Halloween Rosette Cookies

Rosette cookie recipe - NoBiggie.net

Rosette cookies always make me think of Christmas as a kid when my Grandma Kae would unwrap her giant platter of an assortment of homemade cookies. The Rosettes were always the first cookies to go. I never thought of them to be a Halloween cookie, until now. How thrilled was I to find both Christmas and Halloween Rosette Irons at the thrift store?!

Thrilled if you dig words like: deep, fat, fried, crispy, and sugary. Uh-huh. Rosette making is a tricky thing, the temperature of the oil has to be just right, the irons have to be hot from the oil each time you dip it into the batter. Here’s the recipe for the batter:

Rosette Cookie Batter


2 large eggs
2 tablespoons granulated sugar
1 cup whole milk
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1 1/2 qt vegetable oil
1/4 cup confectioners sugar

Special equipment: a rosette iron

rosette cookie recipe and How To - NoBiggie.net


Whisk together eggs, granulated sugar, milk, and vanilla in a large bowl, then add flour and salt, whisking, until just combined (do not overmix, or cookies will blister).
Heat oil in a 3- to 4-quart heavy saucepan with rosette iron in it until thermometer registers 370 to 375°F. Carefully lift out iron, letting oil drip off into pan. Dip all but top edge of iron into batter 3 seconds, then submerge iron in oil and fry (batter adhering to iron) until golden, 35 to 40 seconds (do not let go of iron; cookie will shatter if it hits bottom of saucepan). Lift out iron, letting oil drip off, and, working over paper towels, carefully pry off rosette with a fork. Let rosette drain, hollow side down, on paper towels, then make more rosettes in same manner, heating iron in oil 10 seconds before dipping it into batter each time.
Dust rosettes with confectioners sugar before serving.

Some helpful tips for making rosette cookies:
– Use a thermometer specifically made for the high oil temperatures. A deep fry thermometer that can remain in the oil works best, so you can continually monitor the temperature and adjust as needed.

– Use oil that will withstand the high temperature for prolonged periods of time, such as canola or peanut oils.

– Season the molds before using for the first time. Following the basic instructions in our Seasoning tutorial, you’ll get the best results by putting them on a pan or cookie sheet in the oven, or, alternately, by keeping them dipped in 350°F oil for about 15 minutes.

– When using shell-type rosettes, leave the mold in the batter long enough to give the cup a chance to form. It must be solid enough to fill with your favorite garnishment.

– To make crispier rosettes, cover and refrigerate the batter at least 2 hours before using.

– Important: Do not cover entire mold with batter, or the cookie will get stuck on the mold. Only allow the batter to cover 3/4 of the way up the mold.

– If excess batter adheres to the top of the mold, use a knife to remove the excess, then cook as usual.

– If the batter does not adhere to the mold, check the temperature of the oil. For best results, keep the oil at 365°F.

– Rosettes can be stored in airtight containers for months. They also can be frozen, ready for any occasion. If needed, re-crisp in minutes in a 300°F oven.
These cookies freeze really well too.

I’m curious, have you had or made Rosettes before?

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  1. CASSIE says

    Not gonna lie… I have never even HEARD of Rosette cookies! 😛 *Blush.
    It looks very interesting, intricate and enticing all at once! Thanks for exposing my sheltered life 😉

  2. jenjen says

    Those are so cool. I have one of those around here somewhere. I think my mom gave it to me and I don't think I've ever used it. That is sad, isn't it?

    I didn't know you could get Halloween tips for those. That is awesome!


  3. Steph says

    I have never made them. And I always wondered how you did it.

    I am always amazed when I come to your blog. You are probably one of the most inventive people I know.

  4. Jess says

    This is my first time hearing of them too! They look SO good.

    Thank you for sharing these, and now I need to go order some. The open snowflake is so stinkin' cute!

  5. Sylvia says


    Those are fantastic. The spiders are especially amazing. Wow! I haven't seen rosettes in years let alone in Halloween designs.

    Very Nice!

  6. Brenna says

    I'm from a super Norwegian town in the midwest and I have had and made Rosettes before. They are super tricky, that I remember. We also love lefse, rommegrot, krumkake, and varme polse. Mmmmmmm. Now I am missing home!

  7. Suzie says

    I've seen these, but never knew how you made them. YUM!
    I have learned something new today and am now going back to bed.

  8. Regan says

    I've never seen any thing like this. Never even seen a cookie like this let alone eaten one. I must confess that when I first saw the blog post title, I wondered rosette iron? Is that a special type of iron? With little roses glued on? Haha! So glad you shared!

  9. sara b says

    I have never made them and I am pretty sure I have never eaten them either. However, you have peaked my curiosity. They look delicious!

  10. tammy says

    I think I had one once, but didn't know what it's name was. I had completely forgotten about them until now. Maybe that's a good thing because I think I'd eat too many of them.

  11. Marie {Make and Takes} says

    Stop it!!!! These were my favorite. I think my mom has some in her basement. I'm going to raid it next time I'm up there!!! Who doesn't love sugar, grease, and deep fried?

    Did you find those thrifting? Which thrift shops are you hitting up?

  12. jennie w. says

    We used to make these all the time growing up. I haven't had them in forever, though. We had various snowflake shapes so we only ate them in the winter, I believe.

  13. Dreamingof03 says

    That looks awesome! I have never made rosettes… the closest thing I can imagine it is like is funnel cakes. Bat and spider shaped funnel cakes. Which is AMAZING!

  14. June says

    Halloween!! My parents used to make these for Christmas and I’ve been hungry for them lately. When I asked Mom to make some, she said she gave away those irons years ago! What!! and not to me!! So when I was searching for rosette irons, I saw that they now have irons for every holiday! hmmm, you may be onto something new here! Deep fried yummies for EVERY holiday, not just Christmas!?! Thanks for sharing!!

  15. Sue Hulse says

    It’s a Christmas tradition to fight the rosette to make the cookies. We laugh and have fun and try to figure out what we are doing wrong. The best part is the whipped cream in the crevices! Love our tradition! They aren’t easy but well worth the efforts

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