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!
- The ingredient list:
- Kitchen tools and equipment needed:
- What are fried rosette cookies?
- What makes a fried rosette cookie (aka a rosette waffle) so special?
- A few tips and pointers for making fried rosette cookies:
- What is the proper oil temperature for making fried rosettes?
- Is a cooking thermometer completely necessary for making this recipe?
- How to make fried rosettes:
- For additional holiday cookie recipes:
- Additional fried foods recipes:
- Printable Recipe Card
- Fried Rosette Snowflake Cookies with Confectioners Sugar Dusting
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 crispy 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!!
Additional fried foods recipes:
Homemade Glazed Apple Cider Donuts are every bit as good as what you get at an apple orchard or bakery, except that you make them fresh at home!
Chicken and waffles get a picnic-ready upgrade with this recipe for Waffle Batter Fried Chicken! Now you can pack up this classic treat, and easily take it wherever you want to go.
Even if you're not a huge mushroom fan, I'll bet you're going to flip over these Beer Battered Fried Mushrooms!
Hungry for a Friday night fish fry but don't want to pay restaurant prices? My Homemade Fried Tilapia recipe is crispy, crunchy, and utterly delicious
⭐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 on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
Printable Recipe Card
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.
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
Melanie McDonald says
I just started making rosettes last year when I stumbled upon a neighbor giving away an iron set. They are so easy and fun to make! I made 4 varieties last year: regular sugar, cinnamon sugar, powdered sugar, and chocolate dipped! YUMMO! I have only used vanilla extract, but I LOVE almond flavored anything so I'm going to give this recipe a try this year. Thanks!
I LOVE your variations and think I'll try them myself. I especially love the cinnamon sugar one. YUM!
Thanks for the sweet comment.
Enjoy the almond extract. I'm a fiend for anything with almond flavoring.
Happy Holidays and thanks for being a friend and reader of my blog!
I've been making these since I was about 5. I'm 60 now. I now have my great grandma's irons. we use lemon extract. My dad wants me to ship some. Any ideas on how to ship these super fragile cookies?
I've never shipped these before, but if I was going to here's what I would do...
Place each individual rosette in a cellophane bag with a tiny bit of air, and close it tightly with a ribbon or twist tie.
After that, nestle the bagged cookies in a box with popped popcorn (the kind you eat) for another layer of shock absorption.
As a bonus, when using the popcorn your dad will also have a second treat to eat once the package arrives. Win! Win!
Here is an Amazon affiliate link for the cellophane bags should you need to use it. The price you pay will not increase in any way,
but I may earn a small commission if you do. https://amzn.to/3uMybjn
I hope this helps.
Take good care, and Merry Christmas!
Thank you so much for the response and helpful advice. I used sandwich bags as I had those on hand.
Very smart. I wish I would have thought of that as that is a brilliant idea. I'm glad it all worked out.
Have a very happy holiday and a wonderful new year!!
I am wondering if you can suggest a substitute for the almond extract? There’s a tree nut allergy reaction I’m wanting to avoid.
Please feel free to use whatever extract you happen to have, or love.
Vanilla is always a great choice as would be coconut extract.
If you'd like to try something really different, maybe anise extract (licorice flavor) could possibly be your cup of tea?
The choice is yours. Go for it!
Take good care,
The recipe I have from over 50 years ago in an original Iron box calls for lemon extract!!
The lemon extract sounds delicious! Actually a ½ teaspoons lemon and ½ teaspoon of almond would be extraordinary!
How wonderful that you have the original box. I'm not as fortunate.
Enjoy the recipe!!
I love the idea of the lemon extract. You're quite fortunate to have the original box.
Might I suggest using ½ teaspoon of lemon extract and ½ teaspoon of almond extract for something
Thanks for the comment and wonderful rating. I really appreciate it!
Take good care,
I just found my grandmother's rosette iron, so this recipe popping up as a suggestion was PERFECT. We will try these next weekend!
Awesome, Dolores. I hope they bring back many fond memories for you!
My grandmother's rosette iron has been sitting in my basement for over 25 years. Your recipe has inspired me to give these a try this weekend
That's what I'M talkin' about, Linda! That's also why I do what I do as a food blogger.
To inspire you...and also make you hungry! LOL
Enjoy the recipe, and enjoy eating these fabulous treats!
Take good care and Happy Holidays!
These are so pretty and perfect for the holidays!
Nellie Tracy says
These are seriously amazing! They taste and look just beautiful!
Trisha Hix says
Do you make Rosetta cookies to sell?
No, I only share my recipes. The rest is up to you 🙂
Toni | Boulder Locavore says
These are seriously amazing! Love your works!
Liren | Kitchen Confidante says
How gorgeous, Renee! Now I want to go buy a rosette iron!
Alida | Simply Delicious says
These are too beautiful for words.
Jersey Girl Cooks says
Appealing to the eye and sure making my mouth water!
Betsy @ Desserts Required says
I love how helpful your pictures are as I have never made these. Now, I can see that they are not challenging to make and the results are gorgeous!
Kasey Schwartz says
Well, these just look amazing! I've never tried to make these kinds of cookies but they look delish!
Thank you, Kasey! Once you try them, you'll be hooked. Just like me!!
Abeer Rizvi says
Oh wow! These are so gorgeous! I need to add this to my Christmas baking.
You really do, Abeer!! Enjoy!
These cookies look so perfect and beautiful. I've tried to make these a few times but here in humid South Florida they just don't seem to want to stay crisp. I love when I can get one that's super crispy. Got any extras? lol
When I make them again, I'll save you some. 😉
Do you know where I can purchase one of these Irons? I have been looking for one...
Renee Goerger says
In the third paragraph I have a link to where I purchased mine on Amazon.com.
Click on the word Amazon and you'll be taken right to the one I purchased.
@Renee Goerger, Where do I find roset iron. My mother used to make these and I used to love them. Would like to give them another try. Hope you are feeling well. Thanks in advance.
I got mine through Amazon. I have a link in the actual post, but I'm also dropping this affiliate link here in case you'd like to click on over.
Take good care and enjoy the holidays!
Angie Barrett says
I've been waiting to see the final results every since I saw your photo on Facebook! Oh my gosh, never have I seen a more beautiful cookie! I just have to make these! Aren't things like this wonderful.... things that bring back such amazing memories!
Erin Dee says
These look so good! I've lived in Sweden twice (including during the winter) and my Swedish friends and host family never introduced me to these. Bad boys and girls. 🙁 So pretty, too!
These are beautiful and so so festive. I bet they taste amazing too!
Nutmeg Nanny says
I have never heard of these cookies before! I'm so sad I haven't been able to eat them my whole life. I feel like it sounds easy enough to try. This must happen!
They looks so light and pretty!
They are so pretty! Sadly I've never had these and I think I'm missing out on something wonderful 🙁
Ashley @ Wishes and Dishes says
I love the "snow" on top! So festive! 🙂
german in pdx says
These are just gorgeous. Love them!
Savory Experiments says
This brings back memories for me too. Grandma used to make them and I've never tried. Happy holidays!