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Typically rosettes are a holiday treat!  (If…you’ve even heard of them.)  This post if about the art of rosette making!  I felt that since my daughter had never heard of them that there is a whole generation of people out there that hadn’t either.  And, we MUST change that!  Rosettes are amazing and fun to make!!!

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Our recent trip back home this summer, had us congregated in the den while my daughter rummaged through her grandma’s recipe boxes.  As we talked about some dishes, desserts, and such, my MIL and I started talking about rosettes.  My daughter was upset that we had never shared this delicacy with her or made ’em for her.

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What is a rosette?

We continued to tell her what we loved about them– (everything)!  She loves sugar, so what wouldn’t she like about rosettes?

They’re a Scandinavian sweet treat.  Similar to what we know as funnel cakes in the U.S. or bunuelos, a Mexican holiday treat! Made with some common ingredients and fried up and topped with powdered sugar. Again, what’s not to love right?

The iron tool~

I ordered a rosette iron and thought I’d surprise her with some fresh rosettes for her birthday instead of the usual cake!   The iron consists of a long, wooden handled stem that has decorative metal plates that screw on and are interchangeable.  Creating the cutest fried treats! 

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I’d made them only one other time, many years ago & obviously before she was ever around (over 34 years ago)! 

The batter~

Using basic ingredients like flour, eggs, milk, and oil, will give you the lightest and airiest cookies!

Once blended together, the batter will be thin and easy to comply.  I also halved the original recipe because I ended up with almost 50 of these!

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  • The thing to know about the iron tool is that you need to keep it hot in order for the batter to stick and make it into the frying pan!  So I recommend leaving it in the frying pan until you’re ready to dip it again! As long as you do that–you’re golden!
  • I recommend using a cast iron pan for frying, as it retains the heat and for a longer period.
  • Rosettes should be crispy. If not, you might need to add a bit more milk to thin out your batter.

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They’re light, airy, slightly sweet & crispy!  And so cute!!!

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backside view

Rosette Cookies


  • 1 T sugar
  • 1/2 t salt
  • 1 egg
  • 1/2 t almond extract
  • 1 T vegetable oil
  • 1/2 c milk
  • 1/2 c all-purpose flour
  • Vegetable oil (for frying)
  • Powdered Sugar


  1. Beat granulated sugar, salt, eggs, and almond extract with electric mixer (medium speed).
  2. Beat in oil, milk, followed by the flour.
  3. Mix until smooth.
  4. Heat oil (2 to 3 inches) to 400°F in a large skillet.
  5. Heat rosette iron by placing in hot oil 1 minute.
  6. Tap excess oil from iron on paper towel.
  7. Dip hot iron into batter just to top edge (don't go over top).
  8. Fry about 30 seconds or until golden brown.
  9. Immediately remove rosette onto paper towels to cool.

The Art of Rosette Making~

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Should rosette’s be a holiday thing or can they be more?  Don’t be a generation that’s never tasted or attempted to make rosettes!!!  I’m not waiting til the holidays and you shouldn’t either!  

A special treat that will impress and tastes so yummy~❤︎

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