These nostalgic rosette cookies taste just like home, according to many Allrecipes community members who make this sweet recipe every year.
What Are Rosettes?
A rosette cookie is a Scandinavian dessert that’s popular during the holiday season. The sweet, crispy fritter cookies, which are known for their intricate floral patterns, are made with a special tool called a rosette iron. They’re traditionally dusted with confectioners’ sugar before serving.
Rosette Ingredients
These are the ingredients you’ll need to make this rosette recipe:
- Eggs: These rosette cookies start with two large eggs.
- Sugars: You’ll need white sugar for the rosette batter and confectioners’ sugar for sprinkling over the fried cookies.
- Salt: A pinch of salt enhances the overall flavor, but it won’t make the rosette cookies taste salty.
- Flour: All-purpose flour gives the cookie batter structure.
- Milk: Milk lends moisture and helps create the perfect texture.
- Vanilla: Vanilla extract takes the flavor of the cookies up a notch.
- Oil: Fry the rosette cookies in vegetable oil.
How to Make Rosettes
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade rosettes:
- Make the batter.
- Heat the rosette iron in hot oil.
- Dip the iron into the batter, then immediately dip the batter into hot oil.
- Drain the rosettes on wire racks.
- Sprinkle the cookies with confectioners’ sugar.
How to Store Rosettes
Store your leftover rosettes in an airtight container at room temperature for up to three days.
Can You Freeze Rosettes?
Sure! Rosettes freeze well for up to three months. However, it’s best to dust the cookies with powdered sugar just after reheating and before serving.
Allrecipes Community Tips and Praise
“I made this exactly as the recipe shows while at my sisters in Minnesota and it turned out exactly like the way our grandmother made them all those years ago,” says jewels77b. “Wonderful!”
“Just the right amount of sweetness,” according to FOUNDMYZEN. “Another suggestion if you like them a little crispier...chill the batter in the fridge for a couple hours. My next door neighbor has been making these every Christmas for 59 years and that was her advice to me!”
“These are very easy and fairly fast to make,” raves Sugar High. “I suggest holding the powdered sugar until just before you serve them because it can make them kinda soggy in the end. Good taste, reminds me of funnel cakes!”
Editorial contributions by Corey Williams
