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Box of baked krumkaker with a bow tied around box and 2 cookies stacked in front.
5 from 2 votes

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.  

Course Dessert
Cuisine Norwegian
Keyword Christmas cookies, krumkaker, Norwegian Krumkaker
Prep Time 10 minutes
Cook Time 2 minutes
Servings 32 cookies
Calories 97 kcal
Author Janet Barton


  • 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


  1. 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.

  2. 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


  • 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.
Nutrition Facts
Norwegian Krumkaker
Amount Per Serving (1 cookie)
Calories 97 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 28mg9%
Sodium 33mg1%
Potassium 17mg0%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 166IU3%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.