Norwegian Krumkake made with butter, eggs, sugar, flour, water, and cardamom—crispy cones or bowls perfect with whipped cream or berries.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You ever have a recipe that feels like it’s got a little bit of magic tucked into it? For me, that’s Norwegian Krumkake. The first time I tried one wasn’t even in Norway (though, believe me, that trip is still on my bucket list). It was at a Christmas party hosted by a family friend. Everyone had brought the usual stuff—sugar cookies, fudge, maybe a gingerbread man or two. But then I spotted these delicate little cones stacked high on a plate. They looked like something straight out of a Scandinavian fairytale.
And when I bit into one? Crisp, buttery, just a whisper of cardamom—it was like nothing I’d tasted before. I asked for the recipe, of course, and the woman laughed and said, “Oh honey, you’ll need the iron first.” That was my initiation into krumkake baking. My first batch at home was, well, let’s call it “abstract art.” A few came out perfect, a few looked like sad pancakes, and one got stuck to the iron so badly I almost gave up. But when I pulled off a few that were golden and crisp, I knew I was hooked. Funny how a cookie can become part of your holiday rhythm, even when you’re not Norwegian.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Norwegian Krumkake Recipe?
Here’s the thing about this Norwegian Krumkake recipe—it’s elegant and playful at the same time. The cardamom gives it this old-world flavor that just feels cozy, like wool socks and candlelight on a snowy evening. But the process? Rolling hot cookies into cones or bowls before they stiffen—it’s a little chaotic, honestly. You’ll probably burn a fingertip or two, and a few will crack or bend in ways you didn’t mean them to. But isn’t that half the fun?
And when you serve them, everyone’s impressed. They look fancy enough for a wedding table but taste homey enough for a Christmas morning coffee. Plus, they last forever (okay, maybe not forever, but up to a month in a tin). That means you can make them ahead and still look like you’ve got it all together when the holiday chaos hits.
Ingredient Notes:
Let’s break this Norwegian Krumkake recipe down ingredient by ingredient, because each one’s pulling some weight here:
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Eggs – These set the structure. Think of them as the “backbone” of the cookie.
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Butter – Melted, cooled, and always the real deal. It’s what makes the edges crisp instead of chewy.
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Sugar – Just enough sweetness to balance the spice.
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Flour – Nothing fancy, just regular all-purpose.
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Cardamom – Oh, cardamom. The flavor that turns these from “just another cookie” into something special.
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Water – A little splash to bring the batter together.
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Cloudberries (for cream) – Traditional, but honestly, if you don’t have them (who does outside Norway?), raspberries or even strawberries will do.
How To Make Norwegian Krumkake?
Making Norwegian Krumkake is part baking, part timing, part game of “don’t burn your fingers.”
Step 1: Mix the batter
Weigh your eggs first (yes, weigh them—this is a very Norwegian thing). Then measure your flour, sugar, and butter to match the same weight. Melt the butter, let it cool a bit, then beat the eggs and sugar until pale and fluffy. Stir in the butter, cardamom, and water. Mix in the dry stuff just until it’s blended. Don’t overmix. And then? Let it rest. At least 30 minutes, but overnight in the fridge works too if you’re the plan-ahead type.
Step 2: Heat the iron
Preheat your krumkake iron. Medium-high is usually the sweet spot. You’ll know it’s ready when a drop of water sizzles on the surface.
Step 3: Cook the krumkake
Drop a tablespoon of batter in the center. Close the iron, wait about a minute and a half, and open it to reveal… hopefully a golden, delicate waffle. Don’t worry if the first one’s wonky. Everyone’s first one is.
Step 4: Shape while hot
This is where you’ll feel like you’re in a cooking competition. You’ve got seconds to roll it into a cone with a wooden shaper—or tuck it into a bowl for those frilly edges—before it hardens. Some will break, and that’s fine. Eat those and keep going.
Step 5: Cool and repeat
Place them on a wire rack to cool completely. They crisp up as they sit. By the third or fourth, you’ll feel like a pro, or at least you’ll have stopped swearing at the iron.
