This easy krumkake recipe is traditional Norwegian Christmas cookies with a crisp, yet tender crumb and a delicious hint of cardamom! Just 6 ingredients - and that's counting water. So easy, anyone can make them. Delicious as a crisp texture next to creamy desserts like ice cream or whipped cream desserts.
As I have mentioned before, Christmas is all about traditions, but also to find some new favorites. As krumkake is a Norwegian recipe, I think you should try this recipe which is by a Norwegian (if that was unclear, that is me/my mom)! My mom always makes these krumkake cookies, and she helped me out here.
It has never been my favorite cookie, but it has really grown on me the later years. It's so good with that tender, yet crisp crumb next to creamy desserts.
Another favorite Norwegian Christmas cookies areno-cook chocolate rice puffs, which are great for make ahead, just keep them in the freezer and they can be eaten straight from there! I also really love Norwegian gingerbread cookies and Christmas men cookies. Old-fashioned donuts are very popular (and absolutely divine freshly fried!).
Or if you want to try something completely different, why don't you go for a box of chocolates for Christmas this year!
Table of Contents
1.Krumkake history
2.Krumkake ingredients
3.Krumkake iron and roller
4.What to eat with krumkaker
5.How to make them
6.Did you like this recipe? Here are more Christmas recipes I think you would like:
7.📖 Recipe
8.Easy Krumkake Recipe (Norwegian Christmas Cookies)
8.1.Ingredients
8.2.Instructions
8.3.Did you make this recipe?
Krumkake history
The krumkake is a very old cookie in Norway, some even assume it is over a thousand years old. However, it wasn't until the 19th century when stoves became more common, that we started to make the krumkake and other cookies ourselves in private households. It wasn't a Christmas cookie, as that wasn't a term before, it was more like a festive cookie.
Norwegians love traditional Christmas cookies and based on a survey in 2018, the most favorite cookies are:
- Krumkake
- Gingerbread cookies
- Kransekake (I don't get this but anyway)
- Lefser (these are amazing, but I eat them all year round)
- Old-fashioned donuts
I would not place them like that, but my point is, we are crazy about Norwegian cookies and you should be too!
Krumkake ingredients
The ingredients for making this krumkake recipe are just basic pantry staples. If cardamom is not a pantry staple for you, you definitely should invest in it! If you like Scandinavian baking, like cardamom buns,sweet buns, orchai spice cake, cardamom is always your friend.
- Eggs
- Butter
- Flour
- Sugar
- Ground cardamom
- Water
That is all you really need! The clue to making krumkake is that the eggs, butter, flour and sugar all weigh the same! So always start by weighing your eggs and then add the other ingredients accordingly. If you don't have a scale, I also provide the measurements in cups, but I do recommend you getting a scale - not necessarily for this recipe but for all kinds of cakes and baking!
Krumkake iron and roller
I really wanted krumkake to work without krumkake iron, but unfortunately you really do need an iron. Well, I guess it doesn'thave tobe a krumake iron, but it has to be a completely flat iron to make the krumkake waffles thin enough.
I have an electric krumkake iron, much like this one (not affiliate), and I think they are much easier to use than the metal ones you heat. This way it's just like making waffles!
You should also have a krumkake cone roller (or pizzelle roller), but that is often included with the iron. That way you can shape them like the traditional cone shape,however, you can also shape them like a bowl using a bowl! In fact, you can shape them with whatever you have, the only thing to remember is that you have tomove fast as it crisps up very quickly.
What to eat with krumkaker
Sometimes they are eaten alone with a cup of coffee or tea, but I think it is more like a side to another dessert!Krumkaker are made for deliciously creamy Norwegian desserts, mostly whipped cream and jams, or my favorite, cloudberry whipped cream as pictured in some of these photos.
To make the krumkake filling: Simply mix 1 ½ cups cloudberries with 1 tablespoon sugar and let sit for 15 minutes to macerate. Then whip 1 ½ cups heavy cream with 1 tablespoon sugar, until stiff peaks. Fold in the cloudberries - done!
You can use other berries of course, but this is the classic. Cloudberries have a very distinct taste, sometimes referred to as arctic gold! I'm thinking raspberries would be delicious too, at least something a little tart.
And if you can find cloudberry jam but not fresh cloudberries, I highly recommend that you use that instead of finding another berry to use. Cloudberries truly are so special and delicious!
