Rosettes, the fried Scandinavian cookies, are crisp, delicious and so festive when dusted with powdered sugar. I’m sharing my tips on how to make rosette cookies in your own kitchen. They’re perfect for the holidays!
You’ll need to get yourself aRosette Iron, and enough canola oil to deep fry them and you’ll be set! Shaped like stars and snowflakes, they’re a classic holiday treat.
Cookies like these perfect Cream Cheese Sugar Cookies are a given when it comes to my baking list, but I also thought back to my childhood and was reminded of these sweet, crispy rosettes. Learning how to make rosettes is one of the many legacies my dear mother passed on to me. Scroll down for my tips for making perfect rosettes.
Rosettes are Scandinavian in origin, and popular in both Norway and Sweden. The name “rosettes” comes from the Norwegian word rosetbakkelser.
But, according to a comment from a reader in Spain, they’re also quite popular there as a Carnival dessert. They’re called Flores de Carnaval or Flores de Entroido (the Galician word for Carnival).
Stored at room temperature, loosely covered, they’ll last 2-3 days. They can be frozen for up to 2 months. If frozen, rewarm to room temperature, and then sprinkle with sugar.
I like to use a Rubbermaid or Tupperware container and place a sheet of wax or parchment paper between the layers. Make sure they are completely cool before freezing. Place in an area of the freezer where they won’t get jostled around. Wait to dust with powdered sugar until after they’re defrosted.
If the cooking oil was not hot enough, the rosettes will absorb excess oil and become soggy. Also, if they’re not stored properly, they can lose their crispness.
They can be crisped in a 350-degree oven for a few minutes.
Only cast iron rosette irons need to be seasoned. Use the same process as for a cast iron pan. Make sure to clean the irons and let them dry completely, then coat them in vegetable oil or shortening. Place on the rack of a 375-degree oven with a layer of foil on the rack below.
Heat them for about 45 minutes to an hour, turn the oven off, and let them cool completely.
Do you have a favorite cookie to take to a Cookie Exchange? Let me know in the comments. I always need new ideas.
A beautiful Christmas/holiday cookie!
Recipe courtesy of my mom.
Do not overmix the batter. You do not want air bubbles.
These freeze well.
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Calories do not include the oil absorbed during the cooking process.
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Each December, my mom and Mrs. Homer (who happened to be my best friend’s mom) would plan for an evening of deep-frying rosettes in lard plus a lot of gabbing. After a few years, they stopped alternating homes and they’d just meet at our house.
Apparently, my mom had lower standards when it came to a house smelling like a greasy diner. So we’d gather in the kitchen watching until we were shooed off to bed.
My mom stored her share of these Scandinavian cookies in our basement freezer until she packaged them up during Christmas week to be delivered to all our dearest friends. I remember coming home from college and still accompanying my dad on these deliveries.
My sisters and I could not resist swiping a few out of the freezer to sample, but I’m sure the trail of powdered sugar gave us away. There are a lot of rosette irons available on Amazon, like my cast iron version. There is a link near in the recipe card.
posted by Liz Bergon December 4, 2022
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Iv seen where there is an icing and sprinkles on rosettes. I tried it very good but my rosettes don’t stay crisp. Is there a trick with the icing?
Hi, Julie, I’ve only used powdered sugar since that’s what my mom and grandmother used. I can see why the icing might make them soggy, since the moisture would tend to be absorbed after sitting for a while. I wish I could be of more help!
Ok. Now everyone will know. The secret to make the best rosette cookie is to put the batter in the refrigerator for two hours before you start.
I made these every year with my grandmother, but I won’t use canola oil.
Growing up in Wisconsin we made Rosette’sa, Lefsa, Sandbuckes and Krumkaka. Anyway, we dusted with sugar because the powdered sugar makes them soggy. We stored in large metal tins with wax paper in between. We made dozens upon dozens, Many wonderful memories. Thank you for the memories.
I’m so glad you have fun memories of rosettes, too, Laura. Thanks for sharing them!!!
Thankyou for this recipe My Great Gram made these and I lost my recipe during the years but I have often made them for Holidays. Grateful for this recipe. I will be using Safflower Oil. I am polish and also a skinny chick who loves to cook and bake anything! Bon Appetit – Tracey in Florida 🙂
I make these every year for Christmas. They are fun to make. I have my moms irons and there are different molds. I use a butterfly mold mostly. If the rosette does not come off of the iron, use a butter knife and gently take it off.
I use my mom’s irons, too! Thanks for your tip, Michael—that’s what I do.
I’m wondering if I can use oat milk. I’m scared to try it & mess up a whole batch if it doesn’t work. Also, this is exactly how my grandma displayed hers so they don’t look inside out to me. She used to very lightly dip them in a powdered sugar icing instead of dusting them. Thank you for submitting your recipe.
Glad to know I’m not the only one to serve them this way, Kitti! I’m not sure how much the different milk will change the recipe. There will be less fat, so that could cause them to stick to the iron….that’s the only potential problem that I can come up with and not sure it will happen if your iron is well seasoned. Let me know how it goes if you try this recipe with oat milk!
