The Ultimate Whipped Cream Krumkake (Decorated Christmas Cookies!)

Imagine the most delicate, crispy, and beautifully ornate cookie you’ve ever seen, rolled into a perfect, elegant cone while still warm from the iron. Now, imagine that light-as-air cone filled with a cloud of sweetened whipped cream and topped with a bright red cherry. That, my friends, is the traditional, enchanting magic of Scandinavian Krumkake. This is, without a doubt, the most elegant and impressive cookie you will add to your Christmas baking repertoire.

I promise you, there is no greater baking satisfaction than mastering the simple rhythm of making these delicate cones. The batter is surprisingly simple, and the process of cooking and rolling them is a fun and rewarding activity. Served plain, they are a wonderfully light and crispy treat. Filled with whipped cream, they are transformed into a truly show-stopping dessert for your Christmas table.

Get ready to discover a new holiday favorite, a recipe that brings a touch of Scandinavian elegance to your celebrations and creates a truly unforgettable cookie experience.

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Why Krumkake Will Become Your New Christmas Tradition

You are going to fall completely in love with this unique and delicious cookie. It’s a truly special holiday bake. Here’s why:

• Stunningly Beautiful and Elegant: The delicate, lacy pattern and the elegant cone shape make Krumkake one of the most beautiful cookies you will ever make.
• Incredibly Light and Crispy Texture: Unlike other cookies, Krumkake is wafer-thin, delicate, and shatters with a satisfying crispness that is absolutely irresistible.
• A Fun and Unique Baking Experience: Using a special krumkake or pizzelle iron and rolling the warm cookies into cones is a fun, hands-on process that feels truly special.

Recipe Snapshot

Your Shopping List for This Scandinavian Classic

This traditional cookie comes together with a handful of simple, classic baking ingredients

→ For the Krumkake Cookies

• 3 large eggs → At room temperature, for a light and airy batter.
• 1 cup sugar → For sweetness and that classic crispy texture.
• ½ cup (1 stick) butter → Melted, for a rich, buttery flavor.

→ For Serving (Optional)

• Sweetened whipped cream → For filling the cooled cones.
• Confectioners’ sugar → For a beautiful, snowy dusting.
• Maraschino cherries → The perfect, classic garnish for a filled cone.

Let’s Get Baking! Your Step-by-Step Krumkake Guide

Ready to try your hand at this beautiful Norwegian tradition? Let’s get started.

Part 1: The Delicate Krumkake Batter

1. Whip the Eggs: In a large bowl, beat the room temperature eggs with an electric mixer until they are very light, pale, and fluffy.
2. Combine the Batter: Gradually beat in the sugar. Slowly stream in the melted butter while mixing. In a separate small bowl, whip the ½ cup of heavy whipping cream until soft peaks form. Gently fold this whipped cream and the nutmeg into the egg mixture.
3. Finish and Chill: Gently fold in the flour until just combined. Do not overmix. Cover the batter and let it chill in the refrigerator for about 30 minutes to thicken slightly.

Part 2: Cooking and Rolling the Krumkake

4. Preheat Your Iron: Preheat your krumkake or pizzelle maker according to the manufacturer’s directions.
5. Cook the Cookies: Spoon about 1 tablespoon of the chilled batter onto the center of the hot iron. Close the lid and cook for the recommended time (usually 30-60 seconds), until the cookie is a light golden brown.
6. The Crucial Roll: This step is all about speed! As soon as you open the iron, immediately use a small offset spatula to lift the hot, pliable cookie. Quickly roll it around a cone-shaped form (most krumkake irons come with one).
7. Cool and Repeat: Place the rolled cone, seam-side down, on a sheet of parchment paper to cool and crisp up. As soon as it’s cool enough to hold its shape, gently slide it off the form. Repeat the process with the remaining batter.

Part 3: Fill and Serve

8. Fill (Optional): If you are serving these as a filled dessert, wait until just before serving. Pipe or spoon sweetened whipped cream into the cooled cones.
9. Garnish and Enjoy: For a final festive touch, dust the filled cones with a little confectioners’ sugar and top each one with a bright red maraschino cherry. Serve immediately!

