Norwegian Krumkake recipe and article are both authored by Sarah Leeds, Guest Chef on The Work from Home Chef.
Krumkake has been a part of my family Christmas traditions for as long as I can remember. I can thank my 100% Norwegian father for that! These delicate, rolled sugar cookie cones made their way to our Christmas Eve feast at Granny’s table, right next to the kling, rosettes, spritz, sandbakkels, and lefse every year like clockwork. (Yes, we even had lutefisk, but let’s be honest, “we” did not include me!)
My family still gets together every year in December to make all the Norwegian treats. It takes all day and everyone has their assigned duties, and of course, they all tease each other about how they’re not doing them correctly. Four pots of coffee and many Ole and Lena jokes later, there’s more goodies than anyone knows what to do with. Almost everyone has some sort of Norwegian swag they wear…a traditional wool sweater, a rosemalled embroidered shirt, or a funny apron with a joke about how much coffee and lefse Norwegians consume. This day captures my idea of celebrating family heritage like no other day of the year. I’d be lying if I said I make it back home every year for the fun, but I’m thankful for my krumkake iron and wooden rollers that have been passed down for generations, and allow me to share in the holiday tradition, even when I’m miles away.
My family jokes how most Norwegian food is white – fish, potatoes, butter, flour, sugar – and these cookies are no exception. While some recipes call for a little almond extract or ground cardamom, Granny’s sticks to the staples and turns out perfectly every time. You will need a krumkake iron to make these treats, and if you’re short on Norwegian Grannies, don’t sweat. You can find irons in most Scandinavian shops, online, or under your nearest troll bridge. The wooden rollers help to make a sweet cone shape, perfect for filling with mounds of whipped cream.
Some folks get fancy and add jam or confectioners sugar, and I’ve always wondered how they’d taste dipped in melted chocolate, but they’ve never lasted long enough for me to find out. If you try it, I’d love to hear!
Norwegian Krumkake are thin waffle-like cookies made with a one or two-sided, decorative iron griddle, rolled into cone shapes, and traditionally filled with whipped cream.
3 eggs, beaten well
1/2 cup sugar
1/2 cup melted butter, cooled
1/2 cup flour
1 teaspoon vanilla
Homemade whipped cream or Reddi-Whip
- Place the eggs in a medium-sized mixing bowl, and add the sugar. Whisk until light and fluffy.
- Add the cooled, melted butter to the egg and sugar mixture and stir to combine.
- Add the flour and vanilla to the egg mixture and and mix until smooth (there should not be any lumps).
- Place 1 tablespoon of the batter on a hot krumkake iron and bake until light brown. My iron takes about 22 seconds, but the specific cook time can vary per iron griddle – so be sure to pay attention to avoid burning.
- Remove the baked krumkake from the iron and immediately roll into a cone shape by using a wooden roller. Do not remove the krumkake from the roller until the krumkake has cooled enough to keep the rolled cone shape.
- Allow the krumkake to cool completely. Fill with whipped cream and serve.
- Unless you have fingertips of steel, I recommend using a fork to help roll the cookie around the cone.
- Krumkake freezes well as long as they are protected in an air-tight container and not filled with whipped cream.
- There are different kinds of Krumkake irons. They can come in single or double designs, and stove top or electric.