Krumkaker Norwegian Waffle Cookies are a traditional Norwegian dessert in the shape of thin and crispy waffle cones. They can be eaten plain or filled with whipped cream and berries.
To make krumkaker, batter is poured onto an ultra thin hot waffle iron. The waffle, or “cookie” turns golden brown and is imprinted with a detailed design from the iron itself. Traditionally, it is then quickly shaped into a cone and left to cool until it hardens.
Jump to:
💡Recipe Inspiration
My husband’s family is from Norway and has been making krumkaker for decades. This recipe is adapted from the Norwegian Cookbook, Gyldendal Nye Store Kokebok by Aase Kilander Pharo and Marie-Elisabeth Schreiner Jaroy, which my mother-in-law uses to make krumkaker. It is something that we all look forward to every year.
🍴Krumkake Equipment
- Krumkaker Iron: Krumkaker are made with a specialty krumkaker iron, which is designed to create a very thin waffle cookie.
- Norway: I bought my electric krumkaker iron in Norway from a brand called Wilfa, and I use an outlet converter to use it here in the US.
- US: Chef’sChoice has an electric krumkaker iron called Chef’sChoice Krumkaker Maker Express. There are also stovetop versions that sit directly on the burner, but they are more cumbersome to use.
- Pizzelle Iron: An alternative is a pizzelle iron, but this results in a thicker waffle cookie with a different design imprint.
- Cone Shaped Dowel: These wooden cone shaped dowels are used to shape the waffle cookies. They are inexpensive and can be found on Amazon.
- Norway: In Norway, you can find these cone shaped dowels that have thin clips attached to them. This helps to pull the krumkaker off the iron and roll it without ever having to touch the hot waffle cookie with your hands (see the picture at the top).
- Ice Cream/Cookie Scoop (optional): Use an ice cream scoop to scoop the batter onto the waffle iron. This is optional, but it makes the process easier.
- Tongs: Use kitchen tongs (if you don't have a Norwegian dowel with a clip) to pull the krumkake off the iron and place it on a kitchen towel or in a ramekin to shape into bowls. See shaping techniques further below.
🛒 Ingredients
Below are the ingredients needed to make Krumkake Norwegian Waffle Cookies.
- Butter: Melted, but cooled to room temperature. I use salted butter.
- Granulated sugar: Allows the krumkaker to harden when cooled.
- Eggs: Whipping a little bit of air into the eggs creates a lighter, crispy krumkake.
- Flour: Use all-purpose flour.
- Water: To thin out the batter for a lighter consistency.
See the recipe card for full information on ingredients and quantities.
📝 How to Make Krumkaker Norwegian Waffle Cookies
Below are the step-by-step instructions and photos for how to make Krumkaker Norwegian Waffle Cookies.
*Note that the recipe card with instructions and ingredient list is included further below these step-by-step photos.
Step 1. Preheat the krumkaker iron.
Step 2. In a large bowl, beat the sugar and eggs for 30-45 seconds on low speed. This will beat some air into the batter.
Step 3. Add the melted butter (ensure that it has cooled to room temperature) and flour and beat to combine.
Step 4. Add the water and beat until combined.
Step 5. Add 2-3 tablespoons of the batter to the preheated electric krumkake iron. You can use an ice cream scoop to do this if you have one. Close the iron lid and let cook until it is a bright golden brown. The timing will depend on the specific iron, but typically it will take 30 seconds – 1 minute. Mine takes quite a bit longer likely because we bought ours in Norway and use an outlet converter to plug it in.
Once the waffle cookies are golden brown in the krumkaker iron, pull them out with kitchen tongs and quickly shape them into either a cone (Step 6), a bowl (Step 7) or leave as a flat cookie. They harden very quickly, so you’ll need to work quickly to make them into the shape that you want.
Step 6. Cone: Traditionally krumkaker are rolled into cones with a wooden dowel. To roll the krumkake into a cone, pull the krumkake off the iron with a pair of kitchen tongs and lay flat on a kitchen towel that has been doubled over. Roll the towel and the krumkaker over the dowel to shape into a cone, protecting your fingers with the towel as you go.
