Rosette Christmas Cookies

holiday rosette cookies

Do you remember rosette cookies? When I was a kid we would have these cookies every year around the holidays and then when I got married I had my very own set of rosette irons they were snowflakes, but somehow they vanished through the years and they’ve been nowhere to be found.

holiday rosette cookies

You really don’t see the irons in stores anymore but you can find them online, I ordered my set from Amazon, I thought the tree and snowflake would be perfect for the holidays but there are also so many other shapes available that you could use throughout the year, flowers, butterflies, bunnies, fish, birds, hearts, I could go on and on.

They’re very simple to make, you whip up a batter, sort of like a crepe batter which you can flavor with different extracts, I used vanilla with some added vanilla bean but you can also use, almond, anise, rum, lemon and even orange, whatever you like.


Make your batter ahead of time and refrigerate it for a couple of hours or overnight, your cookies will be nice and crispy… Keep your oil at 365 for best results, so you’ll need a candy thermometer… Heat your iron in the oil for about 8 minutes before you start to dip them… They can be stored in an airtight container for months, they can also be frozen and if needed you can re-crisp them in a 300 degree oven.

holiday rosette cookies

On the back of the package you’ll find some helpful tips plus a recipe for the batter, but I didn’t care for the recipe they had so I slightly adapted my friend Paula’s recipe which turned out perfectly, not one cookie broke!

holiday rosette cookiesholiday rosette cookies

Placed on a pretty platter these rosettes would be the perfect addition to your holiday dessert table, don’t you think?

Follow along and see what else I’m cooking up during the week on Instagram, here’s the link.

4.8 from 4 reviews
Rosette Christmas Cookies
  • 1¼ cup of flour
  • 1 cup whole milk
  • 2 eggs
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon vanilla or other extract or vanilla bean
  • oil for frying
  1. For the batter beat all ingredients together until incorporated then refrigerate for at least 2 hours or overnight to ensure a crispy cookie.
  2. Place 3 inches of oil into a saucepan.
  3. Heat to 365 and keep temperature there.
  4. Attach iron to the handle and submerge in hot oil for at least 8 minutes.
  5. Lift iron out and blot on paper towel.
  6. Dip hot iron into the batter ¾ up the sides, let it coat the iron but do not submerge, it will not release.
  7. Keep it under the oil for a few seconds as you see it turning golden, then gently shake it a little and it will usually release, if it doesn't just take a fork and gently nudge it, then flip it over until golden brown on both sides.
  8. Lift it out gently and let it drain on paper towels.
  9. Sprinkle with powdered sugar.
  10. This recipe makes quite a bit, around 40