Baking up beautiful rosette cookies is one of winter’s sweetest traditions, and we’ve gathered 30 irresistible recipes that will fill your kitchen with warmth and nostalgia. From classic cinnamon-dusted favorites to creative chocolate-dipped variations, these delicate treats are surprisingly simple to make. Get ready to discover your new go-to cookie recipes that will impress family and friends all season long!
Classic Vanilla Rosette Cookies
Haven’t you been craving that perfect bakery-style cookie that looks as incredible as it tastes? These vanilla rosettes deliver that professional pastry shop vibe with minimal effort. Get ready to impress everyone with your piping skills.
Ingredients
– 1 cup of softened unsalted butter
– 3/4 cup of granulated sugar
– 1 large egg
– 2 teaspoons of pure vanilla extract
– 2 1/4 cups of all-purpose flour
– 1/2 teaspoon of baking powder
– A pinch of salt
– A couple of tablespoons of powdered sugar for dusting
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar together for 3 minutes until light and fluffy.
3. Crack in the egg and add the vanilla extract, then beat for another minute until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
6. Fit a piping bag with a large star tip and fill it with the cookie dough.
7. Pipe rosette shapes about 2 inches in diameter onto the prepared baking sheets, leaving 2 inches between each cookie.
8. Bake for 10-12 minutes until the edges are lightly golden but the centers are still pale.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
10. Once completely cooled, dust the rosettes generously with powdered sugar using a fine mesh sieve.
Vanilla rosettes emerge from the oven with a delicate crispness that gives way to a tender, buttery interior. The floral piping pattern catches the powdered sugar beautifully, creating an elegant dessert that pairs perfectly with afternoon coffee or as the star of your holiday cookie tray.
Lemon Zest Rosette Delights
Mouthwatering lemon rosettes that’ll make your taste buds dance! These buttery, zesty treats come together in minutes and disappear even faster. Get ready to impress with minimal effort and maximum flavor payoff.
Ingredients
– 1 cup of all-purpose flour
– ½ cup of softened butter
– ¼ cup of granulated sugar
– 1 large egg
– Zest from 2 fresh lemons
– A splash of vanilla extract
– A pinch of salt
– A couple of tablespoons of powdered sugar for dusting
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
3. Beat in the egg until fully incorporated.
4. Mix in the lemon zest and vanilla extract.
5. Gradually add the flour and salt, mixing just until the dough comes together. Tip: Don’t overmix to keep the cookies tender.
6. Transfer the dough to a piping bag fitted with a large star tip.
7. Pipe 2-inch rosettes onto the prepared baking sheet, spacing them 1 inch apart.
8. Bake for 10-12 minutes until the edges are lightly golden. Tip: Rotate the pan halfway through for even browning.
9. Remove from oven and let cool on the baking sheet for 5 minutes.
10. Transfer to a wire rack to cool completely.
11. Dust generously with powdered sugar just before serving. Tip: Use a fine-mesh sieve for even dusting.
Keep these delicate cookies stored in an airtight container to maintain their crisp texture. The bright lemon flavor pairs perfectly with afternoon tea or crumbled over vanilla ice cream for an elegant dessert upgrade.
Cinnamon Sugar Rosette Stars
Zesty holiday baking just leveled up with these Cinnamon Sugar Rosette Stars. Grab your cookie cutters and get ready for the most addictive, buttery treats that practically assemble themselves. Your kitchen will smell like a winter wonderland in minutes.
Ingredients
– 2 cups of all-purpose flour
– 1 cup of softened unsalted butter
– 3/4 cup of granulated sugar
– 1 large egg
– A splash of vanilla extract
– 2 teaspoons of ground cinnamon
– A couple of tablespoons of extra sugar for dusting
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat the softened butter and 3/4 cup sugar together in a large bowl for exactly 3 minutes until light and fluffy.
3. Crack in the egg and add the vanilla extract, then mix until fully combined.
4. Gradually add the flour to the wet ingredients, mixing just until the dough comes together—don’t overmix!
5. Roll the dough out on a floured surface to 1/4-inch thickness using a rolling pin.
6. Cut out star shapes with a 3-inch cookie cutter, then use a smaller star cutter to remove the center of each cookie.
7. Transfer the star rings to the prepared baking sheets, spacing them 2 inches apart.
8. Combine the remaining 2 teaspoons of cinnamon with 2 tablespoons of sugar in a small bowl.
9. Generously sprinkle the cinnamon sugar mixture over each cookie until fully coated.
10. Bake for 10-12 minutes until the edges turn golden brown and the centers look set.
11. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Buttery and crisp with that perfect cinnamon-sugar crunch, these rosettes practically melt in your mouth. Stack them high on a platter for holiday parties or crush them over vanilla ice cream for an instant dessert upgrade. They’ll disappear faster than you can say “more please!”
