Rosette cookies are one of those recipes that feel a little magical the first time you make them. Delicate, crisp, and lacy, they fry up in seconds and somehow look far more impressive than the effort required. Scandinavian in origin, these cookies have long been a holiday staple in a lot of families (including mine).
Making Rosette Cookies
I love making rosettes on cookie-baking days because they don’t compete for oven space or sheet pan real estate. While other cookies are chilling, baking, or cooling, rosettes are quietly doing their thing on the stovetop. They’re fast, fun, and deeply satisfying once you get the rhythm down.
Growing up, my mom made these every year using an electric wok—perfect for steady temperature control. These days, I use a Dutch oven paired with a candy thermometer, which works just as well and keeps the oil right where it needs to be.
Notes From the Kitchen
Oil temperature matters. Too cool and the rosettes absorb oil; too hot and they brown before setting. A candy thermometer is your best friend here.
Choose a neutral oil. Canola or vegetable oil keeps the cookies light and lets the flavor shine. Save olive oil for literally anything else.
Drying keeps them crisp. If your kitchen is humid or you’re making a big batch, place finished rosettes on a rack in a warm (turned-off) oven for 10–15 minutes. It helps drive off lingering moisture.
Avoid soggy cookies. Always reheat the rosette iron between dips and never rush the oil temperature back up after frying a batch.
Rosette Cookies
Equipment
- Rosette Iron
- Dutch Oven
- Candy Thermometer
- Wire Rack
Ingredients
- 2 Large Eggs
- 1 tbsp Sugar
- ¼ tsp Salt
- 1 cup All-Purpose Flour
- 1 cup Whole Milk
- 1 tsp Vanilla Extract
- 1 quart Canola Oil
- ½ cup Powdered Sugar
Instructions
- Heat oil in a large, deep skillet to 375°F. Prepare your cookie resting space by placing a wire rack over a layer of paper towels to catch any excess oil.
- In a large bowl, beat together the eggs, sugar, and salt until well combined. Gradually add the flour, milk, and vanilla extract, beating until the batter is smooth and free of lumps.
- Submerge the rosette iron in the hot oil for 2 minutes to heat thoroughly. Lift the iron, allowing any excess oil to drain back into the pot.
- Dip the hot rosette iron into the batter, submerging it to about half of the iron. Be careful not to coat the top edge, as this prevents the batter from sticking.
- Immediately dip the batter-coated iron into the hot oil. Fry until the rosette is golden brown, about 30 seconds.
- Carefully lift the rosette iron from the oil and allow any excess oil to drain. Use a fork to gently slide the rosette off the iron onto the prepared wire rack.
- Reheat the rosette iron in the hot oil for 1 minute before dipping it into the batter again. Continue frying until all the batter has been used.
- Once cooled, sprinkle the rosettes generously with powdered sugar. Serve immediately for the best crisp texture.
