October 14, 2021
11 Ratings
Photo by MJ Kroeger, prop styling by Brooke Deonarine, food styling by Lauren Lapenna
  • Prep time 5 minutes
  • makes 2 dozen cookies
Author Notes

We make these Norwegian cookies at Christmastime. It involves using a special krumkake iron, but an Italian pizzelle iron works as well. I have an electric krumkake iron, but there is an old-fashioned type that you use on a stove. You can make them flat or roll them into a cone shape with the wooden krumkake dowel. —HeetlandZander

Test Kitchen Notes

If you want to learn more about Christmas food traditions around the world, writer FiveandSpice reported on how important holiday cookies are around Norway: "Norwegian cookies are, like for many of us, essential during the holidays in Norway. But what makes a Norwegian cookie plate? Seven cookies, first of all, and a wide variety of cookies based on whatever traditions your family hold.

"When I was growing up, the only time of year we ever, ever had cookies was at Christmas.

"It made the weeks leading up to Christmas even more intensely special—the evenings spent standing next to my mother, referring to the notes scrawled in Norwegian in her tattered folio of treasured recipes, helping to weigh out flour and butter and sugar, mixing and rolling the cookies into their appropriate shapes.

"We never had a single sprinkle in our house or a bag of icing. All of our cookies were traditional Norwegian recipes: simple, rustic, and, for us, the very essence of Christmas. The lineup was usually pretty simple: nøttekaker (hazelnut cookies), krumkaker (cone-shaped cookies), sandbakkelse ('sand tarts'), and serinakaker."

This recipe for krumkaker results in a deliciously buttery crisp cookie. You do need a krumkake iron to make them and to get the best texture and thickness, which you can find online. And a wooden krumkake cone is usually included with the iron, but you can also choose to leave the cookies flat. If you opt for the cone shape, you can fill them up with cream and berries too. Happy holidays! —The Editors

What You'll Need
Watch This Recipe
  • 4 large eggs
  • 1 cup sugar
  • 9 tablespoons unsalted butter, melted and cooled, divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground black cardamom
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  1. In a large bowl, whisk the eggs and sugar until smooth and fluffy. Fold in 8 tablespoons of the butter, the vanilla, and cardamom.
  2. Add the flour and baking powder. Mix with a spatula until combined.
  3. Plug in the krumkake iron to start heating it up. Brush the inside molds with some of the remaining melted butter. I've tried cooking spray, but it makes it kind of sticky. The butter is better for seasoning the iron.
  4. When the iron is hot, add 1 heaping tablespoon of the batter to each mold in the iron and close.
  5. Bake the krumkake in the iron for about 30 seconds, until golden and a little browned.
  6. Open the iron and gently remove the krumkake from the iron. Careful, it's hot!
  7. If you choose to keep them flat, put them flat on a wire rack. If you choose to make them cone shaped, a wooden krumkake cone is included in the krumkake iron box. Just take the hot krumkake straight from the iron, wrap it around the cone, and hold it for a few seconds. Let cool on the wire rack.
  8. Some people add powdered sugar or fill them, but my family just serves them as is. They are delicious!

See what other Food52ers are saying.

  • Ashley Rosenn
    Ashley Rosenn
  • Pdunlop
  • Deb
  • LisaJ

4 Reviews

Pdunlop November 17, 2023
Doubled the amount of cardamon and used vanilla bean paste instead of vanilla. They came out great. Grandma and Great- Grandma would be proud. I only had to butter the iron for the first batch. After that, they did not stick. Thank you for the recipe.
Deb September 11, 2023
Hi, I made these with a new master chef iron. It took 2 minutes to cook and uneven with browning.
I don’t know if it is the iron or the batter. Had to add 1/4 milk due to thickness of batter.
Please advise. Thank you
LisaJ December 13, 2018
I just made these. Perfection. Dare I say they were even better than my mother's! I followed the recipe exactly. Used a small offset spatula to take them off the iron, rolled one while the other was still on the iron. I ended up making 3 dozen. I had to check the first three immediately to make sure they were ok. ;)
Ashley R. November 21, 2018
LOVE this recipe! Exactly as I remember Grandma making it! Thank you for posting!!