Krumkake
If you’ve been wondering what else you can make with your pizzelle iron, these buttery, crisp Krumkake cookies are the answer.
Lightly sweet with a hint of vanilla, they’re as beautiful as they are delicious and perfect for adding something a little special to your holiday baking as well as desserts all year round.
Krumkaker, which is plural for krumkake, are traditional Norwegian Christmas cookies. In Norway, ‘kake” means cake or cookie, and “krum” is curved. These crisp, rolled cookies fit right in on an Italian holiday cookie tray; simple, elegant, and perfect for sharing.
I use my pizzelle iron to make these cookies. It’s not exactly the same as a krumkake iron, but the results are still very good. Excellent, in fact! If you have a pizzelle iron that makes thin pizzelle, you too can use it to make these delicious cookies. And yes, they do taste different compared to pizzelle. Try them and let me know!
Why you’ll love this recipe
- Festive Twist: A fun and pretty cookie that brings something a little different to your holiday baking, yet still feels right at home alongside Italian favorites.
- Delicious Flavor: Light and crisp with a buttery, vanilla flavor, just what you want in a delicate holiday treat.
- Few ingredients: Made with simple pantry staples, these cookies come together easily with no fuss.
- Impressive: Beautifully patterned and perfectly rolled, krumkake always look like they took more effort than they did.
How to eat krumkake
Traditionally, these cookies are eaten as is without a filling or topping. However, the rolled shape is ideal to be filled with whipped cream, fruit, and jam. Unfilled or filled, these cookies are a delight!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Unsalted Butter – Use the best quality butter you can afford to give the best flavor.
- Vanilla Extract – Choose good-quality vanilla extract or vanilla paste for this recipe.
You’ll also need the usual baking ingredients of eggs, granulated sugar, and flour.
See recipe card for quantities.
Instructions
Beat eggs in a stand mixer until pale and thick, then slowly add the sugar and beat for 3–4 minutes until light and fluffy.
Mix in the flour, salt, and vanilla on low speed until just combined.
Gently fold in the melted butter with a spatula. Cover and let the batter rest for 30 minutes at room temperature.
Drop a teaspoon of batter onto the preheated pizzelle or krumkake iron.
Close the iron and cook for 10–12 seconds, or until just golden.
Quickly remove and roll the hot cookie around a mold. Allow to cool before sliding off.
Marcellina’s Hint: Be sure to preheat the iron properly to prevent sticking.
Variations
- Cardamom – add 1 teaspoon of ground cardamom to the batter for an authentic Nordic flavor.
- Almond – stir ½ teaspoon of almond extract into the batter.
- Browned Butter – take the melted butter a step further until it’s caramelized and golden brown for extra depth of flavor.
Equipment
Traditionally baked on a krumkake iron, I successfully used my pizzelle iron because it makes rather thin pizzelle. The pattern is different, but the effect is similar. Krumkake cookies are rolled into a cone with a special wooden tool. I used cream horn molds, or you could simply roll around the handle of a wooden spoon.
Krumkake irons can be purchased online or in specialty stores. Like pizzelle irons, these can be electric or stove top and often come with a wooden tool for rolling the cookies to perfection.
How to store krumkake
Store the completely cooled cookies in an airtight container for up to two weeks. I like to line the bottom of the container with paper towels. These cookies can also be frozen for longer storage.
Top tips
- Don’t skip resting the batter. It’s not long, but it makes all the difference in the texture.
- Making Krumkaker can take a bit of practice, but once you do, they’re easy. You’ll have to work out how much batter you need, if the iron is hot enough, and how long to cook the cookies so they’re not pale and they’re not burnt. Like pancakes, the first one or several are often testers.
- Use an offset spatula to lift the cookies off the iron.
- To roll the cookies, you need to be quick and shape them while they’re still hot and pliable. Transfer the hot cookie to a cloth and use it to prevent burning your fingers.
- Krumkake are traditionally rolled into a cone shape using a special wooden tool. I used cream horn molds, but the handle of a wooden spoon works just as well.
- Allow to cool completely before storing in a tightly sealed container.
