Rosketti ~ a Chamorro cookie

I won’t lie to you…you WILL need to have a tall glass of milk or water when you eat these starchy Chamorro cookies.  It calls for an entire container of corn starch after all, but despite all that starch, this is a melt-in-your mouth cookie you won’t want to miss out on.

As a little girl, I remember going to rosaries just so that I can have some of these yummy cookies.  I’d CAREFULLY (they crumble easily) wrap a couple of them in a napkin to bring home for later.

Nowadays, you’d expect to pay a good chunk of change to buy some ready-made for you.  I used to love receiving the occasional care package with a Crab Biscuit can inside.  That was the telltale sign, the can, for it wasn’t biscuits inside, but Rosketti, carefully packed so as not to break any.  But even if they did break, I didn’t dare throw any crumbs away!  Oh no!  I’d scoop those little bits up and eat them with a spoon, it was like gold to me!

But that was about oh, maybe 25 years ago.  I’ve since learned to make these crumbly, melt-in-your-mouth delights myself.  Give it a try, but have that glass of milk handy.  Enjoy!  🙂

Click on each thumbnail below to open up a full-sized photo.

Rosketti 1

Rosketti 2

Rosketti 3

Rosketti 4

These are so fun to make with a cookie spritzer.  Oh, the fun shapes you can make!




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  1. Leann says:

    My Rosketti is cracking. What did I do wrong?

    • Small cracks are normal (see my photos of the baked cookies), but if they are cracking all the way through, you may need to do a couple of things. First, take the cookies off the pan IMMEDIATELY after they come out of the oven and place on a wire rack to cool; DO NOT let them sit on the hot baking sheet. Secondly, if it’s a pretty dry climate where you are, you may need to add a tiny bit more liquid to the dough—add up to 3 tablespoons regular milk with the rest of the wet ingredients and mix well. Give that a try and let me know how it turns out.

    • Luisa says:

      I always add 1/4 cup of milk

  2. Berna Hayden says:

    Trying this for my first time in San Diego. I’ll let you know how it taste.. Thank you for your website, it helped me make the red rice for my mom’s rosary.

    • Berna Hayden says:

      Made the rosketti and it was delicious. Just now have to figure out why it was hard to do any sort of decorations, even just using the fork was a slight issue.

  3. Christina G. says:

    Can this recipe be made the night before, then baked the next day?

  4. Sharon says:

    Is it ok to use margarine instead of butter? Will it make a difference on taste? Texture?

    • I only use butter in my recipes that call for it, especially in baking. Butter is made from cream and adds more flavor, whereas margarine is made from oil. Margarine also has more water in it, so if you decide to use it, your cookies will be flatter and will spread during baking.

  5. Remae Castro says:

    Can we use brown sugar?

  6. Leslie Cepeda says:

    Question: if you do not have a blender, can you microwave the butter so you can mix it in with the recipe?

  7. Hanna says:

    Do I need to use the whole container or just add until I get the desired texture?

  8. Jo Mesa says:

    Hi Annie,
    I wanted to triple your Rosketti recipe. Do i just triple all the ingredients?

  9. Makayla says:

    Hi will the texture still be the same if I add a little food coloring?

  10. Eva says:

    Would you recomend large eggs or extra large eggs?

  11. Bert says:

    Annie… I finally got around to making these cookies… LOVE THEM … I remember our Mother always having them around, but I thought she was have the family send them to us from Guam… anyway, I want to ask about the AMOUNT of Corn Starch to be used… our store has 3-4 different sizes that you can buy…do you know how many ounces / cups that should be used… in the batch that I made yesterday, I used the 16 oz. container… Thank you for the Recipes and for this requested information…

  12. patti santos says:

    Hi, I love your receipe, however the turnout is never the same when made. I have to assume its the type or brand of butter that I use cause its always different. The last butter I used was Foremost and I nailed it. Can you please advise me more of the use of butter and the turnout on the cookies. Thank you, Patti

  13. Kaelanie says:

    Attempted to make it , but How do we make it not crumby ?!

  14. Stephanie Roberts says:

    I’m going to make these for the Guam Liberation Day Celebration in Tucson next Saturday!

  15. Colette Vaiau says:

    Hi Annie. I attempted to make this the other day and I must say, it is exactly the ones I’ve been looking for. Its an incredible melt in your mouth rosketti. This is the first time I have ever made this and I kind of had a difficult time rolling them into balls. It was so sticky, it kept sticking to my hand. So I sprayed Pam on my hand and it worked okay. The cookies still came out delicious. But I was wondering if I did something wrong.