However, you can eat them with anything where you would like a little extra crunch for texture. For example, these Rich Tropical Girls are a trifle dessert based on a Norwegian classic Tilslørte Bondepiker (Veiled Peasant Girls), and instead of the gingernut cookies, use krumkake!
Another classic way is to eat them with ice cream, even like an ice cream cone (they do taste quite similar). I currently have two ice cream recipes on the blog: pistachio ice cream and chocolate coffee ice cream - both are no-churn!
How to make them
To make the batter, melt butter and set it aside to cool a little (1). Whip the eggs together and slowly pour in the butter. Then add in the dry ingredients: flour, sugar, and cardamom. Mix until combined, then add in the water and mix until combined again (2). Let sit for at least 30 minutes or up to overnight in the refrigerator.
Meanwhile, heat the krumkake iron to medium high heat. Add 1 tablespoon of batter to the center (3), press the iron down and let it cook for about 1 to 1 ½ minute or until golden (4). This will result in some trial and error, to get the correct level of golden!
Working quickly, you can shape them either as a bowl or as a traditional cone:
- Cone: Using the krumkake roller, roll the waffle around it (5). Sometimes the roller has a metal clasp to keep the cone in shape as it cools (6). Hold until it is stiff.
- Bowl: Using a fork or knife, quickly add the waffle into a bowl and try to shape it as desired (7). It will have some ruffles, but I think that looks elegant. Take it out of the bowl once it has stiffened up.
Let cool on a wire rack and store in an airtight container for a month. I don't know, I guess they can last even longer if stored correctly. Serve as mentioned above, and enjoy!
Did you like this recipe? Here are more Christmas recipes I think you would like:
- Christmas pavlova with eggnog whipped cream and cherry sauce
- Eggnog White Russian
- Norwegian chocolate rice puffs
- Norwegian halibut with whipped sour cream
- Citrus rosemary turkey breast
- Salted caramel-filled coffee cookies
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📖 Recipe
Easy Krumkake Recipe (Norwegian Christmas Cookies)
Yield: 35 cookies
Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 30 minutes
Total Time: 1 hour 25 minutes
This easy krumkake recipe is traditional Norwegian Christmas cookies with a crisp, yet tender crumb and a delicious hint of cardamom!
Ingredients
Krumkake
- 4 large eggs (225 grams)
- 2 sticks of butter (225 grams)
- 1 cup all-purpose flour (225 grams)
- 1 ¼ cups granulated sugar (225 grams)
- 1 teaspoon ground cardamom
- ¼ cup water (4 tablespoons)
Whipped Cloudberry Cream
- 1 ½ cups cloudberries (or other berries, 300 milliliters)
- 2 tablespoons granulated sugar, divided
- 1 ½ cups heavy cream (300 milliliters)
Instructions
Krumkake
- Start by weighing your eggs (out of the shell). Weigh the other ingredients accordingly so you have the same weight of flour, sugar and butter too.
- Melt the butter and set it aside to cool for a few minutes.
- In a medium bowl, combine sugar, flour and cardamom.
- Mix the eggs together and slowly pour the melted butter in, while constantly mixing. Add in the dry ingredients and then the water, mix until combined. Let it rest for 30 minutes or up to overnight in the refrigerator.
- Heat the krumkake iron to medium high heat. Add 1 tablespoon of batter to the center, press the iron down and let it cook for about 1 ½ minute or until golden.
- Working quickly, you can shape them either as a bowl or as a traditional cone:
Cone: Using the krumkake roller, roll the waffle around it. Sometimes the roller have a metal clasp to keep the cone in shape as it cools. Hold until it is stiff.
Bowl: Using a fork or knife, quickly add the waffle into a bowl and try to shape it as desired. It will have some ruffles, but I think that looks elegant. Take it out of the bowl once it has stiffened up. - Let cool on a wire rack and store in an airtight container for a month. Serve with whipped cloudberry cream or any other creamy dessert!
Whipped cloudberry cream
- Mix 1 ½ cups cloudberries with 1 tablespoon sugar and let sit for 15 minutes to macerate. Then whip 1 ½ cups heavy cream with 1 tablespoon sugar, until stiff peaks. Fold in the cloudberries – done!
Nutrition Information:
Yield: 35Serving Size: 1 cone
Amount Per Serving:Calories: 94Total Fat: 5.8gSaturated Fat: 3.5gTrans Fat: 0gCholesterol: 35mgSodium: 45mgCarbohydrates: 9.9gFiber: 0.1gSugar: 7.2gProtein: 1.2g
Nutrition information isn't always accurate, estimate for informational purposes only.
