5 from 3 votes


Krumkake stamped cookies on a wire cooling rack

These krumkake are the pressed cookies I made on the Nordic Treats episode of Zoë Bakes on Magnolia Network! In this episode I pay tribute to my Nordic heritage by preparing Swedish cream and krumkake, and visiting a ladies’ church group for a lesson in making the traditional Norwegian flatbread, lefse. I also make sour cherry streusel bars, because if you go to a gathering in Minnesota, you must bring something to share! For those asking, here is a link to the krumkake iron we used in the show!

Host Zoe Francois' krumkake, Norwegian cookies, as seen on Zoe Bakes, season 2.
Host Zoe Francois' krumkake, Norwegian cookies, as seen on Zoe Bakes, season 2.
Host Zoe Francois' Swedish creme with lingonberry jam, raspberries and krumkake, as seen on Zoe Bakes, season 2.


5 from 3 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Course: Desserts
Cuisine: Norwegian
Servings: 24 krumkake



  • 4 eggs
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter melted
  • 1/2 tsp vanilla extract make your own
  • 1 1/2 cups (195g) all-purpose flour
  • 2 tbsp corn starch
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cardamom
  • pinch of salt


  • In a stand mixer fitted with a paddle attachment, beat the eggs with the sugar on high speed until light yellow. Add the butter and vanilla and mix until combined.
  • In a medium bowl, whisk together the flour, cornstarch, cinnamon, cardamom, ginger, and salt. Add to the egg mixture and mix on low speed until combined.
  • Preheat a krumkake iron. When the iron is hot, spoon about a tablespoon of the batter on top of each mold and close the iron. Cook for about a minute, or until the krumkake reaches your desired darkness. Let each krumkake cool around a cone-shaped wooden dowel or lay flat on a wire rack. Repeat with the remaining batter.
Tried this recipe?Let us know how it was!

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9 thoughts to “Krumkake”

  1. Hi Zoe, I just finished watching your latest episode on Magnolia and was wowed by your skill in making Krumkake! A few days ago, I attempted to roll and fill 60 Pizzelles using my Pizzelles maker. It was a complete failure. They cracked when I rolled them hot. They ones I managed to produce cracked after I filled them with stabilized whipped cream. Maybe it was all my tears falling into the batter?

    Now I realize I used the wrong recipe and the wrong iron. My Pizzelles were too thick. Amazon sells many Krumkake electric irons. Can you please share the brand of Krumkake iron that delivers your dynamic results with me? I’d like to try again! I love your show because it makes me feel like I’m standing next to you in your kitchen. You’re an excellent teacher, Zoe.

  2. I am half Swedish and half Norwegian so this episode was really fun to watch. I would like to make the Krumkake and am starting to research electric Krumkake bakers. I think the brand you used on the show was from Bethany housewares. It looks like there may be different models and wonder which model you used and recommend. Thanks! Really enjoy your show!

  3. 5 stars
    I love making this every year to remind my kids that we are Norwegian! To get them involved, I let them put sprinkles in some of the batter and make their own version, then dust lightly with powdered sugar. This was my favorite episode so far. Thank you.

  4. Hi Zoe! This looks amazing! Do you have a recommendation on a krumkake iron? I would like to buy one but not sure which… any suggestions? Thank you!

  5. 5 stars
    Your above Krumkake recipe mentions adding the cinnamon, cardamom and ginger twice. Is this a typo? Do you add these spices to the egg/sugar mixture or in the medium bowl of flour/cornstarch?

    1. Hi Lori, it was a typo, thanks for bringing it to our attention! It has been fixed in the recipe.

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