Everyone has a favorite Christmas cookie; mine are undoubtedly Krumkake. They remind me of both my grandma and heritage, boasting a classically delicious flavor. Krumkake is a Norwegian waffle cookie, cooked paper thin on a special iron then rolled into a cone shape.
The process of making these are fairly simple but require a good amount of time and patience. The key is getting the iron at just the right temperature to cook evenly on each side. It takes one or two goes to achieve this method, but don’t give up! I promise the patience is worth the effort + the end result is a crumbly, delicate cookie with a subtle punch of vanilla and cinnamon.
Once made + cooled, these can be stored in an airtight container in the freezer for a few weeks. Feel free to add a cream filling if you’d like or dust them with powdered sugar. Or leave them as is + enjoy with a cup of coffee. Enjoy your holiday baking & thanks for stopping by!
- 1 cup sugar
- 1/2 cup organic butter, room temp
- 2 organic eggs
- 1 cup whole milk
- 1.5 cups unbleached, all purpose flour
- 1.5 tsp ground cinnamon
- 1 tbsp pure vanilla extract
- Cream together the butter + sugar for 2 minutes using a mixer or in your Kitchen Aid mixer fitted with the paddle attachment.
- One at a time, beat in the eggs until the batter thickens slightly & takes on a slight yellow tint.
- Mix in the flour, milk, cinnamon + vanilla extract until just combined. Let the batter sit at room temperature for 30 minutes.
- Over your gas range, heat the Krumkake iron on medium heat until a drop of water sizzles when dropped on the center of the closed iron.
- Open the iron + lightly coat with nonstick spray. Spoon 1 tbsp of batter in the middle of the iron & close.
- Cook for 1 minute on each side until the cookie is golden brown.
- Open the iron & Gently remove using the tip of a sharp knife. Roll immediately into a cone shape. (The iron should come with a cone roller, if it doesn’t, roll them by hand in a cigar shaped manner.)
- Allow the cookies to cool on a rack. They will crisp up as they cool.
- Repeat until the batter is used, adding a tablespoon of water as necessary if the batter becomes too thick.