    • It’s supposed to be a little bit sticky. Try refrigerating the dough for a few minutes. Spraying Pam on your hands is good; you can also dust your hands with some corn starch or flour.

      • Colette Vaiau says:

        Thanks for the tip but I think I know what I did wrong. On the first attempt I accidentally poured all the dry ingredients all at once. I didn’t fully read your procedure. So I made it again today but this time I poured little at a time. When it was time to roll them into balls they were perfect. They werent as sticky as it was the first time where I couldn’t even roll them at all cause it literally stuck to my hand. Thank you again for your wonderful recipe. My family can’t get enough of it.

  16. Gen Clark says:

    Hi Annie, I made these today and I must say they are incredible. Nothing like melt-in-your-mouth kind of treats, even my 3 year old wouldn’t stop eating them. Question though, can I add a little more vanilla extract or will it change the taste? I love vanilla extract but not at the expense of these oh so tasty delicacy!

  17. Yvonne B. Tenorio says:

    Annie for the butter how many cups do I use? I know the 1 stick of butter=1/2 cup.

  18. Eva says:

    It was my first attempt to making this dessert & it was gone before I knew it.
    My family loved it. I just want to know if I can add some food coloring, if so how many drops is safe to add? Is it possible to replace the vanilla extract with any other flavored extract, if so how much is safe to add?

  19. Sandy says:

    Hi Annie, do you need to add milk or water to the mix?

  20. syndi says:

    Hi Annie,

    How long do I cover the dough with the towel?

    • You only cover the mixer with a towel to prevent the dust from the cornstarch and flour from spewing out all over the place. Cover it long enough to incorporate the dry ingredients with the wet. Once the dough comes together, remove the towel.

  21. Rayna says:

    Great recipe! Easy to make and everyone loved it. Thank you for sharing!

  22. Neni says:

    How many cookies does your recipe make???

  23. alan says:

    Some rosketti have a different flavor. Do you know what this is? I suspected it was anise flavoring. I like those but can’t find anyone who makes them.

  24. Marylou says:

    I enjoy eating this yummy cookies.

  25. Doris Rojas says:

    Hi Annie, of all the recipe out there for Rosketti, yours is the only one I use! Love love love those Rosketti!

  26. My favorite Chamorro cookie – I still make them in pretzel shapes!

  27. Love love love these cookies!!

  28. You’re welcome, Gloria N Jerome. Let me know how it turns out.

  29. thanks for sharing would like to try your recipe!

  30. S Meno says:

    My Son wants this for his class meeting tomorrow morning. Thanks Annie for the recipe. ~ serf

  31. marcy i says:

    What temperature will they be bakeked and how long?

  32. Vicki Meno Miyazato says:

    Hi Annie, I wanted to make these and color them, would adding for coloring be OK?

  33. Bonnie says:

    is the container of cornstarch equal to the box. The container is not sold here

  34. barbara meno cook says:

    Hi Annie, I’vw made some and had to repeat it the very next day. So, here is a huge THANK-YOU from my home.

  35. elizabeth says:

    I want to make these for visiting relatives. Can they be made ahead and frozen? Or how far in advance can I make them & still have them taste fresh?

    • Hi Elizabeth. I’ve never frozen these before but I imagine freezing the dough would be fine.

      To freeze the dough:
      Shape the dough into a couple of flat disks. Wrap the disks in plastic or wax paper and transfer to a plastic freezer bag, squeezing out as much air as possible. You can store the dough in the freezer for up to three months.

      To bake;
      Let the dough warm up at room temperature until pliable. Break off pieces of dough, roll into balls, flatten with a fork and bake as directed.

  36. jovita benavente says:

    Hi! My name is jovie benavente from Guam I would like to say that the rosketti cookies here in Vancouver, Washington is the number one when I bake them I give sample’s so, that if they like it they will call me and order from me yes I sale my cookies it is olsome u would not belief it. so thank u for sharing.

  37. fred naputi says:

    Gonna make for Christmas Day!

  38. Cindy says:

    Can the all-purpose flour be replaced with whole wheat flour?

  39. Joy Rivera Woodward says:

    How many will this yield to? I’m trying to make 6 dozens

  40. May Dydasco Concepcion says:

    Wow! you are so talented thks for sharing! must try this one cuz I can never find the right ingredients for all except buy them at Tita’s them with coffee.

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