Light and crispy, these rosette cookies are a delightful holiday treat that taste like a delicate, crispy funnel cake. Made from just a few pantry staples and ready in under 30 minutes, they’re finished with a dusting of powdered sugar for a snowy look and melt-in-your-mouth texture.
This recipe is based on a traditional Scandinavian method and works with many rosette iron shapes to create different patterns. Despite being fried, the cookies are incredibly light and quick to make.
Quick Look
- Minimal ingredients – Uses simple pantry items: sugar, eggs, flour, milk, and oil.
- Low sugar cookie – Only 2 teaspoons of sugar in the batter.
- Easy – Once you practice the technique, each cookie takes only 1–2 minutes to cook.
- Family fun – A festive activity to make with kids or family; a tradition for many households.
- Customizable – Finish with powdered sugar, drizzle with chocolate, or serve with fruit.
Table of Contents
- Ingredients
- Rosette Cookie Irons
- How to Make
- Tips for Success
- Storage Instructions
- How To Reheat Rosette Cookies to Crispy
- Recipe FAQ
- Holiday Cookie Recipes
- Rosette Cookies Recipe
Ingredients
Below are the main ingredients used in the recipe card with notes for substitutions and tips.
- All-purpose flour – Any brand works. Be sure to sift the flour to remove lumps and ensure a smooth batter.
- Sugar – Regular granulated white sugar is used; the batter itself contains just 2 teaspoons.
- Milk – Whole milk gives the best texture, but plant-based milks (oat milk recommended) work well if you need dairy-free cookies.
- Eggs – Use large eggs, lightly beaten.
- Vegetable or canola oil – Needed for frying; choose an oil with a high smoke point.
- Vanilla extract – Optional, but adds a pleasant flavor.
- Powdered sugar – Optional for dusting and a classic finish.
Rosette Cookie Irons
To make rosette cookies you’ll need a rosette iron and a reliable candy or frying thermometer. A deep, heavy pot (such as a Dutch oven) helps maintain a steady oil temperature and reduces splatter. Irons are available in many shapes—snowflakes, stars, hearts, and classic floral patterns—so you can vary the look.
- Rosette cookie iron in your chosen shape
- Candy/deep-fryer thermometer
How to Make
- Make the batter: In a shallow dish or medium bowl, add 2 teaspoons sugar to the lightly beaten eggs, then stir in the milk. Sift the flour with the salt and gradually mix it into the egg mixture, beating until smooth. The batter should be about the consistency of heavy cream. Stir in the vanilla, if using.
- Heat the oil: Pour about 2 inches of vegetable oil into a heavy pot and heat to 375°F (190°C) using a candy or deep-fryer thermometer. Do not overheat. Attach the rosette iron to its handle and immerse it in the hot oil until the iron is fully heated. Remove and shake off or blot excess oil on a paper towel — this helps the batter stick.
- Dip and fry: Dip the hot iron into the batter only to the depth of the mold, avoiding covering the top. Immediately return the iron to the hot oil and fry for about 30 seconds, or until the rosette turns golden and the bubbling subsides. Lift the iron and let excess oil drip back into the pot. Gently tap or use a knife to loosen the cookie onto a paper towel.
- Cool and finish: Cool rosettes open-side down on a rack or paper towel. Dust with powdered sugar just before serving.
Tips for Success
The ingredients are simple, but the technique takes a bit of practice. Expect to make one or two test cookies to get the feel for dipping and frying. These troubleshooting tips will help:
- Fully submerge the dipped rosette in oil; if it doesn’t go completely under, it can detach from the iron.
- Avoid getting batter on top of the iron; if batter covers the top, it may cook unevenly and be harder to remove.
- Use a thermometer to maintain 375°F. Oil that’s too hot or too cool will prevent the batter from adhering properly.
- Keep a paper towel nearby to blot excess oil from the heated iron before dipping; this helps batter stick.
- If cookies aren’t crisp, thin the batter slightly with more milk or extend frying time—first check oil temperature, which is usually the issue.
- If a rosette sticks to the iron, gently work a table knife under the edge; if it still won’t release, return it to the oil briefly to finish cooking.
Storage Instructions
Although fried, rosettes store well if cooled completely. Cool open-side down on a rack or paper towel before storing. They’re best served soon after frying, dusted with powdered sugar.
Room temperature – Layer cookies with parchment or wax paper between them in an airtight container for up to 3 days. No refrigeration needed.
Freezer – Layer with parchment in a freezer-safe container or bag, taking care not to crush the cookies. Rosettes can be reheated directly from frozen.
How To Reheat Rosette Cookies to Crispy
Reheat carefully, as rosettes defrost and crisp quickly. Hold off on dusting with powdered sugar until after reheating.
From frozen – Place cookies on a parchment-lined baking sheet and bake at 300°F (150°C) for 3–5 minutes until crisp. From fresh, bake 1–2 minutes.
Recipe FAQ
If the iron isn’t hot enough before dipping, the batter won’t adhere. Conversely, an iron that’s too hot will cook the batter in the bowl. Using a thermometer to reach and maintain 375°F helps you find the right balance.
This recipe hasn’t been tested with a 1:1 gluten-free flour swap. If you try a gluten-free flour blend, results may vary—please test and adjust batter consistency and share feedback if possible.
Holiday Cookie Recipes
Recipes
Classic Gingerbread Cookies
Dessert
Pumpkin Cream Cheese Cookies
Gluten Free
Gluten Free Snickerdoodle Recipe
Dessert
White Chocolate Pretzel Cookies
If you enjoy this recipe, leave a review in the recipe card and tag the creator when sharing photos. Enjoy making these beautiful, crispy rosette cookies this holiday season!
Rosette Cookies
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Ingredients
- 2 teaspoons sugar
- 2 large eggs, slightly beaten
- 1 cup sifted flour
- 1/4 teaspoon salt (table salt)
- 1 cup milk
- 2½ teaspoons vanilla extract
- vegetable oil or canola oil
- powdered sugar
Instructions
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Add sugar to the slightly beaten eggs, then add the milk. Sift flour with the salt and stir into the egg mixture until smooth; the batter should be the consistency of heavy cream. Stir in vanilla.
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In a heavy pot, add about 2 inches of vegetable oil and heat to 375°F (190°C). Heat the rosette iron in the oil, then blot excess oil before dipping the iron into the batter to the depth of the mold only.
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Fry the dipped mold in hot oil for about 30 seconds, or until golden and bubbling subsides. Lift and allow oil to drip off. Tap or loosen the rosette onto a paper towel.
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Cool open-side down, then dust with powdered sugar if desired.
Notes
- If cookies aren’t crispy, thin the batter with a bit more milk.
- If batter won’t adhere or cookies aren’t crisping, confirm the oil is at 375°F and the iron is fully heated.
- Reheat at 300°F for 1–2 minutes from fresh or 3–5 minutes from frozen.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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