Beautiful Norwegian Krumkaker lights up the Christmas season year after year. This delicate wafer-thin cookie is buttery and crisp with a light spice of nutmeg or cardamom.
Christmas isn’t complete without Norwegian Krumkake and other Norwegian cookies. I was so blessed to receive a plate of delicious butter cookies from my best friend’s mother, Liala, every year. Her plate of Norwegian cookies was a highlight of the Holiday season. I’m so grateful I took the time to write down her recipes years ago. Norwegian cookies are now a tradition that my family looks forward to during the holiday season.
Brief History of Kumkaker
- Krumkake – Singular. Krumkaker – Plural.
- Krumkake is believed to be a 1,000-year-old recipe.
- They are beautifully coned shaped thin buttery cookies with delicate detail from the iron they are baked in.
- Norwegians have passed down their recipes for Krumkaker for generations.
What You Will Need to Make Krumkaker:
- A krumkake iron is used to make the cookie. It has a delicate swirly design that makes them so beautiful. My krumkake iron is placed over a burner. Electric makers are available.
- Just drop a little less than a tablespoon in the middle of a hot iron. Close the iron and bake quickly on each side.
- A wooden cone-shaped form is used to roll the warm cookie around. This needs to be done while the cookie is still warm so that it will roll perfectly around the cone shape. A wooden dowel can be used as well but the cookie will not have the cone shape.
- Metal offset spatula for lifting the cookie off the hot iron.
- Clean cloth to help roll the baked cookie around the form to help protect your hands from the hot cookie.
Making the Batter:
- In a medium-size mixing bowl, beat butter until creamy and smooth. (I use lightly salted butter)
- Add the sugar and beat until fluffy.
- Mix in the eggs one at a time until the batter is smooth.
- Pour in the cream and fresh grated or ground nutmeg or cardamom and mix.
- Add flour one cup at a time and mix well after each addition. The batter will be thick but have a sticky consistency.
Baking and Forming the Krumkake
- Once the iron has heated drop about a tablespoon of batter into the center of the hot iron.
- Close the lid and bake for about 20-25 seconds. Flip the iron over and bake for an additional 20-25 seconds.
- Using a thin offset metal spatula carefully lift the wafer-thin cookie off the hot iron.
- Place on a cloth that is close by and form the hot cookie around the cone using the cloth to help roll. Let cool while still on the wooden cone.
- Repeat this process until the batter is gone. The recipe makes approximately 32 cookies. (I lost count because I can’t remember how many I ate while baking 😜)
Notes:
- Practice makes perfect! It takes me about 6 times to get the perfect color and shape that I’m hoping for.
- I grew up eating Krumkaker made with nutmeg but most recipes call for cardamom. I love them both!
- Krumkake can be filled with whipped cream and Lingonberry jam but we like to eat them plain.
- Store cookies in a tin with a fitted lid. Putting them in plastic can cause them to go soft.
- Keep the cookie filled tin in a cool location. They should keep well for about 2-4 weeks. Rarely do they last that long.
- Amazon sells a variety of Krumkaker irons. I have had My iron for over 30 years. I’m sure it will last forever!
- Don’t put the krumkake iron in the dishwasher! I care for mine as I would any cast iron. Wipe it clean and store it in a dry location.
- They make delicious ice cream cones any time of the year.
Norwegian Krumkaker
Beautiful Norwegian Krukaker lights up the Christmas season year after year. This delicate wafer-thin cookie is buttery and crisp with a light spice of nutmeg or cardamom.
Ingredients
- 1/2 cup butter lightly salted
- 1 cup sugar 3
- 3 eggs large
- 1/2 cup cream
- 1/2 tsp nutmeg or cardamom ground or fresh grated
- 2 cups flour
Instructions
-
In a medium-size mixing bowl, beat butter unit creamy. Mix in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in cream and nutmeg. Add flour 1 cup at a time. Mixing well after each addition. The batter should be sightly stiff but is still sticky when touched.
-
Heat Krumkaker iron over medium heat. Turning over to make sure both sides are evenly heated. Drop a little less than a tablespoon amount into the center of the krumkake iron. Close and cook for about 25 seconds then flip to the other side and cook an additional 20-25 seconds, depending on the heat. Lift the top of the iron carefully. Use a slim metal spatula to lift the cookie from the iron. Quickly roll around a wooden cone or the handle of a wooden spoon before the cookie hardens. Allow the cookie to cool before removing it from the cone. Place on a clean cloth. Repeat this same process until all the batter has been cooked and shaped. Store cooled krumkake in a tin with a lid
Recipe Notes
Tips:
- Practice makes perfect. It takes me about 6 times to get the perfect color and shape that I'm hoping for.
- I grew up eating Krumkaker made with nutmeg but most recipes call for cardamom. I love them both!
- Krumkake can be filled with whipped cream and Lingonberry jam but we like to eat them plain.
- Store cookies in a tin with a fitted lid. Putting them in plastic can cause them to go soft.
- Keep the cookie filled tin in a cool location. They should keep well for about 2-4 weeks. Rarely do they last that long.
- Amazon sells a variety of Krumkaker irons. I have had My iron for over 30 years. I'm sure it will last forever!
- Don't put the krumkake iron in the dishwasher! I care for mine as I would any cast iron. Wipe it clean and store it in a dry location.
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