Chocolate-Dipped Rosette Treats
Ready to upgrade your dessert game? These chocolate-dipped rosette treats combine crispy, delicate cookies with rich chocolate coating. Grab your rosette iron and let’s create some edible art that’ll have everyone asking for the recipe.
Ingredients
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup whole milk
– 1 tablespoon granulated sugar
– A pinch of salt
– 4 cups vegetable oil for frying
– 8 ounces semi-sweet chocolate chips
– 1 tablespoon coconut oil
Instructions
1. Whisk together 1 cup all-purpose flour, 2 large eggs, 1 cup whole milk, 1 tablespoon granulated sugar, and a pinch of salt in a medium bowl until smooth.
2. Let the batter rest for 15 minutes to allow the flour to fully hydrate—this prevents lumpy rosettes.
3. Heat 4 cups vegetable oil in a deep pot to 375°F, using a candy thermometer to ensure perfect temperature.
4. Dip your rosette iron into the hot oil for 30 seconds to preheat it thoroughly.
5. Tap the hot iron gently against the pot’s edge to remove excess oil before dipping.
6. Submerge the preheated iron into the batter, coating just up to the top edge—don’t overfill or you’ll get messy shapes.
7. Immediately place the batter-coated iron back into the 375°F oil and fry for 30-45 seconds until golden brown and crisp.
8. Use a fork to gently lift the rosette off the iron onto a paper towel-lined baking sheet.
9. Repeat steps 4-8 with remaining batter, reheating the iron in oil between each rosette.
10. Melt 8 ounces semi-sweet chocolate chips with 1 tablespoon coconut oil in a double boiler until completely smooth.
11. Dip each cooled rosette halfway into the melted chocolate, allowing excess to drip off.
12. Place chocolate-dipped rosettes on parchment paper and let set at room temperature for 1 hour.
Heavenly crisp rosettes get even better with that glossy chocolate shell. The delicate, lace-like texture shatters beautifully with each bite, while the semi-sweet chocolate balances the subtle sweetness. Try stacking them in a pyramid for your next gathering or crushing over ice cream for an instant dessert upgrade.
Almond-Flavored Rosette Confections
Whip up these almond-flavored rosette confections that’ll have your followers begging for the recipe. They’re crispy, elegant, and surprisingly simple to master—perfect for impressing guests or treating yourself. Get ready to level up your dessert game with these delicate, flower-shaped treats.
Ingredients
– 1 cup of all-purpose flour
– 2 large eggs
– A splash of whole milk
– A generous glug of almond extract
– A couple of tablespoons of granulated sugar
– A pinch of salt
– Enough vegetable oil for deep frying
– A dusting of powdered sugar for finishing
Instructions
1. Whisk together 1 cup of all-purpose flour, 2 large eggs, a splash of whole milk, a generous glug of almond extract, a couple of tablespoons of granulated sugar, and a pinch of salt in a medium bowl until smooth.
2. Let the batter rest for 15 minutes at room temperature to allow the flour to hydrate fully—this prevents lumps and ensures even cooking.
3. Heat vegetable oil in a deep pot to 375°F, using a candy thermometer to check the temperature accurately.
4. Dip a rosette iron into the hot oil for 10 seconds to preheat it, which helps the batter stick better and creates crispier edges.
5. Submerge the hot iron into the batter, making sure not to cover the top of the mold to avoid sticking.
6. Immediately place the batter-coated iron back into the hot oil and fry for 30-45 seconds until golden brown and crispy.
7. Carefully slide the rosette off the iron using a fork if needed, and drain on paper towels to remove excess oil.
8. Repeat with the remaining batter, reheating the iron in the oil for 10 seconds between each rosette to maintain consistent results.
9. Dust the cooled rosettes generously with powdered sugar using a fine-mesh sieve for even coverage.
Outrageously crisp and fragrant with almond, these delicate confections shatter with each bite. Serve them stacked high on a vintage plate for Instagram-worthy photos, or crumble over ice cream for an elegant dessert upgrade. They store beautifully in an airtight container for up to three days—if they last that long!
