5 from 1 vote


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!

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 1 vote
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 eggs and sugar until light yellow. Add melted butter, vanilla, cinnamon, cardamom and ginger, and mix until combined. In a medium bowl, whisk together the flour, cornstarch, cinnamon, ginger and cardamom. Add to the egg mixture and mix until combined. 
  • Preheat the krumkake iron. When the iron is hot, spoon about a tablespoon of batter on top of each mold and close the iron. Cook for about a minute, or until desired darkness. Cool around a wooden dowel if you want a cone shape, or lay flat on a cooling rack. Repeat with remaining batter. 
Tried this recipe?Let us know how it was!

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