|Place of origin||Philippines|
|Region or state||Cebu|
|Main ingredients||Flour, eggs, shortening, sugar, and baking powder|
|Cookbook: Rosquillo Media: Rosquillo|
Rosquillos are Philippine cookies made from flour, eggs, shortening, sugar, and baking powder. They were originally created by Margarita “Titay” T. Frasco in 1907 in Liloan, Cebu. The name means "ringlet" in Spanish (from rosca, "ring") and was reputedly coined by Philippine President Sergio Osmeña.
- Angelo Comsti (2014). The Filipino Family Cookbook: Recipes and stories from our home kitchen. Marshall Cavendish International Asia Pte Ltd. p. 132–133. ISBN 9789814634946.
- "Rosquillos". Cebu Tourism. Retrieved December 26, 2014.
- Pia Lim-Castillo (2007). "Eggs in Philippine Church Architecture and its Cuisine". In Richard Hosking. Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006. Oxford Symposium. p. 122–123. ISBN 9781903018545.
- Lovebel G. Talisic. "Titay's Liloan Rosquillos and Delicacies: Liloan Pride". OneCebu. Retrieved July 9, 2012.
- Burt Lao. "Titay's Rosquillos". Everything Cebu. Retrieved July 9, 2012.
- Christopher Howse (2011). A Pilgrim in Spain. A&C Black. p. 72. ISBN 9780826497697.
- "Cebu". Pinoy Food Recipes. Retrieved December 26, 2014.