Light, crisp, and beautifully delicate, these rosette cookies are a classic Christmas treat with the airy crunch of a funnel cake. Made with simple pantry ingredients and finished with a dusting of powdered sugar, they look festive, taste delicious, and come together in less than 30 minutes once your oil is ready.
This rosette cookie recipe is inspired by a traditional Scandinavian-style holiday cookie. The batter is thin, the cookies are fried quickly, and the result is a crisp, lacy cookie that feels light rather than heavy. Different rosette irons create different shapes, from snowflakes and stars to hearts and flowers, making them especially fun for Christmas cookie trays.
Quick Look
- Simple ingredients – You only need everyday staples like eggs, flour, milk, sugar, salt, vanilla, and oil.
- Lightly sweet – The batter uses just a small amount of sugar, while powdered sugar adds a snowy finish.
- Quick to fry – Once you understand the technique, each rosette cooks in about 30 seconds.
- Great for the holidays – These crispy rosette cookies are a fun family baking project and make a beautiful Christmas dessert.
- Easy to customize – Serve them plain, dusted with powdered sugar, or paired with fruit or melted chocolate.
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
These fried rosette cookies are made with basic ingredients. The exact amounts are listed in the recipe card below.
- All-purpose flour – Use your preferred all-purpose flour. Sifting is important because it helps prevent lumps and creates a smooth batter.
- Sugar – Regular granulated white sugar works best for the batter.
- Milk – Milk helps create the thin, creamy batter needed for crisp rosettes. Whole milk works well, and oat milk can be used for a dairy-free option.
- Eggs – Use large eggs and beat them lightly before mixing.
- Vegetable oil or canola oil – Choose a neutral oil that can handle high heat for frying.
- Vanilla extract – This is optional, but it adds a warm, classic cookie flavor.
- Powdered sugar – A light dusting makes the cookies look snowy and festive.
Rosette Cookie Irons
To make rosette cookies, you need a rosette iron and a reliable candy or deep-fry thermometer. A deep, heavy-bottomed pot, such as a Dutch oven, is helpful because it keeps the oil temperature steady and reduces splattering.
- Rosette cookie iron
- Heart-shaped iron
- Snowflake iron
- Star-shaped iron
- Candy or deep-fryer thermometer
How to Make
- Prepare the batter first. Add the sugar to the lightly beaten eggs, then whisk in the milk. Sift the flour with the salt and stir it into the egg mixture until smooth. The batter should be thin, similar to heavy cream. Stir in the vanilla extract.
- Pour about 2 inches of vegetable oil or canola oil into a heavy pot or deep fryer. Heat the oil to 375 degrees Fahrenheit. Attach the rosette mold to the handle and place it in the hot oil until heated. Shake off extra oil or blot the mold lightly on a paper towel. Dip the hot iron into the batter only to the depth of the mold. Do not let batter cover the top of the iron.
- Immediately place the coated mold into the hot oil. Fry for about 30 seconds, or until the rosette is golden brown and crisp. Lift the iron from the oil and let excess oil drip back into the pot. Gently tap the iron or use a table knife to loosen the cookie onto a paper towel.
- Cool the rosettes open side down on a cookie rack or paper towel. Dust with powdered sugar just before serving, if desired.
Tips for Success
Rosette cookies use a simple batter, but the frying technique matters. If the first one or two cookies are not perfect, keep going. Once the iron temperature and oil temperature are correct, the process becomes much easier.
- The rosette must be fully submerged in the oil while frying, or it may fall off the iron too early.
- Do not dip the iron so deeply that batter covers the top edge of the mold. If this happens, the cookie may be harder to release.
- Use a thermometer and keep the oil at 375 degrees Fahrenheit. Oil that is too cool or too hot can prevent the batter from sticking properly.
- Keep a paper towel beside the pot so you can blot excess oil from the hot iron before dipping it into the batter.
- If the cookies are not crisp, first check the oil temperature. If the temperature is correct, thin the batter with a small splash of milk or fry each cookie a little longer.
- If the iron is too hot when it touches the batter, the batter can cook in the bowl instead of clinging to the mold.
- If a rosette cookie sticks to the iron, loosen it gently with a table knife. If it still will not release, return it to the oil for a few more seconds.
Storage Instructions
Rosette cookies are best enjoyed fresh, especially after a light dusting of powdered sugar. However, they can also be stored and reheated if needed. Always let the cookies cool completely before packing them away.
Room temperature – Layer the cooled cookies between sheets of parchment paper or wax paper and place them in an airtight container. Store at room temperature for up to 3 days. They do not need to be refrigerated.
Freezer – Use the same layering method and place the cookies in a freezer-safe container or bag. Handle them carefully because rosettes are delicate and can break if heavy items are placed on top. They can be reheated directly from frozen.
How To Reheat Rosette Cookies to Crispy
Rosettes reheat quickly, so watch them closely in the oven. If you plan to store them, wait to add powdered sugar until just before serving.
Reheating from frozen – Place the cookies on a parchment-lined baking sheet. Bake at 300 degrees Fahrenheit, or 150 degrees Celsius, for 3 to 5 minutes until crisp. If reheating fresh cookies, bake for only 1 to 2 minutes.
Recipe FAQ
The iron may not be hot enough, or it may be too hot. Heat the iron in the oil before dipping it into the batter, then blot off excess oil. If the iron is too hot, it can cook the batter before it sticks. A thermometer helps keep the process consistent.
This recipe has not been tested with a 1:1 gluten-free flour substitute, so results may vary.
Holiday Cookie Recipes
Recipes
Classic Gingerbread Cookies
Dessert
Pumpkin Cream Cheese Cookies
Gluten Free
Gluten Free Snickerdoodle Recipe
Dessert
White Chocolate Pretzel Cookies
Love this recipe? Save it for your next holiday baking day and enjoy these crisp, delicate rosette cookies fresh from the fryer.
40 cookies
Rosette Cookies
Ingredients
- 2 teaspoons sugar
- 2 large eggs, slightly beaten
- 1 cup sifted flour
- 1/4 teaspoon salt
- 1 cup milk
- 2½ teaspoons vanilla extract
- vegetable oil or canola oil, for frying
- powdered sugar, for serving
Instructions
-
Add the sugar to the slightly beaten eggs, then whisk in the milk. Sift the flour with the salt and stir it into the egg mixture until smooth. The batter should resemble heavy cream. Stir in the vanilla extract until just combined.
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Add about 2 inches of oil to a heavy pot or deep fryer. Heat to 375 degrees Fahrenheit. Attach the rosette mold to the handle and place it in the hot oil until heated. Blot off excess oil, then dip the iron into the batter only to the depth of the mold.
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Place the dipped mold into the hot oil and fry for about 30 seconds, or until golden brown. Lift the iron from the oil, let excess oil drip back into the pot, and gently release the cookie onto a paper towel.
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Cool the rosettes open side down on a rack or paper towel. Dust with powdered sugar before serving, if desired.
Notes
- If the rosette cookies are not crisp, thin the batter with a small amount of milk.
- If the batter does not stick to the mold, check that the oil is at 375 degrees Fahrenheit and that the iron is properly heated.
- Reheat fresh cookies at 300 degrees Fahrenheit for 1 to 2 minutes, or frozen cookies for 3 to 5 minutes.
Nutrition
Calories: 20kcal,
Carbohydrates: 3g,
Protein: 1g,
Fat: 1g
Nutrition information is automatically calculated and should be used as an approximation.