Light and crispy, these Rosette Cookies are the perfect holiday cookies. They taste like a crisp funnel cake! Made with basic pantry staple ingredients, they're beautiful dusted with powdered sugar for the perfect finish.
These Christmas cookies are an Old World recipe that look like little snowflakes. I love to make them with my family and we can create all different patterns with different irons.
Even though it's a fried cookie, they are incredibly light! Almost too easy to eat in one sitting, you'll love these Rosette cookies paired with a cozy meal like Shrimp Stuffed Salmon or Pot Roast.
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The Best Christmas Cookies
For Christmas this year my decided to make this old world favorite - rosette cookies. It had been ages since we made these, but I love how unique they are compared to our typical holiday cookies - almost like individual funnel cakes. And who doesn’t like a light funnel cake?! You'll love these because:
- Minimal ingredients needed - just sugar, eggs, flour, milk, and oil.
- Easy - Once you get the hang of it, they're very easy and go quickly.
- Family fun - They're a fun project to do with family or kids for the holidays.
- Tiny, crispy funnel cakes - You can top them with powdered sugar, fruit, melted chocolate or whatever you like!
Ingredients
Just a few simple pantry ingredients can make these beautiful holiday cookies!
- All Purpose Flour - Any all purpose flour will work for this recipe. I have used Gold Medal and Bob's Red Mill Organic. The flour must be sifted!
- Sugar - Just two teaspoons of white sugar is added making this a very low sugar cookie recipe!
- Milk - This is essential for the batter but you could use whole milk or substitute your favorite plant based milk to make these dairy free.
- Eggs - Two large eggs, slightly beaten, are needed. I like to use soy-free eggs.
- Vegetable or Canola Oil - You want a very light flavored oil that's good at high heat for this recipe.
- Vanilla Extract - This is optional but I think it adds a lovely flavor.
Rosette Cookie Irons
For this recipe, you need both rosette cookie irons and a good candy or frying thermometer. A deep, heavy bottomed pot, like a dutch oven, is also really helpful to keep the oil for splattering too much.
Cookie irons come in so many different shapes and sizes, making them perfect for any holiday.
Equipment
The last essentials you’ll need to make these rosette cookies:
- A Candy/Deep Fryer Thermometer
- Flour sifter
How to Make Rosette Cookies
Start by prepping a large pot with oil and making the cookie batter. Add sugar to the slightly beaten eggs, then add in the milk. Sift flour with the salt, then stir into the egg mixture, beating until smooth. This should be a consistency comparable to heavy cream. Add in the vanilla extract, stirring till just combined.
- In a heavy pot like a dutch oven or deep fryer, add about 2 inches of vegetable oil. Heat to 375 degrees F on your candy or deep fryer thermometer for about 1-2 minutes. Do not get too hot or it will burn your batter! Attach the rosette iron molds to the handle and immerse in the hot oil until heated.
- Shake off any excess oil or blot onto a paper towel (this will help the batter adhere better), then place the iron into the batter ONLY to the depth of the mold and not covering the top of the iron mold.
- Place the dipped iron mold into the hot oil and fry for about 30 seconds or until golden brown - the foamy bubbling should subside after the initial frying so you can see. Lift the iron out and allow any excess oil to drip back into the fryer. Gently tap on the rosette or use a knife to loosen it onto a paper towel.
- Cool rosette cookies with the open side down on a cookie rack or paper towel. Dust with powdered sugar, if desired.
Frying Tips
While the ingredients for this recipe are very simple, the technique is what gets tricky when it comes to these cookies. If you’re a little out of practice, it takes one or two to get the hang of frying these cookies. Here are some troubleshooting tips so you can learn from our mistakes. The two most important factors for making rosettes are getting the oil to the right temperature and avoiding batter on top of the iron molds.
- Avoid getting the batter on top of the rosette iron. If this does happen, you can fry as usual and then gently remove with a knife to release it, but it’s easy to not have this happen in the first place.
- You must use a thermometer to get the oil to be the right temperature of 375 degrees F. 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.
- If your rosettes are not crispy, you may need to thin out the batter with a little milk. But first check your temperature as that is typically the issue. You also may need to extend the frying time.
- Sifting the flour is important to prevent clumping.
- Maintaining the proper temperature is important also for dipping the hot iron into the batter. If it is too hot, you will cook your batter! (see picture below)
- If your rosette gets stuck to the iron, just use a table knife to gently loosen it. It should drop right off. If it does not, fry a little bit longer.
