How to Make Norwegian Krumkake Cookies

  • 01 of 07

    Beautiful Krumkake Cookies

    Krumkake Cookies
    Sindre Ellingsen / Getty Images

    It wouldn't be Christmas in a Norwegian or Norwegian-American home without krumkake – delicate, beautifully imprinted specialty cookies that are baked on a krumkake iron. Because these cookies are so unique and lovely, it's a shame to restrict them to a single holiday. So pull out the krumkake iron whenever a special occasion arises!

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  • 02 of 07

    Krumkake Cookie Equipment and Dough

    Assembling and mixing krumkake ingredients. photo ©Kari Diehl, licensed to About.com

    In order to make kurmkake cookies, you will need a few specialized pieces of equipment. Krumkake bakers come in both stovetop and electric versions and are similar to a flat waffle iron or a pizzelle iron. After the dough is finished cooking, to turn the wafer into a cone, it is wrapped around either a special cone-shaped tool or the end of a wooden spoon

    The basic krumkake batter is very simple to put together and yields 24 cookies. 

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  • 03 of 07

    Preparing the Krumkake Iron

    Heating the krumkake iron. photo ©Kari Diehl, licensed to About.com

    Lightly grease the two sides of a stovetop krumkake iron with cooking spray or melted butter. Close the iron and heat over a medium- to medium-high burner just until a drop of water sizzles on the surface; to prevent damage to the iron and to keep the cookies from scorching, do not heat at the highest setting.

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  • 04 of 07

    Batter Up!

    Batter Up!. photo ©Kari Diehl, licensed to About.com

    Pour a heaping tablespoon of batter onto the center of the iron. Tilt the pan slightly to spread the batter, or use the back of a spoon to level it evenly across the surface of the iron.

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  • 05 of 07

    Baking and Flipping the Krumkake

    Easy Over. photo ©Kari and Eric Diehl, licensed to About.com

    Close iron, squeezing handles together lightly to further spread the batter but not so tightly that the batter leaks down the sides of the iron.

    Note: Because of the batter's butter content, leaks that hit the burner cause some interesting flame action. Keep a damp towel on hand to swiftly wipe up any leaks and to prevent ending up with krumkake flambé!

    Bake for 30 seconds, flip iron over and bake an additional 30 seconds.

    Flip iron back to initial position and open iron.

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  • 06 of 07

    Rolling the Krumkake

    Cookies on the cone. photo ©Kari and Eric Diehl, licensed to About.com

    Lightly flour a krumkake cone to prevent sticking. Immediately roll cookie around the cone or the handle of a wood spoon.

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  • 07 of 07

    The Completed Krumkake

    Freshly baked Norwegian krumkake cookies. photo ©Kari Diehl, licensed to About.com

    Gently slide the cookie off the cone and allow to cool on a rack.

    Krumkake keeps well at room temperature in an airtight, tightly-sealed container (they'll turn soft if you don't store them properly).

    Enjoy them unadorned or fill them with whipped cream and/or fruit.