Krumkake (Norwegian Cone Cookies)

Equipment you’ll need

While simple to make, krumkake does require a few special pieces of equipment.

• Krumkake iron: Irons come as both traditional stove top cast aluminum units as well as plug-in-the-wall electrical units. Either one works fine, although the electric ones make it easier to regulate the temperature of the iron, which can be tricky when working with a cast aluminum iron on the stove.
• Krumkake cone roller: These wooden cones come both with and without handles in a variety of sizes. Make sure whichever size you get fits your iron.

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.

Frequently asked questions