Krumkake Recipe: A Delicious Christmas Tradition
Every Christmas, I look forward to making krumkake, a tradition that’s been in my family for years. This delicate and crispy Norwegian waffle cookie is one of my favorite treats, and the recipe I use comes straight from my Mom’s trusty 1974 Betty Crocker cookbook. There’s something so special about keeping these classic recipes alive, especially during the holidays.
What Is Krumkake?
Krumkake is a traditional Norwegian cookie made with a simple batter of eggs, sugar, butter, and flour. It’s cooked on a special decorative iron, similar to a waffle iron, that creates a thin and patterned cookie. While still warm, the cookie is rolled into a cone shape or left flat to cool and harden. I like to take it a step further by filling mine with a luscious cream cheese filling that everyone in my family loves and pretty much won’t eat them without now. These cookies are perfect for adding a touch of elegance and tradition to your Christmas celebrations.
Ingredients for Krumkake (Adapted from the 1974 Betty Crocker Cookbook)
- 4 large eggs
- 1 cup cane sugar
- 1/2 cup butter, melted
- 5 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 2 teaspoons cornstarch
Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1-3 tablespoons pineapple or orange juice (start with less and add more as needed)
Instructions:
Making the Krumkake:
- Prepare the Batter: In a mixing bowl, mix together the melted butter, eggs and sugar until mostly smooth. Stir in the and vanilla extract. Gradually add the flour until the batter is smooth.
- Heat the Krumkake Iron: Preheat your krumkake iron according to the manufacturer’s instructions.
- Cook the Krumkake: Drop about a tablespoon of batter onto the center of the heated iron. Close the iron and cook until the krumkake is golden brown, about 30-60 seconds.
- Roll the Cookies: Remove the krumkake from the iron and quickly roll it around a cone mold while it’s still warm. Let it cool to hold its shape.
Making the Cream Cheese Filling:
- In a bowl, mix the cream cheese, butter and powdered sugar.
- Slowly add your liquid and mix until smooth. Add more as needed and mix until the consistency is like frosting and not too runny or stiff.
- Spoon the filling into a piping bag for easy use.
Assembling the Krumkake:
- Pipe the cream cheese filling into the cooled krumkake cones.
- Arrange on a festive plate and serve immediately, or refrigerate to enjoy later.
Why I Love This Recipe
There’s something special about making a traditional Norwegian recipe and also from the old Betty Crocker cookbook. The beautiful intricate patterns on the cookies and the creamy filling all come together to create a dessert that’s as nostalgic as it is delicious. Sharing these treats with family and friends is one of the highlights of my holiday season!
Norwegian Krumkake Recipe with Cream Cheese Filling: A Scandinavian Christmas Favorite
Equipment
- 1 Krumkake Iron
Ingredients
- 4 large eggs
- 1 cup cane sugar
- 1/2 cup butter melted
- 5 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 2 teaspoons cornstarch
Cream Cheese Filling
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 3 cups powdered sugar
- 1-3 tablespoons pineapple or orange juice start with less and add more as needed
Instructions
- Making the Krumkake:
- Prepare the Batter: In a mixing bowl, mix together the melted butter, eggs and sugar until mostly smooth. Stir in the and vanilla extract. Gradually add the flour until the batter is smooth.
- Heat the Krumkake Iron: Preheat your krumkake iron according to the manufacturer’s instructions.
- Cook the Krumkake: Drop about a tablespoon of batter onto the center of the heated iron. Close the iron and cook until the krumkake is golden brown, about 30-60 seconds.
- Roll the Cookies: Remove the krumkake from the iron and quickly roll it around a cone mold while it’s still warm. Let it cool to hold its shape.
- Making the Cream Cheese Filling:
- In a bowl, mix the cream cheese, butter and powdered sugar.
- Slowly add your liquid and mix until smooth. Add more as needed and mix until the consistency is like frosting and not too runny or stiff.
- Spoon the filling into a piping bag for easy use.
- Assembling the Krumkake:
- Pipe the cream cheese filling into the cooled krumkake cones.
- Arrange on a festive plate and serve immediately, or refrigerate to enjoy later.