Lavender Honey Rosette Cookies
Grab your apron because these lavender honey rosette cookies are about to become your new baking obsession. They combine floral elegance with sweet comfort in one delicate, Instagram-worthy bite. Get ready to impress with minimal effort and maximum flavor payoff.
Ingredients
– 1 cup of all-purpose flour
– ½ cup of softened unsalted butter
– ¼ cup of honey
– 1 large egg
– 2 tablespoons of granulated sugar
– 1 tablespoon of dried culinary lavender
– A pinch of salt
– A splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, and a pinch of salt in a medium bowl.
3. In a separate bowl, cream together ½ cup of softened unsalted butter and ¼ cup of honey until light and fluffy.
4. Beat in 1 large egg and a splash of vanilla extract until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
6. Gently fold in 1 tablespoon of dried culinary lavender until evenly distributed.
7. Scoop tablespoon-sized portions of dough and roll into balls.
8. Place dough balls 2 inches apart on the prepared baking sheet.
9. Use the bottom of a glass to gently flatten each ball to about ¼-inch thickness.
10. Score the top of each cookie with a sharp knife to create a rosette pattern.
11. Bake for 10–12 minutes, or until the edges turn light golden brown.
12. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
13. Allow cookies to cool completely before serving.
Delicate and fragrant, these cookies offer a crisp edge with a tender, melt-in-your-mouth center. The lavender provides a subtle floral note that pairs beautifully with the rich honey sweetness. Serve them alongside afternoon tea or crumble over vanilla ice cream for an elegant dessert upgrade.
Spiced Pumpkin Rosette Wonders
Elevate your fall baking game with these stunning Spiced Pumpkin Rosette Wonders. Grab your piping bag and transform basic ingredients into edible autumn art that’ll dominate your feed. These beauties deliver that perfect pumpkin spice warmth in every delicate, Instagram-worthy bite.
Ingredients
– 1 cup of pumpkin puree (the real stuff, not pie filling)
– 2 cups of all-purpose flour
– 1/2 cup of granulated sugar
– 2 large eggs
– 1/2 cup of melted butter
– 2 teaspoons of pumpkin pie spice
– 1 teaspoon of baking powder
– A big pinch of salt
– A splash of vanilla extract
– A couple of tablespoons of powdered sugar for dusting
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the pumpkin puree, melted butter, eggs, and vanilla extract in a large bowl until completely smooth.
3. In a separate bowl, combine the flour, granulated sugar, pumpkin pie spice, baking powder, and salt.
4. Gradually mix the dry ingredients into the wet ingredients until just combined—don’t overmix!
5. Spoon the batter into a piping bag fitted with a large star tip (tip: if your batter feels too thick, let it rest for 5 minutes to hydrate).
6. Pipe 2-inch rosettes onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 12-15 minutes until the edges are golden brown and the tops spring back when lightly touched.
8. Cool on the baking sheets for 5 minutes, then transfer to a wire rack (tip: use a thin spatula to prevent breakage).
9. Dust generously with powdered sugar while still slightly warm.
10. Store in an airtight container for up to 3 days (tip: add a slice of bread to maintain softness).
Heavenly texture meets autumn spice in these delicate wonders. Each rosette delivers a soft, cake-like crumb with that signature pumpkin warmth. Try stacking them with whipped cream for an elegant dessert or enjoy with your morning coffee—they’re almost too pretty to eat!
Orange Blossom Rosette Crisps
Grab your piping bag and get ready to create the most delicate, floral-forward cookies that’ll shatter with every bite. These Orange Blossom Rosette Crisps combine aromatic floral notes with buttery crispness in a stunning spiral shape. Perfect for elevating your cookie jar or impressing at your next gathering.
Ingredients
– 1 cup all-purpose flour
– ½ cup granulated sugar
– ½ cup unsalted butter, softened
– 1 large egg white
– 2 tablespoons orange blossom water
– A pinch of salt
– A splash of vanilla extract
– A couple of drops of orange food coloring (optional)
