Rosquillo

Rosquillo (Filipino Rosette Cookies)

Rosquillo are light, ring-shaped sugar cookies from the Philippines, crisp on the outside and tender within, traditionally flavored with vanilla and finished with a delicate dusting of powdered sugar. They are a staple at celebrations, holiday platters, and afternoon merienda across the archipelago.

Prep

15 min

Cook

20 min

Total

35 min

Serves

Makes about 24 cookies

Difficulty

Easy

Recipe ingredients

• •230 g (2 cups) all-purpose flour
• •150 g (¾ cup) granulated sugar
• •115 g (½ cup) unsalted butter, softened to room temperature
• •2 whole (2 large) eggs, room temperature
• •5 ml (1 tsp) vanilla extract
• •5 ml (1 tsp) baking powder
• •1 g (¼ tsp) fine sea salt
• •60 g (½ cup) powdered sugar, for dusting; substitute with more granulated sugar if unavailable

Steps

1. 1 Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
2. 2 In a large bowl, cream the softened butter and granulated sugar together with a wooden spoon or hand mixer until pale and fluffy, about 3 minutes.
3. 3 Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
4. 4 Sift together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and mix just until a soft dough forms. Do not overmix.
5. 5 Scoop tablespoon-sized portions of dough (about 25 g each) and roll between your palms into smooth balls. Place on the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
6. 6 Using the handle of a wooden spoon or your thumb, press a deep well into the center of each ball to form a ring shape, exposing the parchment in the middle.
7. 7 Bake for 15–18 minutes, until the edges are pale golden and the tops look set. Doneness cue: the underside should be lightly golden when lifted with a spatula, and the cookies should feel firm, not soft, when gently touched.
8. 8 Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. 9 Once cool, dust generously with powdered sugar. Store in an airtight container at room temperature for up to 1 week.