Rosette Cookies

Rosette cookies are not native to Chamorro cuisine, but they are very popular on Guam.  I remember eating these cookies when I was a little girl — the more sugar on them the better!

My recipe for these crisp cookies adds cornstarch — this simple addition keeps the cookies nice and crispy for days, provided you store them in an airtight container (a ziplock bag works really well).

Give my recipe a try.  I think you’ll like them.  🙂




  • 2 large eggs
  • 1 cup milk
  • 1 cup water
  • 1 1/2 cups flour
  • 1/2 cup corn starch
  • 1/2 cup sugar
  • 1 teaspoon salt


1.  In a shallow bowl, beat the two eggs.  Mix in the milk and water.

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2.  Mix in the flour, corn starch, sugar and salt.

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3.  Whisk until there are no more lumps.  The batter should be the consistency of pancake batter.


4.  Place the mold in the oil while the oil is heating up.


5.  When the oil and mold are hot, lift the mold out of the oil.  Let as much of the oil drip off as possible (if you still have oil on the mold, the batter won’t stick to it).


6.  Dip the mold into the batter, but careful not to submerge it.  Dip the mold only to just below the rim (if the batter goes over the rim, it won’t release into the hot oil).


7.  Lift the mold up out of the batter.  Allow any excess batter to drip off.


8.  Place the batter-covered mold into the hot oil.


9.  Keep the mold submerged in the oil for about a minute or so — the rosette should drop right off the mold all by itself.  If it doesn’t drop off by itself, use a chopstick or fork to nudge the rosette off the mold.

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10.  Lift the mold out of the oil.  Fry the rosettes until golden brown.  Remove the rosettes from the oil and place in a metal colander to drip off any excess oil.

NOTE:  The mold must be hot before dipping in batter.  If the mold has cooled off (while you’re waiting for a batch of rosettes to fry), dip it back in the hot oil to reheat then repeat the process again.


11.  While the rosettes are still hot (just after taking them out of the oil), shake them in granulated sugar, or a mixture of sugar and cinnamon (use as much cinnamon as you like).  I find it best to place the sugar (or cinnamon sugar) into a paper bag.  Place the rosettes in the paper bag, fold the paper bag closed, then shake-shake-shake to get the rosette coated all over with sugar.


Here is a video that shows the dipping-frying process.




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  1. Tiffiny White says:

    Hi! Thank you for the recipe. How many rosettes does the recipe make approx?

    • I haven’t made this in a while so I don’t remember approximately how many this makes. It’s at least a couple dozen, maybe more, depending on the size and shape of your rosette mold (some are bigger than others).

  2. Arlene jones says:

    Thanks Annie for the recipes.

  3. Karla Bagtas says:

    Where would get a mold like that?

  4. Rowena Diestro says:

    I remember eating these as a little girl when we were stationed in Guam! I’ve been able to find some at latin markets here in So Cal, but homemade always tastes best! Will definitely have to try this recipe…thanks for sharing, Annie (:

  5. elizabeth says:

    Thank you Annie, for this recipe, for I had one but lost it while moving around.

  6. Anita E. Damian says:

    I have different recipe for the rosettes and/or the cups. My problem is that it doesn’t stay crispy the following day. I guess I make the batter too thick. Is that the reason. Some facebook users have told me to put it in the oven. Comment?

    • Anita, I’m not sure if making the batter thinner will keep it crispy or not. My recipe for both the rosettes and the chicken ala king cups stays crispy for DAYS afterward (not that it lasts that long). I’m pretty sure it’s because I use corn starch in the mix. I also store any leftovers in a ziplock bag.

      Give my recipes a try and let me know how they turn out for you.

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