09/15/2026
https://www.facebook.com/share/1EWVyJsyiW/?mibextid=wwXIfr
Krumkake came to Minnesota with Norwegian immigrants and it is still made in this state on irons that have been in families for four generations.
The name means curved cake. It is a thin cookie, barely thicker than paper, cooked on a decorative iron and then rolled into a cone while still hot.
The iron is the whole tradition. Two hinged plates with an engraved pattern, originally heated over a stove burner, now often electric. The design presses into the batter, so every cookie comes out stamped with a floral or geometric pattern. Old irons came over from Norway and the patterns vary by family.
The batter is simple. Eggs, sugar, butter, flour, cream, and cardamom, which is the flavor that makes it read as Scandinavian rather than generic. Some families add a little vanilla or lemon.
The technique is where people fail. You drop a spoonful on the hot iron, close it, cook it maybe thirty seconds a side, then lift it off and roll it around a wooden cone before it cools. You have about four seconds. Cool too long and it cracks. Roll too early and you burn your fingers, which happens to everyone and is part of the process.
An experienced grandmother can run a batch with two irons going and never break one.
They are served plain, or filled with whipped cream and berries at the table.
Where they show up is Christmas. The Norwegian holiday cookie tray in Minnesota runs krumkake, rosettes, sandbakkels, fattigmann, spritz and lefse alongside.
Sons of Norway lodges, Lutheran church bazaars and the American Swedish Institute all sell them in December.
The irons get handed down.
And somebody in every family is designated the one who can still do it.