Scandinavian Rosette Cookies

Steve Skjold/Getty Images
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Servings: 20 servings
Nutrition Facts (per serving)
540 Calories
58g Fat
4g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 20
Amount per serving
Calories 540
% Daily Value*
Total Fat 58g 74%
Saturated Fat 5g 27%
Cholesterol 50mg 17%
Sodium 130mg 6%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Protein 3g
Calcium 49mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Far more delicate and less sweet than heavy American funnel cakes, Scandinavian rosette cookies are a justifiable indulgence no matter what the season.


  • 2 large eggs
  • 2 tsp. vanilla sugar (or 2 tsp. white sugar plus 1 tsp. favorite flavored extract)
  • 1 cup milk
  • 1 cup flour
  • 1/4 tsp. salt
  • 5 cups canola oil for frying

Steps to Make It

  1. Firmly whisk together the eggs, sugar, extract (if using), and milk. Sift together the flour and salt, then whisk into the liquid until incorporated into a batter the texture of heavy cream. If time allows, refrigerate for two hours (Note: While this step isn't necessary, your rosettes will be crispier if you let the batter rest for this period).

  2. Heat 2 to 3 inches of canola oil in a deep fryer or in a large, heavy frying pan over medium-high heat to between 360 F and 365 F. Once the oil has reached heat, submerge the rosette iron into the oil to quickly heat it. Pour your batter into a shallow square pan or container (this will make it easier for you to dip the rosettes).

  3. Carefully dip the heated rosette iron into the batter so that the batter covers the bottoms and sides or the iron but does not cover the tops. Dip the batter-covered rosette iron into the pot, completely submerging it in the oil.

  4. Allow the rosettes to fry until golden brown, using a knife edge to scrape off any excess batter formed at the top. While browning, your rosettes may voluntarily fall off of the iron into the oil. If so, simply fry them on each side for a few seconds until brown, then remove from pan with tongs or a chopstick.

  5. If your rosettes have stuck to the iron while browning, use the knife to gently pry them away from the iron onto paper towels. Invert and cool.

  6. After the cookies have cooled, you can either store them in an airtight container or freeze them for later use. Immediately before serving, sprinkle with powdered sugar (and cinnamon, if desired).