(*This post may contain affiliate links. Please read my disclosure policy.)
Krumkaker is a thin, cone-shaped Norwegian cookie that is baked on an ornate iron and wrapped around a wooden cone to cool. Enjoy this cardamom-spiced waffle cone cookie by itself, or fill it with whipped cream and berries for a light dessert.
Growing up, Christmas Eve was always done the Norwegian way. I have a strong Norwegian heritage on my mom’s side, and when it comes to Christmas, we take it pretty seriously.
Even as a grown adult, I still experience a child-like excitement whenever I smell cardamom or almond extract because those are the flavors of Scandinavian Christmas.
The day before Christmas Eve, my mom, G-ma, and I would once again pull out all the family recipe cards and krumkaker iron, and make treasured recipes like Almond Skillet Cake, Swedish Pepperkaker Cookies, and these Norwegian Krumkaker cookies.
It always takes us a few tries to get the hang of rolling the krumkaker, and the first few usually break or get overbrowned…But it is the perfect excuse to snack on the broken cookies “just to make sure they’re good” 😉
Why You’ll Love this Recipe
Light – Norwegian Krumkaker is a light, crunchy cookie that whisps away in your mouth in just a few bites. They make the perfect pairing with coffee or tea.
Unique and Intriguing – Krumkaker are unique simply because of their shape, ornate pattern, and cardamom flavor. Add these to any holiday cookie tray with a little dish of whipped cream and berries…your guests will be intrigued to fill their own krumkaker!
Blank Slate – Because Norwegian krumkaker is such a light cookie, it can be a blank slate for a variety of delicious flavors. My mom always made krumkaker with vanilla extract and ground cardamom, but you can also try adding almond extract instead for a different flavor.
Tips for Making Norwegian Krumkaker
- Be Patient – Patience is the biggest key when making krumkaker on the iron. Work methodically and carefully as you begin. You’ll get faster with rolling the krumkaker as you go.
- Use a fork to help you roll the flat krumkaker onto the wooden cone.
- Store the krumkaker in a hard-sided, sealed container so that it is protected from breaking and so that it stays crisp.
Ingredients
- 1 c. softened butter
- 1 c. granulated sugar
- 3 eggs
- 2 1/4 c. all-purpose flour
- 1 tsp. ground cardamom
- 1/2 tsp. 100% pure vanilla extract
Ways to Enjoy Norwegian Krumkaker
Norwegian Krumkaker is a light cookie meant to be served on a platter with other Scandinavian desserts (like Almond Skillet Cake…and Swedish Pepparkakor!).
You can serve them plain or filled with whipped cream and berries. Or you could provide a dish of whipped cream and assorted garnishes like shaved chocolate, berries, etc. for guests to fill their own krumkaker.
Growing up, I always saw my relatives enjoying Norwegian Krumkaker with a steaming mug of coffee after dinner.
How to Make Norwegian Krumkaker
In a mixing bowl, cream the softened butter and sugar together with an electric mixer until smooth.
Add the eggs one at a time to the batter, and beat until incorporated.
Add the flour gradually and mix until incorporated. Then, add the cardamom, and vanilla, and mix until thoroughly incorporated. The batter will be fairly stiff.
Preheat your krumkaker iron.
Drop the krumkaker batter 1 heaping tbsp at a time into the center of the pattern on the krumkaker iron.
Close the lid and clamp it down. When your iron light indicates that the cooking time is complete, open the iron to reveal the flat krumkaker.
How to Roll the Krumkaker
- Place the wooden cone on one side of the flat krumkaker.
- Use a fork to begin forming the krumkaker to the cone.
- Slowly spin the cone with one hand as you are forming the krumkaker to it with the other.
Allow the krumkaker to cool on the cone for 10 seconds or so, then place the krumkaker seam side down on a towel to cool and firm up.
Once a little firmer, transfer the krumkaker to a cooling rack or tray. You’ll get the hang of it. The first few krumkaker cookies usually break or get a little overcooked as you practice the skill, but they’re perfect for snacking on 🙂
Let the krumkaker cool completely before serving. Store the cooled krumkaker in a hard-sided, sealed container to protect them from breaking and to keep them crisp.
Serve by themselves or filled with whipped cream and berries.
More Scandinavian Dessert Recipes
Shop this Post
- Krumkaker Iron
- Wooden Krumkaker Cone
- Set of Mixing Bowls (I get so much use out of this set of mixing bowls)
- Handheld Electric Mixer with Storage Compartment (this is what I’ve been using for several years now)
- stackable, foldable cooling racks (pack of 2)
Hey! I’m so glad you’re here. Please leave a review and give this recipe 5 stars if you try it and love it!
Wherever you find yourself today…take time to nourish yourself! — body, mind, and soul <3
Warmly, Caroline
Norwegian Krumkaker – Norwegian Christmas Cookie
Equipment
- krumkaker iron
- wooden krumkaker cone
- elecrtic mixer
- mixing bowl and measuring cups
Ingredients
- 1 c. butter softened
- 1 c. granulated sugar
- 3 eggs
- 2 1/4 c. all-purpose flour
- 1/2 tsp. 100% pure vanilla extract
- 1 tsp. ground cardamom
Instructions
- In a mixing bowl, cream the butter and sugar together until smooth.
- Add in the eggs, one at a time. Beat until thoroughly incorporated.
- Add in the flour a little at a time. Mix well.
- Lastly, add in the cardamom and vanilla extract, and mix until incorporated.
- Preheat the krumkaker iron. Once heated, drop a heaping tbsp. of the batter into the center of the ornate pattern on the iron. Clamp the lid down.
- When the iron light indicates the krumkaker is done, lift the lid. Place the cone on on side of the flat krumkaker. Use a fork to begin forming the krumkaker around the cone while you spin the cone with the other hand.
- Keep the krumkaker on the cone for at least 10 seconds or so until it starts to harden. Then, remove the krumkaker from the cone and let it rest on a towel, seam side down, to cool more and firm up.
- Once more firm, place the krumkaker on a cooling rack to finish cooling. You'll get the hang of the timing. Just be patient and expect the first few to break. Perfect for snacking on!
- Let the krumkaker cool completely before serving. Store them in a hard-sided, sealed container to protect them from breaking and to keep them crisp.
- Enjoy the krumkaker plain or filled with whipped cream and berries!
Leave a Comment