Krumkaker Norwegian Waffle Cookies

5 from 6 votes

Krumkaker Norwegian Waffle Cookies

Krumkaker are a traditional Norwegian dessert made in the shape of a waffle cookie. They are made by pouring batter onto a krumkake iron and rolling it into a cone shape while still hot.

Prep Time10

Cook Time32

Total Time42

Course: Dessert

Cuisine: Norwegian

Servings:

Calories: 2024kcal

Author: Lauren Skardal

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.

Notes

Equipment: Be sure to have a krumkaker waffle iron (electric is easiest), along with a cone shaped dowel, tongs, and a kitchen towel that can get dirty. If you have an ice cream scoop that can be helpful.

Whipping the eggs: Beat the eggs for 30-45 seconds on low speed to add air to the batter for a lighter, crispier waffle cookie.

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.

Shaping the krumkaker: Use a doubled over kitchen towel to roll the krumkaker around the cone shaped dowel to prevent you from burning your fingers.

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 getting absorbed into the cookie and making it soft or soggy.

Nutrition