Description
Rosette Cookies are delicate, crispy, deep-fried cookies with a beautiful floral shape created using a special rosette iron mold. This classic treat is lightly sweetened and flavored with vanilla, then dusted with powdered sugar or decorated with royal icing and sprinkles, making them a festive favorite for celebrations and holidays.
Ingredients
For the Batter
- 2 eggs
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 1 cup milk
- dash of vanilla extract
For Frying
- 2 cups cooking oil (for deep frying)
For Decoration
- Royal icing
- Sprinkles
- Powdered sugar (confectioners sugar)
Instructions
- Prepare the cookie sheets: Layer two cookie sheets with paper towels and place them near the stove to drain the cookies after frying.
- Beat the eggs and mix wet ingredients: In a medium bowl, use a hand whisk or electric mixer to beat the eggs. Add a dash of vanilla extract, granulated sugar, and milk, mixing well until fully incorporated.
- Add dry ingredients: Gradually sift in the all-purpose flour and kosher salt little by little while whisking. Continue beating until the batter reaches a liquid consistency similar to heavy cream, smooth and free of lumps.
- Heat the oil: Pour cooking oil into a deep pan and heat it on the stovetop. The oil should be hot enough for deep frying but not smoking.
- Prepare the rosette mold: Immerse the rosette iron mold into the hot oil first. This preheats the mold and prevents the batter from sticking to it.
- Dip the mold into batter and then fry: After preheating, immediately dip the mold into the batter so only part of the mold is coated. Then carefully return it to the hot oil. The batter will detach from the mold in the oil and form a thin, crisp cookie.
- Fry the cookies: Fry the cookie for 2-4 seconds on one side until golden, then flip it briefly to cook the other side until golden as well. Remove carefully using tongs or a fork.
- Drain the cookies: Transfer each fried cookie to the prepared paper towel-lined cookie sheets to drain excess oil and cool.
- Decorate: Once cooled, dust the cookies generously with powdered sugar or top with royal icing and sprinkles as desired for festive flair.
Notes
- Ensure the rosette iron mold is always hot before dipping it into the batter to prevent sticking.
- Maintain consistent oil temperature to avoid greasy or undercooked cookies.
- Use fresh oil for best frying results and flavor.
- These cookies are best enjoyed fresh the same day but can be stored in an airtight container for 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
