Norwegian Cone Cookies (Krumkake)

A staple of Norwegian Christmas cookie baking, krumkake more than earns its place in the cookie tin with its simplicity, delicate flavor and crisp texture. Keep scrolling to learn how to make this easy 5 ingredient treat.

Disclaimer: Please note that some of the links below are affiliate links and I will earn a commission if you make a purchase using those links. I use all of the products included in this post and recommend them because they are products I personally love and trust. All affiliate links are clearly marked.

Krumkake (pronounced kroom-ka-ka) is a staple of the Norwegian Christmas cookie line-up and for good reason: They’re irresistibly crisp, have a deliciously subtle spice flavor and are often served filled with whipped cream and topped with jam, berry flavored syrups and/or fresh fruit.

When I moved back to the States, I was excited to recreate this Scandinavian favorite for my friends and family. But as I looked at recipes, I was surprised to see a major difference in the American and Norwegian versions: A large addition of milk in the former. 

I decided to try both versions (so you don’t have to) and the winner was pretty clear: The version without milk came out crisper, with a better flavor, and ultimately stored better than it’s milky counterpart. 

Ready to make this delicious treat? Keep scrolling!

How to make krumkake

First, make the batter.

In a medium bowl, whip the eggs and sugar until light, fluffy and thickened. Gently whisk in the flour, melted butter and cardamom.

Let the batter sit for 15 minutes or until thickened.

Although the batter should be thick, it should still be smooth. If you spoon up a bit of batter and it tears apart from the rest with jagged edges, it’s too thick. To fix this, simply add a few tablespoons of milk until the batter becomes smooth but still holds stiff peaks.

Second, cook the cookies.

Lightly grease your iron with cooking spray and heat it on your stove top for 3-5 minutes over medium heat. You’ll know it’s ready when the batter immediately starts to sizzle when dropped on the iron.

Drop a heaping teaspoon of batter towards the back of the iron and gently close it.

Important note: You do not need to use more than a heaping teaspoon of batter and if you overfill the iron, the batter will seep out the sides, run down the inside and outside of the base and will burn, which may result in some serious smoking or even fire. If you do happen to overfill it, immediately lift up the irons and use a towel to wipe up the batter. Please be careful as the irons and base all get very hot.

Cook for 30 seconds, then flip the iron and cook for another 30 seconds. The cookies are done with they’re a very light golden brown.

If the iron wasn’t hot enough and the cookies take more than 30 seconds to cook on each side, you’ll want to continue flipping them at regular intervals so one side doesn’t get browner than the other.

Use a fork to gently lift the side of the cookie and wrap it around the roller. Allow to cool on the roller until the next cookie is ready.

Finally, fill the krumkake and serve.

Krumkake are traditionally served filled with whipped cream and topped with raspberry or strawberry syrup. For this many krumkake, you’ll need about 2 cups of heavy whipping cream whipped to soft peaks.

If you don’t plan to serve the krumkake immediately, you’ll want to wait to fill them; The whipped cream will soften the krumkake.

Tips for making the perfect krumkake

• Use a krumkake iron: For best results, you’ll want to use a krumkake iron. If you don’t already have one, this is the one I personally use and love (affiliate link).
• Make sure your iron is evenly heated: If you’re using an electric stovetop, it will turn on and off as it heats, meaning one side of the iron may become considerably hotter than the other. I found a just-below-medium heat to result in the most even heating of the iron.
• Load the batter slightly towards the back of the iron: As you lower the top iron, it’ll push the batter forward. Loading it in the center will push the batter out the front of the iron without coating the back of it.
• Immediately wipe away any batter that comes out the sides of the iron as it will burn if it drops down. To do this, simply lift the iron and whip around the edges/bottom with a paper towel.
• Leave the krumkake on the roller and place it seam down as it cools to help it hold it’s shape.
• Storing krumkake: Krumkake will soften if exposed to humidity, even for a short period of time. To keep it crispy, store it in an air tight container (preferably not a plastic as this can cause them to lose their crispiness) for up to a couple of weeks.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

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