Rosette Cookies Recipe (Rosettbakkelse)

Light, crispy and subtly sweet, these Scandinavian rosette cookies make a delightful holiday treat.

In Norway, the tradition of “sju slags kjeks” (“seven kinds of cookies”) is central to Christmas baking. Families and friends often prepare a selection of seven classic cookies to share. One of my favorites to include is the rosette — a delicate, fried pastry dusted with powdered sugar and a hint of cinnamon. They are light and crisp, with a subtle sweetness that’s reminiscent of a Scandinavian churro.

Equipment

Rosettes are simple to make but do require a few specialized tools:

• Candy or fry thermometer: Use this to bring and maintain the oil at 375°F so the rosettes fry evenly and turn crisp.
• Rosette irons: Available in various shapes and sizes, a good iron should have an angled tip and an insulated wooden handle. Cast iron or aluminum irons work well; single-prong irons often fit small bowls more easily.
• Frying pot: A medium, deep pot that fits one or two irons side-by-side.
• Deep bowl: Choose the smallest, deepest bowl that the iron and batter will fit into comfortably.
• Cooling rack: One or two racks that can hold up to 20 rosettes and allow a few to cool side-by-side without stacking.

How to make rosettes

1. Heat the oil. In a medium, deep pot, pour 2½ inches of frying oil and heat to 375°F. Choose an oil with a smoke point above 375°F; canola, sunflower, safflower or vegetable oil are good options because of their neutral flavors.

2. Make the batter. As the oil approaches temperature, whisk together 2 eggs, 1 tablespoon granulated sugar and ¼ teaspoon salt. Add 1 cup all-purpose flour, ¾ cup milk and 1 teaspoon vanilla extract. Whisk until just combined — do not overmix.

3. Heat the irons and fry. Place the rosette iron(s) in the hot oil and allow them to heat for about 3–4 minutes. Working with one iron at a time, dip it into the batter so approximately 7/8 of the outside surface is coated. Avoid letting batter flow over the top of the iron to ensure easy removal. Hold the iron in the batter for about 5 seconds so the batter adheres.

Carefully submerge the batter-coated iron in the hot oil and fry for about 30 seconds, until the rosette is light golden brown and begins to release from the iron. It should usually drop off on its own; if it does not, gently loosen it with a butter knife. Transfer the cooked rosette to a paper towel–lined cooling rack. Return the iron to the oil for about a minute to reheat before dipping again. When cool, dust rosettes with powdered sugar and a pinch of ground cinnamon, then serve.

Expert tips

• Preheat the irons: Properly heated irons help the batter cook and release cleanly. Preheat in the oil for 3–4 minutes; the iron should sizzle when dipped in batter.
• Give the batter time to grip: Leave the iron in the batter for about 5 seconds so it can form a good bond before frying.
• Removing stubborn rosettes: If a rosette doesn’t fall off, use a butter knife to gently free it once you’re sure it’s cooked through.
• Storage: Store completely cooled rosettes in an airtight container at room temperature for up to three days. For longer storage, freeze in an airtight container for up to two months. Reheat from frozen at 175°F until warm and crisp.

Troubleshooting

Recipe