The BEST Norwegian Krumkake Recipe

Hi friends! Every Christmas in our Scandinavian-American home has to have krumkake. The smell of warm cardamom drifting through the house instantly takes me back to enjoying these little treats as a kid. These delicate, crisp, beautifully patterned waffle cookies are pure holiday magic.For years I posted the original family recipe exactly as we’d always made it. Then I started considering how to make theses fool-proof and more user-friendly. I finally cracked the code: a little cold water and a couple of tiny technique tweaks make these perfect. I’ve updated the recipe below so you get ultra-thin and perfectly crisp krumkake every single time—no more guesswork. Promise.

What is Krumkake?

Krumkake (pronounced “kroom-kah-kuh”) literally means “curved cake” in Norwegian. It’s an ultra-thin waffle cookie cooked on a special two-sided iron that presses beautiful intricate patterns into the batter. While still hot and flexible, you roll it around a cone so it cools into a delicate, crisp cone. Traditional flavor is a whisper of cardamom, but the magic is really in the texture: light, snappy, and melt-in-your-mouth.

Essential Equipment

Before we begin, let’s make sure you have the necessary equipment to make krumkake. Here’s what you’ll need:

• Krumkake iron – stovetop (my favorite, gives the thinnest results) or electric. I’ve been happily using the Bethany Housewares stovetop for years. My experience with my mom’s electric iron, the cookie is not as thin as the stovetop iron
• Wooden cone roller – metal works too, but wood stays cooler on your fingers.
• Small offset spatula or butter knife for lifting the cookies off the iron.
• Clean kitchen towel or thin cotton gloves – trust me, you’ll thank me.
• A wooden cutting board or towel-lined counter for rolling cooked krumkake (cold granite sets them too fast!).

Ingredients for Norwegian Krumkake Recipe

Now that you have your equipment ready, let’s gather the ingredients needed to make krumkake. These ingredients are straightforward and likely already in your pantry:

• Unbleached All-Purpose Flour
• Salted butter
• Eggs
• Granulated Sugar
• Cornstarch
• Vanilla Extract
• Cardamom
• Water

Flavor Options

If you’d like to experiment outside of the traditional cardamom flavor you can try the following:

• Almond: skip cardamom, add 1 tsp almond extract
• Lemon: skip cardamom, add 1 tsp lemon extract + zest of 1 lemon
• Cinnamon: swap cardamom for 1 tsp ground cinnamon

Pro Tips for My Norwegian Krumkake Recipe

Here are the real-world tricks that took my krumkake from “pretty good” to “the best I’ve ever had.” Follow these and you’ll get thin, lacy, perfectly crisp cookies every single time.

1. Water is the secret – For years I didn’t add extra water to the batter but incorporating 1/4 from teh start is magic and makes it much more workable. If the first test cookie doesn’t spread to the edges within 2–3 seconds of closing the iron, add another spoonful of water.
2. Preheat properly & grease only once – Heat your iron to medium-high (electric) or medium (stovetop). Lightly brush or spray both plates with oil or melted butter just for the very first cookie. After that, the butter in the batter keeps everything releasing perfectly.
3. Batter amount & placement – A scant 1½ Tbsp placed dead-center works perfectly on nearly every modern iron. (If your iron is an older/smaller one, start with 1 Tbsp and work up.) Centering the batter plus even pressure when closing gives you full, round cookies with almost no runoff.
4. Even, firm pressure is everything – As soon as you close the iron, press the handles together firmly and evenly for 2–3 seconds. You’ll feel the batter spread and hear a little sizzle. This is what creates those beautiful thin, lacy edges instead of a thick middle.
5. Trimming for perfect edges (optional but satisfying) – If a tiny bit of batter squeezes out, open the iron and slice it off with a pizza wheel or pastry cutter while it’s still hot. It takes 2 seconds and gives you perfectly round, professional-looking krumkaker.
6. Fixing uneven browning – If one side is golden but the other is still pale, open the iron, gently press the pale side with a heat-resistant glove for a few seconds, then close and flip the iron so the cooler side gets direct heat again before adding the next scoop.
7. Timing that works every time – 30 seconds on the first side, flip, then 25–35 seconds on the second side. Start checking color at the 50–55 second total mark — you want medium golden-brown for maximum flavor and crispness. Adjust your heat up or down if these times are off for your krumkaker
8. Shape quickly on a warm surface – Roll the hot krumkake on a wooden cutting board or towel-lined counter. Cold stone countertops cool the cookie too fast and make it harden before you finish rolling.
9. Safety first – Always use a clean kitchen towel or thin cotton gloves when rolling — the cookies come off the iron piping hot!
10. Practice makes perfect (but you’ll nail it fast) – Your first 2–3 cookies are practice. Use them to dial in your exact heat, pressure, and timing. After that, the rest of the batch will be flawless.

Frequently Asked Questions

1. Can I make krumkake without a special iron?

Not really—the pattern and thinness are what make krumkake krumkake. A pizzelle iron is the closest substitute, but the cookies will be thicker and not the classic krumkake consistency.

2. How long does krumkake stay fresh?

Up to 2 weeks in an airtight container, though we usually finish them in days!

