Rosette Cookies Recipe

12 months ago 40

Rosette Cookies are delicious and crispy fried treats, made in different shapes, and coated in powdered like funnel cakes. The post Rosette Cookies Recipe appeared first on Sweet and Savory Meals.

Rosette Cookies are a delicious crisp fried treat coated in powdered sugar similar to funnel cakes. This is one of my family�s favorite recipes for the holiday season, so I make them every year. With just a few ingredients, it is easier than any other holiday dessert you can make. This post is brought to you by Ol�ico� High Oleic Safflower Oil, an all-purpose oil with a high smoke point and a mild flavor that does not overpower the cookies! Happy holidays!�

stack of homemade rosette cookies decorated with icing and sprinkles

Swedish rosette cookies are originally from Scandinavia. It is a rosette cookie that is popular during the holidays. These crispy and light cookies are made into delicate patterns and dipped or dusted in sugar. Although they are thought to have started in Scandinavia, they became popular in Germany over 100 years ago.�

overhead shot of rosette cookies ingredients on a table with a bottle o f oleic oil next to them

Ingredients needed:

Batter ingredients:

All-purpose flour: Sift the flour well and use the spoon and level method of measuring. Large eggs: Let them warm to room temperature for easier incorporation. Whole milk: You can use any kind of milk you like such as skim, 2%, or even almond milk.�� Granulated sugar: White sugar is best for this recipe. Vanilla extract: Pure vanilla extract will give you the best flavor. Kosher salt Cooking oil: I used Ol�ico� High Oleic Safflower Oil which is non-GMO & Kosher certified. Also, it has a high smoke point, which means that it can be used for cooking and frying at high temperatures without breaking down and forming harmful compounds.

For the topping:�

Powdered sugar: Also known as confectioners� sugar. To dust the cookies.

collage of six photos showing how to make rosette cookies

How to make rosette cookies from scratch?

Mix wet ingredients: First, beat eggs with a whisk in a medium bowl. Then, pour in the milk, sugar, and vanilla extract and mix well. Add in the dry ingredients: Now, add the flour and salt and beat until you get a liquidy batter.� Heat the�Ol�ico� Safflower Oil: Next, heat the oil in a deep skillet. Prepare the draining station: In the meantime, place two sheets of paper towels next to the stove for drips and place more on a cookie sheet for the finished cookies. Immediately place in hot oil: Once the oil is hot, dip the rosette iron into the hot oil, then dip the iron into the batter, then back into the oil.� Deep fry until golden brown: As it cooks, the batter will pull away from the hot iron and make a thin cookie just like funnel cakes. Fry on one side for two to three seconds, then flip and cook until the sides are golden brown.� Let the excess oil drain: When the rosette cookies start to brown, remove them, and let them drip the excess oil on the paper towels before placing them on paper towel-covered wire racks. Cool and dust: Finally, let cookies cool for several seconds before dusting them with powdered sugar or topping them with icing. Continue frying: Then, continue with the remaining batter until it is all gone.�

crispy rosette cookies shaped like snowflakes and topped with icing and blue sprinkles

Recipe variations:

Cinnamon sugar: You could also coat your cookies in a cinnamon sugar mixture. Just mix one part white sugar with one part cinnamon.� Caramel sauce: These fried cookies taste great with a thin layer of caramel sauce for an extra delicious treat.� Dip in icing: Similarly, a glaze of light icing would be great on these deep-fried rosette cookies. Just mix powdered sugar, vanilla, and milk until you get the right consistency before dipping them.� Chocolate: Instead of vanilla, you could dip these delicious rosette cookies in melted chocolate. Almond extract: Try this recipe with almond extract for a unique nutty flavor. �

a plate of rosette cookies next to a christmas tree

Frequently asked questions

What are rosette iron molds?