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
3. Beat in the egg white until fully incorporated.
4. Add the orange blossom water and vanilla extract, mixing until combined.
5. Gradually add the flour and salt, mixing just until a smooth dough forms.
6. If using, stir in the orange food coloring until evenly distributed.
7. Tip: Let the dough rest for 10 minutes to allow the flour to hydrate for easier piping.
8. Transfer the dough to a piping bag fitted with a large star tip.
9. Pipe 2-inch rosettes onto the prepared baking sheets, spacing them 1 inch apart.
10. Tip: Pipe from the center outward in a spiral motion for perfect rosette shapes.
11. Bake for 12-15 minutes until the edges are lightly golden brown.
12. Tip: Rotate the baking sheets halfway through baking for even browning.
13. Remove from oven and let cool on the baking sheets for 5 minutes.
14. Transfer the crisps to a wire rack to cool completely.
A delicate floral aroma fills your kitchen as these beauties bake. Each crisp shatters with a satisfying snap, revealing buttery layers infused with orange blossom essence. Try stacking them with whipped cream and fresh berries for an elegant dessert, or simply enjoy their delicate crunch with afternoon tea.
Nutmeg and Walnut Rosette Biscotti
Tired of boring coffee companions? These nutmeg and walnut rosette biscotti deliver crispy elegance with every dunk. Transform your cookie jar with these twice-baked beauties that shatter perfectly.
Ingredients
– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 2 large eggs
– ½ cup of chopped walnuts
– 1½ teaspoons of baking powder
– 1 teaspoon of ground nutmeg
– A pinch of salt
– A splash of vanilla extract
– A couple of tablespoons of melted butter
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together the flour, sugar, baking powder, nutmeg, and salt in a large bowl until fully combined.
3. Beat the eggs in a separate bowl until frothy, about 1 minute.
4. Stir the vanilla extract and melted butter into the beaten eggs.
5. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
6. Fold in the chopped walnuts until evenly distributed throughout the dough.
7. Divide the dough in half and shape each portion into a 12-inch log on the prepared baking sheet.
8. Bake for 25 minutes until the logs are firm and lightly golden at the edges.
9. Remove from oven and let cool for 10 minutes until safe to handle.
10. Slice each log diagonally into ½-inch thick pieces using a serrated knife.
11. Arrange the slices cut-side down on the baking sheet and return to the oven.
12. Bake for 15 minutes, then flip each biscotti and bake another 10 minutes until crisp and dry.
13. Transfer to a wire rack to cool completely, about 30 minutes.
Zesty with nutmeg and crunchy with walnuts, these biscotti offer a satisfying snap that holds up beautifully in hot coffee. Serve them alongside espresso for an authentic Italian experience or crumble over vanilla ice cream for an elegant dessert upgrade.
Maple Glazed Rosette Rounds
Haven’t tried these maple-glazed rosette rounds yet? Your holiday baking game is about to level up. These crispy, flower-shaped cookies get dunked in real maple syrup for that perfect sweet crunch. Seriously addictive stuff.
Ingredients
– 2 cups all-purpose flour
– 3 large eggs
– 1 cup whole milk
– 1 tablespoon granulated sugar
– 1/2 teaspoon salt
– Vegetable oil for frying (about 4 cups)
– 3/4 cup pure maple syrup
– A splash of vanilla extract
– A couple of tablespoons powdered sugar for dusting
Instructions
1. Whisk together flour, eggs, milk, granulated sugar, and salt in a medium bowl until smooth.
2. Heat vegetable oil in a deep pot to 375°F, using a candy thermometer to check the temperature.
3. Dip a rosette iron into the hot oil for 10 seconds to heat it up.
4. Tap the hot iron gently against the pot’s edge to remove excess oil.
5. Dip the heated iron into the batter, making sure not to cover the top of the mold.
6. Immediately place the batter-coated iron back into the hot oil.
7. Fry for 30-45 seconds until golden brown and crispy.
8. Use a fork to gently slide the rosette off the iron onto a paper towel-lined plate.
9. Reheat the iron in oil for 10 seconds before making each new rosette.
10. Combine maple syrup and vanilla extract in a small saucepan over medium heat.
11. Bring the maple mixture to a gentle simmer for 2 minutes until slightly thickened.
12. Dip each cooled rosette into the warm maple glaze, coating both sides.
13. Place glazed rosettes on a wire rack to set for 15 minutes.
14. Dust the finished rosettes lightly with powdered sugar using a fine mesh sieve.
Buttery crisp layers shatter with each bite, revealing that deep maple sweetness that lingers. Serve these stacked high on a vintage cake stand for serious holiday vibes, or crumble them over vanilla ice cream for next-level dessert action.
