The Partiologist: Easter Egg Rosettes!

Easter Egg Rosettes!

It's been years since I've made rosette cookies.  Or maybe they're just called rosettes?  Do you even know what I'm talking about?  Chances are your mom or grandma made them but I doubt many of you have.  I came across the egg shaped rosette iron and colored powdered sugar, do I need to say more?

Easter Egg Rosettes!

Now do you remember what I'm talking about?

The crunchy little crispy cookie is called a rosette and comes in many shapes.

I've never really seen a rose shaped rosette now that I think about it.

Most of the time they are sprinkled with white powdered sugar, but the Wilton colored powdered sugar makes them perfect for Easter.

I'm going to use this pack of colored powdered sugar sooooo much!

I found it at Joann Fabrics and is made by Wilton, marketed for doughnuts.

Be sure to click on the photo to enlarge.

This is all you need to get started.

Each of the Wilton powdered sugar colored tubes has a sprinkle top.  Yay!

If you can't find the colored powdered sugar, you can make your own by adding powdered food color to regular powdered sugar.

Next mix up the rosette batter.  (Recipe Below)

Heat oil.

Dip iron in oil and remove.

Line a baking tray with a paper towel.

Next, dip the iron in the batter and then lower it into the hot oil.

Remove the rosette from the iron and place on paper towel and cool.

Have you ever sprinkled something with powdered sugar, only to have it melt away in seconds?

Worry no's the trick...

Use non melt powdered sugar as the base.

Yes, there is such a thing!

First sprinkle the egg with the non melt powdered sugar, then with the Wilton colored powdered sugar.


by The Partiologist
  • 1 cup flour
  • pinch of salt
  • 2 eggs
  • 2 tablespoons sugar
  • 2 tablespoons melted butter
  • 1 cup milk

Heat oil (370 - 400 degrees).
Before first use, immerse rosette iron in hot oil for a few seconds.
Remove and proceed with recipe.
Combine all ingredients and beat well.
Refrigerate batter for two hours.
Dip rosette iron into batter up to, but not over the top edge of iron.
Lower gently into hot oil and fry until golden brown.
Remove rosette from oil, loosen from iron and drain on paper towels.
Rosettes will keep fresh and crisp for several weeks if stored in airtight container.
Serve sprinkled with powdered sugar.

Put these eggs in one basket!


  1. Wow, I haven't seen a rosette in years. I used to make them when I was younger and loved them. The Easter egg rosettes are so pretty. I can't wait to get some of that colored powdered sugar.

    1. I know right? They brought back so many great memories, thanks!

  2. OMGosh. I remember making and loving these crunchy treats. I think I still have a few molds and the stick somewhere in the back of the Baking goods shelves. MUST FIND. MUST PIN to give these another try. Can't wait. I wish I had the EGG but I don't see me buying it for just the Easter season. Again, THANK YOU AND GOOD JOB.

    1. They were so fun to make, I do hope you get out those molds! Thanks for the sweet comment!

  3. Kim, I just left a comment but forgot to ask. Did you also buy the seller's BUNNY form? I'm very interested in getting the bunny but worry that there are no intersecting lines to hold the form, once cooked, together. I'm afraid it would be only the outline and thus would break very easily. Would appreciate advice or comments about that. (the egg looks very sturdy)

    1. I did see the bunny mold, however I only bought the egg. I'm not sure but I would think the bunny would work too because once they're fried they are crispy. Hope this helps!

  4. Yes, I know about Rosettes! They are absolutely delicious. These are so beautiful. Thank you for sharing.❤❤ Christine

    1. I knew I would bring back some great memories, they are delicious for sure! Thanks Christine :)


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