Rosette Cookies

Rosette cookies have eye-catching, intricate shapes, but it’s the batter’s light vanilla flavor that will have you reaching for more. Many families have made a tradition of frying up big batches of these delicate cookies to share and enjoy for the holidays. They’re made with a special tool called a rosette iron, which is dipped into a thin, sweetened cookie batter. There are many ways to decorate the finished cookies, from icing them to drizzling them with chocolate and adding sprinkles.

Pull out this rosette cookie recipe for Christmastime or any special get-together. It’s a refreshing departure from classic cookie recipes you normally scoop and plop on a pan. Plus, you can turn them into an easy holiday gift by boxing them with the recipe and a bottle of homemade vanilla extract.

What are rosettes?

Rosette cookies are a Scandinavian dessert. They’re made by frying a thin, sweet batter in oil—a method that’s similar to that of a fritter. These cookies are special, however, because of their delicate, open shapes. To achieve those shapes, you need a rosette iron: a long-handled tool with a shaped end. Irons are available in many shapes, from flowers, snowflakes and trees to stars and hearts. The rosette iron is dipped into cookie batter, then into hot oil where the thin shape quickly fries to a golden brown.

Ingredients for Rosette Cookies

• Eggs: The large eggs for this recipe will blend more smoothly if they’re at room temperature. To warm up eggs in a jiffy, place them in a bowl of warm (not hot) water for 10 to 15 minutes.
• Granulated sugar: Since the cookies get glazed after they’re fried, the batter only needs a little sweetness—just two teaspoons of sugar.
• Flour: Bring the rosette cookie batter together with all-purpose flour. Remember to sift the flour first; lumps will ruin these delicate cookies.
• Milk: To create a thin batter that coats the rosette iron, blend in 2% milk. Keep extra milk on hand in case the batter needs more thinning once you start.
• Vanilla: The flavor of the rosettes is very simple, so use a good-quality vanilla extract. You’ll use it again to make the finishing icing.
• Oil: The best frying oils are those with a high smoke point, like canola or safflower oil. Have enough oil on hand to fill the pot to a depth of 2-1/2 inches.
• Salt: Just a pinch of salt enhances the flavor of the rosette cookies.
• Confectioners’ sugar: Make a smooth, sweet vanilla glaze by blending confectioners’ sugar with water. Powdered sugar is another ingredient you should always sift before using to remove clumps.

Directions

Step 1: Make the batter

Beat the eggs and granulated sugar together in a small bowl until smooth. Stir in the milk and vanilla extract. Combine the flour and salt together in a separate bowl, then gradually add them to the wet mixture until the batter is smooth.

Step 2: Heat the oil and prep the iron

In a deep-fat fryer or electric skillet, heat 2-1/2 inches of oil to 375°F. While the oil heats, line wire racks with paper towels and have them ready nearby.

Dip the rosette iron into the hot oil, then, dip the iron into the batter—the batter should only come up three-fourths of the way up the iron. Do not let the batter run over the top of the iron.

Editor’s Tip: It’s important to have the oil at the right temperature to prevent burning or undercooking. The best way to monitor the oil temperature is with a digital thermometer. Here are more deep-frying tips that will be helpful as you get started.

Step 3: Fry the rosettes

Immediately place the battered iron in the hot oil. Use a fork to loosen the cookie from the iron; once it’s free, remove the iron from the oil. Fry the rosettes a few at a time until they’re golden brown, one to two minutes per side. Remove the cookies with a slotted spoon or spider and transfer them carefully to paper towel-lined cooling racks. Repeat these frying steps with the rest of the batter.

Step 4: Dip them in icing

Make the icing by whisking together confectioners’ sugar, vanilla extract and enough water to achieve a dipping consistency. Dip the edges of the cookies in the icing and then set them on wire racks. Once the cookies are dry, they’re ready to serve.

Recipe Variations

• Add colored sugar: After dipping the rosettes in icing, sprinkle the wet surfaces with homemade colored sugar or fine, crystalline sprinkles. This is an especially nice touch for holiday rosettes.
• Dust them with sugar: Instead of icing, dust the cooled cookies with a snow-like layer of confectioners’ sugar just before serving. You can also dust the cookies with cinnamon sugar.
• Drizzle with honey: Omit the icing and add a drizzle of honey as you serve the cookies. (Psst: We think these are the best tasting honeys!)
• Add citrus flavor: Use lemon or orange extract in the cookie batter instead of vanilla, and add a teaspoon or two of citrus zest as well.
• Dip them in chocolate: Omit the icing. Melt chocolate (any variety) then dip the edges of the cooled cookies in the chocolate. Place them on cooling racks to dry and set.

How to Store Rosette Cookies

Let the cookies cool completely, then transfer them to an airtight food storage container. Layer the cookies carefully so that they don’t break, adding pieces of waxed paper or parchment between the tiers. Cover the container tightly and store the cookies at room temperature.

How long do rosette cookies last?

For the best flavor and texture, you should enjoy your rosette cookies within two to three days of making them.

Can you freeze rosette cookies?

Yes, rosette cookies freeze very well. The cookies should be plain with no icing or confectioners’ sugar. Layer them inside a freezer-proof container and seal it tightly. (Psst: Here are more tips to freeze cookies properly.) Store the cookies in the freezer for up to three months. Let them thaw in the fridge and then dip them in icing a few hours before serving.

Rosette Cookies Tips

Why are my rosette cookies sticking to the iron?

When you dip the rosette iron into the batter, be careful to only dip it in three-quarters of the way. If the batter goes over the top of the iron, the cookie will stick. Also, make sure no bits of dough are stuck to the iron between cookies; check the iron closely and use a fork to scrape off any burned bits.

How can you make your rosette cookies crispier?

For the crispiest rosette cookies, the batter should be very thin. If the first few rosettes are too thick, you can thin the batter out with a little milk. Watch them carefully as they fry, and don’t pull them out too early. They should be evenly cooked and light brown along the edges.

How can you prevent soggy rosette cookies?

One way to prevent soggy rosette cookies is to keep the oil temperature at 375°. Check it often with your digital thermometer. If the oil drops below this temperature, the cookies will absorb too much oil and turn soggy. Also, when cooling the cookies, space them apart on cooling racks so that steam can escape. Let the cookies cool completely before storing them. Placing warm cookies in a sealed container is a common cookie storage mistake.