How to Make Rosettes Cookies
Rosettes, the fried Scandinavian cookies, are crisp, delicious and so festive when dusted with powdered sugar. I’m sharing my tips on how to make rosette cookies in your own kitchen. They’re perfect for the holidays!
You’ll need to get yourself a Rosette Iron, and enough canola oil to deep fry them and you’ll be set! Shaped like stars and snowflakes, they’re a classic holiday treat.
Why You Must Make
- They’re a beautiful addition to your holiday sweets repertoire.
- Perfect for cookie exchanges, they’re unique and festive.
- Dusted with powdered sugar, these look like they’re coated with a dusting of snow.
- Rosettes can be hung on the Christmas tree, using a ribbon loop as a hook.
Cookies like these perfect Cream Cheese Sugar Cookies are a given when it comes to my baking list, but I also thought back to my childhood and was reminded of these sweet, crispy rosettes. Learning how to make rosettes is one of the many legacies my dear mother passed on to me. Scroll down for my tips for making perfect rosettes.
How to Make
- Heat oil in a deep-fryer or deep, heavy saucepan.
- Make the batter.
- Heat the rosette iron in the hot oil for 2 minutes.
- Drain excess oil from the iron and dip the iron into the batter, then immediately place it in the oil.
- Fry until golden.
- Let the excess oil drain off the rosette onto paper towels.
- Gently remove the rosette from the iron with the tip of a dinner knife if needed.
- Repeat by reheating the iron in oil for about a minute, then dipping and frying till all batter is used.
- When cool, dust with powdered sugar to serve.
- My mom always used lard to make these rosettes. The aroma permeated the house and lingered for days. But these rosettes were treasured treats among the lucky friends and neighbors who were recipients, and frying these was a holiday tradition. For this batch, I used canola oil. The lard found in most grocery stores sits on the shelf, not in the refrigerator cases. It’s not the same quality as what my mom used, and oil with a high smoke point is a good substitute.
- The simple batter takes only seconds to prepare. Just whisk together all the ingredients.
- PRO-Tip: The batter should be smooth, but don’t overmix as you do not want air bubbles to form.
- PRO-Tip: The oil must be heated to and maintained at around 375º. Use a candy thermometer unless you’re using a deep fryer with a temperature gauge. If you’re frying these on the stovetop, adjust your burner as needed to keep the temperature steady.
- PRO-Tip: Use a heavy-duty saucepan if you don’t use a deep fryer. You’ll want your oil to be approximately 3 inches deep.
- The rosette iron must be heated in hot lard or vegetable oil before being plunged into the batter and back into the hot oil to cook. Give the iron a good minute or two to reheat or the batter will not adhere properly.
- Let the excess oil drip off the iron, then dip the iron into the batter about 7/8th of the way.
- PRO-Tip: You do not want any batter to flow over the top of the iron.
- In less than a minute in the hot oil, the rosette turns golden brown and can be removed to paper toweling to drain. I like to detach the rosette from the iron and flip it over to make sure both sides get evenly browned before draining it on paper towels.
- Use a table knife to gently pry the rosette loose from the iron if it doesn’t slip off on its own. Just a few nudges are needed.
- A dusting of powdered sugar is the finishing touch for these elegant, delicate and festive “cookies.” Wait until the rosettes are cool before sprinkling them with powdered sugar.
- PRO-Tip: Rosettes freeze beautifully. If you plan to freeze them, wait until they’re defrosted to garnish with the powdered sugar.
Frequently Asked Questions
Rosettes are Scandinavian in origin, and popular in both Norway and Sweden. The name “rosettes” comes from the Norwegian word rosetbakkelser.
But, according to a comment from a reader in Spain, they’re also quite popular there as a Carnival dessert. They’re called Flores de Carnaval or Flores de Entroido (the Galician word for Carnival).
Stored at room temperature, loosely covered, they’ll last 2-3 days. They can be frozen for up to 2 months. If frozen, rewarm to room temperature, and then sprinkle with sugar.
I like to use a Rubbermaid or Tupperware container and place a sheet of wax or parchment paper between the layers. Make sure they are completely cool before freezing. Place in an area of the freezer where they won’t get jostled around. Wait to dust with powdered sugar until after they’re defrosted.
If the cooking oil was not hot enough, the rosettes will absorb excess oil and become soggy. Also, if they’re not stored properly, they can lose their crispness.
They can be crisped in a 350-degree oven for a few minutes.
Only cast iron rosette irons need to be seasoned. Use the same process as for a cast iron pan. Make sure to clean the irons and let them dry completely, then coat them in vegetable oil or shortening. Place on the rack of a 375-degree oven with a layer of foil on the rack below.
Heat them for about 45 minutes to an hour, turn the oven off, and let them cool completely.
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Do you have a favorite cookie to take to a Cookie Exchange? Let me know in the comments. I always need new ideas.
- 2 eggs
- 1 tablespoon sugar
- 1 cup flour
- 1 cup milk
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- Powdered sugar for dusting
- Canola oil (or lard) for deep frying
- Combine egg, sugar, and salt and whisk to combine. Add remaining ingredients and mix till smooth.
- Heat oil in a deep-fryer or deep, heavy saucepan to 375º.
- Heat rosette iron in oil for 2 minutes.
- Drain excess oil from the iron and dip into the batter, ⅞ up the sides of the iron (batter should not run over the top of the iron), then immediately into the hot oil.
- Fry until golden for 30 seconds or so. Remove to paper towel-lined rack to cool. Gently remove from the iron with the tip of a dinner knife if needed.
- Repeat by reheating iron in oil for about a minute, then dipping and frying till all batter is used.
- Dust with powdered sugar to serve.
Recipe courtesy of my mom.
Do not overmix the batter. You do not want air bubbles.
These freeze well.
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Amount Per Serving: Calories: 35Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 11mgSodium: 22mgCarbohydrates: 7gFiber: 0gSugar: 4gProtein: 1g
Calories do not include the oil absorbed during the cooking process.
My Mom’s Recipe for Rosettes
Each December, my mom and Mrs. Homer (who happened to be my best friend’s mom) would plan for an evening of deep-frying rosettes in lard plus a lot of gabbing. After a few years, they stopped alternating homes and they’d just meet at our house.
Apparently, my mom had lower standards when it came to a house smelling like a greasy diner. So we’d gather in the kitchen watching until we were shooed off to bed.
My mom stored her share of these Scandinavian cookies in our basement freezer until she packaged them up during Christmas week to be delivered to all our dearest friends. I remember coming home from college and still accompanying my dad on these deliveries.
My sisters and I could not resist swiping a few out of the freezer to sample, but I’m sure the trail of powdered sugar gave us away. There are a lot of rosette irons available on Amazon, like my cast iron version. There is a link near in the recipe card.