- Rosettes must be completely submerged in the oil or else they will fall off the iron.
How to Store
Despite being fried, these actually store quite well. Start by allowing them to cool, open side down, on a paper towel or a cookie rack.
From there, dust with powdered sugar and eat right away, or use a few different storage methods.
Layer the cookies, using parchment or wax paper between them, and store in an airtight container for up to 3 days. Reheat on a baking sheet at 300 degrees F for 2 minutes and then allow to cool to get crispy again.
Freezing and Reheating
To freeze rosette cookies use the same layering method, but store in a freezer container or bag (just be careful laying anything on top of them so they don’t get broken or smashed). No need to defrost them. Reheat on a baking sheet at 300 degrees F for 3-5 minutes until nice and crispy.
It’s important you watch these carefully as they reheat in the oven. It’s really easy to defrost them. If you do plan to store them and reheat, I recommend not dusting them with powdered sugar until they’re ready to serve.
Recipe FAQ
If the iron is not hot enough by placing it into the oil before the batter, the batter will not adhere to it. At the same time, if the iron is too hot, it will cook the batter in the bowl. This is where a thermometer is helpful till you get the hang of it.
This old world cookie has a Scandinavian origin, but this deep fried pastry is also popular in Germany as well. They're traditionally made during the Christmas season!
I have not personally tried this recipe substituting 1:1 gluten free flour, but would love any feedback if you do!
Rosette Cookies
Ingredients
- 2 teaspoons sugar
- 2 large eggs, slightly beaten
- 1 cup sifted flour
- ¼ teaspoon salt (table salt)
- 1 cup milk
- 2½ teaspoons vanilla extract
- vegetable oil or canola oil
- powdered sugar
Instructions
- Add sugar to the slightly beaten eggs, then add in the milk. Sift flour with the salt, then stir into the egg mixture, beating until smooth. This should be a consistency comparable to heavy cream. Add in the vanilla extract, stirring till just combined.
- In a heavy pot like a dutch oven or deep fryer, add about 2 inches of vegetable oil. Heat to 375 degrees F on your candy or deep fryer thermometer for about 1-2 minutes. Do not get too hot or it will burn your batter! Attach the rosette iron molds to the handle and immerse in the hot oil until heated. Shake off any excess oil or blot onto a paper towel (this will help the batter adhere better), then place the iron into the batter ONLY to the depth of the mold and not covering the top of the iron mold.
- Place the dipped iron mold into the hot oil and fry for about 30 seconds or until golden brown - the foamy bubbling should subside after the initial frying so you can see. Lift the iron out and allow any excess oil to drip back into the fryer. Gently tap on the rosette or use a knife to loosen it onto a paper towel.
- Cool rosettes with the open side down on a cookie rack or paper towel. Dust with powdered sugar, if desired.
Notes
- If your first rosette cookies are not crispy, thin out the batter with a little more milk.
- If your batter is not adhering to the molds or they are not crisping, check the temperature to make sure you're at 375 degrees and that your mold is getting hot enough.
- Reheat at 300 degrees F for 1-2 minutes from fresh, or 3-5 from frozen.
Nutrition
This recipe was originally published January 18, 2021 and was updated November 12, 2021 to include new recipe tips, photos, and step by step directions.
Hi All Gluten Free Rosette Makers:
I made this recipe with Maverickmill Gluten Free Flour. The rosettes turned out perfect. Tip: remember to keep your oil Hot! Good luck!
Thank you for the tip!
Alicia The recipe turned out fantastic. luv the cookies. However ...I still have batter remaining - can I store this for another day or two? Many thanks Dorothy
Hey! Absolutely you can store it for another day. I haven't tried two but let me know how it goes if you do.
Beautiful, crispy, delicious! Love these for Christmas.
This was my first attempt at making Rosettes and they turned out beautifully!!! I followed your recipe and read all of your tips. I am ready to do another batch to share with family and friends.
Thank you, Jen! So glad it was successful! I tried to be as specific as possible to help make it easy.
Loved making these with my kids over thanksgiving. Sprinkled with powdered sugar for “snow” and also some cinnamon sugar too. YUM!
Thanks, Bailey! So glad you guys enjoyed it!
These were delicious and beautiful! Thank you for the tips