Swedish Rosette Cookies

Swedish Rosette Cookies

Rosette cookies are a cherished tradition in many cultures, especially during the holidays. Light, crispy, and dusted with powdered sugar like freshly fallen snow, these dainty golden treats are made using a rosette iron and a simple batter. The moment they hit the hot oil, they puff and crisp into intricate edible snowflakes. Their delicate beauty and sweet crunch make them irresistible — perfect with coffee or as a festive gift from your kitchen. Whether it’s your first time making them or a beloved tradition, these cookies always bring joy.

Ingredients:

• 2 large eggs

• 1 tablespoon granulated sugar

• 1/4 teaspoon salt

• 1 cup whole milk

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• 1 cup all-purpose flour

• 1/2 teaspoon vanilla extract

• Vegetable oil, for frying

• Powdered sugar, for dusting

Equipment:

• Rosette iron

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• Deep frying thermometer (recommended)

• Slotted spoon or tongs

• Paper towels

Instructions:

1. Make the Batter:
   In a mixing bowl, whisk the eggs, sugar, and salt until smooth. Add the milk and vanilla extract, then gradually whisk in the flour until a smooth, thin batter forms. Let it rest for 20–30 minutes to eliminate air bubbles.

2. Heat the Oil:
   Pour vegetable oil into a deep saucepan or skillet to a depth of 2–3 inches. Heat to 350°F (175°C). While heating, place the rosette iron in the oil to preheat.

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3. Dip and Fry:
   Once the iron is hot, carefully shake off excess oil and dip it into the batter — just below the top edge (do not submerge the iron). Immediately place it into the hot oil. The batter will sizzle and begin to release from the iron. Fry for 30–45 seconds or until golden brown.

4. Remove and Drain:
   Use a slotted spoon or tongs to gently remove the rosette. If it doesn’t release easily, give it a gentle shake or use a fork to help it off. Drain on paper towels.

5. Repeat:
   Reheat the iron in oil between each cookie, then dip and fry the next one. Stir the batter occasionally to keep it smooth.

6. Dust with Sugar:
   Once cooled slightly, generously dust with powdered sugar. Serve fresh and crispy!

Tips for Success:

• Batter that’s too thick won’t cling well to the iron. Add a splash of milk if needed.

• Always heat the iron between each dip — a hot iron ensures a crisp, clean shape.

• Store uncovered at room temperature for up to 3 days (they may lose a little crispness but still taste great!).

These Swedish Rosette Cookies are more than just a dessert — they’re an experience. Watching them bloom in the oil and dusting them like snowflakes is pure kitchen joy. Light, crunchy, and just sweet enough, they make any moment feel a bit more magical.

So gather your ingredients, warm the oil, and start a new tradition — one golden, crispy cookie at a time. ❄️💛

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