The BEST Recipe for Rosette Cookies (2024)

These Scandinavian fried cookies are a favorite Christmas treat. Be sure to wait for coating in sugar until within a day or two of serving. Uncoated rosettes can be stored in an airtight container in the freezer for up to 2 months.

Jump to Recipe Print Recipe

The BEST Recipe for Rosette Cookies (1)

Today, I’ve got my family’s recipe for rosette cookies. These cookies originate from Scandinavia and they have won over taste buds globally with their light, crispy texture, and beautiful shapes. A rosette cookie iron is the special tool behind these cookies’ unique shapes. Today we are going to dive into rosette cookies, including their history, how to make them with a rosette cookie iron, and expert tips for making the perfect rosette.

Post Contents

Background on Rosette Cookies

Before we get to making these cookies, I’d like to share a little background. We can (and should) thank Norway and Sweden for gifting us with these little delicious treats. You will see rosettes prominent around Christmastime. However, Indonesia and Mexico also have a variation of the rosette, known as “Buñuelos.”

Rosette cookies are unique in that they are more than just a sweet treat. Their intricate shapes and designs make them as beautiful to look at as they are delicious to eat. You can make rosettes from simple, commonly found ingredients such as flour, sugar, eggs, and milk.

Spoiler alert, rosettes are deep-fried PASTRIES rather than COOKIES. That said, please forgive me as I refer to them as cookies throughout this post. They have some similarities to other fried treats such as funnel cakes or churros. But their delicate, almost lacy appearance sets rosettes apart.

Our Family Tradition

Growing up, Thanksgiving and Christmas were the two holidays that more of our desserts were influenced by our Swedish heritage. In fact, about 38% of North Dakota’s population is of Scandinavian descent, with the predominant share of that demographic identifying as Norwegian (33%). Suffice it to say, growing up Christmastime included many Nordic treats (lefse & krumkake).

The Rosette Cookie Iron

The rosette cookie iron is an essential item when it comes to making these pastries. This tool is a piece of metal with a design on it, attached to a long handle. You will first dip the iron into hot oil to heat it, next dip the iron into a thin, pancake-like batter, and immediately submerge the battered iron into the hot oil. The batter adheres to the hot iron and fries quickly, creating a delicate, crisp cookie that retains the shape of the iron.

Rosette irons come in a variety of shapes, including stars, flowers, and snowflakes, and even more intricate designs like hearts and animals. This allows for a great deal of creativity when making these cookies, as you can choose different designs to suit different occasions or simply to add variety to your batch of cookies.

Before I go there though, to make rosettes you must have a special iron. There are several brands but I have the Norpro Rosette Iron, which is the best price.The prongs must be straight so you do not overbatter your rosette molds. To check this, place the iron flat on your counter and adjust the prongs as needed

Step-by-Step: How to Make Rosette Cookies with a Rosette Cookie Iron

There are a few key steps you need to follow closely to produce those perfect rosettes.

1. Preparing the Rosette Batter

The first step in making rosette cookies is preparing the batter. A mixture of eggs, sugar, flour, milk, salt, and vanilla extract for added flavor make up the batter. Mix these ingredients until they are smooth. The consistency of the batter should be similar to that of heavy cream, allowing it to adhere to the rosette iron easily.

NOTE: You will think you do not have enough batter but my recipe makes 25 rosettes.

The BEST Recipe for Rosette Cookies (2)

2. Preparing for Frying

While the batter is resting in the refrigerator, you can prepare for the frying process. You will need a heavy pot or deep fryer filled with about two inches of vegetable oil or refined coconut oil. I use refined coconut oil for this which has a high smoke point and doesn’t have a coconut flavor. You can view other options of oil for frying, here. Heat your oil to between 370° and 375° Fahrenheit. Correct oil temperature is crucial for the success of your rosette cookies and you should check your temperature throughout the frying process.

The BEST Recipe for Rosette Cookies (3)

3. Dipping the Iron in the Batter

Submerge the rosette cookie iron into the hot oil for a few seconds to heat it.

The BEST Recipe for Rosette Cookies (4)

Carefully dip the hot iron into the cold batter, ensuring that the batter covers the mold but does not go over the top. If the batter covers the top of the mold, the fried cookie will be impossible to remove intact. If you dip your cookie iron into the batter too far, you will need to wash the iron before trying again.

The BEST Recipe for Rosette Cookies (5)

4. Frying the Cookies

Immediately place the batter-coated iron into the hot oil for frying. The batter will begin to sizzle and fry, quickly turning into a golden, crisp cookie. If your cookie batter separates from the iron while cooking, simply press your iron down so that you maintain the rosette shape.