I made these rosettes today. The first 5 came out great & delicious, but then when I dipped the iron in the batter again it started to cook in the bowl, and wouldn’t adhere to the iron. What was l doing wrong?
Hi, Verna, I haven’t had this problem, but here is what I found: Heat iron in hot oil and tap on paper towels before making each rosette. If iron is not hot enough, batter will not stick.
I actually have made my grandmothers receipe many times and she or i never dip the iron between cookies. The thing i always rememberd the most was do not submerg the iron, only dip till just below the rim of the iron so it can be extracted easily to the drying stage on paper towels.
Thanks for your tips, Tracey!!! Will be helpful to new makers of these rosettes.
I’d like to use a mixture of lard and Crisco for my Rosetti can you recommend a amount of each?
Hi, Liz, These two fats are basically interchangable. I couldn’t find any recommended ratio so I’d start with equal amounts and see how you like the results. Let me know how it goes!
Very nice, but your rosettes are inside out! 🙂
This is how my mom displayed them and her mother before her 🙂 I didn’t know there was another option! I will check this out.
Would peanut oil work to fry the rosettes in? Is it best to use whole milk?
Yes, peanut oil has a high smoke point so it would be great for frying. We use 2% milk since that’s what we drink, but whole milk would also work well. Hope you enjoy these, Debra!
My dear Mom used to make these cookies, she had a variety of shapes, I haven’t thought about them in years, thanks for the memory jolt!
I can’t wait to make these. My mom was full Norwegian. She made these at holiday time. I haven’t had them in years. I need to see if I still have my mom’s rosette iron. If not, I will be ordering one. So excited to start making these again.
I’m so glad, Kim. I’m lucky enough to have my mom’s rosette irons. They are wonderful for the holidays, aren’t they???
What a cool thing! I love old-fashioned, super-traditional desserts like this. Let me tell you, if these were hanging on my tree in plain sight, they wouldn’t be hanging there for long!
Liz, the season of baking really begins! I enjoy Rosettes, and it’s been awhile since I have enjoyed one. I enjoyed your post.
Velva
My mother used to make rosettes every year at Christmas. Because we lived in northern IL and it was always dry and cold at that time of year, she never froze any.
Instead, she would put them in an open cardboard box, layers separated by sheets of paper towels, and leave them in a spare room that had the heat turned off. She also dipped them, face down, in granulated sugar instead of dusting them with powdered sugar shortly before serving. I don’t know why she deviated from the norm with that step but I do it too, out of tradition. I will try them with the powdered sugar this year.
She’d make a large quantity of them and then plate up however many needed for bringing to gatherings and giving as gifts.
The house would indeed smell like a greasy diner for a few days after the big frying day.
That’s probably why (to my knowledge) nobody in my family except me has made them since mom passed away. Even though we divided up her irons, sadly.
I’ve tried making them in the garage to keep the smell (and apparently, a light layer of oil) out of the house, but that can be pretty cold and uncomfortable so I have moved back to the kitchen when I make them.
They are a labor of love, aren’t they??! You’ve inspired me to make a batch this year!
I would love to know how you package them to freeze????
Hi, Nicole, I need to add that information to this post! I place them in a large Rubbermaid or Tupperware container with wax or parchment paper between the layers. Then place them somewhere in the freezer where they won’t get too jostled around. Hope that helps!
We cook them,at least very similar, in Galicia- North West of Spain, but here a a Carnival dessert. We call them Flores de Carnaval or Flores de Entroido(the Galician word for Carnival)They are also cook in other parts of Spain
Oh, that’s great to know, Patricia! Thanks so much for sharing.
Being raised in a Scandinavian home as well, rosettes at Christmas time were an absolute must!!
I always make at least one batch each holiday season and enjoy sharing them with neighbors, co-workers, and family. We never seem to have enough to freeze, but I appreciate reading your hints about that. When I began teaching elementary school after college, I was surprised to find that my
Chinese-Hawaiian teaching mentor made rosette cookies too!! The only different ingredient in her recipe was a sprinkling of sesame seeds on top of the batter before inserting the rosette iron. I only wish I had discovered how a traditional Scandinavian recipe came to be a favorite in her family. I recently made your Cookies and Cream Dessert Dip for a tailgate party – an awesome dish with only a “licked-clean” bowl at the end!
Hi, Stephanie! So glad to hear from another rosette lover and maker. Thanks for saying hello and sharing your stories. That dessert dip is addictive—perfect to make for gatherings! Wishing you a very merry Christmas season!
I used to make these for my grandson but now Incant get the rosette to come off the iron
Hi, Jerre,
Have you tried using a knife to help the rosette detach from the iron? If that doesn’t work, try reseasoning your iron by heating some oil up to about 350-375 degrees and placing the iron into the oil for about 20 minutes. Make sure the iron has been scrubbed well first so that any residue from previous batter is totally gone. I hope that helps—good luck!!
These rosettes are so pretty! They’re a perfect addition to the holiday cookie tray!
Welcome to That Skinny Chick Can Bake! I'm Liz and have been cooking, baking and teaching since I was a teenager, with over 40 years of experience.
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