Norwegian Krumkake Cookies are delicate, crisp, and beautifully patterned treats that melt in your mouth. With just 5 minutes of prep, these golden delights are surprisingly simple to make yet feel elegantly special. The light, airy texture pairs perfectly with a dollop of whipped cream, adding a creamy contrast to their subtle sweetness.
In just 25 minutes, you can create a batch of these charming cookies that are as delightful to look at as they are to eat. Their warm, buttery flavor and intricate designs make them a standout for any occasion. Whether enjoyed fresh off the iron or filled with fluffy cream, they’re sure to impress with their irresistible charm and timeless appeal.
Ingredients for Norwegian Krumkake Cookies (With Whipped Cream)
- Cookie:
- ¼ cup (2oz/57g) butter, softened
- ½ cup (4oz/115g) granulated sugar
- 1 large egg, at room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cardamom (optional, but traditional)
- ½ cup (4oz/120ml) whole milk, at room temperature
- ¾ cup (3¾oz/105g) all-purpose flour
- Filling:
- 1 cup (8floz/240ml) heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Fresh berries (optional, for garnish)
Step-by-Step Instructions
- Preheat the iron: Heat your krumkake or pizzelle iron according to the manufacturer’s instructions.
- Make the batter: In a medium bowl, beat together the softened butter and sugar until creamy. Add the egg, vanilla extract, and cardamom, and beat until combined. Stir in the milk, then gently fold in the flour until the batter is smooth.
- Cook the cookies: Place about 1 ½ tablespoons of batter in the center of each cookie plate on the iron. Close the iron and cook for a few minutes, checking every minute or two, until the cookies are golden brown (avoid over-browning).
- Shape the cookies: Once cooked, carefully lift one cookie off the iron with a fork. Immediately wrap it around a cone-shaped mold until it holds its shape. Transfer to a wire rack to cool completely. Repeat with the remaining batter.
- Make the filling: In a medium mixing bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Fill the cookies: Transfer the whipped cream to a piping bag fitted with a round or star tip. Pipe the cream into the cooled cookie cones. Top with fresh berries, if desired, and serve immediately.
- Storage: Store unfilled cookies in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
While whipped cream and fresh berries are classic fillings, try experimenting with other flavors! A drizzle of chocolate ganache or caramel sauce inside the cones adds a decadent touch. For a fruity twist, use lemon curd or raspberry jam alongside the whipped cream. If you’re feeling adventurous, sprinkle crushed nuts or a dusting of powdered sugar on top for extra texture and sweetness.
Make-Ahead Magic: Storage and Reheating Tips
Unfilled krumkake cookies can be stored in an airtight container at room temperature for up to 3 days. To keep them crisp, place a piece of parchment paper between layers. If they soften slightly, reheat them in a low-temperature oven (300°F/150°C) for 2-3 minutes to restore their crunch. For longer storage, freeze the unfilled cookies in a sealed bag for up to 1 month.
Time-Saving Hacks for Busy Bakers
To streamline the process, prepare the batter the night before and refrigerate it in a covered bowl. When ready to bake, let it come to room temperature for 15 minutes. If you’re making a large batch, enlist a helper to shape the cones while you manage the iron. For the filling, use store-bought whipped cream in a pinch, though homemade is always worth the extra effort!
Equipment Essentials: Getting the Right Tools
A krumkake iron is key for this recipe, but if you don’t have one, a pizzelle iron works just as well. Make sure your iron is well-heated before adding the batter to ensure even cooking. Use a fork to lift the cookies off the iron and a cone mold (or even a wooden spoon handle) to shape them while they’re still warm. A piping bag with a star tip makes filling the cones neat and professional-looking.
Recipe Variations: Mix It Up!
For a different flavor profile, swap the cardamom for cinnamon or nutmeg. You can also add a teaspoon of lemon zest to the batter for a citrusy twist. If you’re gluten-free, substitute the all-purpose flour with a gluten-free blend—just ensure it’s a 1:1 ratio. For a richer filling, fold in a tablespoon of mascarpone cheese into the whipped cream for a creamy, indulgent texture.
Norwegian Krumkake Cookies (With Whipped Cream)
Equipment
- krumkake or pizzelle iron
Ingredients
Cookie
- ¼ cup butter (softened)
- ½ cup granulated sugar
- 1 large egg (at room temperature)
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cardamom
- ½ cup whole milk (at room temperature)
- ¾ cup all-purpose flour
Filling
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- berries (optional)
Instructions
- 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.