Step 6: Whip up the cream
Mash your cloudberries with sugar, then whip heavy cream with the rest of the sugar until stiff peaks form. Fold the berries in, and you’ve got the dreamiest filling for cones or bowls.
Want To Save This Recipe?
Storage Options:
One of the perks of this Norwegian Krumkake recipe is how long they last. Once cooled, store them in an airtight tin, and they’ll keep crisp for up to a month. (That’s rare for cookies, right?) You can also freeze them—layer them with parchment paper so they don’t stick together. Just don’t fill them until right before serving, unless you like soggy cookies.
Variations and Substitutions:
You can stick to tradition or play around—it’s your kitchen.
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No cloudberries? Try raspberries, strawberries, or even blueberries.
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Not into cardamom? Sub in a little vanilla extract for a gentler flavor.
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Want to go extra? Dip the edges in dark chocolate.
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Snowy touch? Dust them with powdered sugar.
What to Serve with Norwegian Krumkake?
Krumkake is versatile—it’s like that friend who looks good in every photo.
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Coffee – Strong coffee + crisp cookies = perfection.
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Tea – Lovely for an afternoon pick-me-up.
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Ice cream or whipped cream – Fill cones or bowls for an easy but impressive dessert.
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Holiday trays – They’ll be the first thing gone. Every time.
Frequently Asked Questions:
Do I really need a krumkake iron?
Yep, sorry. That’s how you get the pattern and the thin crispness. But think of it as an heirloom purchase—you’ll use it every Christmas.
Why cardamom?
It’s the flavor that makes krumkake krumkake. Without it, they’re just crispy waffles. Still tasty, but not the same.
Can I make them ahead?
Totally. They store beautifully. Just don’t fill them until you’re ready to serve.
So there you go—crispy, golden, cardamom-spiced Norwegian Krumkake that’ll make your holiday cookie tray look like something out of a Nordic Christmas market. They’re a little messy, a little imperfect, but that’s what makes them wonderful. What about you—are you rolling yours into cones, or are you team “ruffled bowls”?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Norwegian Krumkake
Ingredients
For the Krumkake:
- 4 large eggs 225 g
- 2 sticks unsalted butter melted and cooled (225 g)
- 1 ¼ cups granulated sugar 225 g
- 1 cup all-purpose flour 225 g
- 1 teaspoon ground cardamom
- ¼ cup water 4 tablespoons
For the Whipped Cloudberry Cream:
- 1 ½ cups cloudberries or substitute with raspberries or strawberries, 300 ml
- 2 tablespoons granulated sugar divided
- 1 ½ cups heavy cream 300 ml
Instructions
Prepare the batter
- Weigh the eggs (without shells) and adjust the flour, sugar, and butter to match the same weight. Melt the butter and allow it to cool. In a medium bowl, whisk together the sugar, flour, and cardamom.
Combine wet and dry ingredients
- Beat the eggs in a separate bowl, then slowly whisk in the cooled butter. Gradually incorporate the dry mixture, followed by the water. Mix until smooth. Allow the batter to rest for at least 30 minutes, or overnight in the refrigerator.
Heat the iron
- Preheat the krumkake iron to medium-high heat according to the manufacturer’s instructions. Lightly grease if needed.
Cook the krumkake
- Place 1 tablespoon of batter in the center of the iron. Close the lid and cook for approximately 1 ½ minutes, or until golden brown.
Shape the cookies
- Immediately after removing from the iron, shape each krumkake. For cones, roll around a krumkake roller and hold until firm. For bowls, quickly place the hot cookie into a small bowl and shape gently. Allow to cool completely on a wire rack.
Prepare the whipped cream
- Combine 1 ½ cups cloudberries with 1 tablespoon sugar and let stand for 15 minutes. Whip the heavy cream with the remaining tablespoon sugar until stiff peaks form. Gently fold in the cloudberries.
Serve
- Fill cooled krumkake cones or bowls with whipped cloudberry cream or serve alongside other desserts.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
