Swedish Rosette Cookies are delicate, lacy treats traditionally made during the holiday season in Scandinavian countries. These light and crispy confections are created by dipping a rosette iron into a thin, egg-based batter and then deep-frying it until golden brown.
The result is a beautifully shaped, golden, and crunchy cookie that is lightly sweet and perfect for festive occasions. Rosette cookies are not only a joy to eat but also a joy to look at, with their intricate floral shapes and dusting of powdered sugar. Whether served with tea, coffee, or as part of a holiday dessert platter, these cookies are a true testament to the artistry of traditional Scandinavian baking.
Ingredients
- 2 large eggs
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup whole milk (room temperature)
- 1/2 teaspoon vanilla extract (optional for flavor)
- Vegetable oil or canola oil (for deep frying)
- Powdered sugar (for dusting)
Instructions
- Prepare the batter
In a medium mixing bowl, beat the eggs lightly until foamy. Add the granulated sugar and salt, whisking to combine. Slowly incorporate the flour and milk alternately, stirring constantly to avoid lumps. Add vanilla extract if using. The batter should be smooth and slightly thinner than pancake batter. Let it rest for about 30 minutes at room temperature to ensure better consistency during frying. - Heat the oil
Pour enough vegetable oil into a deep fryer or heavy-bottomed pan so that it’s about 2–3 inches deep. Heat the oil to 365°F (185°C). Use a thermometer to maintain a steady temperature, as fluctuations can cause the cookies to either become too greasy or cook unevenly. - Heat the rosette iron
While the oil is heating, place the rosette iron in the hot oil for at least 1–2 minutes. This step is crucial; a properly heated iron ensures the batter adheres to it and releases easily after frying. - Dip the iron into the batter
Remove the hot iron from the oil and shake off any excess oil. Dip it into the batter, being careful not to submerge the iron completely—only the bottom and sides should be covered with batter. If the batter sizzles upon contact with the iron, it’s at the right temperature. - Fry the rosette
Immediately submerge the iron with batter into the hot oil. Hold it in the oil until the cookie becomes golden and begins to release from the iron—this usually takes 30 to 45 seconds. Gently shake the iron to loosen the cookie or use a fork to help if needed. Let the rosette cook for a few more seconds until it reaches a rich golden color. - Drain and cool
Remove the fried rosette cookie with a slotted spoon or tongs and place it on paper towels to drain excess oil. Repeat the process with the remaining batter, re-heating the iron in oil each time before dipping it into the batter. - Dust with powdered sugar
Once the cookies have cooled slightly but are still warm, dust them generously with powdered sugar. This gives them their classic snowy look and adds a subtle sweetness that enhances their flavor. - Serve or store
Serve the cookies fresh for optimal crispness. If storing, place them in an airtight container at room temperature for up to five days. Avoid stacking them too tightly to prevent breakage, as these cookies are very delicate.