The BEST Recipe for Rosette Cookies (6)

5. Removing the Cookie from the Iron

Remove the cookie from the oil once it is a golden brown color. Gently remove the cookie from the iron. You may use a fork or knife to gently loosen the cookie from the iron if it sticks.

The BEST Recipe for Rosette Cookies (7)

6. Cooling and Dusting the Cookies

Place your removed cookie openside down on a paper towel-lined cookie rack to cool. If serving them within the day, dust the rosette with powdered sugar or dip them into a cinnamon-sugar mixture for a sweet finish.

Tips for Making Perfect Rosette Cookies with a Rosette Cookie Iron

While the process of making rosette cookies with a rosette cookie iron is straightforward, there are a few tips that can help ensure your cookies turn out perfectly every time.

  • Maintain the Correct Oil Temperature: The oil temperature is crucial for the success of your rosette cookies. If the oil is too hot or too cold, the batter may not adhere to the rosette iron properly, or the cookies may not turn out as crisp as they should be. Always use a thermometer to monitor the oil temperature throughout the cooking process.
  • Only Dip the Iron Partway into the Batter: When dipping the hot rosette iron into the batter, it’s important to only dip it partway. The batter should not cover the top of the mold, as this will cause the cookie to stick to the iron.
  • Be Patient: Making rosette cookies takes time and patience. Don’t rush the process, and remember that practice makes perfect. If a cookie doesn’t turn out right, just move on to the next one.
  • Store Properly for Maximum Freshness: Rosette cookies are best fresh, but you can also store them in an airtight container at room temperature for a few days. You may also store them in the freezer for up to 2 months if you need longer storage or live in a humid area. If you plan to freeze them, do so without the powdered sugar or cinnamon sugar topping. Once you defrost your rosettes, you can add the topping.

Serving Options for Rosette Cookies

If you are freezing your rosettes for later, wait to dust them with the confectioner’s sugar or dip them into the following cinnamon/sugar mixture.

  1. Cinnamon & Sugar – Mix granulated sugar and cinnamon (1/4 cup granulated sugar to 1 teaspoon cinnamon). Place the sugar mixture in a shallow bowl or on a plate and place the cooked rosette on top, wiggling it around to coat it.
  2. Confectioner’s Sugar – Simply dust the fried rosettes with confectioner’s sugar.

What Makes Rosettes Soggy?

Soggy rosettes are a huge disappointment and it is worth addressing this issue. A perfect rosette is crispy and crunchy. If you have a soggy rosette, there are two potential culprits to consider:

  1. Undercooked: You will need to fry your rosette longer so that it is crispy. The best measure of doneness is the color.
  2. Oil Temperature: The oil was not at the proper temperature when you fried your rosettes. Be sure to monitor temperature throughout the frying process.
  3. Humidity. If you live in a more humid climate it is especially important to store them in the freezer and remove them just before you plan to serve them.

Family Recipe for Rosette Cookies

The BEST Recipe for Rosette Cookies (8)

The BEST Recipe for Rosette Recipe

These Scandinavian fried cookies are a favorite Christmas treat. Be sure to wait for coating in sugar until within a day or two of serving. Uncoated rosettes can be stored in an airtight container in the freezer for up to 2 months.

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: Scandinavian

Keyword: cookies, fried

Prep Time: 10 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 12 minutes minutes

Servings: 25

Calories: 40kcal


  • 2 eggs
  • 1 tbsp. granulated sugar
  • ¼ tsp. salt
  • 1 c. all-purpose flour
  • 1 c. milk
  • 1 tsp. vanilla extract
  • oil for frying refined coconut oil or flavorless oil

Cinnamon Sugar Topping

  • ¼ c. granulated sugar
  • 1 tsp. cinnamon


  • Prepare a cookie sheet by placing several layers of paper towels and a cooling rack on top of the cookie sheet.

  • Combine the eggs, sugar, and salt in a medium bowl. Mix well.

  • Add the flour and milk and beat until smooth.

  • Heat the oil to 370° to 375°F.

  • Place the ends of the rosette iron in the oil for a few seconds so it is nice and hot.

  • Lift your iron out of the oil and let the oil drip off the iron.

  • Immediately dip the hot iron in the batter. Make sure to not allow the batter to cover the top of the iron. Immediately place the battered iron into the hot oil.

  • Fry rosettes until golden brown, anywhere from 30 to 50 seconds.

  • Lift the fried rosette out of the oil.

  • Turn the rosette, open ends down, onto the prepared cookie sheet. This will allow the oil to drain off easier.

  • Ensure the iron is hot before redipping it into the batter and repeating the frying process.