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Traditional Scandinavian Krumkake Cones with Whipped Cream

This traditional Scandinavian Krumkake recipe creates incredibly light, crispy, and ornate cone-shaped cookies. Flavored with nutmeg and butter, these delicate treats are a beautiful and elegant addition to any Christmas cookie platter, especially when filled with whipped cream.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 36

Course: Dessert

Cuisine: Norwegian, Scandinavian

Calories: 81

Ingredients Equipment Method Notes

Ingredients

  

• 3 large eggs room temperature
• 1 cup sugar
• 1/2 cup butter melted
• 1/2 cup heavy whipping cream whipped to soft peaks
• 1/2 teaspoon nutmeg
• 1-1/2 cups all-purpose flour
• as needed Sweetened whipped cream, Confectioners’ sugar, Maraschino cherries optional, for serving

Equipment

• Krumkake or Pizzelle Maker
• Cone-shaped form
• Electric Mixer
• Mixing Bowls

Method

 

1. In a large bowl, beat the eggs until very light and fluffy. Gradually add the sugar, beating to blend. Slowly add the melted butter.
2. In a separate bowl, whip the 1/2 cup of heavy cream to soft peaks. Gently fold the whipped cream and nutmeg into the egg mixture.
3. Gently fold in the flour until just combined. Cover and refrigerate the batter for at least 30 minutes.
4. Preheat a krumkake or pizzelle maker according to the manufacturer’s directions. Place 1 tablespoon of dough onto the hot iron and cook until light golden brown (usually 30-60 seconds).
5. Working very quickly, remove the hot cookie and immediately roll it over a cone-shaped form. Place it seam-side down on parchment paper to cool and crisp.
6. Repeat with the remaining batter.
7. If desired, just before serving, fill the cooled cones with sweetened whipped cream, sprinkle with confectioners’ sugar, and top with a cherry.

Notes

Work Fast: You must roll the krumkake into a cone the second it comes off the iron. It will become brittle within seconds.

Fill Just Before Serving: To keep the krumkake perfectly crisp, do not fill them with whipped cream until you are ready to serve.

Storage: Unfilled krumkake cones can be stored in an airtight container at room temperature for up to two weeks.

WiseRecipes’ Top Tips for Perfect Krumkake

This traditional cookie is all about technique and timing. These tips will help you master it.

1. You Must Work Quickly! The most important part of making krumkake is the rolling. You only have a few seconds after the cookie comes off the hot iron before it cools and becomes brittle. Have your cone form and your work surface ready to go before you even open the iron.
2. Protect Your Fingertips. The cookies will be very hot when you roll them. Some people find it helpful to wear thin cotton gloves, but you can also just work quickly and carefully, handling the very edges of the cookie.
3. Don’t Overfill the Iron. One tablespoon of batter is the perfect amount. Too much batter will ooze out the sides of the iron and create a thick, difficult-to-roll cookie.
4. The Folded Whipped Cream is a Secret Weapon. Whipping the cream before you fold it into the batter is a traditional technique that helps create an extra-tender, delicate cookie.
5. Fill Just Before Serving. Krumkake are prized for their crispness. If you fill them with whipped cream too far in advance, they will absorb the moisture and become soft. For the best experience, fill them right before they head to the dessert table.

Keep Them Fresh! Storing Your Scandinavian Cookies

Unfilled Krumkake have a wonderful, long shelf life if stored correctly.

• Storage: Once the unfilled cones are completely cool, store them in a large, airtight container at room temperature. They are very fragile, so be careful not to crush them. They will stay crisp and delicious for up to two weeks. Do not store filled krumkake.

FAQs: Your Krumkake Questions, Answered!

Do I need a special krumkake iron?

To get the traditional, large, round, lacy cookie, a krumkake iron is best. However, a pizzelle iron is a fantastic and more common substitute! The cookies will be smaller and have a different pattern, but they will be equally delicious and can still be rolled into cones.

My krumkake are breaking when I try to roll them. What’s wrong?

This simply means you’re not rolling them fast enough. You have to roll them the literal second they come off the hot iron. If you wait even 5-10 seconds, they will cool too much and become brittle. It’s a rhythm you’ll get the hang of after a few tries!

Can I flavor the whipped cream filling?

Absolutely! Adding a little vanilla or almond extract to the whipped cream is delicious. For a festive twist, you could even fold in some finely crushed peppermint candies or a dash of cinnamon.

Can I make the batter ahead of time?

Yes. The batter needs to chill for at least 30 minutes, but it can be stored in an airtight container in the refrigerator for up to 2 days before you’re ready to cook the krumkake.

Final Thoughts: A Taste of Scandinavian Christmas

There is something truly special about making a cookie that connects you to a rich holiday history. Krumkake is a beautiful tradition, a cookie that is as delicate and elegant as it is delicious. It’s a rewarding baking project that results in a truly unique and memorable treat for your Christmas celebration. I hope this recipe brings a little bit of old-world charm and elegance to your holiday table. God Jul!