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How to Make Swedish Rosette Cookies

Melanie has been interested in cultures, languages, and travel since her youth. She also runs a YouTube channel: The Curious Coder.

Yummy rose cookies dusted with confectioner's sugar

Yummy rose cookies dusted with confectioner's sugar

What Are Rosette Cookies?

Rosette cookies, sometimes called rose cookies, are very thin Swedish pastries that are fried using an iron. These irons come in a variety of shapes including stars, circles, and snowflakes. They often come in sets along with timbale irons (timbales are made using a very similar recipe and an almost identical technique).

The technique for making rosette cookies is to dip the iron in hot oil (to heat the iron), dip it into the batter, and then back into the hot oil (to fry the cookie). While rosettes can be difficult to make (especially if you've never made them before), they are very tasty and totally worth the effort! Your family will definitely be lining up while you make them!

Tools and Equipment

In order to make rosettes, you will need a few non-ingredient items:

  • Rosette iron with handle
  • Whisk
  • Butter knife
  • Slotted spoon
  • Cast-iron pan (or similar fry pan)
  • Plate with paper towels or mesh rack


  • 2 eggs
  • 1 Tablespoon sugar
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour, sifted
  • 1 cup milk
  • powdered sugar, optional
  • shortening
  1. Add enough shortening to the frying pan so that the oil is about two inches deep. Heat on medium while you make your batter.
  2. In a mixing bowl whisk together the eggs with the sugar and vanilla. While stirring, add a small amount of flour and a small amount of milk. Alternate between adding milk and flour until you've added all of both.
  3. The result should be a thin, lump-free batter. (You can also cheat by putting the ingredients in a blender, hitting the puree button, and pouring into a bowl. This is especially helpful if you don't have a sifter!)
  4. Let the batter sit for a while (15 minutes is fine) so that there are no bubbles. (This makes for more visually appealing cookies, so it's not really required).

Step 2: Fry the Rosettes

Pick out an iron shape that you like (in my experience, the star shape is the easiest) and attach it to the handle.

  1. Dip the shape into the hot oil for about 10 seconds so it gets very hot. When you dip it into the batter, the heat from the iron will cause the batter to stick. If you find that the batter falls off the iron before you make it to the frying pan, it's a sign that the iron isn't hot enough.
  2. Dip the shape into the batter very carefully. The goal here is to dip it into the batter as deep as you can without the batter going over the top of the shape. If you accidentally cover the entire shape in batter, do not wash it off. An easier way to remove it is to just dip it back in the oil and fry it still attached to the iron. Then, over a trash can, use your butter knife to scrape it off.
  3. Dip the shape back into the oil to make your cookie. If you're lucky, the shape will easily fall off the iron. You can use your butter knife to nudge it from the iron. To increase the chance of it coming off the iron easily, make sure your oil is on medium. If it's too hot, it'll harden the batter before it has the chance to come off. (And again if it's not hot enough, the batter won't stick.)
  4. Using a slotted spoon, flip the cookie. Fry until it's a light golden brown and gently place it on your plate/mesh rack. Continue the process until you've made the desired number of cookies.

Lightly dust cookies with powdered sugar or serve with jam and enjoy within three hours. You can cover any remaining batter with plastic wrap and store it in the refrigerator.

Photo Guide

A rosette and timbale iron set

A rosette and timbale iron set

Shortening, yum!

Shortening, yum!

Sifting makes flour fluffy and gets rid of lumpy bits.

Sifting makes flour fluffy and gets rid of lumpy bits.

Lump-free batter

Lump-free batter

Heating the iron

Heating the iron

© 2012 Melanie Palen


Vinaya Ghimire from Nepal on July 29, 2012:

The video is great. After watching the video, I think I can make this.

Lela from Somewhere near the heart of Texas on July 29, 2012:

I can see that the video was rather essential to the hub. I'm glad you persisted.

Kelly Umphenour from St. Louis, MO on July 29, 2012:

Looks awesome and I love the music you used in the video! I am convinced now though - that I can do that!

Liz Elias from Oakley, CA on July 28, 2012:

Oh, memories! I tried this once when my kids were're right--it is on the difficult side. I had all kinds of trouble with getting it dipped too deep in the batter, or otherwise not wanting to release into the oil. Then, they came out too dark...I gave it up as a bad idea.

However, on a positive note, they ARE delicious, and you did an excellent job with the article and the video! What is the temperature the oil should be? Maybe that was my problem....

Voted up, interesting and useful as well as starred.

moonlake from America on July 28, 2012:

I'm glad I saw this I have an iron set and have never used it will have to try. This is going in my pin it. Interesting hub and enjoyed reading it and liked your video. Voted Up.