FAQ
Pizzelle and krumkake are similar but not the same. Both are waffle-like cookies, but traditionally are flavored quite differently. Pizzelle are usually flat, while krumkake cookies are very thin and rolled into cones or cylinders.
Be sure that your iron is fully preheated. I usually spray or brush the plates with oil for the first cookie, but because this batter has lots of butter, that’s usually enough. Also, check that the plates of the iron are clean and free of cooked-on batter.
The cookies will be soft if they’re not cooked long enough. It’s better to err on the side of darker cookies rather than lighter in color. Storing the cookies before they are completely cool can also cause them to soften. Humid weather is another cause of soft krumkake.
Serving Suggestions
Eat them as is, or fill them with mascarpone cream, fruit, jam, or mango gelato!
Make them for your next celebration or party. These are crowd pleasers and everyone will be asking to make them again and again!
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Krumkake Recipe
Equipment
- 1 pizzelle or krumkake iron electric or stovetop
- 1 offset spatula or similar
- 1 wooden krumkake mold, metal cream horn molds, or any rounded stick like the handle of a wooden spoon.
Ingredients
- 3 large eggs
- ¾ cup (150 grams) granulated sugar
- 1¼ cup (150 grams) all purpose flour sifted
- ¼ teaspoon salt
- 2 teaspoons vanilla extract or vanilla paste
- ⅔ cup (5⅓oz/150 grams) unsalted butter melted and cooled to tepid
Instructions
- In a stand mixer, beat eggs on high speed until pale and thick. Gradually add the sugar while beating slowly. Increase the speed and beat for 3-4 minutes until thick and pale.
- On low speed, mix in the flour, salt and vanilla. Then with a rubber spatula fold in the butter. The mixture will be quite thick. Cover the bowl with plastic wrap and allow to rest at room temperature for 30 minutes.
- When ready, heat your iron (pizzelle or krumkake). This batter should be perfect to drop from a spoon – not to0 thick or too thin. If needed, adjust the batter with a little flour or warm water. I use a heaping teaspoon of batter to make each krumkake. You may need more.
- Close the lid of the iron. The cooking time will depend on your iron. My pizzelle iron takes 10-12 seconds. A krumkake iron may take 30-60 seconds. It'll take a couple of attempts to get the timing right, but once you do, it's simple. Cook until golden brown.
- Use an offset spatula or similar to carefully remove the krumkake onto a clean kitchen cloth (to protect your hands).
- Work quickly because the cookies will begin to harden immediately. Take whichever device you have chosen and roll the cookie around the mold.
- Once it has cooled and become crisp, slide it off the mold. Store in an airtight container, bottom lined with paper towels. These cookies will stay fresh for 2 weeks.
Notes
- Rest the batter before cooking. It doesn’t take long but makes a big difference to the final texture.
- Don’t worry if your first few cookies aren’t perfect. Just like pancakes, the first ones are often testers. You’ll get the hang of how much batter to use, when the iron is hot enough, and how long to cook each one.
- An offset spatula makes it easier to lift the cookies off the iron cleanly.
- Roll the cookies while they’re still hot and flexible. Use a clean cloth to help protect your fingers from the heat.
- Traditionally, Krumkake are rolled into a cone shape using a wooden tool. Cream horn molds or the handle of a wooden spoon work just as well.
- Let the cookies cool completely before storing in an airtight container to keep them crisp.
- Add 1 teaspoon of ground cardamom when mixing in the flour.
- Include 1/2 teaspoon of almond extract.
- Use melted browned butter.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This updated and improved recipe was first published on December 21, 2016.
Can you make a cannoli batter to use in the pizzelle iron? I want to make cannoli’s but I don’t fry being my husband & I don’t eat fried food. Thank you for all your great recipes.
Phyllis, you can definitely roll these into cannoli shapes. Plus you can do that with all pizzelle recipes too. Pizzelle cannoli are a thing and delicious. They’re not going to taste exactly like cannoli but they are still very good. Remember to fill them just before serving. These type of cookies softens more quickly than fried cannoli shells.