Step 7. Bowl: To shape the krumkaker into waffle bowls, using tongs, pull the krumkaker off the iron and press it gently into a ramekin. You can also use the back of a spoon along with the tongs to press the bottom of the waffle cookie into the flat bottom of the ramekin, therefore creating a flat-bottomed waffle cookie. This is helpful for when you are filling it with whipped cream or ice cream.
📋 Krumkaker Tips and Notes:
- Batter Consistency: For a thinner waffle cookie, add 1-2 tablespoons of water at a time, checking each time until you’ve reached the desired thickness of the cookie. I find that ½ cup of water in this recipe is the right ratio.
- These krumkaker are light and airy in part because air is beaten into the eggs in the batter. You do not need to beat a lot of air into the eggs, just whip them along with the sugar for 30-45 seconds and you’ll start to see the air bubbles in the batter.
- If you prefer heftier krumkaker or want to make them like ice cream cones, do not beat any air into the batter and reduce the amount of water added by 1-2 tablespoons. This will result in a thicker waffle cookie.
- Filling: Serve with whipped cream and berries, but do not fill with whipped cream until right before it is eaten to prevent the moisture from the whipped cream from getting absorbed into the cookie and making it soft or soggy.
- Resting Time: I’ve made this recipe both with resting the batter and without and I have not seen any difference. I have also experimented with refrigerating and not refrigerating the batter, and I've found that if you have the right balance of wet to dry ingredients, you do not need to refrigerate the batter. You only need to ensure that the melted butter has cooled to room temperature.
✏️ Krumkaker FAQs
Krumkaker can be stored in a large cookie tin. This helps to prevent them from getting smashed and broken as they are delicate. Be sure that the krumkake have fully cooled before storing.
In the winter or in dry climates krumkaker will last for 2-3 weeks or even longer. However, if you are in a warm or humid climate the shelf life is significantly shorter, sometimes as short as 1 day. The humidity will soften the krumkaker fairly quickly changing the consistency from crispy and crunchy to soft.
When I make these in the winter they last for up to a month, but in the summer, because of the humidity they need to be eaten immediately.
Krumkaker can end up being soft if they have not been cooked long enough in the krumkaker iron. They should be a deep golden brown color. If they are a pale yellow, they haven’t been cooked long enough. There will be excess moisture which will prevent them from hardening and becoming crispy.
They can also become soft over 2 or 3 days if they are exposed to humid conditions.
💖 For Other Dessert Recipes, You May Love These
If you've tried this Krumkaker Norwegian Waffle Cookies Recipe or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Krumkaker Norwegian Waffle Cookies
Ingredients
- ¾ cup granulated sugar
- 3 eggs
- 8 tablespoon butter (1 stick), melted and cooled to room temperature
- 1 cup all-purpose flour
- ½ cup water
- whipped cream, for serving optional
- berries, for serving optional
Instructions
- Preheat the krumkaker iron.
- In a large bowl beat the granulated sugar and eggs for 30-45 seconds on low speed. This will beat some air into the batter.
- Add the melted butter (ensure that it has cooled to room temperature) and flour and beat to combine.
- Add the water and beat until combined.
- Add 2-3 tablespoons of the batter to the preheated electric krumkake iron. You can use an ice cream scoop to do this if you have one. Close the iron lid and let cook until it is a bright golden brown. The timing will depend on the specific iron, but typically it will take 30 seconds –1 minute.
- Remove the krumkake with tongs from the iron and very quickly shape it into a cone, or bowl, or leave flat.Cone: Place the hot krumkake on a doubled over kitchen towel. Roll the towel and the krumkake around the wooden dowel to form a cone. It will harden as it cools. Bowl: Using tongs and the back of a spoon press the hot krumkake into a small ramekin, flattening the bottom of the krumkake against the inside bottom of the ramekin.Flat Cookie: Remove the hot krumkake from the iron and allow to cool flat on a cutting board or flat surface. Allow to cool fully. Serve plain or with whipped cream and berries.
Leave a Reply