3. Can I freeze krumkake?

Absolutely, they can be frozen for up to 3 months. Place them in a freezer-safe container or bag. I’ve successfully stacked the krumkake together with no issues of sticking.

4. Can I make krumkake gluten-free?

While this recipe calls for all-purpose flour, you can experiment with 1-to-1 gluten-free flour blend. However, be aware that the texture and taste may differ slightly from the traditional krumkake.

As you can see, some of these krumkake are a little dark. None of these were burnt but we prefer those beautiful golden brown for aesthetics.

Final Thoughts

Congratulations! You’ve made it through this extremely long post! With your krumkake iron in hand, you’ll be able to make these crispy and beautifully imprinted waffle cookies. The combination of subtle sweetness and elegant designs makes krumkake a truly special treat. So gather your loved ones, indulge in the joy of savoring every bite of these delightful Norwegian delicacies.

Happy krumkake-making and eating!

The Very Best Norwegian Krumkake Recipe

Print Recipe

Our family's classic Norwegian krumkake recipe – ultra-thin cardamom-scented crisp cones. Updated with additional water and tips for perfect crisp results every time!

4.35 from 26 votes

Prep Time:10 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 10 minutes mins

Servings: 45 krumkaker

equipment (affiliate links

• mixing bowl
• Measuring cups
• Measuring spoons
• kitchen scale
• Whisk
• 1.5 tbsp cookie scoop
• electric krumkake iron optional
• stove-top krumkake iron recommended
• wooden cone

Ingredients

1x2x3x

• 4 large eggs
• 1 c. (200 g) sugar
• ½ c. (113 g) salted butter melted & cooled
• 1 tsp vanilla extract
• 1 tsp ground cardamom
• 1 ½ c. (225 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
• 2 tbsp (16 g) cornstarch
• ¼ c. (60 g) cold water + 1-2 tbsp if needed for consistency

Cook ModePrevent your screen from going dark

Instructions

• In a medium bowl, whisk eggs and sugar by hand for 30–45 seconds until just combined and lightened in color. Do NOT over-whip or create volume
  4 large eggs

  1 c. (200 g) sugar
• Whisk in cooled melted butter, vanilla, and cardamom until smooth.
  ½ c. (113 g) salted butter

  1 tsp vanilla extract

  1 tsp ground cardamom
• Sift or whisk together flour and cornstarch, then fold into the wet ingredients until no dry streaks remain.
  1 ½ c. (225 g) unbleached all-purpose flour (RECOMMEND WEIGHING)

  2 tbsp (16 g) cornstarch
• Add the ¼ cup cold water and whisk until batter is smooth and the consistency of heavy cream / thin crêpe batter.
  ¼ c. (60 g) cold water
• Pour the flour mixture into the egg mixture and mix until the dough is thoroughly mixed.  The dough will be thicker than pancake batter.
• Add cold water 1 tbsp at a time until the batter reaches a consistency slightly thicker than crêpe batter but still pourable (usually 3–4 Tbsp total). This is the #1 fix for even spreading and lacy edges.
  ¼ c. (60 g) cold water
• Preheat krumkake iron (medium-high for electric or medium stovetop). Brush or spray lightly with oil/butter only for the very first cookie.
• Drop a scant 1½ tbsp of batter in the center of the iron. Close firmly with even pressure. Cook for 30 seconds, flip the iron, cook another 25–35 seconds until golden-brown. Peek as needed.
• Remove with a small offset spatula. Immediately roll around the cone and hold 10–15 seconds until set. Cool completely before storing

Notes

• Batter amount: A scant 1½ Tbsp placed dead-center gives full, even circles with virtually no runoff on most modern irons.
• Even pressure: Press the handles together firmly and evenly right after closing — this is what creates thin, lacy cookies instead of thick centers.
• Trimming excess: If a little batter squeezes out, immediately open the iron and slice it off with a pizza/pastry wheel for perfectly round edges (optional but neat).
• Uneven browning fix: If one side is done but the other is pale, open the iron, press gently with a heat-resistant glove on the pale side, then close and flip so the cooler side gets direct heat again before adding new batter.
• Shaping surface: Roll on a wooden cutting board or towel-lined counter — cold stone countertops cool the cookie too fast and make it harden before you finish rolling.
• Classic & purist: These are traditionally enjoyed unfilled. The delicate cardamom crispness is perfection on its own. If you do fill, do so right before serving to preserve snap.
• Storage:
  • Room temperature in airtight container: up to 2 weeks (if very dry climate)
  • Freezer (unfilled): stacked together in and store up to 6 months in airtight container.
     

Nutrition Facts

The Very Best Norwegian Krumkake Recipe

Serving Size

 

1 krumkake

Amount per Serving

Calories

75

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

1

g

Cholesterol

 

20

mg

7

%

Sodium

 

23

mg

1

%

Potassium

 

15

mg

0

%

Carbohydrates

 

12

g

4

%

Fiber

 

0.2

g

1

%

Sugar

 

5

g

6

%

Protein

 

1

g

2

%

Vitamin A

 

87

IU

2

%

Vitamin C

 

0.005

mg

0

%

Calcium

 

4

mg

0

%

Iron

 

0.4

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

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