The BEST Scandinavian Rosette Cookies

Prep Time:10

Cook Time:2

Total Time:12

Servings: rosettes

2 large eggs
1 tbsp (12) granulated sugar
¼ tsp salt
1 c. (244 g) milk
1 tsp vanilla extract
1 c. (125 g) unbleached all-purpose flour (RECOMMEND WEIGHING) plus more if needed
oil for frying refined coconut oil or flavorless oil

In a medium bowl, whisk eggs, sugar, and salt well.
Add milk and vanilla; whisk well.
Whisk in flour until completely smooth. Batter should coat the back of a spoon like thin heavy cream. If rosettes are too thin after frying, add additional flour 1 tablespoon at a time.
Refrigerate batter while you work (keep half chilled while frying the first half — cold batter sticks and releases better).
Heat oil to a steady 370–375 °F (188–190 °C).Use a clip-on thermometer!
Heat rosette iron in the oil 12–15 seconds, lift and let excess oil drip off completely. Dab iron on a plate lined with a paper towel to remove excess oil.
Dip hot iron into cold batter only until the batter comes ⅛ inch (3 mm) from the top edge. Immediately submerge in hot oil.
Fry 25–45 seconds until rosette holds it's shape. Gently shake or fork the rosette off the iron and continue frying until golden
Drain open-side down on a wire rack over paper towels. Cool completely.
When ready to serve (even straight from the freezer), dip or shake in cinnamon-sugar.

Best oils for smoke point (in order):
- refined coconut oil (my favorite)
- avocado oil
- peanut oil
- grapeseed oil
Recommended irons (in order):
- Bethany House single irons (better control and angled handle prevents burns).
- Norpro double-prong irons have a 90° angle that can burn your hand on the pot rim — use caution.
- Nordic Ware double-prong irons - similar to Norpro but pretty designs
Fryer Choices:
- Presto deep fryers often run cool — fry only 1–2 rosettes at a time and wait 1–2 minutes between batches so oil returns to 375 °F.
- Cuisinart CDF-200 fryer
- Heavy 5–6 qt enameled Dutch oven (stovetop)
- 6 qt stockpot (stovetop)
- Deep Fry Pan (stovetop)
Freezing: Store uncoated rosettes in an airtight container in the freezer up to 3 months. Coat in cinnamon-sugar straight from frozen — no thawing needed.
Common Problems:
- Too lacey/holey = batter too thin → add flour 1 Tbsp at a time.
- Flared/open edges = pulled iron out too early → wait until bubbling slows and color is deep golden.
- Undercooked rosettes turn chewy — fry to deep golden every time.
- Oily Rosettes = temp of oil is too low → use a thermometer to adjust and maintain a temp between 370-375°F.
For more details on frying oil, see here.