Levertis Steele from Southern Clime on June 06, 2012:

Fried cookies! Thanks for sharing.

Tammy on April 06, 2012:

Great hub and congrats on your win. I made these when I was growning up. They are a wonderful treat. Thanks!

Marie Hurt from New Orleans, LA on April 06, 2012:

Looks like this takes great skill to make. Love the way these cookies look and the simplicity of the ingredients.

StrictlyQuotes from Australia on April 06, 2012:

Wow! I'd never heard of these before. I'm in Australia. They seem awesome!

Mary Craig from New York on April 06, 2012:

Congrats on winning. I love these, they are so light and crunchy. I used to always have trouble with them sticking to the iron now I know the secret. Voted up.

Joanna McKenna from Central Oklahoma on March 31, 2012:

Considering my paternal grandmother was Swedish, you'd think I'd already know about Rose Cookies and how to make them. Alas, Grandma died when I was 9 months old, so any Old World recipes did not get passed me at least.

Wish I'd known about this recipe when I still lived in the Big City that had several kitchen boutiques. Looks like I'll be ordering the irons from Amazon! ;D

cardelean from Michigan on March 25, 2012:

These sound wonderful! I've never heard of these but love baking cookies so I think that I'll have to give these a try! Thanks for the great step by step guide and video.

Glen Nunes from Cape Cod, Massachusetts on March 17, 2012:

These look very much like pastries that my aunt and grandmother used to make! They were Portuguese, not Swedish, but this sure looks similar. Haven't had 'em in years! They were so good! I may have to risk trying to make these.

Kelly Umphenour from St. Louis, MO on March 16, 2012:

Very cool Mel! I've also seen those irons before and I knew you made something with them - but I could never guess how! I'm glad you included the photos because it's really hard to just imagine the process. The pix helped me understand it! I do want to try it. I bet they taste like mini funnel cakes! I love those! You get a vote for up and everything and a double yum!

Alissa Roberts from Normandy, TN on March 16, 2012:

These look so delicious! Definitely a recipe I will have to try out! Congrats on your win!

Susan Zutautas from Ontario, Canada on March 16, 2012:

These look awesome! I don't think I've ever seen the rosette iron before so I'm glad that you included the amazon link to buy one.

Congrats on your win and I too want to make these.

Brittany Kennedy from Kailua-Kona, Hawaii on March 16, 2012:

Congrats for winning! This is an excellent recipe; I can't wait to try it out! Those photos are going to be a big help! Thank you, shared, voted up, etc.

Anna from New York, NY on March 16, 2012:

Mmmm thanks for sharing this recipe,, Melbel! I've never heard of rose cookies before but they look and sound delicious so I'm bookmarking your recipe and baking these little treats as soon as I get a chance.

Stephanie Marshall from Bend, Oregon on March 15, 2012:

Amazingly beautiful and so inspiring! I want to make Rose Cookies for Easter or Mother's Day! Congrats on your win - bookmarking now. :) Best, Steph

Kellie epstein on March 15, 2012:

Great article girl! :) you have me wanting these cookies bad now lol

iamaudraleigh on March 15, 2012:

Sounds amazing!!!

Congrats too!!!

Marissa from United States on March 15, 2012:

This looks like a fun cookie project for me to try. Bookmarking it to try it soon! Congrats on your daily win!! :D

FloraBreenRobison on March 15, 2012:

Just saw that you won the daily draw. Congratulations.

I think I have a star cookie cutter in my collection of Christmas cookie cutters. I'll have to try these sometime when I have family coming over. Otherwise, I might eat them all myself in one sitting.

Simone Haruko Smith from San Francisco on March 15, 2012:

I've seen those irons before, but did not know that they were for cookies- so fascinating! Absolutely love this Hub. I'm not much for sweets, nor am I a big fan of fried food, but I kind of want to make these just because they're so pretty, and the process looks like a lot of fun!

Carolee Samuda from Jamaica on March 15, 2012:

Very interesting. The hardest part is not to cover the top of the shape or iron with the batter. I would like to try it, looks delicious.

Zulma Burgos-Dudgeon from United Kingdom on March 15, 2012:

Sounds like it could be fun. Voted useful and interesting. Socially shared.

Daisy Mariposa from Orange County (Southern California) on March 14, 2012:


Your rose cookies look delicious! Thanks so much for explaining how to make them.

I lived and worked in Sweden for a six-month period several years ago. I saw rosette irons in the department stores, but I never had an opportunity to try the cookies.

Urmila from Rancho Cucamonga,CA, USA on March 14, 2012:

Sounds so delicious!Definitely gonna make it. Bookmarked and Voted up!

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