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Fried Rosette Cookies

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!

Fried Snowflake Rosette Cookies with Confectioners Sugar Dusting on a glass platter

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. 

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A vertical collage of fried rosette snowflake cookies with a title text overlay graphic in the center

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

Kitchen tools and equipment needed:

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.
A round glass platter filled with fried rosette snowflake cookies and some star napkins on the side.

What is the proper oil temperature for making fried rosettes?

375-degrees.

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.
How to make Fried Snowflake Rosette Cookies with Confectioners Sugar Dusting photo tutorial - kudoskitchenbyrenee.com
How to make Fried Snowflake Rosette Cookies with Confectioners Sugar Dusting photo tutorial - kudoskitchenbyrenee.com
  • 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 🙂
How to make Fried Snowflake Rosette Cookies with Confectioners Sugar Dusting photo tutorial - kudoskitchenbyrenee.com
  • 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.
How to make Fried Snowflake Rosette Cookies with Confectioners Sugar Dusting photo tutorial - kudoskitchenbyrenee.com
A vertical photo of a pile of rosette snowflake cookies on a glass plate with confectioners sugar and two white wood deer in the background.
 

For additional holiday cookie recipes:

Christmas Cream Cheese Sprinkle Cookies are tender on the inside and crunchy on the outside, thanks to the fun and colorful sprinkles.

Vertical title text collage of Christmas Cream Cheese Sprinkle Cookies.

Today’s colossal Christmas cookies recipe roundup will keep your house smelling delicious every day of the month… and then some!

Vertical title text collage of Christmas cookie roundup.

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!

Vertical title text collage image of Santa's Favorite Sugar Cookies.

These Peppermint Shortbread Cookies will be the star of any cookie platter. They’re all dressed up and ready to party!

Vertical title text image of peppermint shortbread cookies dipped on chocolate on a red plate.
  • Fried Rosette Snowflake Cookies (pictured below) THIS IS THE PLACE!!

Closeup vertical title text image of fried rosette snowflake cookies on a glass platter with confectioners sugar.

Whether you’re working on a blue screen all day, or in the kitchen, the following affiliate products are ones I can highly recommend to save your eyesight and your sanity.

Below is the printable recipe card along with the nutritional information and instructions for making for today’s Fried Rosette Snowflake Cookies.

Yield: 24

Fried Rosette Snowflake Cookies with Confectioners Sugar Dusting

Fried Snowflake Rosette Cookies with Confectioners Sugar Dusting - kudoskitchenbyrenee.com

Part of the fun of eating a Rosette Snowflake Cookie is the dusting of confectioners sugar that will 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!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 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

Instructions

  1. Heat 2" of canola oil in a high sided pan to a temperature of 375 degrees.
  2. In a shallow dish, whisk the eggs and sugar; beat well. Add in the flour, milk, almond extract, and salt and whisk until smooth.
  3. Heat a rosette iron in the oil for 1-2 minutes. 
  4. 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.
  5. 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.
  6. Fry the rosette turning once until golden. This happens quickly so do not divert your attention frying.
  7. 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.
  8. Reheat the iron in the oil, and continue the same steps until all the batter is used.
  9. Once completely cooled sprinkle the rosettes with confectioners’ sugar and serve.

Notes

Store in a cool dry place in a covered container for up to 3 days.

Nutrition Information

Yield

24

Serving Size

1 grams

Amount Per Serving Calories 89Total Fat 4gUnsaturated Fat 0gCholesterol 16mgSodium 35mgCarbohydrates 10gSugar 5gProtein 1g

Did you make this recipe?

I'm excited to see your creation. Please don't be shy and share a photo with me!

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!

A vertical photo of a glass plate loaded with fried rosette snowflake cookies with confectioner sugar dusting.

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

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Until we eat again, I hope you have a delicious day!

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Serena Joff

Monday 11th of November 2019

I think the granulated sugar icing is what makes this an appealing dessert for me. I still remember the time I had something similar to this when I was in southern Asia a few years back. I think they call it "achapom" in that side of the world and it was also very appealing to watch them cook it. Thanks for the recipe, by the way. Will try over the Thanksgiving.

Renée

Monday 11th of November 2019

I'm glad you'll be trying these, Serena! I found it interesting to know that Asia has something similar. I guess when something is this good, the entire world has it's take on it! Enjoy, and Happy Holidays! Renee

Taylor

Sunday 10th of November 2019

These are so pretty and perfect for the holidays!

Renée

Sunday 10th of November 2019

Thank you, Taylor!

Nellie Tracy

Sunday 10th of November 2019

These are seriously amazing! They taste and look just beautiful!

Renée

Sunday 10th of November 2019

Thank you, Nellie! They're always a hit for the holidays. Enjoy!

Trisha Hix

Thursday 27th of December 2018

Do you make Rosetta cookies to sell?

Renée

Thursday 27th of December 2018

No, I only share my recipes. The rest is up to you :)

Toni | Boulder Locavore

Thursday 6th of December 2018

These are seriously amazing! Love your works!

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