Rich Caramel Rosette Swirls
Make these rich caramel rosette swirls your new baking obsession. Master that perfect swirl technique for bakery-worthy pastries that’ll have everyone begging for your recipe.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1/2 cup of softened butter
- 1/4 cup of heavy cream
- 2 large eggs
- 1 tablespoon of vanilla extract
- 1 teaspoon of baking powder
- A pinch of salt
- A generous drizzle of caramel sauce
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Whisk together 2 cups of flour, 1 teaspoon of baking powder, and a pinch of salt in a large bowl.
- Cream 1/2 cup of softened butter with 1 cup of sugar until light and fluffy, about 3 minutes.
- Beat in 2 eggs one at a time, then mix in 1 tablespoon of vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with 1/4 cup of heavy cream.
- Transfer the dough to a piping bag fitted with a large star tip. Tip: Chill the dough for 15 minutes if it’s too soft to pipe clean rosettes.
- Pipe 2-inch rosettes onto the prepared baking sheet, spacing them 2 inches apart.
- Drizzle caramel sauce over each rosette in a spiral pattern. Tip: Warm the caramel slightly for easier drizzling without making the dough soggy.
- Bake for 12-15 minutes until the edges turn golden brown and the centers are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: Don’t skip the cooling step—it helps the caramel set without making the pastries stick.
Unbelievably tender with that signature caramel swirl melting into every buttery layer. Upgrade your coffee break with these warm, pull-apart pastries that crackle slightly when you break them open.
Pistachio Infused Rosette Crunchies
Finally, a cookie that’s as extra as your TikTok feed. These Pistachio Infused Rosette Crunchies deliver nutty richness with buttery crispness—no boring desserts allowed. Get ready to crush your next bake sale or late-night snack craving.
Ingredients
– 1 cup all-purpose flour
– ½ cup finely ground pistachios
– ½ cup unsalted butter, softened
– ⅓ cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– A pinch of salt
– ¼ cup powdered sugar for dusting
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup finely ground pistachios, and a pinch of salt until fully combined.
3. In a separate large bowl, use an electric mixer to cream ½ cup softened unsalted butter with ⅓ cup granulated sugar on medium speed for 2 minutes, until light and fluffy.
4. Beat in 1 large egg and 1 tsp vanilla extract until the mixture is smooth and uniform.
5. Gradually add the dry flour-pistachio mixture to the wet ingredients, mixing on low speed just until a soft dough forms—don’t overmix.
6. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
7. Place the dough balls 2 inches apart on the prepared baking sheet.
8. Use the bottom of a glass to gently flatten each ball into a ¼-inch thick disc.
9. Bake for 10–12 minutes, until the edges turn golden brown and the centers are set.
10. Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring.
11. While still warm, dust the cookies generously with ¼ cup powdered sugar using a fine-mesh sieve.
Vibrant and crisp, these rosettes offer a delicate crunch with every bite, thanks to the pistachio infusion. Serve them stacked high on a vintage plate for a rustic touch, or crumble over vanilla ice cream for an instant upgrade.
Ginger Snap Rosette Twirls
Just when you thought ginger snaps couldn’t get better—enter these buttery, spiced rosette twirls. They’re the crispy, elegant upgrade your cookie jar desperately needs. Get ready to impress with minimal effort and maximum flavor payoff.
Ingredients
– 2 cups of all-purpose flour
– 1/2 cup of granulated sugar
– 1/2 cup of packed brown sugar
– 1 cup of softened unsalted butter
– 1 large egg
– 2 teaspoons of ground ginger
– 1 teaspoon of cinnamon
– 1/2 teaspoon of baking soda
– A pinch of salt
– A splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Beat in the egg and vanilla extract until fully combined.
4. In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms—don’t overmix to keep the cookies tender.
6. Scoop tablespoon-sized portions of dough and roll each into a 6-inch rope between your palms.
7. Twist each rope into a rosette shape on the prepared baking sheet, leaving 2 inches between cookies for spreading.
8. Bake for 10–12 minutes until the edges are golden brown and the centers are set.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to crisp up completely.
What makes these twirls unforgettable? They’re shatteringly crisp with a warm ginger kick, perfect for dunking in coffee or crumbling over ice cream. Try stacking them with whipped cream and a drizzle of caramel for an instant dessert tower—your guests will beg for the recipe.
Conclusion
Looking for your next baking adventure? This collection of 30 rosette cookie recipes offers endless inspiration for every occasion and skill level. We hope you find some new favorites to bake and share! Don’t forget to leave a comment telling us which recipes caught your eye, and pin this article to your Pinterest boards to save these delicious ideas for later.
