Cardamom Krumkake Recipe - Nordic Ware (2024)


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Norwegian Krumkake and Pizzelle Iron


4.9 based on 7 reviews






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Learn how to make a traditional Krumkake dessert using Nordic Ware’s Norwegian Krumkake Iron. This Cardamom Krumkake recipe is an amazing classic holiday recipe to make with the entire family!


  • 2 eggs
  • 1/ 2 cup butter, melted
  • 1 1/ 2 cups flour
  • 1 cup sugar
  • 1 teaspoon cardamom or anise flavoring
  • 1 cup of milk


To Prepare Iron for Use: Place iron directly over medium heat on top of stove. Alternately heat both sides of the iron until water sprinkled inside sizzles. Grease inside of plates when making the first fewcookies.

Beat eggs well; add sugar, butter and cardamom or anise. Continue beating.Add flour and milk,beat until smooth.

*Whole cardamom seed that has been shelled and freshly crushed with a rolling pin makes for a more flavorful krumkake.

To Bake: Spoon about 1 tsp. of batter in center of baking surface. Close iron and gently squeeze handles together. (Batter flowing out indicates too much batter being used and this surplus should be scraped off immediately before it burns.) Bake 5-10 seconds before turning iron over to continue baking on other side. Bake until cookie is a light golden brown; open iron to check for doneness. Remove quickly with a spatula and roll immediately on cone to shape. Remove cone and cool seam side down on wire rack. When completely cool store in shallow airtight container, stacking carefully 1-2 deep. Makes about 50.

Read Recipe Reviews

    Posted by Elida Witthoeft

    I moved and cannot find my grandmother’s beloved krumkake recipe. This one comes the closest to what I remember … except her has cream, not milk. So thankful for NordicWare to the rescue!

    Posted by Mari Brandeberry

    The krumkake iron I inherited from my grandmother (Mari Ebba Steinisen Tranmal) is cast iron. The recipe she taught me is so simple that I only recently bothered to write it down for future generations.
    Eggs & melted butter (at room temp), flour & sugar in a 1:1:1:1 ratio by weight . Cardamom to taste. Depending on freshness usually ~ 1 heaping tsp/4eggs. We roll them on a wooden spoon handle so they are easier to pack for gift giving. Occasionally we fold them in quarters… especially when young helpers have tender fingers since that can be done with a knife or spatula. I intend to use the suggestion of making those into “fortune krumkake”.
    Originally a Yuletide treat but so unique & enjoyed by all that my iron travels with me when visiting out-of-town family. They have also been requested as school birthday treats.

    Posted by Gramma Ruth

    Received a Nordic Ware iron as a wedding gift 50 years ago. Used every year. Krumkaka is family tradition. We have added a crinkle, we enjoy Oriental for Christmas Eve, dislike the fortune cookie taste and texture, now make ‘Norwegian fortune cookies by folding in a fortune into the krumkake instead of rolling them. Grandkids write the fortunes.

    Posted by Mags Bonham

    I inherited my grandmother’s iron from my Mom. I used it for the 1st time ever, and it probably hasn’t been used for 30 yrs or so. I used 1 tbls of batter and didn’t realize that was wrong until rereading the instructions now. But they are more like what my grandmother made that I think 2 tsp would be. Guess I’l try the correct amount next time. It took awhile to get the hang of it. Took lots of spray butter to keep it from sticking in the beginning – probably because it hadn’t been used in forever. They still taste great and remind me so much of my grandmother. And that is really all that is important.

    Posted by Mandrake Fern

    I was gifted a vintage NordicWare Krumkake iron and just made this recipe tonight for the first time. I was quite intimidated at first but quickly realized how fun it was. It made too many for my tiny family of two. I think we got about 36-45+ so next time we will half the recipe. We had to use powdered cardamom so we did a heaping tsp and that was a very good call. My daughter really loves these and has already asked to make them again.

    Posted by Dr. Robert

    Excellent recipe and a perfect Nordicware Krumkake iron! My mother had her Nordicware Krumkake iron for years, but I had to buy a new one since one of my sisters inherited moms old iron!

    Posted by Daffodil05

    A Norwegian friend and I got together to put together a Norwegian meal. This is the first time making krumkake. It was easy, a lot of fun and the results were delicious!

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Norwegian Krumkake and Pizzelle Iron


Cardamom Krumkake Recipe - Nordic Ware (2024)


Why is my krumkake soggy? ›

Filling krumkake with whipped cream or some other delightful filling will eventually lead to sogginess over time. It's best to wait until the last minute to fill them if you want them to retain a crispy texture.

What does krumkake mean in Norwegian? ›

Krumkake (Norwegian: [ˈkrʊ̀mˌkɑːkə], meaning 'curved cake'; plural krumkaker) is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream.

Why is my krumkake sticking to the iron? ›

The first cookie may stick a bit, especially if the iron is new. To avoid future sticking, be sure to brush all crumbs from the design grooves and to brush each grid thoroughly with unsalted shortening or Pan Free before using each time. It is not to be greased between each cookie, however.

What's the difference between pizzelle and krumkake? ›

Krumkake batter is thinner than pizzelle batter, which is what allows it to roll so easily, and while krumkake is more versatile when it comes to flavors and fillings, pizelles are more likely to be flavored by directly adding ingredients to the batter.

What is the most popular cookie in Sweden? ›

What type of cookie is the most popular in Sweden? Pepparkakor. It's only eaten in december but then in larger quantity than all other cookies the rest of the year.

Can you refrigerate 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.

How do you eat krumkake? ›

Krumkake is one of those treats that can be eaten in many different ways. You can eat it savory, with cheese, fish or meat. You can also eat it sweet, like a cookie or a cake, or eat it like a donut, covered in cinnamon sugar.

Are pizzelles thicker than krumkake? ›

Moreover, krumkake and pizzelles not only look different but also taste different, thanks to varying textures and batter thickness. Krumkake batter is thinner than that of pizzelles, resulting in a cookie capable of that final rolling stage.

What's the difference between krumkake and rosettes? ›

Rosettes are made from the same basic ingredients krumkake are, but they are deep fried.

How do you heat a Krumkake iron? ›

To prepare iron for use: Place stove-top iron directly over medium heat on top of stove. Alternately heat both sides of the iron. If using an electric krumkake iron, pre-heat to medium setting. Iron is ready when a drop of water sprinkled inside sizzles.

What is the Norwegian version of pizzelle? ›

Krumkake is a Norwegian waffle cookie, like an Italian Pizzelle, made with a flat press that is rolled into a cone shape.

What does pizzelle mean in english? ›

Pizzelles, the oldest known waffle cookies, originated in Italy. The name pizzelle is based on the Italian word 'pizze' meaning round and flat, with the ending 'elle' referring to its small size.

Why did my cookies get soggy? ›

Here are some common reasons: Underbaking: Cookies might not have been baked long enough. Ensure you follow the recommended baking time in the recipe and adjust based on your oven's characteristics. Too much moisture: Excess moisture, either from ingredients like eggs or butter, can result in soft cookies.

Why are my cookies still mushy? ›

Sugar cookie recipes consist primarily of butter. That's why they spend so much time cooling down before you cut or shape them. You need the butter to set into a usable form before you shape and bake the cookies. For this reason, the cookies often seem soft, mushy, and even melty on the baking tray.

How do you make cookies not soggy? ›

Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.

What is the best way to store krumkake? ›

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.

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