A simple guide to making crisp, rolled Scandinavian Krumkake Cookies at home.
introduction
Krumkake are thin, crisp cookies you roll while warm into cones or tubes. They are light and sweet and fill well with cream or fruit. If you like to try another easy cookie, check this brown sugar rhubarb cookies recipe for a different flavor.
why make this recipe
You can make krumkake with few ingredients. They cook fast and look fancy. You can fill them with whipped cream, fruit, or frosting. They fit a party or a quiet treat at home.
how to make Scandinavian Krumkake Cookies
Make the batter, heat the krumkake iron, cook each cookie until golden, and shape while warm. Fill when cool. The steps are simple and repeatable.
Ingredients :
- 2 eggs
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Whipped cream (for filling)
- Fruit (for filling)
- Frosting (for filling)
Directions :
- In a bowl, beat the eggs and sugar together until light and fluffy.
- Add the melted butter and vanilla extract, mixing well.
- Gradually add the flour, and stir until smooth.
- Preheat the krumkake iron on the stove.
- Pour a small amount of batter into the center of the iron and close it.
- Cook for about 30 seconds or until golden brown.
- Carefully remove the cooked cookie while it’s still warm and shape it into a cone or cylinder.
- Repeat the process with the remaining batter.
- Once cooled, fill with whipped cream, fruit, or frosting.
how to serve Scandinavian Krumkake Cookies
Fill cones or tubes with whipped cream and fruit just before serving. You can pipe frosting or jam inside for a sweeter treat. Serve on a plate so they do not tip over.
how to store Scandinavian Krumkake Cookies
Keep unsold or unused cookies in an airtight container at room temperature. They stay crisp for several days. If filled with cream, store in the fridge and eat within one day.
tips to make Scandinavian Krumkake Cookies
- Heat the iron well so the cookies cook fast and even.
- Only pour a small amount of batter; the cookie spreads when the iron closes.
- Shape the cookie quickly while warm, or it will harden and crack.
- Cool filled cookies briefly in the fridge if you use whipped cream so they hold shape.
- Practice one or two cookies to find the right cook time for your iron.
variation (if any)
- Add a pinch of cardamom or cinnamon to the batter for a warm spice flavor.
- Mix a little cocoa powder into the batter for chocolate krumkake.
- Swap vanilla for almond extract for a different nutty note.
- Make mini krumkake by using less batter for bite-size shapes.
FAQs
Q: Do I need a special pan for krumkake?
A: Yes. Use a krumkake iron or press on the stove. A waffle iron will not make the thin, lacy cookie.
Q: Can I make the batter ahead?
A: Yes. Store batter in the fridge for a day. Let it warm slightly before cooking.
Q: Why do my krumkake crack when I shape them?
A: They cooled too much before shaping. Work fast and shape while warm and flexible.
Q: Can I freeze krumkake?
A: You can freeze plain, unfilled krumkake in an airtight bag. Thaw at room temperature to keep them crisp.
Q: How long will filled krumkake last?
A: Filled krumkake with cream should be eaten within one day and kept in the fridge.
Scandinavian Krumkake Cookies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Grilling
- Cuisine: Scandinavian
- Diet: Vegetarian
Description
Light and crisp rolled cookies that can be filled with cream or fruit, perfect for any occasion.
Ingredients
- 2 eggs
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Whipped cream (for filling)
- Fruit (for filling)
- Frosting (for filling)
Instructions
- In a bowl, beat the eggs and sugar together until light and fluffy.
- Add the melted butter and vanilla extract, mixing well.
- Gradually add the flour, and stir until smooth.
- Preheat the krumkake iron on the stove.
- Pour a small amount of batter into the center of the iron and close it.
- Cook for about 30 seconds or until golden brown.
- Carefully remove the cooked cookie while it’s still warm and shape it into a cone or cylinder.
- Repeat the process with the remaining batter.
- Once cooled, fill with whipped cream, fruit, or frosting.
Notes
Make sure to work quickly while shaping the cookies to prevent cracking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
