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This is the Hagen family’s traditional recipe for krumkaker—these crispy and light wafers are a Christmas favorite, typically made in a cylinder or a cone shape. For an extra rich treat, fill them with whipped cream. If you do not have a krumkaker iron, a pizzelle or other wafer iron can also be used.

Krumkaker Cookies, one being rolled into a cone with a pattern baked into the crisp crust.


  • 4 lg eggs
  • ¾ C + 1½ T (160 g) sugar
  • ¾ C + 2 T (200 g) butter, melted and cooled
  • 1½ C + 1½ T (200 g) flour
  • 1 tsp (2 g) ground cardamom


Cream together eggs and sugar. Add butter, flour and cardamom; mix well. Let batter rest 1 hour; drop a large spoonful into the center of a krumkaker iron. Cook for 1 minute, then quickly roll wafer around a stick (about as thick as a finger) or wooden cone form to hold curled shape; remove from stick and set aside to cool.

  • Prep time: 1 hour & 10 minutes
  • Cook time: 1 minutes
  • Rest time: 1 hour
  • Makes about 3 dozen