Last updated on December 21st, 2023 at 12:50 pmJump to Recipe
Rosette Cookies Recipe
Rosette Cookies are a delicious crisp fried treat coated in powdered sugar similar to funnel cakes. This is one of my family’s favorite recipes for the holiday season, so I make them every year. With just a few ingredients, it is easier than any other holiday dessert you can make. This post is brought to you by Oléico® High Oleic Safflower Oil, an all-purpose oil with a high smoke point and a mild flavor that does not overpower the cookies! Happy holidays!
Swedish rosette cookies are originally from Scandinavia. It is a rosette cookie that is popular during the holidays. These crispy and light cookies are made into delicate patterns and dipped or dusted in sugar. Although they are thought to have started in Scandinavia, they became popular in Germany over 100 years ago.
- All-purpose flour: Sift the flour well and use the spoon and level method of measuring.
- Large eggs: Let them warm to room temperature for easier incorporation.
- Whole milk: You can use any kind of milk you like such as skim, 2%, or even almond milk.
- Granulated sugar: White sugar is best for this recipe.
- Vanilla extract: Pure vanilla extract will give you the best flavor.
- Kosher salt
- Cooking oil: I used Oléico® High Oleic Safflower Oil which is non-GMO & Kosher certified. Also, it has a high smoke point, which means that it can be used for cooking and frying at high temperatures without breaking down and forming harmful compounds.
For the topping:
- Powdered sugar: Also known as confectioners’ sugar. To dust the cookies.
How to make rosette cookies from scratch?
- Mix wet ingredients: First, beat eggs with a whisk in a medium bowl. Then, pour in the milk, sugar, and vanilla extract and mix well.
- Add in the dry ingredients: Now, add the flour and salt and beat until you get a liquidy batter.
- Heat the Oléico® Safflower Oil: Next, heat the oil in a deep skillet.
- Prepare the draining station: In the meantime, place two sheets of paper towels next to the stove for drips and place more on a cookie sheet for the finished cookies.
- Immediately place in hot oil: Once the oil is hot, dip the rosette iron into the hot oil, then dip the iron into the batter, then back into the oil.
- Deep fry until golden brown: As it cooks, the batter will pull away from the hot iron and make a thin cookie just like funnel cakes. Fry on one side for two to three seconds, then flip and cook until the sides are golden brown.
- Let the excess oil drain: When the rosette cookies start to brown, remove them, and let them drip the excess oil on the paper towels before placing them on paper towel-covered wire racks.
- Cool and dust: Finally, let cookies cool for several seconds before dusting them with powdered sugar or topping them with icing.
- Continue frying: Then, continue with the remaining batter until it is all gone.
- Cinnamon sugar: You could also coat your cookies in a cinnamon sugar mixture. Just mix one part white sugar with one part cinnamon.
- Caramel sauce: These fried cookies taste great with a thin layer of caramel sauce for an extra delicious treat.
- Dip in icing: Similarly, a glaze of light icing would be great on these deep-fried rosette cookies. Just mix powdered sugar, vanilla, and milk until you get the right consistency before dipping them.
- Chocolate: Instead of vanilla, you could dip these delicious rosette cookies in melted chocolate.
- Almond extract: Try this recipe with almond extract for a unique nutty flavor.
Frequently asked questions
What are rosette iron molds?
Rosette irons or molds are shaped aluminum rods used to make rosette cookies. There are different kinds of shapes such as flowers, stars, snowflakes, and Christmas trees. They used to be made of cast iron, but the newer ones are made of aluminum to make them easier to use and clean.
Why won’t my rosettes harden?
If your cookies are soggy and do not harden, it could be that the oil is not hot enough. Use a candy thermometer and make sure it is 375 degrees F before using it. Also, make sure it stays at the right temperature. Additionally, your batter may not be thin enough. If it is too thick, it will not harden. Add some more milk and try again.
Why won’t my batter stick to the iron?
It is important to place your rosette iron into the oil until it is hot before putting it into the batter. Also, make sure you let the excess oil drip onto the paper towels before dipping it into the batter or it will get too oily. You can even blot it with a towel to dry it first.
How to store leftovers:
- Store: Store your delicate rosette cookies loosely covered to keep them from breaking. Then place them in an airtight container for up to a week.
- Freeze: Rosettes freeze beautifully. Just make sure they are completely cool before placing them in a freezer-safe container. They can stay frozen for up to 60 days.
- Thaw: Let your frozen rosette cookies thaw overnight in the fridge for the best flavor and texture.
- Reheat: Reheat your thawed cookies in a warm oven to get them hot before dusting them with powdered sugar.
More Christmas cookies to try:
- 2 eggs
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 1 cup milk
- dash of vanilla extract
- 2 cups cooking oil I used Oléico® High Oleic Safflower Oil
- Royal icing
- Powdered sugar
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For the batter:
- Layer 2 cookie sheets with paper towels and place them next to the stove.
- In a medium bowl, using a hand whisk or electric mixer, beat the eggs, and after that whisk in the sugar and milk. Mix until incorporated.
- Little by little, whisk in the sifted flour and salt. Beat until combined and you have a liquid consistency like heavy cream.
- Stir in the vanilla.
- In a deep pan, heat the cooking oil. I used Oléico® High Oleic Safflower Oil.
- Immerse the mold into the heated oil first and after that dip it in the batter, then back into the oil.
- The batter will pull away from the mold and form a thin cookie. Fry on one side for 2-4 seconds, then flip it and fry it until both sides are golden. Repeat until you finish all the batter.
- Transfer each cookie to the paper towel-lined baking sheets.
- Let the cookies cool dust with confectioners sugar or top with icing and decorate.
- You could also use a deep fryer or electric fryer to make these rosette cookies. Deep fry the same way you would in a pan.
- Make sure you use a high-quality oil, like Oléico® High Oleic Safflower Oil that is expeller pressed, which means no chemicals are used to process or extract the oil.
- When placing in the container to store or freeze, place wax paper or parchment between them to prevent sticking.
- Use a candy thermometer to make sure the oil is at the proper temperature. If it is not hot enough, the batter will not adhere properly.
- The batter should have the consistency of heavy cream.
- If the fried rosettes get stuck to the hot iron, use a table knife to gently remove them.
- Be sure the batter does not come over the top of the iron.
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