Rosette irons or molds are shaped aluminum rods used to make rosette cookies. There are different kinds of shapes such as flowers, stars, snowflakes, and Christmas trees. They used to be made of cast iron, but the newer ones are made of aluminum to make them easier to use and clean.�

Why won�t my rosettes harden?

If your cookies are soggy and do not harden, it could be that the oil is not hot enough. Use a candy thermometer and make sure it is 375 degrees F before using it. Also, make sure it stays at the right temperature. Additionally, your batter may not be thin enough. If it is too thick, it will not harden. Add some more milk and try again.

Why won�t my batter stick to the iron?�

It is important to place your rosette iron into the oil until it is hot before putting it into the batter. Also, make sure you let the excess oil drip onto the paper towels before dipping it into the batter or it will get too oily. You can even blot it with a towel to dry it first.�

rosette cookies covered in powdered sugar next to a Christmas wreath

How to store leftovers:

Store: Store your delicate rosette cookies loosely covered to keep them from breaking. Then place them in an airtight container for up to a week. Freeze: Rosettes freeze beautifully. Just make sure they are completely cool before placing them in a freezer-safe container. They can stay frozen for up to 60 days. Thaw: Let your frozen rosette cookies thaw overnight in the fridge for the best flavor and texture. Reheat: Reheat your thawed cookies in a warm oven to get them hot before dusting them with powdered sugar.

More Christmas cookies to try:

Rosette Cookies

Prep Time10 MIN Cook Time20 MIN

Servings snowman truffles

Ingredients

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Coconut truffles:

11.25 oz can sweetened condensed milk4 cups shredded coconut / desiccated coconut plus extra for rolling

Decorate:

4 oz white chocolate meltedblack-colored icing or store-bout black icing tubeorange-colored icing or orange sprinkles24 thin pretzel sticks 2 inches each12 candy straps 5 inches long and in different colors

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Instructions

Make the truffles:

Stir the coconut and sweetened condensed milk together in a large mixing bowl until well combined.

pouring condensed milk into a bowl with shredded coconut

After that, roll the mixture into about 12 larger balls and 12 smaller balls, for the snowmen's bodies and heads.

Add some extra shredded coconut to a shallow plate, and roll each coconut ball in coconut. Set aside.

rolling a coconut truffle in shredded coconut

Make the snowmen:

Add some melted white chocolate onto the larger balls and stick the smaller ball on top of it. Allow the snowmen to firm up at room temperature or in the fridge before decorating.

building a snowman from coconut truffles

Decorate the snowmen:

Using piping bags, draw with the black icing the eyes and buttons.

Using the orange icing draw the noses, or stick an orange pretzel instead.

Insert the pretzel sticks into the snowmen to make arms and gently wrap the snowmen's necks with the candy straps.

no bake snowman truffles with green and red candy scarfs

Store the snowmen truffles in an airtight container at room temperature for 1-2 days, or in the fridge for up to 1 week.

Nutrition Facts

Calories 112 kcal Carbohydrates 5 g Protein 1 g Fat 10 g Saturated Fat 2 g Polyunsaturated Fat 1 g Monounsaturated Fat 7 g Trans Fat 0.001 g Cholesterol 9 mg Sodium 27 mg Potassium 20 mg Fiber 0.2 g Sugar 1 g Vitamin A 28 IU Calcium 13 mg Iron 0.3 mg

Recipe tips:

You could also use a deep fryer or electric fryer to make these rosette cookies. Deep fry the same way you would in a pan. Make sure you use a high-quality oil, like Ol�ico� High Oleic Safflower Oil that�is expeller pressed, which means no chemicals are used to process or extract the oil. When placing in the container to store or freeze, place wax paper or parchment between them to prevent sticking. Use a candy thermometer to make sure the oil is at the proper temperature. If it is not hot enough, the batter will not adhere properly. The batter should have the consistency of heavy cream. If the fried rosettes get stuck to the hot iron, use a table knife to gently remove them.� Be sure the batter does not come over the top of the iron.