Scandinavian Rosette Cookies

Scandinavian Rosette Cookies

Light and Crispy Deep-Fried Cookies!

No, they're not some kind of rose cookie, but they are just as pretty! Rosettes are special crisp, tender pastries that are traditional in Scandinavia. An intricately designed heated iron is dipped into the batter, then immersed in hot oil to create a crisp shell around the metal. Once the cookie is golden brown, it is separated from the iron then sprinkled with powdered sugar or dipped in a glaze for a wonderful treat!

Rosette irons can be found in a wide variety of shapes. Your best resource for finding unique rosette irons is online. There are shapes for holidays, along with general shapes (star and flower shapes).

Rosette Recipe

Making Rosettes is a great family tradition around the holidays and is a unique addition to your traditional Holiday cookies! Here's what you'll need to get started...


  • 2 eggs
  • 1 tablespoon white sugar
  • 1 cup sifted all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Making Rosette Cookies

I find that watching instructional videos really does help when trying your hand at making rosettes for the first time. Below are a couple great ones from YouTube.

Step 1: Prepare Your Ingredients

Heat your oil in a large pan or deep fryer to 375 degrees Fahrenheit. I prefer to use a Deep Fryer since it regulates temperature so there's no guessing if your oil is too hot or not hot enough. You will want to use about 8 cups of oil so you can cover the complete cookie iron without touching the bottom of the pan.

Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat until smooth.

Step 2: Dip Iron Into Batter

Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron then tap the iron on paper towels. Dip in batter to 1/4 inch from top of iron, then immediately into hot oil.

*Important - make sure you only dip the iron about 3/4 of the way into the batter. Any further and your cookie may stick to the iron.

Rosette Baking Tips

  1. You can substitute lemon extract for the vanilla
  2. Do not add sugar toppings until you are ready to serve, they get soggier if they have sugar on them when stored.
  3. Soggy rosette? It should be fairly crisp as soon as it is slightly cool. Your fat may be too cool or you are not frying long enough.

Step 3: Fry Your Cookie

Fry rosette until golden brown - about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels.

Reheat iron 1 minute; make next rosette. (Reheat iron for 1 minute between each cookie.)

*Some people tap their iron while it is in the oil which causes the cookie to fall off the iron. If you want to try this, make sure you have some tongs handy to lift out cookie. Depending on how seasoned your irons are, this may or may not work for you.

Rosette Toppings

To finish off your cookies, you can sprinkle rosettes with sugar, cinnamon, or powdered sugar. I prefer mine with a glaze that adds an extra sweetness that my whole family loves!



  • 1 1/2 cups powdered sugar
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract or 1/4 teaspoon almond extract
  • Food color, if desired


Mix all ingredients until smooth. Dip completely cooled cookies in glaze.

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