Rosettes Cookies

Linda Larsen
Ratings (27)
  • Total: 17 mins
  • Prep: 15 mins
  • Cook: 2 mins
  • Yield: about 36 rosettes (36 servings)
Nutritional Guidelines (per serving)
43 Calories
1g Fat
8g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: about 36 rosettes (36 servings)
Amount per serving
Calories 43
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 2%
Cholesterol 12mg 4%
Sodium 47mg 2%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Protein 1g
Calcium 16mg 1%
*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.)

Rosettes are special crisp, tender pastries that are traditional in Scandinavia. 

This recipe can be tricky, so it's important to follow the instructions exactly. Be very careful with the rosette iron. It gets very hot while the cookie is frying in oil.

The rosettes should be stored at room temperature in an airtight box. They will stay crisp and tender for about four days, but they most likely will not last that long!


  • 2 eggs
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup flour
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 2 teaspoons cinnamon

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, beat the eggs slightly.

  3. Add the tablespoon sugar and salt.

  4. Add the flour and milk alternately to the eggs, blending until smooth. Then, stir in vanilla.

  5. The batter should be about as thick as pancake batter. If it isn't, add more flour, a tablespoon at a time. If it's too thick, add a teaspoon of milk at a time. The consistency of the batter is critical to the success of the recipe.

  6. Heat 3 inches of oil in a deep fryer to 365 F. Place a rosette iron in the hot oil for 60 seconds. There's no way to take the temperature of the iron; it just has to be hot.

  7. Dip the hot iron into the batter, making sure not to let the batter run over the top of the iron. If you do, the rosette will be impossible to remove. This takes some practice. It's best if you make a few rosettes a little more shallow than they should be just so you get the feel of the technique.

  8. Immerse the coated iron in the hot fat and fry 25 to 30 seconds until light brown.

  9. Slip the rosettes off the hot iron using the tip of a knife, and place onto a paper towel.

  10. On a large plate, combine the sugar and cinnamon and mix well.

  11. Dip the rosettes in this mixture while they're still warm. You can also sprinkle them with powdered sugar. Don't skip this step—the cookies aren't really sweetened until they're coated in some kind of sugar.

  12. Serve and enjoy!