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Hi Bold Bakers!
Krumkake, which I’ll describe as the baby of good Italian pizzelle, is a beautiful treat to include on your holiday cookie tray or a light, satisfying dessert to your holiday meal. These imprinted waffle cookies are surprisingly easy to make and are the perfect vehicle for a sweet whipped cream filling!
These delicate, crisp, sweet, cardamom-scented cookies are shaped into a cone and look as beautiful as they are delicious. I think people overthink big holiday desserts sometimes — you already have the big meal, why not finish it with something delicate like a krumkake?
Now, you will need a special iron to make these cookies. I use this one. You’ll also need a roller to get that iconic cone shape — I opt for this one. But I promise you, once you make these simple cones, you’ll want to make them again and again.
What Is Krumkake?
Krumkake, pronounced “kroom-ka-ka,” meaning “curved cake,” is a classic Norwegian waffle cookie. They should be crispy and simply flavored — and in my opinion, filled with good, homemade whipped cream. But you can eat them plain as well — or as a special ice cream cone!
These cookies, originally popular in Norway, came to the states thanks to Norwegian immigrants who moved to New England and the Midwest. They’re often eaten after Christmas Eve dinner.
What makes these cookies unique is the way they are made. Traditionally, they’re made in a molded griddle that was used over the stove. Now, you can get electric krumkake griddles too! Nonstick! Innovation is key.
What You Need To Make Krumkake
- Measuring cups and spoons
- Krumkake or Pizzelle iron
- Mixing bowls
- Piping bag with round or star tip
How To Make Krumkake
You know I love a delicious dessert that looks fancy but is actually super simple to make. Krumkake is exactly that; here’s how you make them (get the full recipe with measurements, that you can print, further down the page!):
- First, preheat your krumkake or pizzelle iron.
- In a medium bowl, beat the butter and sugar together. Then, beat in the egg, vanilla extract, and cardamom.
- Stir the milk into the mixture until combined, then fold in the flour until the batter is smooth.
- Place about 1 1/2 tablespoons of batter in the center of each cookie plate and close the iron.
- Cook the batter for a few minutes until it is golden. (Feel free to check every minute or two, so it doesn’t over brown!)
- Once the cookie is baked, lift one cookie off the iron with a fork and wrap it around a cone until it is firm enough to hold its shape. Transfer the cookie to a wire rack to cool completely. Repeat!
- Once all of the cookies are baked, shaped, and cooled, make the filling. In a medium bowl, whip the heavy whipping cream with the powdered sugar and vanilla until soft peaks form.
- Put the cream into a piping bag fitted with a round or star tip and pipe the cream into the cones. Top with fresh berries, if you like, and serve immediately.
Gemma’s Pro Chef Tips For Making Krumkake
- These cookies will harden within 30 seconds of removing them from the pan so be sure to shape them immediately after you lift them off the pan.
- If you have a two-cookie iron, keep the cookie you are not shaping on the iron to keep it soft until you can shape it.
- You can use a ¼ teaspoon of almond extract instead of vanilla extract if you like.
- You can add a pinch of ground cardamom or cinnamon to the cream before you whip it.
- These cookies can also be piped with pastry cream!
How Do I Store Homemade Krumkake?
If you are storing krumkakes, be sure you don’t fill them with whipped cream; they’ll be too soggy. Store unfilled cookies in an airtight container at room temperature for up to 3 days.
‘Tis The Season (For More Cookies!)
And don’t forget to buy my Bigger Bolder Baking Cookbook — it makes the perfect gift!
Norwegian Krumkake Recipe
- Preheat a krumkake or pizzelle iron.
- In a medium bowl, beat together the butter and sugar, and then beat in the egg, vanilla extract, and cardamom.
- Stir in the milk until combined and then fold in the flour until the batter is smooth.
- Place about 1 ½ tablespoon of batter in the center of each cookie plate and close the iron.
- Cook for a few minutes, until golden (it’s okay to check every minute or two so it doesn’t over-brown).
- Once done, lift one cookie off the iron with a fork and wrap around a cone until firm enough to hold its shape. Transfer to a wire rack to cool completely and repeat with the other cookie on the iron (if it is a two-cookie iron).
- Once all the Cookies are Baked and Cooled, Make the Filling: In a medium mixing bowl, whip the heavy whipping cream with the powdered sugar and vanilla until soft peaks form.
- Place the cream in a piping bag fitted with a round or star tip and pipe the cream into the cones. Top with fresh berries, if used, and serve immediately.
- Store unfilled cookies in an airtight container at room temperature for up to 3 days.