Rosette Cookies Recipe
Rosette Cookies are delicate, crispy, and beautifully patterned fried cookies made from a simple batter of eggs, milk, flour, and sugar. These light treats are deep-fried using a special rosette iron mold, resulting in thin, lacy cookies that are dusted with powdered sugar or decorated with royal icing and sprinkles. Perfect as a festive snack or dessert, these cookies have a wonderfully crisp texture and subtle vanilla flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 40 cookies 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
Ingredients
Scale
Batter Ingredients
- 2 eggs
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 1 cup milk
- dash of vanilla extract
Frying
- 2 cups cooking oil
Decorations
- Royal icing
- Sprinkles
- Powdered sugar (for dusting)
Instructions
- Prepare the cookie sheets: Layer two cookie sheets with paper towels and place them next to the stove for easy transfer and draining of fried cookies.
- Make the batter: In a medium bowl, beat 2 eggs with a whisk or electric mixer. Add a dash of vanilla extract, 1 tablespoon granulated sugar, and 1 cup milk. Mix until well combined. Gradually sift in 1 cup all-purpose flour and 1/4 teaspoon kosher salt, whisking continuously until the batter reaches a smooth, liquid consistency similar to heavy cream.
- Heat the oil: Pour 2 cups of cooking oil into a deep pan and heat it over medium heat until hot enough for frying, but not smoking.
- Prepare the rosette mold: Immerse the iron mold fully into the hot oil first, ensuring it is hot before dipping it into the batter to prevent cookie sticking.
- Dip mold into batter: After heating the mold in the oil, quickly dip it into the batter, ensuring it is only partially submerged to avoid batter covering the handle.
- Fry the cookies: Immediately return the batter-coated mold into the hot oil. The batter will release from the mold and form into a thin cookie. Fry the cookie on one side for 2-4 seconds, then carefully flip and fry the other side until both sides are golden brown. Repeat this process with remaining batter.
- Drain and cool: Transfer each fried rosette cookie onto the prepared paper towel-lined baking sheets to drain excess oil and cool down.
- Decorate: Once cooled, dust the rosette cookies generously with powdered sugar or top them with royal icing and sprinkles for a decorative finish. Let icing set before serving.
Notes
- Make sure the rosette iron is thoroughly heated in the oil before each dip to prevent batter from sticking.
- Do not submerge the entire mold into the batter to avoid difficult handling.
- Maintain oil temperature to ensure even, quick frying and to prevent greasy cookies.
- Store cooled cookies in an airtight container to preserve crispness.
- Use powdered sugar or royal icing to customize flavor and presentation.
Keywords: Rosette Cookies, Fried Cookies, Crispy Cookies, Holiday Cookies, Vanilla Cookies, Royal Icing Cookies
Find it online: https://lucabites.com/rosette-cookies-recipe/
