jam
- Lingonberry-flavored whipped cream
- Vanilla pastry cream or chocolate custard/pudding
- Chocolate mousse or a lighter pudding
- Lemon curd or lemon curd mixed with whipped cream
- Ice cream (cardamom ice cream or any favorite flavor) — krumkaker make elegant, thin cones
Remember: fill just before serving to prevent sogginess.
More Traditional Scandinavian Cookies to Try
If you enjoy krumkake, try other classic Scandinavian cookies for variety and seasonal baking.
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Swedish Checkerboard Cookies (Schackrutor)
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Mandelmusslor (Swedish Almond Tart Cookies)
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Lemon Wafer Cookies
-
Swedish Oatmeal Cookies (Havreflarn)
If you tried this krumkake recipe, please leave a star rating and share how it went in the comments — I love hearing from readers!
Recipe
Krumkake (Traditional Norwegian Waffle Cookies)
Equipment
- Krumkake iron
- Cone form
Ingredients
- ½ cup unsalted butter, melted and cooled
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 3 tablespoons water
- ¾ teaspoon salt
- 2 tablespoons cornstarch
- 1 ½ cups all-purpose flour
Instructions
- Whisk salt, cornstarch, and flour together in a medium bowl. Set aside.
- Combine granulated sugar and eggs in a large bowl and whisk until smooth. Slowly whisk in cooled melted butter and vanilla until the mixture is emulsified.
- Add milk and water and whisk to combine. Add the flour mixture and whisk until the batter is smooth with no lumps. Rest batter 30–45 minutes at room temperature.
- Working with about 1 tablespoon of batter at a time, bake cookies on a krumkake iron according to the manufacturer’s instructions. Aim for a nicely browned cookie for the best texture and flavor.
- Remove the hot cookie from the iron, place it on a clean towel, and quickly roll around a cone form while still hot. Let the rolled cookie rest with the form inside until cooled, then transfer to a wire rack. Repeat with the remaining batter and serve.
Notes
- Bake until nicely browned. Proper browning improves crispness and flavor.
- Cool completely on a wire rack before storing. This prevents trapped moisture and soggy cookies.
- Use a tin or sealed glass container. Line the container with paper towels to help absorb any residual moisture.
- Fill immediately before serving. Fillings will soften the cookie over time, so add them at the last moment.
Variations:
- Brown Butter: Brown butter for a nutty, caramel note.
- Nutmeg: Add ½ teaspoon ground nutmeg to the dry ingredients.
- Cardamom: Add ¾ teaspoon ground cardamom.
- Almond: Substitute ½ teaspoon almond extract for the vanilla.
- Lemon: Add 1 teaspoon grated lemon zest and 1 teaspoon lemon extract instead of vanilla.
Nutrition
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Carbohydrates: 11 g
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Protein: 1 g
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Fat: 4 g