Part of the fun of eating a Fried Rosette Snowflake Cookie is the dusting of confectioners sugar that will inevitably snow down the front of your shirt as you crunch into these crispy little holiday treats.
There’s no way around it, so just give in and let it snow!
For me, this recipe for fried rosettes brings back fond memories of when I was growing up. My mom used to always make them at Christmas when I was a young girl.
Making fried rosette snowflakes has now become a holiday tradition in my Kudos Kitchen, and maybe they’ll become a tradition at yours too!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Fried Rosette Snowflake Cookies is available near the end of this post. OR click on the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- Granulated Sugar
- All-Purpose Flour
- Almond Extract
- Coarse Salt
- Light-Colored Oil (vegetable, canola, coconut, peanut)
- Confectioners Sugar
Kitchen tools and equipment needed:
- Large, high-sided skillet for frying
- Shallow Bowls or pie plates
- Rosette Iron
- Mixing Bowls
- Measuring Cups and Spoons
- Brown Bags or Paper Towels
- Frying Thermometer
- Large Spoon
- Large Slotted Spoon
- Confectioners Sugar Duster or Strainer
What are fried rosette cookies?
Rosette cookies are of Scandinavian origin and are traditionally made during Christmas time.
They’re made from a light batter of very few ingredients and then fried until crispy and golden.
They are made using special cast-aluminum rosette irons, of which you can find many different designs.
What makes a fried rosette cookie (aka a rosette waffle) so special?
Fried Rosette Snowflake Cookies are always a huge hit when they’re on a cookie platter!
They never fail to leave a telltale dusting of confectioners sugar on faces and clothing as the crispily fried cookies brake on the first, light bite but that’s part of their holiday charm!
They have a light almond taste, and they pack a big punch of crunch in every single bite!
A few tips and pointers for making fried rosette cookies:
- A Fried Rosette Snowflake Cookie is made with a thin batter that uses minimal ingredients and reminds me of a very thin pancake or crepe batter.
- Hot canola oil (or other light oil such as coconut or peanut) is brought to frying temperature and is first used to heat the irons.
- The irons are then dipped into the batter and carefully submerged into the oil for a minute or two until the cookies loosen themselves from the iron and float freely away, frying up to a crispy golden brown.
- I have found that using a shallow pie pan works best for coating the rosette irons in the thin batter, as opposed to using a deep bowl.
- *Note – It only takes a matter of minutes to fry the rosettes so make sure you don’t stray from the pan during this process. Rosettes are delicate and will need your undivided attention, so please plan accordingly.
What is the proper oil temperature for making fried rosettes?
Is a cooking thermometer completely necessary for making this recipe?
Yes, and no.
While using a cooking thermometer is the best and most accurate way to get the reading on the temperature of the oil, I have another method that doesn’t require a cooking thermometer.
By dipping the handle of a wooden spoon into the hot oil, if tiny, rapid bubbles surround the handle of the spoon, (like bubbles in a glass of champagne), you know the oil is hot and ready for frying.
If the bubbles are slow and few, the oil is not yet at the proper temperature and will need to be heated longer.
ALWAYS USE THE UTMOST CAUTION WHEN COOKING WITH HOT OIL!
For tons of great stress-free holiday recipes, check out Stress-Free Christmas, and plan to stay awhile. You’ll find some amazing recipes for all your Christmas celebrations!
How to make fried rosettes:
- Heat approximately 2 inches of oil to 375-degrees in a large, high-sided skillet.
- Dip the rosette iron into the hot oil to prime the iron before dipping the iron into the batter.
- Whisk together the eggs, sugar, flour, milk almond extract and salt to form a thin batter.
- Dip the hot iron into the batter, making sure NOT to totally submerge it under the batter or it will adhere to the iron and you’ll never get it off.
- Carefully place the batter coated iron into the hot oil and fry until the cookies are lightly golden.
- As the cookies fry, they’ll self-release from the iron.
- Continue frying until the rosettes are golden brown.
- You can carefully flip the cookies in the oil, but that shouldn’t be necessary.
- Occasionally you’ll need to gently prod the fried cookie off the rosette iron, and this can be accomplished by gently and carefully nudging it from the iron using a fork or spoon.
- After making a few rosettes using a deep bowl, I decided that I’d better transfer my batter to a shallow dish to make the dipping easier as the batter got used up.
- *Note – It’s best to start with a shallow dish in the first place so you won’t have extra dishes to wash. Do as I say, not as I do 🙂
- Use a slotted spoon to remove the cooked rosettes to some brown paper bags or paper towels in order to drain off the excess oil.
- Once the rosettes are completely cool, sprinkle them with confectioners sugar and serve.
For additional holiday cookie recipes:
- Christmas Cream Cheese Sprinkle Cookies (pictured below) from (yours truly) Kudos Kitchen
“Christmas Cream Cheese Sprinkle Cookies are tender on the inside and crunchy on the outside, thanks to the fun and colorful sprinkles.“
- Colossal Christmas Cookie Roundup (pictured below) from tons of your very favorite food bloggers from around the web!
“Today’s colossal Christmas cookies recipe roundup will keep your house smelling delicious every day of the month… and then some!“
- Santa’s Favorite Sugar Cookies (pictured below) from (yours truly) Kudos Kitchen
“Treat Santa to one of the best tasting cookies he’ll have all year, and make baking Sant’s Favorite Sugar Cookie a family tradition while you’re at it!“
- Peppermint Shortbread Cookies (pictured below) from (yours truly) Kudos Kitchen
“These Peppermint Shortbread Cookies will be the star of any cookie platter. They’re all dressed up and ready to party!“
- Fried Rosette Snowflake Cookies (pictured below) THIS IS THE PLACE!!
Below is the printable recipe card along with the nutritional information and instructions for making for today’s Fried Rosette Snowflake Cookies.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Fried Rosette Snowflake Cookies with Confectioners Sugar Dusting
- 2 large eggs
- 1 tablespoon granulated sugar
- 1¼ cups all-purpose flour
- 1 cup milk
- 1 teaspoon pure almond extract
- ¼ teaspoon salt
- 4 cups canola oil or other light, high-temperature oil
- 1 cup confectioners sugar
- Heat 2″ of canola oil in a high sided pan to a temperature of 375 degrees.
- In a shallow dish, whisk the eggs and sugar; beat well. Add in the flour, milk, almond extract, and salt and whisk until smooth.
- Heat a rosette iron in the oil for 1-2 minutes.
- Drain the excess oil from the iron. Dip the iron into the batter just to the top of the iron but DO NOT to cover the top or the rosette won’t release from the iron.
- Place the iron carefully and immediately into the hot oil until it gently frees itself from the iron. *Note – If needed you can use a butter knife to gently and carefully coax the cookie off the iron.
- Fry the rosette turning once until golden. This happens quickly so do not divert your attention frying.
- Using a slotted spoon, carefully lift the cookie upside down out of the oil to drain and place the fried cookie on brown bags or paper towels to drain.
- Reheat the iron in the oil, and continue the same steps until all the batter is used.
- Once completely cooled sprinkle the rosettes with confectioners’ sugar and serve.
I’m pretty sure Santa would love these rosette snowflake cookies to be waiting for him when he makes his delivery at your house on Christmas Eve!
Plus, the snowstorm of confectioner’s sugar will go virtually unnoticed with his long white beard. HO!HO!HO!
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s fried rosette snowflake cookie recipe as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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