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Rosette’s – A Scandinavian Cookie Tradition

If you are unfamiliar with these beautiful cookies, you are in for a treat today. Rosette’s are light, deep-fried cookies that are sprinkled with powdered sugar. These traditional Scandinavian cookies are sure to wow your family and friends. My Grandmother used to make hundreds of these cookies around Christmas. She would put them in clothing boxes and give them to family and friends.

Rosette’s are traditionally made around Christmas time but are great to make any time of the year. You can buy different shaped irons to attach to your tool to make different shapes. You will need a pole and irons. We purchased this set. There are many other cute iron sets. You can find one for almost all the holidays!

Rosette Ingredients

Vegetable Oil or Canola Oil
2 Eggs
1/4 tsp. Salt
1 tsp. Sugar
1 Cup Milk
1 Cup Flour

How to Make Rosette’s

To start you will want to get all your ingredients ready.

In a saucepan pour 2 1/2 – 3 inches of oil and heat it up. You will want your oil to be around 350-370 degrees Fahrenheit (170 -190 Celsius).. You don’t want the oil to be too hot.

Beat the eggs, sugar, and salt. Add milk and flour. Beat until smooth. Set batter aside.

Once your oil reaches the correct temperature you will then want to start to heat the iron. This is very important. Stick the iron in the oil and let it warm up for a few seconds. If the iron is not hot enough the batter will not stick to it and clumps up.

Here is a video to help you with the process.

Dip the iron into the batter (be careful not to let the batter go over the top of the iron or you will have trouble getting the rosette off of the iron). Once the batter is stuck to the iron then you will move it to the frying oil. This step only takes about 3 seconds. You want the rosette to be lightly browned.

We use a butter knife to get the cookie off the iron and push it down with the iron to get it nice and brown. Sometimes we flip the cookie over to make it evenly brown.

Use tongs to remove the rosette from the frying oil and set it on a paper towel or paper to cool. It may take a few rosettes to get the hang of it. Heat is usually the issue.

A quick tip: It is better for the oil to be a little hotter and then burn a few rosettes rather than have the oil be too cool. Do not bring the oil to a full boil. Please be safe!

Now it is time for the fun part! When the rosettes are cool, you will then sprinkle them with powdered sugar. This really makes them pretty and delicious!

They are best eaten on the day they were made; but you can store them in a dry, slightly sealed container.

Like I mentioned before, my Grandma would store them in clothing boxes that allow air in them. If you seal them too tight, they will go soggy. I have to say that I have not found a great way to save them for long myself. Please comment if you have any suggestions on storage or the process in general.

Print Recipe

5 from 1 vote

Rosettes- A Scandinavian Cookie Tradition

These beautiful cookies are sure to wow! Great for Christmas or any holiday

Prep Time5 minutes mins

Cook Time10 minutes mins

Course: Dessert

Author: Lindsay from Life on Misty Acres

Equipment

• Frying Pan
• Rosette Iron

Ingredients

• Vegetable or Canola Oil Enough to make a layer on the bottom of the pan
• 2 Eggs
• 1/4 tsp Salt
• 1 tsp Sugar
• 1 Cup Milk
• 1 Cup Flour

Instructions

• In a saucepan pour 2 1/2 – 3 inches of oil and heat it up. You will want your oil to be around 350-370 degrees Fahrenheit (170 -190 Celsius). You don’t want the oil to be too hot.
• Beat the eggs, sugar, and salt. Add milk and flour. Beat until smooth. Set batter aside.
• Once your oil reaches the correct temperature you will then want to start to heat the iron. This is very important. Stick the iron in the oil and let it warm up for a few seconds. If the iron is not hot enough the batter will not stick to it and clumps up.
• Dip the iron into the batter (be careful not to let the batter go over the top of the iron or you will have trouble getting the rosette off of the iron). Once the batter is stuck to the iron then you will move it to the frying oil. This step only takes about 3 seconds. You want the rosette to be lightly browned.
• We use a butter knife to get the cookie off the iron and push it down with the iron to get it nice and brown. Sometimes we flip the cookie over to make it evenly brown. 
• Use tongs to remove the rosette from the frying oil and set it on a paper towel or paper to cool.
  
• Once the rosettes are cool, you will then sprinkle them with powdered sugar. 
• Time to eat them and share with friends! These are best eaten on the day they were made. You can store them in a dry, slightly sealed container. My grandmother used to store them in clothing boxes. If you seal them too tight, they will go soggy.

Notes

It may take a few rosettes to get the hang of it. Heat is usually the issue.

A quick tip: It is better for the oil to be a little hotter and then burn a few rosettes rather than have the oil be too cool. Do not bring the oil to a full boil.

Please be safe and enjoy these beautiful cookies!

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Now you can share them with all of your loved ones! These beautiful Scandinavian cookies are sure to wow your family and friends. You may also like to try another traditional recipe from my family, Sweedish Pancakes. Happy rosette making!

If you have any questions please comment below. Have you ever tried rosettes? What is your favorite cookie to make during Christmastime?

-Lindsay from Life on Misty Acres

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