  • Store cooked rosettes in an airtight container at room temperature or in the refrigerator. You may freeze them for up to 2 months.

When Ready to Serve:

  • Coat with the cinnamon/sugar mixture or lightly dust lightly with the confectioner's sugar.


For the best options of oil to fry in, click here.


Serving: 1rosette | Calories: 40kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Cholesterol: 16mg | Sodium: 33mg | Potassium: 25mg | Sugar: 3g


Making rosette cookies with a rosette cookie iron is a wonderful way to celebrate the holiday season or to simply enjoy a delightful treat. While it may take some practice to master making these cookies, the end result is well worth the effort. Grab your rosette cookie iron and start making your own batch of these delightful treats today!

The BEST Recipe for Rosette Cookies (2024)


Why is my batter not sticking to my rosette iron? ›

If the oil is too hot or too cold, the batter will not adhere properly to the rosette iron. Keep a plate with a paper towel next to your fryer so once the iron is heated in the oil, you can "blot" the excess oil before dipping into your batter. This will help the batter adhere better.

Why are my rosettes soggy? ›

Wait to dust with powdered sugar until after they're defrosted. Why Are My Rosettes Soggy? 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.

Why do rosettes stick to iron? ›

You may need to season your rosette iron – preheat it for a few minutes by placing it in the hot oil. Your batter may be getting too saturated with oil from dipping – when you remove the iron from the oil, blot it on a paper towel to remove any excess oil. Your batter may be too hot.

How do you season a rosette iron? ›

You need to season your rosette irons before the first time you use them. They are usually made of cast iron or aluminum and need to be seasoned like a cast iron pan. To do this, heat up a pan of oil (I like to use rice bran oil) to about 350-365 degrees F and submerge the iron in the hot oil for about 20 minutes.

How can I make my batter stick better? ›

The key is to coat, dip, and re-coate. The basic problem with batter that won't stick is that the food is too wet. Dry it out first, with paper towels or place in a tray in the refrigerator for a few hours.

What is the best material for rosette irons? ›

Rosette irons are essentially molds that are used to make rosette pastries by pastry chefs across the globe. While most premium-quality rosette irons used today are made from aluminum material, you'll also come across some older models that were made from cast iron.

Why are my rosettes greasy? ›

While frying the rosettes, you may have to adjust the temperature of the oil. If it's too cold, the rosettes will be greasy-sloggy; if it's too hot, they'll burn.

What is the best tip for rosette cake? ›

What Frosting Tip Works Best for Piping Rosettes? My go-to piping tip (and in my opinion the best piping tip) to use to make buttercream rosettes is an open star tip. Different brands make different versions of this, but the most common are a Wilton 1M or an Ateco 824.

Who invented rosette cookies? ›

region. Now to half of the world that have now. become a part of many cultures as their traditional.

What culture are rosettes from? ›

Rosette recipes are popular in the United States among families with Scandinavian ancestry. In Alentejo (Portugal), they are known as filhós de forma ( lit. 'formed donuts') or filhós de floreta ( lit. 'flower donuts') are popular at Christmas.

Why is the batter not sticking? ›

But why is battered fried food so tricky? First, if the fryer oil temperature isn't at the right level, it won't keep the batter adhered to the food. That's because the batter is at a lower temperature than the oil in the fryer, which causes the batter to ooze off and not stick.

Why is my fish batter not sticking? ›

If the fish is dropped in the fryer to fast or even just tossed in the fryer the batter will most like disperse or just a little will stick. The secret here is to put in the fish slowly while giving it a little wiggle to get access batter off. This will really give you an amazing coating on the fish!

Why is my cookie batter not sticking together? ›

First, try adding more liquid to the dough. This can be milk, water, or even just a little bit of extra oil. If that doesn't work, you can try kneading the dough for a few minutes to help it come together. Lastly, if all else fails, you can always add in a few tablespoons of flour to help bind the dough together.

Why is my batter not sticking to the meat? ›

The most common reasons breading doesn't stick is that: You didn't properly dry the meat. You didn't put a starch coating on the meat before dredging. Your oil wasn't properly heated.

Top Articles
Latest Posts
Article information

Author: Jeremiah Abshire

Last Updated:

Views: 6743

Rating: 4.3 / 5 (54 voted)

Reviews: 85% of readers found this page helpful

Author information

Name: Jeremiah Abshire

Birthday: 1993-09-14

Address: Apt. 425 92748 Jannie Centers, Port Nikitaville, VT 82110

Phone: +8096210939894

Job: Lead Healthcare Manager

Hobby: Watching movies, Watching movies, Knapping, LARPing, Coffee roasting, Lacemaking, Gaming

Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.