Rosettes

If there’s one holiday treat that brings me right back to my childhood kitchen, it’s Rosettes—those beautiful, delicate, light-as-air cookies that practically shatter with the first bite.

Every December, I can still picture myself standing on a kitchen stool next to my grandma, apron tied crookedly, waiting for the moment she’d let me dip the hot iron into the batter.

My love for these cookies started when I was ten and I found my great-grandma’s old rosette iron on a shelf in her basement. We spent the afternoon heating oil, mixing batter, dipping the iron, and trying (and failing) to get those first stubborn rosettes to release.

But when the first perfect one finally slid into the oil—thin, golden, and crisp—I was hooked.

I’ve made Rosettes nearly every year since. The only year I missed was the year I was pregnant with my twins, when standing over a pot of hot oil didn’t sound like the brightest idea. But other than that, this recipe has become a mandatory part of the season for me.

The recipe I use for Rosettes comes straight out of my Betty Crocker cookbook from the 1960s, and I’ve never felt the need to change it.

There’s something special about following a recipe that’s been trusted for generations—simple ingredients, straightforward steps, and perfect results every time. It does take some practice and patience but once you get the hang of it you’re good to go.

That old cookbook has seen a lot of holidays in my kitchen, and this rosette recipe is one of the reasons I keep pulling it off the shelf year after year.

And every time I bring a tin of Rosettes to friends, neighbors, or coworkers, the compliments pour in. People are always amazed at how light and crispy they are—but also can be a little messy with the sugar spilling down your shirt.

I like to joke that Rosettes have no calories, they all fall out of the holes so you can eat as many as you want.

More Holiday Recipes You’ll Love

If you enjoyed making these Rosettes, you’ll love these other festive recipes from my kitchen:

• Little Debbie Christmas Tree Cakes Dip – A sweet, creamy holiday favorite perfect for dipping cookies or Krumkake.
• The Ultimate Chex Party Mix – Sweet, salty, and crunchy mixes perfect for gifting or sharing.
• Festive Magic Cookie Bars – he red and green mini M&M’s make these bars look so festive — perfect for Christmas cookie exchanges, potlucks, or cozy movie nights.
• Candy Cane Crunch Chex Party Mix -This mix has it all. Crunchy cereal? Check. Sweet white chocolate? Check. Peppermint-y candy cane goodness? Oh yeah.

What are Rosettes?

Rosettes are thin, crispy cookies that are made by dipping a heated rosette iron into a light batter and then into hot oil. The batter instantly fries into a beautiful, golden, flower-shaped cookie that’s dusted with powdered sugar.

They’re very popular around Christmas in Scandinavian families (especially Norwegian, Swedish, and Danish traditions), and many families pass the irons down through generations—just like yours.

Ingredients

• All-purpose flour
• Sugar
• Salt
• Milk
• Egg
• Vegetable oil

How to make Rosettes

Sift dry ingredients together.

Mix remaining ingredients and stir in. Strain mixture.

Heat timbale or rosette iron in hot fat (350°-375°) 3 inch deep in small saucepan or deep fryer.

Tap off excess fat on absorbent paper.

Dip into batter until 50% covered. Immerse in hot fat.

Fry until delicately browned.

Remove, tip upside down to drain.

Stir batter each time before dipping in iron.

Dust with powdered sugar or granulated sugar before serving.

They make the perfect finishing touch to any dessert spread.

Notes

• The first 1–2 rosettes are usually practice as you adjust iron heat, batter depth, and oil temperature.
• Do not immerse the rosette iron completely in the batter. Only dip it about 1/2 of the way up—this helps the rosette release easily from the iron while frying.
• Batter too thick? Add 1–2 tablespoons of milk.
• Batter won’t cling? The iron needs to be hotter.
• The rosette will usually release from the iron on its own while frying, if it sticks to the iron the oil needs to be hotter.
• Once released, remove it from the oil with a metal slotted spoon
• Rosettes are best served fresh but can be stored in an air tight container for 3-5 days.