If you've never made krumkake at home, this is your year. This krumkake recipe results in delicious, elegant, and crowd-pleasing cookies every time.
What Is Krumkake?
Krumkake, which means "curved cake," is a Norwegian waffle cookie that's shaped like a cone. The cookies are traditionally made using a decorative griddle with flour, sugar, eggs, butter, and milk or cream.
Norwegian immigrants popularized krumkaker (plural) in New England and the American Midwest. They're often served during the holiday season.
How to Make Krumkake
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make krumkake at home:
1. Make the batter: Beat the butter and sugar, then gradually add the eggs. Add the remaining ingredients and blend until smooth.
2. Make the krumkake: Spoon the batter onto a greased krumkake iron. Cook until golden brown, then flip and finish cooking.
3. Roll the krumkake: Roll each krumkake around the handle of a wooden spoon to form a cone.
Tip: You may need to experiment with the amount of batter and baking time depending on the iron. You can also use an electric krumkake or pizzelle iron.
How to Serve Krumkake
Serve the krumkake as-is or fill each krumkaker with homemade whipped cream. You can also dip the end of each krumkaker in chocolate for an extra touch of decadence.
How to Store Krumkake
Store the cooled krumkake in an airtight container at room temperature for up to one week. If you plan to fill the krumkake with whipped cream, do that just before serving.
Allrecipes Community Tips and Praise
"Great cookie," according to What's for dinner, mom?. "Rolled nicely into cones. I dipped the tops in melted chocolate and then filled with stabilized, sweetened whipped cream and mini chocolate chips."
"I doubled the recipe and added 1 teaspoon ground cardamom (no butter flavor added)," says jaythomas62. "We love it. Making it again today for the third week in a row."
"Wow," raves Sally. "These were DELICIOUS! My hubby and the kids devoured them. I do not have a Krumkake iron so I used my pizzelle iron."
Editorial contributions by Corey Williams
